FOODANDBEVERAGEMATRIX MONTHLY NEWSPAPER FOR F&B INDUSTRY RNI No: MAHENG/2018/75095 Our March issue is Aahar 2024 Volume 6 / Issue 12 / Mumbai / February 2024 / Pages 40 / INR Rs 50/-
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6 February 2024 | Food And Beverage Matrix FOODANDBEVERAGEMATRIX MONTHLY NEWSPAPER FOR F&B INDUSTRY Publishers Note Dear Readers, Vitafoods India is now moving to Mumbai with a 3 day event. Catering to India’s ever growing nutraceutical industry, the expo is comprehensively tailored to the regional requirements. The Internationality of the expo is a key factor valued by attendees and exhibitors who chose Vitafoods as a fast route to connect their products and services with a diverse range of relevant business professionals from 40+ visiting countries. Vitafoods India has an expressed purpose to forge a nutraceuticals community that’s as empowered as it is informed. Vitafoods India will turn on the spotlight for your business - putting you at the heart of Nutraceuticals. Give your business the boost it deserves. Join us at Vitafoods India 2024..n SHAPE YOUR 2024 WITH VITAFOODS INDIA HAVMOR LAUNCHES ICE CREAM SANDWICH WITH TWO NEW FLAVOURS Havmor, a part of Lotte Wellfood Co. Ltd., and one of the most beloved brands has launched two new flavours in their ice cream sandwich range: Wildberries and Cookies N Cream. These delectable offerings showcase its commitment to innovation and catering to the evolving preferences of ice cream enthusiasts. The Cookies N Cream variant promises a delightful blend of pure indulgence, encapsulating the iconic Cookies N Cream flavour within the convenient sandwich format. Comprising a mouthwatering combination of cookies, caramel, chocolate cake, and dark biscuits, this new addition is set to redefine the essence of indulgence for ice cream enthusiasts. On the other hand, the Wild Berries Ice Cream Sandwich is a treat for the senses, boasting exotic flavours that include strawberry, blueberry, and raspberry. Enhanced with rich strawberry flakes and featuring strawberryflavoured biscuits, this super indulgent creation is set to captivate taste buds and elevate the ice cream sandwich experience. Both flavours have swiftly become best-selling products, currently available exclusively in Gujarat. The introduction of these new flavours stands as a significant milestone for propelling the growth of the overall ice cream sandwich business.n
8 February 2024 | Food And Beverage Matrix BRENNTAG ESSENTIALS STRENGTHENS ITS DISTRIBUTION PLATFORM IN SOUTHEAST ASIA BY INAUGURATING A NEW MIXING AND BLENDING FACILITY IN VIETNAM v The new facility is a key strategic investment to strengthen Brenntag Essentials’ distribution platform in Southeast Asia, the first of the company’s tollgates with mixing and blending capabilities in Vietnam v Customers in Vietnam will benefit from fast and flexible solvent-based solutions and access to regional supply chain services Brenntag, the global market leader in chemicals and ingredients distribution, today announced the opening of its new mixing and blending facility in Dong Nai province, a key economic zone in the South of Vietnam, approximately 30 kilometers from Ho Chi Minh City. The cutting-edge facility in Dong Nai represents a significant investment in advancing Brenntag’s capabilities and delivering highquality products and services to meet the growing demands of its customers. Its strategic location is close to Brenntag Vietnam's last mile operations, a regional tollgate with bulk storage tanks with capacities of over 21,000 cubic meters, and a jetty catering to vessels with deadweight tonnage capacity of up to 50,000. Ewout van Jarwaarde, Chief Executive Officer of Brenntag Essentials said, “Brenntag Essentials brings our ‘triple‘ business model to life with the new mixing and blending operation in Vietnam, by delivering local operational and service excellence in our last mile operations, optimizing and upgrading our Vietnam site network and strengthening regional tollgate capacities, and global sourcing and interregional optimization by connecting the Vietnam facility to Brenntag Essentials’ global supply chain network.” The new facility occupies over 3900 square meters and boasts a modern design optimized for safety, efficiency, and sustainability. Equipped with state-of-the-art mixing and blending capabilities, and advanced testing laboratories to ensure every product meets quality and regulatory standards, the site will serve as a hub for the mixing, blending, drumming, and packaging of a wide range of chemical products tailored to meet the diverse needs of its customers. Chan Huan Yong, President of Brenntag Essentials Asia Pacific said, “I am incredibly proud of our Vietnam team, who has consistently been delivering outstanding service to our customers and growing the Brenntag Essentials business in Vietnam through the years. Today’s facility inauguration is yet another major achievement by our Vietnam team, having delivered the project safely and on time. With the strong support from and partnership with our customers, we invested in this mixing and blending facility for solvent-based solutions to support our customers’ success in Southeast Asia. In the next expansion phase, we will also be offering water-based solutions by the end of 2024.” About Brenntag: Brenntag is the global market leader in chemicals and ingredients distribution. The company holds a central role in connecting customers and suppliers of the chemical industry. Headquartered in Essen, Germany, Brenntag has more than 17,500 employees worldwide and operates a network of about 600 sites in 72 countries. In 2022, Brenntag generated sales of around 19.4 billion EUR. The two global divisions, Brenntag Essentials, and Brenntag Specialties, provide a full-line portfolio of industrial and specialty chemicals and ingredients as well as tailor-made application, marketing and supply chain solutions, technical and formulation support, comprehensive regulatory know-how, and digital solutions for a wide range of industries. In the field of sustainability, Brenntag pursues specific goals and is committed to sustainable solutions in its sector and the industries served. Brenntag shares (ISIN DEE000A1DAHH0) have been listed on the Frankfurt Stock Exchange since 2010, and in the DAX since September 2021. In addition, the Brenntag SE shares are listed on the DAX 50 ESG and DAX ESG Target. For more information, visit www.brenntag.comn
10 February 2024 | Food And Beverage Matrix UNLOCKING THE POWER OF NUTRIGENOMICS: A REVOLUTIONARY APPROACH TO PERSONALIZED NUTRITION By Preetha Kiran I n the ever-evolving field of nutrition, one groundbreaking concept has emerged as a beacon of hope for those seeking a truly personalized approach to their diet—Nutrigenomics. Preetha Kiran, a trailblazer in this field, is at the forefront of unraveling the intricate relationship between our genes and the food we consume. In this article, we explore the fascinating world of nutrigenomics and how it has the potential to revolutionize the way we approach nutrition. Understanding Nutrigenomics: Nutrigenomics is the science that explores how our genes interact with the nutrients in the foods we eat. It acknowledges the fact that each individual is unique, and our genetic makeup plays a crucial role in determining how our bodies respond to different dietary components. with my extensive knowledge and expertise, I have been pioneering efforts to decipher this complex interplay. Personalized Nutrition Plans: Traditional one-size-fits-all dietary recommendations may not be the most effective way to optimize health. Nutrigenomics allows us to craft personalized nutrition plans based on an individual's genetic profile. By analyzing specific genes related to metabolism, nutrient absorption, and other factors, we tailor recommendations that align with each person's genetic predispositions. Optimizing Health through Genetic Insights: One of the key advantages of nutrigenomics is its ability to provide insights into how an individual's body metabolizes certain nutrients. For example, someone may have a genetic predisposition that affects their ability to process carbohydrates efficiently. With this knowledge, nutritiononurplate can design a diet that is well-balanced and aligns with the individual's genetic makeup, optimizing their metabolic health. Managing Chronic Conditions: Nutrigenomics is particularly promising in the management of chronic conditions such as diabetes, cardiovascular diseases, and obesity. By understanding how certain genes influence susceptibility to these conditions, our team can develop targeted dietary strategies to mitigate risk factors and improve overall health outcomes. Educating and Empowering: I am also a passionate advocate for educating individuals about the importance of nutrigenomics. Through workshops, seminars, and online platforms, I shares valuable insights on how embracing personalized nutrition can lead to long-term health benefits. Challenges and Future Directions: While nutrigenomics holds tremendous promise, it is not without challenges. Ethical considerations, privacy concerns, and the need for more extensive research are areas that I actively address. I believe in a holistic approach, combining genetic insights with lifestyle factors to create well-rounded recommendations just as my book “Ditchthe Diet,Dare to Define” suggests . Conclusion: In the world of nutrition, many professionals like me stand as a beacon of innovation, leading the charge in the application of nutrigenomics. By unlocking the secrets hidden within our genes, I wish to pave the way for a future where personalized nutrition is not just a luxury but a fundamental aspect of healthcare. As we delve deeper into this realm of science, the collaboration between genetics and nutrition under the guidance of experts promises a paradigm shift in how we approach our well-being. Genomic tests, particularly those related to nutrigenomics, analyze an individual's genetic material (DNA) to provide insights into how their genes may influence various aspects of health, including how their body processes and responds to nutrients. Here are some key components and aspects that genomic tests may comprise: 1. Genetic Variants: - Genomic tests examine specific variations or mutations in an individual's DNA known as single nucleotide polymorphisms (SNPs). These variations can influence how genes function and how the body responds to different factors, including nutrients. 