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12 March 2024 | Food And Beverage Matrix FOODANDBEVERAGEMATRIX MONTHLY NEWSPAPER FOR F&B INDUSTRY Publishers Note known brands in Food & Hospitality shows. The show has grown by leaps & bounds in recent years and is today the well-known destination for all global vendors and sourcing professionals. This exhibition serves as a dynamic platform, bringing together visionaries, innovators, and industry leaders who are at the forefront of revolutionizing the way we produce, process, and consume food. Whether you are a seasoned professional in the industry or a curious enthusiast eager to explore the intersection of food and technology along with hospitality, this magazine will be with your journey .Let each article, interview, and feature be a window into the future of how we grow, process, and enjoy the food of tomorrow. From smart kitchens to sustainable packaging, agriculture to precision agriculture, and hospitality to “Atithi devo bhava”, we invite you to embark on a journey through the pages that follow – a journey that encapsulates the fusion of technology and gastronomy. Discover the stories of strugglers and leader. Our team has delved deep into every innovation, indigenous method, and day to day challenges in food Industry. This magazine is your insider’s guide, offering an excitement for developments, revolutionary solutions, and gamechanging inventions that are reshaping the landscape of the food industry. As we wrap up another delightful edition of our magazine, we are filled with gratitude for the journey we’ve embarked on together through the food wonders and hospitality marvels that make our world so vibrant. See you! Until next time, n New Products ChemieXan-Xanthan Gum Carrageenan for Cake Glaze Dairy Ice Creams | Buttermilk | Lassi | Yogurt UHT milk | Flavoured milks | Paneer Bakery & Confectioneries Water desserts | Jelly Puddings Bakery fillings Other confectionery products Meat Poultry & Seafood Half cooked Shrimps & Prawns Sausages Chicken balls Hamburgers | Other meat processed products We Manufacture Different Grades (Chemie Gel® Series) of CARRAGEENAN, LOCUST BEAN GUM and XANTHAN GUM for different End applications Registered office: 138, Shivalya Complex, Una – 362560. Gujarat India Factory: Survey 44, Plot No. 2, Vavarda Road, Village Kansari, Tal. Una. – 365260. Gujarat. Mob: +91 83476 39761 | Email: [email protected] Brewery Beer Fining Agent Ritu Mishra News Journalist Dear Readers, AAHAR, - The International Food & Hospitality Fair, is one of Asia’s best
14 March 2024 | Food And Beverage Matrix BRENNTAG SPECIALTIES SHOWCASES ITS LATEST INNOVATIVE AND SUSTAINABLE PAINTS AND COATINGS SOLUTIONS AT PAINTINDIA 2024 Brenntag, the global market leader in chemicals and ingredients distribution, will present its latest high-quality chemical solutions for various industrial applications, including paints, coatings, adhesives, and sealants, at PAINTINDIA 2024, taking place at the Bombay Exhibition Centre in Mumbai from February 22 - 24. The innovative solutions that Brenntag Material Science offers, which are tailored to meet the changing needs and demands of the paints and coatings sectors, will be on display at the Brenntag booth, which is in Hall 1 - C3. Our team of experts will be on hand to provide in-depth insights, technical expertise, and personalized recommendations to address specific challenges and requirements. “We are witnessing the paints and coatings markets’ significant growth in India, fueled by urbanization, increased disposable incomes, and investments in infrastructure projects. With our global expertise and the Material Science Innovation and Application Center in Navi Mumbai, we are in a good position to address trends such as sustainability, digitalization, and a focus on decorative paints and coatings segments,” said Sanjay Karkhanis, President, CASE, Global (Coatings, Adhesives, Sealants and Elastomers), Brenntag Specialties. Santosh Satam, Director, CASE, Asia Pacific, Brenntag Specialties, added, “We are thrilled to reconnect with our existing customers and meet new ones at PAINTINDIA. From eco-friendly formulations to product life cycle analytical tools, we look forward to showcasing our latest innovations at the event.” 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 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 in the DAX 50 ESG and DAX ESG Target. For more information, visit www.brenntag.comn
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16 March 2024 | Food And Beverage Matrix THE CRUCIAL ROLE OF LABORATORIES IN QUALITY CONTROL FOR THE FOOD INDUSTRY. I n the ever-expanding realm of the global food industry, quality control stands as a basic pillar for ensuring the safety and excellence of products that reach our tables. Laboratories play a pivotal role in this process, performing rigorous testing and analysis to guarantee that the food we consume adheres to the highest standards. As we delve into the importance of laboratories in quality control, it is essential to examine the market size of the food industry and assess whether the current number of laboratories is sufficient to meet the demands of this dynamic sector. Ensuring the safety and quality of food products is a complex undertaking, requiring meticulous testing for contaminants, pathogens, residuals, nutritional content, and adherence to regulatory standards. Laboratories in the food industry perform a multitude of tests, including microbiological analysis, chemical composition assessments, and sensory evaluations. These processes are critical to identifying and mitigating potential risks, ensuring that only safe and highquality products reach consumers. Technological advancements and innovations in the food processing sector are playing a pivotal role, facilitating more efficient methods that enhance product quality. This, in turn, creates lucrative growth opportunities for the market. Additionally, the growing awareness of food safety and adherence to quality standards among consumers is compelling manufacturers to uphold stringent production standards and comply with regulations, further propelling the market forward. The India food processing market size reached INR 28,027.5 Billion in 2023. Looking forward, IMARC Group expects the market to reach INR 61,327.5 Billion by 2032, exhibiting a growth rate (CAGR) of 8.8% during 2024-2032. To take responsibility of such a huge market FSSAI has only 215 laboratories including both private and government. As per United Nation’s projection the current population of India in 2024 is 1,441,719,852 NEERAJ MISHRA, MD, ADVANCE RESEARCH & ANALYTICAL SERVICES or 1.44 Billion. Assessing this figure, a single laboratory has the responsibility of 67 lakh people to provide top notch standard of food. This creates a contrasting fact about demand and supply. The existing gap between the demand for testing services and the number of laboratories available raises concerns about the industry's ability to uphold stringent quality standards. By implementing policies that prioritize both the financial growth and a healthy environment acting as a motivation to go a step further. We not only fortify the foundations of a crucial industry but also ensure the sustained safety and health of consumers worldwide. It is through this approach that we can truly elevate the standards of food testing laboratories and pave the way for a healthier and more secure future. In conclusion, as the food industry continues to expand, it is imperative to evaluate the current landscape of laboratories, considering market size and demand. Strategic investments, collaborations, and a focus on skill development are key to bridging the gap between the demand for quality control and the resources available. By addressing these challenges, we can fortify the foundation of the food industry and ensure that consumers around the globe can trust in the safety and excellence of the products they enjoy.n
18 March 2024 | Food And Beverage Matrix AAHAARA: THE ART OF HEALTHY EATING ACCORDING TO BHAGAVAD GITA AS HIGHLIGHTED IN “DITCH THE DIET DARE TO DEFINE “ By Preetha Kiran “DITCH THE DIET DARE TO DEFINE “ A book that translates customary diet culture to a contemporary yet rooted intuitive eating, The Sanskrit term "Aahara" translates to "food" or "nourishment" Ayurveda, an ancient Indian system of health and wellbeing, defines "aahara" as the absorption of sensory impressions, emotions, and thoughts, in addition to physical nourishment. It emphasises the necessity of eating nutritious foods and having a balanced diet in order to enhance physical and mental health. In the Bhagavad Gita, a timeless classic adored by millions throughout the world, the concept of aahaara, or food, is more than just sustenance for the body; it also provides nourishment for the spirit. Based on the concepts of moderation, mindfulness, and gratitude, the Gita provides important insights about cultivating a harmonious relationship with food for overall well-being.Central to the Gita's teachings on aahaara is the principle of moderation, encapsulated in the famous verse, "Yuktaahaara vihaarasya yukta chestasya karmasu"yuktasvapnāvabodhasya yogo bhavati duḥkha-hā” “The one, whose diet and movements are balanced, whose actions are proper, whose hours of sleeping and waking up are regular, and who follows the path of meditation, is the destroyer of pain or unhappiness.” (Chapter 6, Verse 17), which advocates for balanced eating and living. Moderation in food consumption is emphasized, encouraging individuals to eat neither too much nor too little, but just enough to sustain the body's needs. This moderation extends beyond quantity to include the quality of food, emphasizing the consumption of wholesome, nourishing foods that promote health and vitality. Mindfulness is important in aahaara because it encourages people to be aware of their food choices, eating patterns, and the influence food has on both their bodies and minds. By practicing mindfulness during meals, you can gain a better understanding of hunger and satiety cues, savour the flavours and textures of food, and make educated decisions that promote overall well-being. Furthermore, expressing thankfulness for the abundance of nutritious food available develops a sense of reverence and connection to the Earth, which improves the dining experience. The Gita emphasises the necessity of eating sattvic meals, which are pure, light, and promote spiritual growth. Sattvic foods include fresh fruits and vegetables, whole grains, nuts, seeds, and ethically sourced dairy products. Prioritising such meals not only benefits physical health but also promotes mental clarity, emotional serenity, and spiritual