2. Nutrient Metabolism: - Nutrigenomic tests often focus on genes related to nutrient metabolism. This includes genes that play a role in how the body processes and utilizes macronutrients (carbohydrates, fats, and proteins) and micronutrients (vitamins and minerals). For example, variations in genes involved in carbohydrate metabolism may impact insulin sensitivity. 3. Detoxification Pathways: Some genomic tests explore genes associated with the body's detoxification pathways. These pathways are responsible for processing and eliminating toxins from the body. Variations in these genes may affect an individual's ability to detoxify certain substances. 4. Inflammation and Oxidative Stress: Genes related to inflammation and oxidative stress are also commonly examined. Chronic inflammation and oxidative stress are implicated in various health conditions, and understanding how an individual's genes influence these processes can guide dietary and lifestyle recommendations. 5. Food Sensitivities: Certain genomic tests may assess genetic variants associated with food sensitivities or intolerances. For example, variations in genes related to lactose or gluten metabolism can provide insights into an individual's tolerance to these substances. 6. Metabolic Rate and Weight Management: Genomic tests may include an analysis of genes associated with metabolism and weight management. This can offer insights into an individual's predisposition to weight gain, response to exercise, and how they process and store fats. 7. Vitamin and Mineral Absorption: Examination of genes involved in the absorption and utilization of vitamins and minerals is common in nutrigenomic testing. This information can help tailor dietary recommendations to ensure optimal nutrient intake. 8. Caffeine and Alcohol Sensitivity: Some tests may assess genetic variations related to caffeine and alcohol metabolism. This information can guide individuals in moderating their consumption based on their genetic predispositions. It's important to note that while nutrigenomic tests can provide valuable insights, they are not a definitive predictor of health outcomes as the interaction between genes and environmental factors is complex, and lifestyle choices also play a significant role in overall wellbeing. Consulting with a healthcare professional, such as a genetic counselor or a certified nutritionist with expertise in nutrigenomics, is crucial for interpreting test results and developing personalized recommendations based on an individual's unique genetic profile. Additionally, considerations for ethical and privacy aspects should be taken into account when undergoing genomic testing. You can reach us on [email protected]
12 February 2024 | Food And Beverage Matrix DKSH EXTENDS EXCLUSIVE DISTRIBUTION AGREEMENT WITH COSUCRA IN INDIA DKSH has expanded its exclusive distribution agreement with Cosucra, a leading producer of natural and healthy food ingredients, in India. By distributing Cosucra's dietary fibers and plantbased proteins, DKSH will boost business opportunities for the partnership in the market. DKSH’s Business Unit Performance Materials, a leading distributor of specialty chemicals and ingredients, will provide business development, marketing, sales, logistics, and distribution services for Cosucra’s range of dietary fibers and plant-based proteins in India. As a global leading producer of pea protein and inulin fibers, Cosucra utilizes the properties of two natural raw materials, chicory roots and peas, to develop ingredients for healthy, sustainable, and tasty food products. Cosucra’s naturally produced ingredient range includes FIBRULINE™ chicory root fibre, PISANE™ pea protein isolate range, as well as SWELITE™ pea fibre, and NASTAR™ pea starch. Following a successful partnership in Austria, Germany, Hong Kong, Italy, the Philippines, and Switzerland, Cosucra has once again entrusted DKSH to grow its natural and healthy food ingredients business in India. This is thanks to DKSH’s extensive distribution network, strong capabilities in marketing and sales, and logistics in the market. Ronny Platteeuw, Commercial Director, Cosucra, commented: “We are excited to further expand our partnership with DKSH. Cosucra’s product portfolio is positioned well in the rapidly evolving food and beverage market in India. We are confident that the combination of our natural quality products and DKSH’s local market knowledge will lead to expanding our market reach in India.” Cesar Saez, Vice President, Global Food & Beverage Ingredients, DKSH, commented: “We are delighted to take our successful partnership with Cosucra ahead and introduce their range of dietary fibers and plant-based proteins to the food and beverage manufacturing industry in India. Our strong local presence, long history, and valueadded services in the region will enable us to increase growth and market penetration to bring Cosucra’s food ingredients to a wider customer base.” About Cosucra Based in Warcoing, Belgium, Cosucra is a leading producer of dietary fibers and a pioneer in peabased proteins. Cosucra believes in the food transition towards modern, healthy, and sustainable nutrition. Cosucra’s product range aims to improve people’s health by offering innovative food ingredients coming from naturally sourced raw materials, like chicory and peas. www.cosucra.com About DKSH DKSH’s purpose is to enrich people’s lives. For more than 150 years, we have been delivering growth for companies in Asia and beyond across our Business Units Healthcare, Consumer Goods, Performance Materials, and Technology. As a leading Market Expansion Services provider, we offer sourcing, market insights, marketing and sales, eCommerce, distribution and logistics as well as after-sales services. DKSH is a participant of the United Nations Global Compact and adheres to its principles-based approach to responsible business. Listed on the SIX Swiss Exchange, DKSH operates in 37 markets with 32,600 specialists, generating net sales of CHF 11.3 billion in 2022. The DKSH Business Unit Performance Materials distributes specialty chemicals and ingredients for food, pharmaceutical, personal care, and various industrial applications. With 53 innovation centers and regulatory support worldwide, we create cutting-edge formulations that comply with local regulations. With around 1,650 specialists, the Business Unit generated net sales of CHF 1.5 billion in 2022. www.dksh. com/pm n
14 February 2024 | Food And Beverage Matrix COLEUS FORSKOHLII : FORSKOLIN CONTENT INCREASES INTRACELLULAR CAMP, RELAXING BRONCHIAL MUSCLES AND RELIEVING RESPIRATORY. Ms. Vinisha Mascarenha, Scientist, Innovation Centre, Research And Development, Bio-Med Ingredients Pvt Ltd, Verna Industrial Estate South Goa , Goa Coleus forskohlii, a 40-cm-tall, rare herb, is found in the Yunnan Province of China, Bhutan, India, Nepal, Sri Lanka, and Africa at about 2300 m on steep slopes. Compounds extracted from the roots have long been a Hindu Ayurvedic traditional medicine. Rampant collection has increased the rarity of this species. A German pharmaceutical company holds at least six U.S. patents for use of the plant as treatments for high blood pressure, cardiovascular disease, colic, respiratory problems, insomnia, painful urination, and convulsions. This is sometimes referred to as “biopiracy,” when the intellectual property of indigenous peoples is appropriated and used by foreign companies to develop and patent commercial products. Coleus Valued by herbalists for its hypotensive actions, coleus also may contribute to the prevention of CHD through its antiplatelet activity.552 Its constituent forskolin has been subject to in vitro and in vivo (by injection) investigation and has demonstrated hypotensive activity, positive inotropic action on isolated heart muscle, and increased cerebral blood flow with vasodilatation. No clinical studies have been conducted using coleus. Although a closely related species is used in traditional Ayurvedic medicine, this species is used only as a condiment.531 Coleus extracts containing a quantified level of forskolin are recommended, and it is not advisable to use this herb with other cardiac medications or without the advice or a qualified practitioner.531 This herb, like the others in this section, should not be used with conventional cardiac medications. It is used in the form of a hydroethanolic extract, and is generally included as less than 20% of an herbal formula. Forskolin Forskolin (Forsk) is a diterpene compound belonging to the Labdane family. It is extracted from the roots of Coleus forskohlii, a common ornamental plant. The plant has long been used in traditional oriental medicine, but interest in this plant has expanded in an enormous way as recent studies have evidenced its inhibitory action toward the growth of colorectal cancer cells. The compound even shows a synergistic activity with the antiinflammatory drug Rolipram. This activity was observed in the CA1 hippocampal cells where parallel administration of the two drugs seemed to exert a potentiated longterm action. Commercial interest has been increasing in the last few years since many pharmaceutical industries are introducing to the market drugs based on Forsk. This is essentially due to its possible role in the reduction of fatty mass and an increment of both testosterone and bone mass in overweight or obese people. In this regard, Forsk has been envisaged as a treatment for obesity, especially in men. Bio-Med Ingredients providing the standardized extracts of Coleus to the Global market alos involves in the through research of the active ingredient. n