awareness.In summary, aahaara, as defined in the Bhagavad Gita, goes beyond dietary requirements to cover a comprehensive approach to nourishment—one that supports the body, mind, and soul. By incorporating moderation, mindfulness, and appreciation into our eating habits, we can align with the Gita's profound wisdom and embark on a path to good health and well-being. NutritionOnUrPlate’s extracts vital pointers from Ditch the Diet Dare to Define the “No Diet Sutras” Focus on choice, not calories. A meal plan with “No Diet” diets is never based on calories but instead focuses on variety and choice. Making a decision about whether or not to eat something because of its caloric or nutrient content is a dieting behaviour.That mindset leads to restriction or avoidance of certain foods,while ignoring aspects of eating like pleasure and enjoyment. However, building in a variety in your grocery cart or planned recipes ensures you can still create balanced and nourishing meals. Include in abundance. Fruits (fresh, frozen, canned, dried and 100% juice), Vegetables (fresh, frozen, canned, dried and 100% juice), Proteins (plant based or otherwise), Dairy, Grains or breads or starches,Beverages, and Snacks. You alongside NutritionOnUrPlate can also think in terms of categories for organizing your kitchen and setting up an environment that supports efficiency. We can brainstorm options for your refrigerator, freezer, and pantry so you have a variety of shelf-stable options that can be used later as well as a choice of perishable, fresh items that should be used sooner. Meal planning and prepping also helps reduce food waste when you have a variety of items stocked and ready for when you need them! Minimize stress and chaos. The “No Diet” diet plan can identify opportunities to shop and cook that fit into a chaotic schedule, eliminating stress or lastminute dashes to the grocery store. There’s nothing more bothersome to me than browsing or driving back and forth across town looking for a specific ingredient or specialty item.That adds stress to my day, wastes my time, and leaves me feeling frustrated that I couldn’t make do with what I had at home or find a simpler solution. That’s part of why, in a very busy working lifestyle, I include a plan for when and where I shop so I can make just one trip to stock up on anything and everything I need. I know exactly how long it takes me to get there and back, and I can factor that into the total time commitment I need to prep things for the week. Leftovers are an option for convenience, but are designed to be refreshed in taste appealing ways. Growing up, I tolerated them, but they were never the most exciting thing. Now, I actually look forward to the routine and comfort of leftovers. That may sound weird, but it’s really not—if that’s one night that I don’t have to cook, that’s less mess to clean afterwards. And avoiding boredom is easier when I make sure there’s always a tasty way to turn leftovers into something I actually want to eat.The convenience factor is there too, which is one of the most appealing parts of meal prepping or planning in the first place. Give yourself the chance to explore what would make leftovers appealing to you and don’t be afraid to experiment! It’s OK to stumble or feel unsure about whether you’re doing everything “right”. The fact is that there’s no such thing as a perfect diet or perfect meal, so “No Diet” diet supports the process of continuously learning and adapting to what you need. Just get there and cook some food! After all, “Happiness is Homemade” isn’t it? And we pride in our culture that helps us rediscover the pleasures of eating to make peace with food. If you eat and exercise in a way that complements rather than controls your life, you can achieve lifealtering results. Connect with Preetha kkiran on 9136422444 for assistance. !!! JAI SHREE KRISHNA !!!n
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20 March 2024 | Food And Beverage Matrix PLANT-BASED MEAT TOPS THE LATEST AGENDA Aahar – The international food & hospitality fair, is all set to take place from March 7 to 11, 2024, at Bharat Mandapam, Pragati Maidan, in New Delhi. The 38th edition of the event will highlight food and beverage products; F&B equipment; hospitality and décor solutions; and allied sectors. New attractions to the fair this year are – nutraceuticals; aquaculture & marine products; floriculture; dairy products; fresh fruits & vegetables; plant protein; plant- based meat; and dairy products. Exhibitors at Aahar get a great opportunity to showcase products, technologies and services to national and international buyers. As well as generate sales leads, order bookings and network with the industry big wigs. Aaahr is a great way for exhibitors to establish business contacts, launch new products, appoint agents and distributors. The event will help promote company products, build brands and improve market research, all while gauging market trends. Aahar is an order-writing B2B show, that has become one of Asia’s biggest and best-known events, and the ultimate destination for global vendors and sourcing professionals. Aahar is the place where the hotel industry, restaurants, catering industry, institutions, importers, buyers, distributors, all meet under one roof, with vendors to source best of the products in the food, hospitality and equipment sectors. The event is the best brand for senior management, professionals like CEOs, managing directors, vice presidents, directors, general managers, form a substantial part of the visitors. Visitors profile includes - overseas buyers and trade delegations; importers & distributors; executive chefs & executive housekeepers; hospitality procurement heads; start-ups & entrepreneurs; purchase professionals & consultants; overseas & Indian industry associations; organised retailers; mega chains; hospitality service providers; policy makers; diplomatic & commercial representatives of foreign missions in India. The event will highlight the following pavilions - Foreign Participation and FIFI Pavilion; Wine Pavilion; Food & Beverages Start-ups; Confectionery & Bakery Products & Ingredients; ICMA; APEDA Pavilion; Spices, Condiments Ingredients & Agri Produce; Organic, Processed Food, Ingredients, Spices, Farm Produce, Fresh Fruit & Vegetables, Meat Products; Culinary Art India Show by Indian Culinary Forum; Bakery Heavy Machinery Equipment, Tentage & Décor, Packaging, Kitchen & Hotel Equipment; Refrigeration; Hospitality, Décor, Housekeeping Products, Gift Items, Open Area Hospitality, Décor, Mist Coolers, Coolers & Fans.n Kimberley Almeida, Mumbai
Food And Beverage | Matrix March 2024 21
22 March 2024 | Food And Beverage Matrix Food allergies are growing more common in today’s society, impacting millions of people globally. An allergic reaction happens when the immune system incorrectly recognises particular proteins in food as harmful intruders, resulting in a variety of symptoms ranging from minor discomfort to life-threatening reactions. Common food allergens include nuts, eggs, dairy, shellfish, soy, and wheat. Living with food allergies can be difficult, but there are numerous dietary alternatives that can help people manage their symptoms efficiently. It is critical to speak with a healthcare specialist, such as an allergist or immunologist, to select the most appropriate testing depending on your specific situation and medical history. These specialists can accurately interpret test findings and offer advice on how to effectively manage food allergies. Food allergies present in a variety of ways, each with its own set of dietary restrictions. Understanding these sensitivities and making appropriate dietary changes is critical for successfully managing symptoms. Here are some common food allergies and their corresponding dietary solutions: Peanut Allergy: Avoid all forms of peanuts and peanut products. Read food labels carefully, as peanuts can be present in unexpected items like sauces, baked goods, and ethnic dishes. Opt for alternatives like almond butter DO YOU SUFFER FROM FOOD ALLERGIES???? or sunflower seed butter. Tree Nut Allergy: Avoid tree nuts such as almonds, walnuts, cashews, and pistachios. Look for nut-free alternatives in recipes and packaged foods. Experiment with seeds like pumpkin seeds or sesame seeds as substitutes. Milk Allergy: Eliminate dairy products from the diet, including milk, cheese, yogurt, and butter. Choose dairyfree alternatives like almond milk, coconut yogurt, or soy cheese. Ensure adequate calcium intake through fortified non-dairy sources or supplements. Egg Allergy: Remove eggs and egg products from the diet. Explore egg substitutes such as mashed bananas, applesauce, or commercial egg replacers in baking. Be cautious of hidden egg ingredients in processed foods. Shellfish Allergy: Avoid shellfish like shrimp, crab, lobster, and clams. Check ingredient lists for shellfish derivatives like shrimp paste or crab extract. Substitute fish or other protein sources in recipes. Soy Allergy: Steer clear of soybeans and soy products like tofu, soy sauce, and edamame. Seek out soy-free alternatives such as coconut aminos or tamari sauce. Opt for legumes, seeds, or meat as protein sources. Wheat Allergy (Celiac Disease or Non-Celiac Gluten Sensitivity): Eliminate wheat and glutencontaining grains like barley, rye, and most oats. Choose glutenfree grains such as rice, quinoa, and buckwheat. Look for certified gluten-free labels on packaged foods. Fish Allergy: Remove fish and fish products from the diet, including sushi, fish sauce, and omega-3 supplements derived from fish. Consider alternatives like plant-based omega-3 supplements or flaxseed oil. The most important step is to identify and eliminate the allergen from the diet completely. This requires careful reading of food labels and being vigilant about cross-contamination in restaurants and food preparation areas. Several tests are available to help determine food allergies. The choice of test depends on various factors, including the type of allergy suspected, the patient's medical history, and the presence of other health conditions. Here are some common tests used to diagnose food allergies: Skin Prick Test (SPT) Blood Tests Specific IgE Blood Test Component-Resolved Diagnostics (CRD):Oral Food Challenge Elimination Diet Patch Test Provocation Tests Managing food allergies involves a combination of preventative measures, education, and swift action in the event of an allergic reaction. Lactose intolerance and gluten intolerance are not typically classified as food allergies. While they both involve adverse reactions to certain components of food, there are distinct differences in their mechanisms and symptoms compared to food