Food And Beverage | Matrix February 2024 15 SAFFRON MARKET AND INNOVATIONS Ms. Aliya Sayed Mohammed, Scientist, Innovation Centre, Research And Development, Bio-Med Ingredients Pvt Ltd, Verna Industrial Estate, South Goa, Goa The global saffron market size was valued at USD 589.23 million in 2022 and is expected to grow at a compound annual growth rate (CAGR) of 6.4% from 2022 to 2030. Growing demand for saffron in medical and cosmetic applications is expected to be a key driving factor for the market in the forecast period. Saffron is rich in antioxidants and offers several health benefits. The main active compounds present in saffron include picrocrocin, safranal, and crocin. These compounds help reduce oxidative damage and inflammation in the human brain. Furthermore, saffron is known for its memoryenhancing, antioxidant, and anti-inflammatory properties, which are likely to propel the growth of the market. Furthermore, it is used as a natural UV-absorbing agent in the cosmetics industry. Key technologies used in processing include image processing, pilot scale, and electric nose. The process of separating stigmas has been done manually so far; however, using the image processing method to separate stigmas is less timeconsuming. ISO Standard 3632 is the requirement that concerns merely the measurement of the quality. Adulteration has been growing rapidly in recent years owing to the high price and increased demand in the global market. The adulteration includes the mixing of products that look similar to saffron. The adulteration results in variations in the quality of the product and the consequent variation in prices. The standard comprises 2 parts, ISO 3632-1 and ISO 3632-2, which identify the test methods for various classifications of dried, cut threads, powders, and threads. The main purpose of the standards is to test the strength of flavor, scent, and color of saffron, which helps protect consumers from purchasing a fake product that is expensive as well as has no food value. The U.S. has witnessed increasing demand over the past few years owing to the growing awareness among consumers about the medicinal properties and health benefits of saffron. The trade between Iran and the U.S. witnessed a surge after the U.S. revoked trade restrictions that were imposed by it on imports from Iran. Growers in the U.S. have been increasingly investing in cultivation. The growers from the states such as Vermont, Pennsylvania, and Washington have been taking initiatives with an aim to increase the product’s costeffective domestic supply. Saffron is a brightly coloured spice that’s high in health promoting compunds , such as carotenoids , antioxidants. Research findings suggest saffron has anti inflammatory and antioxidant effects. Saffron extract improve heart health , reduce symptoms of depression and anxiety, improve sleep and protect eye health. Bio-Med Ingredients has contributed many of the saffron extract ingredients for the Domestic and Global Market n
Key Highlights of 2023 Edition 20,777+ Trade Visitors Over 270 Exhibitors 15+ Conference Sessions 30+ Speakers & Chefs 10,260 sqm of Exhibition Space 50+ Country Presence ENGAGE, EXPERIENCE, EVOLVE India - The Land Full of Business Opportunities for Food & Beverage Industry For Sales Inquiries Vaishali Thakker M. +91 99871 23821 E. [email protected] For Marketing & Alliances Priya Datar M. +91 98670 04675 E. [email protected] Scan to Book Your Space Contact Us: View 2023 Post Show Report Bombay Exhibition Centre MUMBAI, 28-30 August 2024
Highlights of 2023 edition INDIA www.anugafoodtec-India.com India’s Global Gateway To Cutting-Edge Technology For the Food & Beverage Industry BOMBAY EXHIBITION CENTRE MUMBAI INDIA 28-30 August 2024 ANUTEC - INTERNATIONAL FOODTEC INDIA BECOMES ANUGA FOODTEC INDIA! For Sales Inquiries Ayesha Salve M. +91 98203 71460 E. [email protected] For Marketing & Alliances Priya Datar M. +91 98670 04675 E. [email protected] View 2023 Post Show Report Scan to Book Your Space Contact Us:
18 February 2024 | Food And Beverage Matrix INDIAN PHARMA EYES EASE OF SHARED REGULATORY FRAMEWORKS AND QUALITY STANDARDS FOR ITS FORAY INTO NUTRACEUTICALS REBEL FOODS JOINS ONDC NETWORK TO STRENGTHEN ITS D2C PRESENCE The Indian pharmaceutical industry is eyeing the seamless applicability of its expertise into nutraceutical research and manufacture which is underscored by the shared regulatory frameworks and quality standards of the two sectors. Indian pharmaceutical companies, which are now considering a foray into nutraceutical market, have recognised there is an untapped potential. This transformative movement from traditional pharmaceuticals to proactive healthcare solutions could prove to be a game-changer, said Arvind Jain, co-founder and director, AS-IT-IS Nutrition. Of late, the global nutraceutical industry has seen a substantial surge. The shift in consumer preferences towards natural alternatives, focusing on prevention and wellbeing has created a lucrative market for nutraceuticals, prompting pharmaceutical companies to rethink their business models, he added. A significant advantage that Indian pharma companies bring to this expansion is their extensive knowledge and expertise in research, manufacturing, and quality control. Leveraging their established manufacturing facilities and distribution networks, Indian pharma companies can efficiently produce and distribute nutraceutical products, minimizing initial investment and gaining a faster timeto-market advantage, noted Jain. This paradigm shift is driven by changing consumer preferences, particularly the increasing health consciousness and demand for preventive care among Indian consumers, especially the informed and financially empowered millennial, said Jain. Government regulations on phytopharmaceuticals, emphasizing scientific data and quality control, provide a much-needed framework for herbal products to gain wider acceptance. This regulatory clarity has opened avenues for Indian pharma companies to diversify their product portfolios, meeting consumer demand for natural alternatives while adhering to stringent quality standards, he said. However, the nutraceutical market is fiercely competitive. To thrive in this landscape, Indian pharma companies must commit to developing innovative products, invest in robust marketing, brand building, and establish strong distribution channels. Success in this realm hinges on strategic foresight, regulatory compliance, and a steadfast commitment to scientific rigor, he said. The expansion into nutraceuticals is not merely a trend for Indian pharma but it signifies a transformative movement reshaping the future of healthcare. As we transition towards a future where health is approached proactively, the role of nutraceuticals becomes paramount. With a blend of strategic vision, regulatory adherence, and scientific rigor, Indian pharma has the potential to pave the path to a nutraceutical future, offering not just financial gains but more importantly, a healthier future for generations to come. This strategic shift heralds a new era where Indian pharmaceutical companies play a pivotal role in steering the healthcare industry towards holistic and preventive solutions, said Jain.n Rebel Foods, the world’s largest internet restaurant company, has joined the Open Network for Digital Commerce (ONDC), an initiative of the Department for Promotion of Industry and Internal Trade (DPIIT), Ministry of Commerce and Industry, Government of India. Customers can now order from 9 customer-first Rebel Foods brands through the Open Network. Through this pioneering move, it stands as the only world's largest internet restaurant company to have its brands integrated into the Network. Onboarding onto the company aligns perfectly with the brand's commitment towards strengthening its D2C offerings while delivering a comprehensive and convenient delivery experience for its customers across multiple networks. The cloud kitchen company will directly extend its own D2C platform EatSure to bring its multiple restaurant brands on the company’s network including Behrouz Biryani, Oven Story Pizza, Faasos, Sweet Truth, LunchBox, The Good Bowl, Firangi Bake, The Biryani Life and Wendy’s. Through Open Network, the brand’s customer-loved brands aim to create multiple consumer touchpoints through disruptive innovations. T Koshy, MD & CEO, ONDC, said, "Rebel Foods' presence on the ONDC Network represents another crucial touchpoint in our journey. We are leveraging cuttingedge technology for faster market access and increased flexibility. As the first cloud kitchen company of its magnitude to join the ONDC Network, it seamlessly aligns with our mission to establish an open, unbundled, and interoperable Open Network that fosters innovation, inclusion and accessibility." Sagar Kochhar, co-founder, Rebel Foods, said, “Our collaboration with ONDC marks a pivotal moment, elevating our footprint and introducing EatSure’s trusted restaurants to a wide customer base. By being the only internet restaurant company at this scale to integrate on the ONDC seller app, we're innovating with new touchpoints to create extraordinary customer experiences. Rebel Foods going live on ONDC not only unlocks new business opportunities but reiterates our commitment to bringing our customer-loved brands across food missions in multiple geographies.”n
Food And Beverage | Matrix February 2024 19 SHREYAS BHAGAT ELEVATED TO EXECUTIVE ASSISTANT MANAGER OF FOOD & BEVERAGE AT RADISSON BLU MUMBAI INTERNATIONAL AIRPORT JAISALMER MARRIOTT RESORT AND SPA APPOINTS JAMAL ALI SHA AS EXECUTIVE CHEF I n a significant stride forward, Radisson Blu Mumbai International Airport has announced the promotion of Shreyas Bhagat to the position of executive assistant manager of food and beverage. This well-deserved promotion recognises Bhagat’s exemplary contributions and leadership in his previous role as food and beverage director. His strategic vision, and dynamic approach have significantly contributed to the success of the hotel. Bhagat's illustrious journey in the hospitality industry is a testament to his unwavering commitment and exceptional leadership. Commencing his career at ITC Maratha in 2005, he quickly established himself as a dedicated associate. His journey continued to evolve as he embraced roles of increasing responsibility, transitioning to Hyatt Regency Mumbai, where he further honed his skills as an associate. Bhagat's trajectory reached new heights during his tenure at Novotel Mumbai Juhu Beach, progressing from team leader to F&B manager. Bhagat said, "I am truly honoured for this opportunity. This promotion signifies not only my personal growth but also a dedication to maintaining the highest standards in the hospitality sector. I look forward to leading with passion, introducing fresh perspectives, and enhancing dining experiences for our valued guests." The Jaisalmer Marriott Resort and Spa has announced the appointment of Jamal Ali Sha as its new executive chef. Sha brings with him a wealth of experience, having worked with renowned establishments for over a decade in India and abroad. In his new responsibility, Sha will play a pivotal role in further elevating the resort's already impressive culinary offerings. With two dining venues, extended banquet facilities and round the clock dining options, the resort is well poised to be a market leader in the food and beverage segment. Acute attention to detail has been the cornerstone of his success and he attributes this learning to his peers and well-wishers. Shiv Bose, general manager of the Jaisalmer Marriott Resort and Spa, said, “We are delighted to welcome Chef Jamal to the team. His dedication to excellence and passion for culinary arts align perfectly with our vision to curate and serve the best to our guests.”n
In an era of diverse dietary preferences, Meron stands out by offering 100% gelatin-free products. This not only aligns with the growing demand for vegan options but also positions Meron's Ice cream stabilizer as the optimal choice for manufacturers catering to a broad consumer base. Meron's versatile solution finds application in various frozen delights, from ice cream to premium ice lollies, sorbet, kulfi, gelato and even in crafting other premium ice creams. In the realm of ice cream production, Meron's Ice cream stabilizer emerges as a game-changer—a commitment to excellence, reliability and innovation. As the industry evolves, Meron remains at the forefront, ensuring that every scoop of ice cream delights the palate and exemplifies the pinnacle of quality and craftsmanship. Consider Meron's ice cream stabilizer as your partner in creating frozen wonders that stand the test of time and taste. Unleashing the Magic: Meron's Ice cream Stabilizer Redefines Frozen Delights arine Hydrocolloids, established in 1982, is India's leading manufacturer and exporter of hydrocolloids such as Agar Agar, Carrageenan, Sodium alginate and various hydrocolloids. With a four-decade legacy, they serve diverse industries including food, cosmetics, microbiology, and pharmaceuticals. Their expertise ensures adaptability to evolving consumption trends and the development of specialized products like ice cream stabilizers for both domestic and international markets.In the dynamic world of ice cream production, achieving the perfect balance of texture, consistency, and cost-effectiveness has always been a challenge. Enter Meron's ice cream stabilizer – a 100% vegan blend meticulously crafted to elevate not only the texture of your frozen delights but also to ensure unparalleled consistency and cost efficiency in your production process.Meron's Ice cream stabilizer boasts a blend anchored by Carrageenan and other premium ingredients.This combination not only enhances the stability of liquid milk products and frozen dairy dessert but also guarantees the perfect set for ice creams in delivering a delightful consistency and texture that captivates the taste buds.Meron presents ice cream stabilizers in three variants : low-fat, medium-fat, and premium (high-fat), allowing for customization based on specific preferences and product specifications.What set Meron apart is its status as a market leader in Carrageenan and other ingredients. With a legacy of over 40 years in the industry, Meron has honed its expertise in production, new product development, and quality control. The driving force behind the brand is a team of seasoned professionals, ensuring that each product meets the highest standards of excellence.Meron takes pride in its ability to produce any quantity based on customer requirements, offering flexibility and responsiveness to the diverse needs of ice cream manufacturers.
Marine Hydrocolloids marinehydrocolloids Marine Hydrocolloids An ISO 22000:2018 Co FSSAI LICENSE NO: 11316007000653, HACCP, HALAL, GMP & KOSHER CERTIFIED Pavilion 1, Jio World Convention Center, Mumbai, india 13 14 15 February, 2024 Booth no : J23 AGAR AGAR It is used in dairy, dessert, bakery, confectionery and vegan preparations as well as meat applications. Apart from food applications, it is also used in pharmaceutical, nutraceutical, cosmetic and microbiological applications. AGAR INSTANT (Fast Soluble Agar) It is a speciality Agar with fast solubility and higher performance at lower temperatures compared to standard Agar. Largely used in making fruit caviar, jelly art, ready mix/instant food, yoghurt, flavoured milk, soy milk. SODIUM ALGINATE It functions as a thickening agent, gelling agent, emulsifier and stabilizer. Used in molecular gastronomy, plant-based meat, dairy, noodles etc. Meron offers different grades of alginates for pharma, cosmetic, nutraceutical, dental and impression applications. SPREADABLE AGAR AGAR (Wondergel) It is a vegetarian substitute for traditional animal gelatin. It is used in bakery, dairy and dessert applications to make the end-product creamier, softer and more spreadable. CARRAGEENAN (A Wholly Natural Hydrocolloid) We offer pure refined & semi refined Carrageenan of iota, kappa & lambda types. It is used in bakery, confectionery, dairy and meat applications. Also used in nutraceutical, personal and home care products for its thickening, gelling and stabilizing properties SEALIFE (Vegan Dietary Fibre) It is our 2 in 1 texturizer and dietary fibre, made from 100% pure pulverized gracilaria seaweed. Mainly used to make energy bar, dietic probiotic food, iodine-fortified food, texturized food, palatable food and food for dysphagia disorder. GELLAN GUM (Plant Gel) In suspension drink beverages ,Gellan Gum acts as a suspending agent and also it has a wide range of non-food applications such as aloe vera gel, toothpaste, air freshener gel and fertilizer gel. XANTHAN GUM A small amount of Xanthan Gum in liquids can vastly increase the viscosity. It used as an alternative to gluten-free products and an egg replacer for mayonnaise and baked goods. Also used in sauces, frozen desserts and salad dressings. It is widely used in cosmetic, home care and personal care applications such as handwash, face wash etc. STABILIZERS Developed by our in-house team, each stabilizer has been carefully crafted to enhance the quality of the end product and ensures operational efficiency for the manufacturer. Our range includes Glazemate (Cold glaze stabilizer), Ice cream stabilizer (for low, medium & high fat ice creams), Milkshake stabilizer, Flavoured milk stabilizer & Suspension drink stabilizer. KONJAC (Powder/Gum) It is a 100% natural origin powder that is high in fiber content. Used in confectionery, dairy, bakery and plant-based meat applications. CURDLAN GUM It is widely used in various applications like meat products, fish products, jellies, tofu, bake stable applications and salad dressings. PECTIN Pectin is generally used in the food industry as a gelling, thickening, stabilizing, and emulsifying agent. Meron offers three types of Pectin such as, HM, LM & LMA Pectin. Major applications of Pectin are jam, candies, fruit crush, fruit fillings, jellies, yoghurt, marmalades, toppings etc. LOCUST BEAN GUM Locust Bean Gum is a popular natural thickening agent and stabilizer. It has various applications in the food industry such as dairy, bakery, confectionery, condiments, meat & plant-based meat applications. TARA GUM It is widely used in the food industry as a thickener and stabilizer in the preparation of mayonnaise, sauce, ketchup, fruit juice, ice cream, cheese etc GUAR GUM /MODIFIED GUAR GUM CARBOXYMETHYL CELLULOSE (CMC) It is used as a thickening agent in handwash, face wash and home care applications.Other applications are sauce, jam, ice cream, meat and plant-based meat applications, fruit juice, milkshakes. MODIFIED STARCH Modified starch is a type of starch that has been altered or treated to change its properties for specific applications. It is used as a thickening and stabilizing agent in various industries including food, pharmaceutical and much more. Carboxymethyl Cellulose (CMC) is a commonly used additive in the food, pharmaceutical and cosmetic industries. It is derived from cellulose, a naturally occurring polysaccharide found in the cell walls of plants. CMC is often utilized as a thickening and stabilizing agent in various food, pharma and cosmetic products. CHITIN & CHITOSAN Chitin is the second most abundant natural biopolymer in the world and Chitosan is obtained through a de-acetylation of Chitin. Both Chitin and Chitosan is mostly used in pharma and cosmetic applications.