allergies. Lactose Intolerance: Lactose intolerance is caused by a lack of the enzyme lactase, which prevents the body from digesting lactose, a sugar found in dairy products. Lactose remains undigested in the intestines when lactase levels are low, resulting in symptoms such as bloating, gas, abdominal pain, and diarrhoea. Lactose intolerance, unlike food allergies, does not result in an immune system response or the generation of IgE antibodies. It is actually a digestive condition caused by an enzyme deficiency. Lactose intolerance symptoms are usually gastrointestinal andappear within a few hours of consuming lactose-containing meals. Gluten Intolerance (NonCeliac Gluten Sensitivity): Gluten intolerance, also known as non-celiac gluten sensitivity(NCGS), is a condition characterized by adverse reactions to gluten,a protein found in wheat, barley, and rye. Individuals with NCGSexperience symptoms similar to those of celiac disease, To be continued on page 23 By Preetha Kiran
Food And Beverage | Matrix March 2024 23 Committed to excellence 1616, Sreegandhada Kaval, Hegganhalli Cross, Vishwaneedam Post Bengaluru 560 091 Ph: (080) 2836 1447, 2836 1448 M: 09448377834 Email: [email protected] • Web: www.elpelabs.co.in THINK FRYING!! THINK FRYSAFE !! ‘FRYSAFE’ AN EXCLUSIVE FRYING FAT PROTECTOR Frying solution for Edible Oil Industry An ISO 9001:2015 CERTIFIED COMPANY All the ingredients present in’ FRYSAFE’ are permitted under PFA Rules and are USFDA approved. such asabdominal pain, bloating, fatigue, and headaches, but without theimmune system damage seen in celiac disease. NCGS does not cause antibody production or an autoimmune reaction, as seen in celiac disease. The exact mechanism of NCGS is unknown, but it is thought to involve a non-immunological response to gluten. NCGS is diagnosed based on the presence of symptoms following gluten consumption and the lack of celiac disease or wheat allergy, as determined by an adequate medical evaluation. while lactose intolerance and gluten intolerance share similarities with food allergies in terms of adverse reactions to specific foods, they are distinct conditions characterized by different underlying mechanisms and immune responses. Nutritiononurplate shares essential steps to take as interventions for food allergies starting with Identifying the Allergens that helps in developing a targeted management plan.Educating family members, friends, caregivers, teachers, and colleagues about the allergy and its potential severity. Avoiding Allergens by Reading food labels carefully, asking about ingredients in restaurants, and being cautious of crosscontamination, also Developing an Emergency Action Plan outlining steps to take in case of an allergic reaction, like the use of epinephrine autoinjectors, emergency contacts, and procedures for seeking medical assistance. Ofcource carrying ones medications to ensure that individuals with food allergies always have access to prescribed medications, Carrying them at all times, especially when dining out or traveling is extremely vital. Informing caregivers, schools, workplaces, and restaurants about the food allergy that you are prone to and Usage of separate utensils, cutting boards, and cooking surfaces if in doubt is a must. Continued from page 22 Consulting with allergists, immunologists, and nutritiononurplate team of dietitians for personalized guidance on managing food allergies. Common symptoms include hives, swelling, difficulty breathing, nausea, vomiting, and anaphylaxis. Stay connected with support groups,or professionals like us for ongoing education and support with regards to the management of food allergies through dietary interventions . Connect @nutritiononurplate2020@ gmail.com for further assistance with regards to diet and lifestyle management n
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26 March 2024 | Food And Beverage Matrix QUAKER LAUNCHES FIRST-EVER GLOBAL BRAND PLATFORM New York Quaker, the trusted brand that has been a cornerstone of good mornings around the world for almost 150 years, has unveiled its first-ever global platform titled 'You've Got This,' celebrating everyday people who awaken the potential in others. It is fuelling the unsung heroes who give us the strength and nourishment we need to take on the days that matter most. The campaign marks a reset for the brand that will be brought to life through a range of initiatives championing everyday heroes, including a visually captivating television commercial directed by BAFTA award-winning director Charlotte Wells. Ciara Dilley, vice president of marketing, Global Foods Group at PepsiCo., said, PepsiCo portfolio, and 'You've Got This' is the breakthrough creative platform we need to mark the brand's next chapter across the globe. As a brand with a storied history of nourishing potential in others, we are thrilled to partner with Charlotte Wells to celebrate the unsung heroes who inspire greatness in all of us." The 'You've Got This' platform, created with Uncommon Creative Studio, spotlights the beauty of everyday heroes on the days that matter most. It's on those big days in which a small gesture, a word of encouragement, or a comforting bowl of oatmeal from someone who is always in our corner makes all the difference. These everyday heroes remind us that we all have it within ourselves to take on whatever we want in life—sometimes