22 February 2024 | Food And Beverage Matrix COLORS BIGG BOSS PARTNERS WITH CHING’S SCHEZWAN CHUTNEY AS SPECIAL PARTNER I ndia’s favourite reality show Colors Bigg Boss has come a long way in its 15 years journey and has gone on to become a phenomenon in the television entertainment landscape. The 16th season of the hit show has bagged No. 1 spot in the non-fiction category. The show has been instrumental in providing unprecedented dose of glamour and entertaining audience with its engaging content and adding grand new elements year-on-year. Within six weeks of its launch, the show attracted over 127 million viewers on Colors and 600 million views on Voot. Bigg Boss 16 catapulted itself to the pole position in the nonfiction category with a massive reach of 3 billion along with 1 billion views and 97% share of voice on Colors Digital, making it as one of the marquee shows in the Hindi General Entertainment category. The Bigg Boss has become a huge platform for brands to collaborate over the last decade and a half that offers a great canvas for advertisers that take place inside the house. Housemates have relished Ching’s products to make the boring and mundane food interesting. The hustling and bustling kitchen counters are topped with Ching’s products and have become a taste lifeline for the Bigg Boss contestants. The brand brings a meaningful flavour in the lives of housemates and thus connects with the audience. Commenting on the association, Ajay Gupta, MD, Ching’s Schezwan Chutney, said, “This meaningful partnership with Bigg Boss is an ideal place to showcase versatility in our product portfolio. Through this engagement we wanted to expand our horizons beyond advertising and explore meaningful collaborations that will help to communicate our brand narrative and reach out to a wider audience who are fans of desi Chinese in India. Ching’s Schezwan Chutney symbolises the spice and adds zing of the BB house.”n to connect with their target audience. The sponsorships aim to provide brands with an opportunity to engage and collaborate through various touch points. During the show, the brands will gain prominence and visibility through ad spots, task integrations, and caller of the week segment, special zones, and other peripheral branding opportunities. Ching’s brings the zing to the Bigg Boss house. The brand’s presence in the kitchen of the BB house has been synonymous since last 4 seasons as kitchen is the centrestage for all the drama, masala, and gossips
Food And Beverage | Matrix February 2024 23 ALULA ANNOUNCES COLLABORATION WITH CHEF ALAIN DUCASSE FOR POP-UP AlUla, Kingdom of Saudi Arabia AlUla, the ancient oasis city in the northwest of Saudi Arabia, has announced Ducasse in AlUla, an exciting collaboration with worldrenowned multi-Michelin star chef Alain Ducasse. This partnership marks the highly anticipated launch of the pop-up dining experience, located adjacent to the ancient heritage site of Jabal Ikmah. The new venture seamlessly blends sustainability with the flavours of Saudi Arabia, France, as well as the whole Middle Eastern region for a unique and memorable experience. Ducasse has entrusted one of his young protégés, Afonso Salvação Barreto, as the executive chef of the restaurant. Nestled against the picturesque backdrop of AlUla’s iconic oasis palm trees, the upcoming restaurant will deliver a combination of local ingredients sourced from nearby farms and traditional flavours, with an exquisite French touch, redefining the luxury dining landscape of the city. Phillip Jones, chief tourism officer for the royal commission for AlUla, said, “Representing a significant leap forward in AlUla's evolution as a premier culinary destination, Ducasse in AlUla is meticulously designed to captivate both residents and visitors alike. We have crafted the restaurant to not only introduce an unparalleled, refined dining experience to the city but also honour and incorporate AlUla's precious natural resources that have long nourished ancient civilizations and modern residents.” Ducasse started his career in 1972 as a 16-year-old in France, before working for restaurants including Michel Guérard, Gaston Lenôtre, Alain Chapel and legendary chef Roger Vergé's Moulin de Mougins. Ducasse restaurants currently hold 20 Michelin stars worldwide. Renowned for his exceptional prowess in the global culinary realm, the French culinary icon is creating a meticulous menu for Ducasse in AlUla that highlights the vibrant palette of flavours unique to AlUla. Each dish promises to be a celebration of the region's cultural heritage, with an emphasis on integrating local ingredients and cooking methods into the finest French culinary traditions and savoir-faire. Ducasse said, “When I visited AlUla with my chef Afonso, we were curious to discover and impressed to taste produce from the local farms. You have these natural oases growing everything from the dates and citrus the area is famous for, to green vegetables of all sorts. The region is in the middle of an ambitious project to diversify the economy and create opportunities for the local community. The agricultural training scheme is offering help to local farmers to supply the ingredients of the quality and scale required for the increasing hospitality offer.”n
24 February 2024 | Food And Beverage Matrix NASHVILLE FRIED CHICKEN HERE TO DELIVER THE BEST FRIED CHICKEN EXPERIENCE IN MUMBAI ANUGA FOODTEC: KHS SYSTEMS COMBINE EFFICIENCY WITH SAFETY Experience the delightful crunch of Nashville Fried Chicken as it prepares to bring its exceptional flavours to your doorstep in Mumbai. Born from the innovation of Massive Restaurants Pvt. Ltd., the same culinary genius behind tantalising brands like Louis Burger and Slyce Pizza, Zorawar Kalra. It is at the forefront of a fried chicken revolution, setting itself apart with a truly innovative approach. This perfect fried chicken experience is elevated further by the house made gourmet sauces, including the Comeback Sauce, Secret Sauce, Honey Mustard Sauce and the Hot n Spicy Sauce, creating a journey that's as lip-smacking as it is juicy and tender. It has reached new heights with the buns, meticulously proofed for over 18 hours to achieve a level of lightness and fluffiness that can only be compared to the ethereal softness of clouds. The chicken undergoes a meticulous process of being tenderly massaged with a blend of robust flavours and seasonings. It is then marinated for an extensive 18-hour period to ensure complete and thorough flavour absorption. Zorawar Kalra, founder and managing director of Massive Restaurants Pvt. Ltd., said, “Having seen the love from our beloved Indian patrons towards Louis Burger and Slyce we are thrilled to now bring the delightful flavours of Nashville Fried Chicken/NFC to Mumbai. Our team has worked tirelessly to develop a menu that combines the best of global culinary expertise with the authentic taste of fried chicken. Our goal is to satisfy the cravings of fried chicken enthusiasts by offering a truly exceptional dining experience, from the comfort of their own homes." Get ready to embark on a flavour journey like no other. Just like their fried chicken buckets, their menu is stacked with dishes such as the fried chicken bucket with Peri Peri, Chilli Garlic, Chilli Habanero and Hot n Spicy dressing for that fiery feeling. Additionally, there are 8 different variations of the chicken tenders including some succulent glazed tenders covered in rich BBQ, Teriyaki, Chipotle Lime tangy and Chili Habanero goodness. For Fried Chicken fanatics seeking a real kick, NFC offers Hot n Spicy, Nashville Style and Cluckin’ Hot Tenders for that added picante feeling. They’ve got burger enthusiasts covered too with the main event Nashville Style Fried Chicken burger paired beautifully with a spicy slaw and paprika dusted to perfection. Apart from this, the collection includes The Big Cluck, with purple slaw, and Comeback Sauce, Tandoori Fried Chicken Burger, with Secret Tandoori Sauce and the Hot American Summer that is accompanied with a spicy jalapeno and spicy mango relish. Indulge in endless swanky Pretty Boy fries paired with their stylish Animal-Style Tenders, Purple Slaw and the perfect drizzle of sauce.n S ensitive beverages and flexible systems and solutions – these are the topics in focus at the KHS trade show booth for this year’s Anuga FoodTec. With its new InnoPET BloFill ACF-R aseptic block the Dortmund systems supplier wants to set new standards in safety and hygiene when it comes to bottle sterilisation. Visitors can also find out all about the latest generation of InnoPET Plasmax barrier technology and the first module in the digital KHS ConnectApp service. Tobias Wetzel, CSO of KHS, said, “Economic success calls for maximum efficiency and availability in all filling and packaging processes. We provide innovative and resource-saving systems and solutions that fully satisfy all aspects of this demand.” The most recent example of this is the new rotary InnoPET BloFill ACF-R aseptic block that combines the energy-efficient InnoPET Blomax Series V stretch blow molder with the rotary Innofill PET ACF-R filler for the very first time. Linear fillers can process up to 14,000 bottles per hour. In contrast, the rotary aseptic block has a capacity of up to 36,000 1.0-liter bottles per hour and in the future is even to be available with a top output of 48,000 500-milliliter bottles an hour. The new plant engineering achieves a sterility of log 6 inside the bottles – which is equivalent to a reduction in germs of 99.9999%. “Our linear aseptic fillers, also blocked, have long proved themselves in practice in the filling of sensitive beverages into PET bottles, where maximum safety is of the essence. The newly developed rotary aseptic filler in the higher capacity range is thus the next logical step. With this, we also want to set standards regarding the machine’s hygienic properties,” adds Wetzel.n