we just need some help believing it. In the acclaimed filmmaker's first commercial film, Charlotte Wells beautifully captures the spirit of this campaign. "Familial bonds, the joy and ache of time passing, of growing up and growing old—these are themes that are constantly on my mind, and which were front and centre in this script," says Charlotte Wells. The emotionally compelling short film follows a father and son as they navigate life's stages together, from childhood to adulthood. Throughout the story, the father offers small acts of support, words of encouragement and bowls of Quaker oatmeal to his son, giving him the strength he needs to take on the days that matter most. As time passes, the son eventually has a child of his own, and he reflects on the impact his own father had on his life. He shares a bowl of Quaker oatmeal with his son, realizing it is now his turn to be the reassuring presence, the unsung hero. The longform version of the commercial has been adapted for local markets around the world to best suit the consumer rituals and habits in those markets. 'You've Got This' is also the first-ever fully personalized omnichannel campaign for Quaker including outof-home, print and mobile/digital advertising allowing for a highly customized creative experience across all consumer touchpoints. Lucy Jameson, co-founder of Uncommon Creative Studio, said, "We're really proud to bring emotion to a global audience with this new work for Quaker, celebrating the universal role the brand plays in our lives through a powerful story of a father and a son's relationship. This is the start of a much broader strategic platform for the brand, and we can't wait to see this flourish this year."n
Food And Beverage | Matrix March 2024 27 Projekt2 03.07.17 10:33 Seite 1 PRAVEEN CHAIRS MEETING WITH STAKEHOLDERS ABOUT MINISTRY'S ACTION PLAN FOR WORLD FOOD INDIA 2024 The secretary, Ministry of Food Processing Industries (FPI), Anita Praveen chaired the roundtable interaction with industry at Invest India. The primary focus of the meeting was to brief the industry on the next edition of World Food India 2024, to be organised from September 19 to 22, 2024. The meeting deliberated on the involvement and expectations from the industry in the event and marked a continuation of a series of discussions aimed at informing stakeholders about the Ministry's action plan for World Food India 2024, and exploring potential areas of collaboration. Notably, senior representatives from key agri-food companies actively participated in this roundtable session. In her keynote address, secretary, MoFPI mentioned about the growth and vast opportunities present in the food-processing sector. She added that the ministry is organising the 3rd edition of the highly anticipated World Food India event, envisioning an even larger scale compared to the previous 2023 edition. The secretary extended a heartfelt invitation to all companies to participate in the event with great enthusiasm in the Mega Food Event scheduled to take place from September 19 to 22, 2024 in New Delhi. Additionally, the participating companies enthusiastically expressed their interest in joining World Food India-2024, demonstrating their readiness to exhibit their products and technologies in dedicated stall spaces. Additionally, the participating companies demonstrated strong interest in collaborating with the Ministry of Food Processing Industries for the planned event sessions. Noteworthy suggestions and feedback were received and discussed. The secretary, Food Processing Industries (FPI), concluded her remarks by urging all stakeholders to come together and collaborate to ensure the success of the event. She emphasized the significance of harnessing individual strengths and providing supplementary support to foster robust partnerships and engagement from a diverse range of stakeholders. Furthermore, the Investment Facilitation Cell (Invest India), received instructions to stay in touch with the companies to firm up the participation details.n
28 March 2024 | Food And Beverage Matrix AKSHAYAKALPA ORGANIC SIGNS MOU TO FINANCE SMALLHOLDER ORGANIC DAIRY FARMERS Ak s h a y a k a l p a Organic has signed a Memorandum of Understanding (MoU), with British International Investment plc (BII), the UK’s development finance institution and impact investor, and Samunnati Financial Intermediation & Services Private Limited (Samunnati) to provide financing to up to 1,500 smallholder dairy farmers in the states of Karnataka, Tamil Nadu and Telangana. The partnership will see BII extend guarantees for new and existing smallholder farmers, who are typically outside of the formal lending ecosystem, to enable them to access formal financing in order to scale up their organic dairy business. This commitment is made through BII’s £200 million Climate Innovation Facility, announced by UK Government at COP26 to provide finance for the most pioneering climate solutions in developing countries. The MoU underscores its commitment to foster sustainable agricultural practices and empower local farming communities. The company, which is renowned for its dedication to organic and ethical dairy farming, will leverage this partnership to enhance the betterment of the farmers. This will be achieved through the provision of infrastructure, advanced technologies, and comprehensive support to the