Food And Beverage | Matrix February 2024 25 STEPACPPC’S NEW SUSTAINABLE PACKAGING BOOSTS EXOTIC MUSHROOM LONGEVITY Tefen, Israel F resh produce packaging pioneers StePacPPC has customized its awardwinning modified atmosphere packaging (MAP) films to preserve fresh whole and sliced white mushrooms, and whole exotic mushrooms, such as oyster, lion’s mane, shiitake, portabella and more. The lean MAP system fulfills consumer demands for sustainable packaging that slows deterioration and dramatically reduces waste of this highly perishable item. The appetite for mushrooms has been growing rapidly based on their health halo and being a vegan source of meaty umami flavor and texture. Yet mushrooms also have a very short shelf life. Growers and shippers are constantly grappling with these challenges, striving to improve mushroom storage capabilities and curb waste. StePacPPC’s MAP packaging personalized to mushroom preservation StePacPPC’s latest advancement in its packaging formats is designed specifically to maintain the freshness of whole and sliced white mushrooms, and whole exotic mushrooms. The customized films significantly slow down decay and reduce weight loss of costly culinary delicacies, preserving texture, nutrition, and flavor thereby effectively diminishing a considerable amount of waste and cost. Over the past decade, consumer demand for mushrooms has surged, with more exotic species entering the mainstream. They are considered a culinary specialty, appreciated for their savory qualities and nutritional benefits. According to data by Emergen Research, the global mushroom market size is valued at more than $50 billion. This number is expected to more the double by 2030. Despite the increasing demand, the highly perishable nature of mushrooms, combined with the challenges of maintaining their shelf life has kept them from realizing their full market potential. Gary Ward, CTO for StePacPPC, said, “Mushrooms have high metabolic activity and respiration rates which gives them a short shelf life, typically just a few days. They also generate a lot of moisture during the respiration process, which encourages bacterial decay. On the other hand, they are also prone to dehydration which causes them to shrivel, and they become discolored due to oxidation. Sliced mushrooms are even more susceptible to a rapid decline in quality.” The high water-vapor transmission rate of StePacPPC films, coupled with the customized modified atmosphere properties, have proven ideal for preserving the quality of both whole and sliced mushrooms, at once slowing respiration and aging, reducing dehydration, and expelling excess moisture from the packaging. “In post-harvest lab and field trials, our films have demonstrated abilities to maintain the freshness and wholesome appearance of mushrooms. This effectively stretches their shelf life from just a few days to more than two weeks, generating meaningful reductions in food waste,” added Ward.n
Serum Sipping into the New Year with a blend of goodness and resolutions, Cheers to a smoothie start and a fruitful journey ahead! ‘‘SSmmooootthhiieelliicciioouussVViibbee’’
28 February 2024 | Food And Beverage Matrix IN GLOBAL MARKET, CERTAIN INGREDIENTS EMERGE AS KEY PLAYERS Gowrishankar L - (The author is assistant professor, senior grade, Department of Food Technology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, TN. He can be reached at [email protected]) I n our connected world, food ingredients are crucial for more than just basic nutrition; they play a big role in shaping our global society. These ingredients are essential for our health, providing the nutrients our bodies need and giving a variety of flavours to our food. They are like the building blocks for a healthy and well-rounded diet. Because of globalisation, we now have access to a wide range of ingredients from all over the world. This mix of culinary influences not only makes our meals taste better but also helps create a stronger and more sustainable food system. Having different sources for our food reduces the risk of problems in the supply chain, making sure we have enough food even when there are challenges like climate change, pests, or diseases. Food ingredients are not just about nutrition; they are also tied to our culture and traditions. The unique spices, herbs, and staples from different regions tell stories about their history, geography, and shared heritage. Preserving this diversity in our food helps build a sense of community and pride, celebrating the special qualities of each culture's food. The global story of food ingredients is a complex web of interdependence. It involves our health, the richness of our cultures, the strength of our economies, and how we take care of the environment. Understanding and embracing this holistic view is crucial for dealing with the challenges and opportunities in our shared journey of food. In the dynamic landscape of the global food market, certain ingredients have emerged as key players, shaping trends and reflecting evolving consumer preferences. These culinary influencers not only contribute to the flavour and texture of our meals but also echo broader societal shifts. Proteins, particularly those of plant-based and alternative origins, have taken center stage. Fueled by environmental consciousness and health considerations, the demand for plant-based protein sources has spurred the development and promotion of various plant-derived products. The market is witnessing a transformation as consumers increasingly seek sustainable and ethical options, with a focus on ingredients aligned with responsible and eco-friendly practices. Beyond basic nutrition, there's a surge in interest in functional ingredients that offer health benefits. Probiotics, prebiotics, antioxidants, and omega-3 fatty acids are gaining prominence, as consumers look for foods that go beyond mere sustenance. Simultaneously, a preference for natural and clean label ingredients is evident, with consumers scrutinising ingredient lists for recognisable components and fewer artificial additives. The plant-based trend extends to various other ingredients, including oils, flours, and extracts, catering to the rising popularity of vegetarian, vegan, and flexitarian diets. Convenience remains a driving force in the industry, with a spotlight on ingredients that streamline meal preparation, such as pre-cut vegetables, ready-to-cook grains, and innovative meal kits. Snacking, a global phenomenon, has given rise to a demand for inventive snack ingredients. Healthier alternatives, featuring nuts, seeds, and dried fruits, are carving out a significant niche. Additionally, the appreciation for global flavours and ethnic cuisines is reshaping ingredient choices. Spices and ingredients from diverse culinary traditions are finding their way into an array of products, reflecting consumers' desire for authentic and varied taste experiences. As the food industry continues to evolve, these trends underscore a broader narrative of a shifting global palate and a growing awareness of the impact of our food choices. To stay current with the ever-changing landscape, it is essential to keep a close eye on market reports, industry insights, and the pulse of consumer preferences. In an era marked by a heightened awareness of dietary choices, consumers are embarking on a culinary revolution, actively seeking food ingredients that align with their evolving preferences. This report delves into the driving forces behind this shift, exploring real-world case studies that illuminate the intricate expectations consumers hold for their food ingredients. Pioneering Plant-Based Palates - The surge in demand for plantbased proteins goes beyond dietary preferences; it embodies a conscious choice for sustainable and ethical living. Take, for instance, the success of a plant-based burger brand that has captured the market's attention. By utilising innovative ingredients like pea protein, this company has not only satisfied the appetites of vegans but has also resonated with a broader audience committed to ethical and eco-friendly consumption. Functionality with Flavour - A Health Odyssey - Consumers are no longer satisfied with mere sustenance; they seek functional ingredients that contribute to their overall wellbeing. A comprehensive study on the incorporation of functional ingredients, such as probiotics, into daily diets reveals a growing interest in digestive health. The Continued on page no 29
Food And Beverage | Matrix February 2024 29 LIFETIME ACHIEVEMENT AWARD FOR CONTRIBUTION TO SUGAR INDUSTRY triumph of a yogurt brand enriched with probiotics stands as a testament to consumers actively pursuing ingredients that offer more than just nutrition. The Simplicity Paradigm - Clean Labels and Transparency - The call for natural and clean label ingredients is a testament to consumers' desire for transparency and simplicity in their food choices. Consider the journey of a snack brand committed to using minimal, recognisable ingredients. This case study underscores the fact that consumers are meticulously inspecting ingredient lists, placing value on authenticity, and seeking products that resonate with their preference for clean and straightforward eating. Innovative Convenience Redefined - As lifestyles become busier, the demand for convenience is reshaping the food industry. Consumers now actively seek ingredients that streamline meal preparation without compromising on quality. An exemplar in this space is an innovative meal kit service that incorporates pre-cut vegetables and ready-to-cook grains. This case study highlights the growing importance consumers place on time-saving ingredients that offer both convenience and culinary excellence. The culinary landscape is undergoing a transformation, led by consumers' multifaceted expectations in food ingredients. These studies illustrate that successful brands are those that not only address nutritional needs but also resonate with broader values such as sustainability, transparency, and convenience. As the culinary journey continues to unfold, understanding and adapting to these expectations will be pivotal for both the food industry and the ever-discerning consumer. To meet the rising demand for consumer-preferred ingredients, food industries should undergo strategic transformations. Prioritise investment in research and development to innovate plantbased proteins, functional foods, and clean-label components. Embrace sustainable sourcing practices and diversify product lines to cater to evolving dietary preferences. Employ technology for efficient and sustainable ingredient production, fostering collaborations with suppliers and research institutions. Focus on consumer education, highlighting nutritional benefits and sustainable practices. Foster a culture of adaptability within the organisation, staying attuned to market trends. Obtain certifications for ethical practices, and invest in employee training to ensure proficiency in sustainable methods. These changes position food industries to align with health, sustainability, and transparency, meeting the dynamic expectations of today's consumers.n Continued from page no 28 Dhruv M Sawhney, CMD, Triveni Engineering & Industries Ltd, has been conferred with a Lifetime Achievement Award for his immense contribution towards the sugar industry of India and the state of Uttar Pradesh. The award was given by Chief Minister of UP Yogi Adityanath, during an event organised by UP Sugar Mills Association (UPSMA) to celebrate 120 years of establishment of the first sugar mill in the state. On behalf of Sawhney, the award was received by R. K. Goel, senior vice president & chief financial officer, sugar business, Triveni Engineering. Sawhney has given around four decades towards the empowerment of the sugar industry. In his illustrious corporate journey, he has worked as the executive chairman, International Society of Sugar Cane Technologists (ISSCT), president of Indian Sugar Mills Association (ISMA) for two terms, and president of Sugar Technologists’ Association of India (STAI). In 1998 he received the Mike Bennet Award from the British Society of Sugar Cane Technologists, U.K. for the best technical paper. On being conferred with the Lifetime Achievement Award, Dhruv M Sawhney, CMD, Triveni Engineering, said, “I am truly humbled to receive such a significant award on 120th anniversary of the first sugar mill in Uttar Pradesh. The journey of the sugar industry has been exciting, and we are proud to be one of the key enablers of the socio-economic development in the country. Over the years, the industry has evolved from just sugar production to now being a major contributor towards the nation’s sustainability goals through biofuels such as fuel ethanol. The sugar industry is committed to support the farmers community, Government’s initiatives and build a strong inclusive growth ecosystem. And we believe the industry will be at the forefront for many more initiatives in the years to come as the Government aims for more ‘waste to wealth schemes to promote a circular economy.”n
30 February 2024 | Food And Beverage Matrix MANE STRENGTHENS INDIA OPERATIONS WITH €23 MILLION FRESH INVESTMENTS NEW ‘YOPLAIT PROTEIN’ DELIVERS FLAVOURS IN HIGHPROTEIN EXPERIENCE The future of innovations in FMCG segment is burgeoning in India. So to cater as well as add value to the growing needs of this flourishing segment, Mane Group, a global leader in fragrance and flavours manufacturing from France, has announced an investment of €23million (more than Rs 190 crore) in the two new facilities that comprises of its second and the largest manufacturing unit for fragrance & flavours in Gujarat, and the advanced Innovation Centre exclusively for flavours in Hyderabad. Both the facilities were inaugurated by the company’s global chairman Jean Mane along with Bernard Leynaud, director, Asia Pacific, Mane Group, and Sumit Dasgupta, MD, Mane India Pvt. Ltd. With its first manufacturing facility in Hyderabad and an employee size of 250, Mane India, the fullyowned subsidiary of Mane Group, has been operational in India since 2003. The company has invested €20 million to commence 20,500 sq ft manufacturing unit in Dahej, Gujarat, that will cater to India and APAC regions. The initial production capacity of the plant is 2,000 tonne for flavour and 3,000 tonne for fragrance; with sufficient scope to expand as the market grows in the future. With an investment of €3 million, the most advanced Innovation Centre in Hyderabad, spread across 13,901 sq ft, comprises an in-house Kitchen (Culinary) & Chef who specially takes care of culinary food applications. Commenting on these two milestone initiatives, Mane said,“As a leading fragrance and flavours company in the world, we continuously look ahead to address the ever-growing demand for those innovations in the FMCG that have demonstrated product superiority. Mane India, together with India, aspires to become the world’s leading fragrance and flavours manufacturer by powering the FMCG innovations in APAC region. Mane will position itself as a critical player in enhancing FMCG value chain in the region as we provide solutions to our customers through our collective, unique technical skills and mass producing capabilities.n Yoplait is welcoming yoplait protein to its lineup — a dairy snack unlike any other product currently in the yogurt aisle thanks to its “trifecta” of taste, value and nutrition. Yoplait protein packs 15g of protein and 3g of sugar per serving making it the brand’s highest protein and lowest sugar offering to date. As the brand’s most substantial innovation in recent years, yoplait protein gives people who love the taste of traditional yogurt a convenient way to meet their protein goals, while enjoying their favourite yoplait flavours like vanilla, strawberry, and key lime pie. “Consumers are having to make tradeoffs, opting for products they don’t enjoy the taste of – like greek yogurt – just to get in the extra protein, so we decided to do something about the lack of options in the category,” said Kaylee Pohlmeyer, senior brand manager at General Mills. “Yoplait Protein gives consumers a dairy option with remarkable macros, but with the texture of our original yoplait. We’re excited to bring this to shelves, as we’re already seeing an amazing response from consumer taste tests.” By combining ultra-filtered milk with yoplait’s traditional yogurtstyle fermentation process, yoplait protein delivers additional protein while maintaining the smooth and creamy texture the brand is known for – and without the slightly sour, chalky taste associated with many other protein-forward yogurt options. And at $1.19 MSRP per cup, it’s an appealing choice in the grocery aisle for taste and nutrition at a great value. Yoplait protein flavours and varieties – including single-serve and tubs – will be available at select retailers nationwide beginning in January. Flavours include vanilla, strawberry, mixed berry, strawberry banana, peach, cherry, strawberry cheesecake and key lime pie.n Minneapolis, USA
32 February 2024 | Food And Beverage Matrix MOFPI INVITES BIDS FOR MID-TERM IMPACT EVALUATION STUDY OF PMFME SCHEME The Ministry of Food Processing Industries (MoFPI) has invited bids for "Selection of Agency for Mid-Term Impact Evaluation Study of the Centrally SponsoredPM Formalisation of Micro Food Processing Enterprises (PMFME) Scheme". The last date for submission of the bid is February 1, 2024, 4 pm, and by third week of February, the bid will be awarded to the successful bidder. According to the MoFPI, there are an estimated 25 lakh micro food processing enterprises in the country which constitute 98% of the sector and are unorganised and unregistered. With only 7% of investment in plant & machinery and 3% of outstanding credit, the unorganised enterprises contribute to 74% of employment (a third of which are women), 12% of output and 27% of value addition in the food processing sector while nearly 66% of these units are located in rural areas and about 80% of them are family-based enterprises. And there are few Government schemes to support FPOs (Farmer Producer Organisations) and SHGs (Self Help Groups) to make investment and upscale their operations. A MoFPI statement, in this regard, says that these schemes were designed to specifically address the problems of this segment, while also converging with the benefits available under other schemes, with the aim of formalising these informal enterprises. The MoFPI, therefore, intends to have third-party evaluation for the purpose of assessing its effectiveness in meeting the objectives for which the scheme was conceptualised and implemented. "The results of such evaluation would be used as inputs for further modifications/improvements in the scheme", reads the statement of the ministry.n
Food And Beverage | Matrix February 2024 33 SAMOSA SINGH EMBARKS ON STRATEGIC EXPANSION WITH NEW ‘READY TO COOK’ RANGE S amosa Singh, a renowned name in authentic Indian snacks, officially announces its latest innovation, "Ready-to-Cook" samosas packs, aiming to broaden the reach of India's cherished snacks globally. Along with traditional samosas and Indian street snacks, Samosa Singh will now offer an exciting Ready-to-Cook range of Guilt-Free Samosas. These samosas feature a unique encrusted design that was developed after multiple man-hours of rigorous research and development, resulting in a delicious combination of pleasure and minimal fat—up to 50% less. The brand offers over 20 delicious flavours including paneer tikka samosa, soya keema samosa, cheese and corn samosa, onion kachori, punjabi aloo samosa, and more. Transforming the iconic samosa into a guilt-free delight, this new offering redefines snacking by blending authentic flavours with healthconscious choices. The Guilt-Free Range promises zero cholesterol, zero trans fat, and no preservatives or additives, making it an excellent option for health-conscious consumers. The ready-to-cook samosas offer a variety of cooking methods—baked, deep-fried, or air-fried—curated so that consumers can enjoy these exquisite treats according to their tastes. Shikhar Veer Singh, founder, Samosa Singh, says, "We are excited to extend our product portfolio with the launch of ready-to-cook samosas, now available for a global audience. With over 100,000 hours dedicated to research and development, we are delighted to provide guilt-free enjoyment that flawlessly blends traditional flavours with a modern twist. Samosa Singh is taking the experience of India's famous samosas to new and larger heights”. “We have entered this space with the intention to provide healthier yet indulgent alternatives, revolutionising the way people view cooking snacks. Recognising the broad demand for ready-to-cook products in India and around the world, our mission is to redefine efficiency and inspire more people to cook at home daily. Our varied selection includes alternatives for baking, deep-frying, and air frying, appealing to various tastes. With this unique range, we hope to make meal preparation a seamless and joyful experience for our consumers,” added, Nidhi Singh, cofounder of Samosa Singh.n