farmers in its network. Through the engagement, farmers are supported to transition to organic and sustainable and regenerative farming practices to diversify their income streams, which increases milk production per cow by 2.3 times and increases crop productivity per acre while obtaining organic certification. Transitioning to this organic model is expected to decrease the greenhouse gas emissions per litre of milk produced by its farmers and contribute to climate change mitigation and sustainability of the dairy industry in India. Shashi Kumar, CEO & co-founder, Akshayakalpa Organic, said, "This association with British International Investment and Samunnati’s Agri Commerce and Finance Solutions marks a significant milestone for Akshayakalpa. It not only validates our mission to promote sustainable and organic farming but also amplifies our ability to make a positive impact on the lives of our dedicated farmers. This will help us accelerate our plans of providing consumers with the finest organic dairy products while promoting ethical and sustainable farming practices across Karnataka, Tamil Nadu and Telangana. We are excited about the possibilities that this collaboration opens up for the future of agriculture in India." Chandru Iyer, British deputy high commissioner - Karnataka & Kerala and HM Deputy Trade Commissioner for South Asia, said, “The UK is committed to supporting environment-resilient farming initiatives in India through British International Investment. We look forward to working with organisations such as Akshayakalpa that are closely working with smallholder farmers to ensure sustainable farming practices that will help to improve food security in India.” Srini Nagarajan, managing director and head of Asia, BII, said, “Promoting inclusion and sustainable practices are key pillars of BII’s strategy in India. As UK’s DFI, BII is well placed to provide guarantees through this partnership to improve access to finance for smallholder farmers which will help to sustainably increase their productivity and improve their livelihoods, while helping to mitigate climate impact of the dairy industry in India.” Anil Kumar SG, founder and CEO, Samunnati, said, “The signing of this MoU marks a pivotal moment in our mission at Samunnati. Together, we aim to benefit both the farmers associated with Akshayakalpa Organic and the broader agricultural landscape.”n
Food And Beverage | Matrix March 2024 29 ALL INDIA SPICES EXPORTERS FORUM ANNOUNCES 7TH EDITION OF INTERNATIONAL SPICE CONFERENCE 2024 The All India Spices Exporters Forum (AISEF), had announced the upcoming 7th edition of the International Spice Conference (ISC), scheduled to take place from March 3 to 6, 2024, at the Hyatt Regency in Gurgaon, Delhi-NCR. Co-hosted by the Cochin Chamber of Commerce and Industry, the conference is expected to draw a large participation from the spice fraternity both from India and abroad. The theme of ISC 2024 is “Shaping the Future: Trends & Insights,” focusing on emerging trends, challenges, and opportunities that will shape the spice industry in the coming years. This theme highlights the importance of innovation and sustainable practices to ensure the long-term viability of the industry. ISC 2024 will also address various issues from the perspective of stakeholders and relevant regulatory frameworks, with dedicated presentations on the crops and markets of various spices. The conference will commence with an inaugural ceremony where our Chief Guest Mr. Abheek Singhi, Managing Director & Senior Partner of Boston Consulting Group, India, will deliver the Presidential address on Shaping the Future: The Great New India Story. Our Guest of Honour Brendan M. Foley, president, and chief executive officer of McCormick, will provide insights into the topic of Shaping the Future: Global Spice Industry. The business part of the conference will start on the morning of Day II, March 4 with a session on “Climate Change and Sustainability”, followed by fireside chats on “Changes & Challenges in the Global Supply Chain”. The Round Table discussion on “Pesticide Residues in Spices” will take place on the afternoon of Day II. The third day (March 5) will start with panel discussions on “Value Addition in Spices & Seasonings” and “Challenges in Regulations on Food Safety.” The PPT presentations of the “Crops & Markets” session covering the production, supply, and demand of minor spices will be held on the afternoon of Day 3. The fourth day, March 6th, would be devoted to audio-visual presentations on “Crops & Markets: Black Pepper, Chillies, Cumin, & Turmeric”.n
Bombay Exhibition Centre Mumbai, 28-30 August 2024 For Marketing & Alliances Priya Datar M. +91 98670 04675 E. [email protected] Contact Us: For Sales Inquiries Vaishali Thakker M. +91 99871 23821 E. [email protected] Are you in the Food & Beverage Manufacturing business? Meet the key decision makers from HORECA, Modern trade & Showcase your innovative products Expand territorial reach Grow your business network Discover new F&B trends Country Pavilions at Anuga Select India Indonesia Iran Saudi Arabia South Korea Thailand Turkey View 2023 Post Show Report Scan to Book Your Space Secure your spot now and showcase your F&B products at the forefront of innovation. Join us to connect, captivate, and elevate your business in the dynamic world of food and beverage industry.