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36 February 2024 | Food And Beverage Matrix HP CM INAUGURATES RS 100 CR STATE-OF-ART FRUIT PROCESSING PLANT IN PARALA CEO, FSSAI, VISITS AMDAPOOR GRAM PANCHAYAT OF NIZAMABAD DISTRICT, TELANGANA Himachal Pradesh Chief Minister Thakur Sukhvinder Singh Sukhu inaugurated the state-of-the-art fruit processing plant built at a cost of Rs 100.42 crore at Parala, Theog, of Shimla district recently and stated that this plant will prove to be a milestone in the development of the area and its fruit industry. The Chief Minister said that wine, vinegar and juice will be produced in this plant ensuring that the local growers get fair prices for their produce. He added that the plant would also speed up the production of the processed products. Addressing the people on the occasion, Sukhu said that this year the disaster caused by heavy rains had wreaked havoc and the link roads, especially in the apple belts of the state, were damaged badly. He stated: "Our government restored these roads on priority basis, making sure that the produce is delivered to the market on time, thereby protecting horticulturists from financial loss." He added that the State Government had announced a historic increase of Rs 1.50 in the support price of apples, which now stood at rupees 12 per kg. This time the procurement of apples has been done on kilo basis and the universal carton system is being implemented so that the orchardists get fair prices for their produce, remarked the CM. The government was continuously working for the upliftment and convenience of the horticulturists, said the Chief Minister, adding that "eight grading/packing houses, Controlled Atmosphere (CA) and Cold Stores are being established in Bhawanagar, Sandasu, Anu, Chopal, Jabli, Sundernagar, Dattnagar and Khadapathar for the convenience of the farmers". Sukhu said that during his recent visit to Dubai, he appealed to the investors there to explore the possibilities of marketing the horticulture products of Himachal Pradesh in Dubai. He added that investors showed interest and expressed willingness to visit Himachal Pradesh in coming January to explore the options and areas of investments. He said: "The State Government was taking many effective steps to protect the horticulturists from exploitation and provide them various benefits to strengthen their finances." He directed the officials to operate the properties of Himachal Pradesh Marketing Committee (HPMC) in a way that it benefits the horticulturists of the state. The Chief Minister said: "Through HPMC, gardening tools, fertilisers, pesticides and fungicides are being made available at a very low cost. We are taking several steps to safeguard the interests of the horticulturists and will continue to do so in future as well." As part of the Viksit Bharat Sankalp Yatra launched by Prime Minister Narendra Modi to saturate the benefits of Central government schemes across the nation with a resolve of reaching the unreached, programmes were scheduled at Amdapoor Gram Panchayat in Bodhan Mandal and Mailaram Gram Panchayat in Dharpally Mandal, Nizamabad District, Telangana, recently. MP of Nizamabad Dharmapuri Arvind and CEO FSSAI G Kamala Vardhana Rao presided over the programmes. Rao thanked the MP for his active participation and involvement in resolving issues faced by beneficiaries. The CEO also expressed gratitude to organisers and stakeholders for their commitment to implementing government schemes and addressing public health concerns. The CEO, FSSAI, has been actively engaging with all 33 district collectors and DMHOs of Telangana, addressing immediately any challenges that arise, such as non-generation of Ayushman Bharat Health Cards. Approximately 7.5 lakh people have participated in the Viksit Bharat Sankalp Yatra in Telangana till date. Rao applauded the remarkably low number of diabetes and hypertension cases in the panchayat. However, addressing concerns about unsafe and unhealthy food, particularly for children and women, he emphasised reducing salt, sugar and fat consumption. Modi's assurance to include fortified rice in the food security scheme by April was also highlighted during the meeting. Further, the District Medical Officers were instructed to engage with pregnant women, understand daily nutrient requirements and create awareness about the benefits of including millets in their daily diet. The CEO encouraged organic farming practices and urged the use of organic fertilisers over chemical alternatives. Arvind addressed the public, releasing the calendar and handbook of Viksit Bharat Sankalp Yatra, providing comprehensive details of all schemes and guidelines. He informed that maximum number of beneficiaries have enrolled for Ayushman Bharat Health Cards and said that every scheme and its beneficiaries were assured guaranteed implementation. The MP instructed gas agencies to register for free gas connections under PM Ujjwala Yojana. Mentioning that out of 400 eligible villagers in Mailaram, only 241 have registered for PM-Kisan Samman Nidhi, he instructed Agricultural Officer to issue registrations for those not yet registered. He assured that local issues such as renovation of school with basic facilities would be provided by him under MPLADS. There are 513 ration card holders in the area who have been benefitted from PM Garib Kalyan Yojana for the last three years and it was informed that it will be extended for another 5 years and it would also be ensured that fortified rice is provided under the scheme from April 2024.n
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38 February 2024 | Food And Beverage Matrix Food and Beverage Matrix Published, Printed by Dhiraj Dubey at B.K. Chawl Laxman Mhatre Road Navagaon Dahisar West Dist - Mumbai - 400 068. State - Maharashtra Printed at Kalakshi Printing Works 205 Gopal Industrial Estate, I. B. Patel Road, Goregaon East. Mumbai 400 063 Sales Office: Divyansh Infomedia A/202 Om Nageshwar Appartment Near Mandli Talav Bhyander West Mumbai 401101. Maharashtra Contact: +91 98699 87731, +91 88506 09866 Sub Editor : Mukti M Bajaj News Journalist : Ritu Mishra Abhitash Singh Datta Krishna Ukkoji Ramesh Dhumal Marketing Executive : O.P.Srivastava Editorial Correspondent : Veena D Designer : Prashant Parker Circulation Manager : Shreya D. Administrative Division : O.P. Dubey Account Dept : Hitendra Bajpai Advisory Board Saheb Bajaj CEO Punjab Sind Foods (India) Pvt. Ltd Arun Varangavkar Chairman Garkul Industries Late. 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In favour of Divyansh Infomedia Food And Beverage Matrix India’s leading B2B Monthly Newspaper is pleased to present you, a special section for colour Classiffed Advertisment For further details contact FOODANDBEVERAGEMATRIX MONTHLY NEWSPAPER FOR F&B INDUSTRY BOTTLED TEA MARKET PROJECTED TO REACH $78 BILLION BY 2033: REPORT The global bottled tea market refers to packaged ready-to-drink teas distributed through retail channels worldwide. Key product categories include black tea, green tea, herbal tea, matcha tea and others like oolong and white tea. The market caters to rising on-the-go consumption demands for convenient and healthy beverage options. The bottled tea market is anticipated to grow at a Compound Annual Growth Rate (CAGR) of 4.5% from 2023 to 2033. With a valuation of US$50 billion in 2023, it is projected to achieve a market size of US$78 billion by the conclusion of 2033. Bottled tea allows consumers to enjoy favourite tea preparations without the hassle of steeping leaves. Innovative combinations of tea extracts, fruits, herbs, vitamins and supplements within attractive packaging create a premium perception that supports higher price points for manufacturers versus other mass beverage categories. Urban professionals are the primary target demographic owing to onthe-go lifestyles and rising healthconsciousness. Marketers thus emphasise functional benefits around antioxidants, vitamins, and natural energy alongside great taste. Distribution through professional workplaces and fitness centres builds consumption occasion awareness aligned to white-collar wellness trends. Rising competition from alternative beverages including energy drinks, coffees, health drinks and even water compel bottled tea brands to launch innovative offerings aligned to emerging consumer priorities around functional ingredients, sugar reduction, unique flavours, organic positionings and sustainable packaging. Many incumbents now focus on developing specialist products like kombucha-infused teas targeting niche health segments. Premiumisation also remains a key strategy, seen in high minimum order volumes that enhance the category's aspirational status. International expansion to realise growth opportunities within markets like Western Europe and Latin America also features prominently. Mergers & acquisitions similarly allow smaller tea brands to leverage the distribution might of bigger beverage corporations. Independent brands in turn help conglomerates augment their innovation pipelines and brand portfolios.
Food And Beverage | Matrix February 2024 39 TEL.:- +91-79-48905299 M.:- +919825065613