For Sales Inquiries Ayesha Salve M. +91 98203 71460 E. [email protected] For Marketing & Alliances Priya Datar M. +91 98670 04675 E. [email protected] Contact Us: View 2023 Post Show Report Scan to Book Your Space INDIA www.anugafoodtec-India.com ANUTEC - INTERNATIONAL FOODTEC INDIA BECOMES ANUGA FOODTEC INDIA! BOMBAY EXHIBITION CENTRE MUMBAI INDIA 28-30 August 2024 India’s Global Gateway To Cutting-Edge Technology For the Food & Beverage Industry Highlights of 2023 edition Focus Segments
32 March 2024 | Food And Beverage Matrix TETRA PAK RECOGNISED WITH ‘A’ SCORE FOR TRANSPARENCY ON FORESTS FOR THE EIGHTH YEAR RUNNING CELEBRATING BORDERLESS VEGETARIAN GASTRONOMY: MOGLU OPENS ITS DOORS IN BENGALURU Lausanne, Switzerland Tetra Pak has been recognised for leadership in corporate transparency and performance on forests by global environmental non-profit CDP, securing a place on its annual ‘A List’. Based on data reported through CDP’s 2023 Forests questionnaires, the company is among the 2% of companies that achieved an ‘A’ score out of over 21,000 companies assessed. The company also reported on Climate Change and, for the first time, Water Security. Having recorded an ‘A-‘score on both cemented Tetra Pak's inclusion in the CDP leadership band once again, as the only company in the carton packaging sector to do so. The Intergovernmental SciencePolicy Platform on Biodiversity and Ecosystem Services (IPBES) warns that nature is deteriorating at unprecedented rates, mainly due to human activities. Global food systems are the lead driver of nature loss, despite these systems depending on the services provided by nature. But it is not just about food security, it has been estimated that more than half of the world’s total GDP – $44 trillion of economic value generation – is moderately or highly dependent on nature and its services. Recognising the urgency of action to halt and reverse nature loss and achieve a water-secure world, it is committed to take action for nature, supporting the achievement of the targets of the Global Biodiversity Framework and the Sustainable Development Goals. Gilles Tisserand, vice president climate & biodiversity, Tetra Pak, said, “We rely on nature to provide us with the necessary building blocks for life: from clean air and water to material goods such as food. We believe that companies such as Tetra Pak need to act urgently, based on the currently available information, to reduce the impacts of our value chain, to restore landscapes and to contribute to the wider transformation of food systems. Our approach to nature is closely linked with our ambitions on climate, circularity, social sustainability and food systems. Delivering on this requires certain enabling factors across the business, including people and processes, for example, capacity development, monitoring, reporting, and disclosure. As we strive to lead the way in corporate transparency, we are extremely pleased to be included in the CDP Forests A-List for the eighth year running, as well as to be the only company in the carton packaging sector who is in this year’s leadership band across all the CDP areas of disclosure.”n The edgy veggie restaurant, a premium establishment that celebrates vegetables in all their decadence and glory, opens its doors in central Bengaluru on February 26. Moglu, which takes fresh ingredients that are full of life and gives them the space to shine, stands poised to usher in a renaissance in vegetarian cuisine. Located at 1 Sobha on St Marks Road, this borderless vegetarian restaurant transcends the ordinary and emerges as a culinary beacon. Co-founded by Ankita Shree, an ex-IRS officer turned entrepreneur, and Dr Kiran Narayanan, it’s a computational physicist who switched to a culinary career at 40 after training at the Institute of Culinary Education in New York, crafts a cuisine that blends crosscultural influences on a plate. Keeping food at its centre, it is a holistic experience curated and created by the couple over three years and bears their unmistakable signature. Chef-driven and vegetable-forward, it takes what nature offers at a given time of the year and elevates it with a bit of culinary magic. The restaurant launches under the banner of Mamacoco, a vegetarian-forward food and beverage group. It brings fun and complex vegetarian all-day dining to the city with breakfast, lunch, dinner, cafe, and zero-proof drinks offerings. Shree said, "Three things - more choice, better quality, and innovation, in our experience, are currently missing from the vegetarian dine-in segment. Moglu is bringing to the city food that is inspired, creative, ingredient-driven, and generous. We serve sophisticated vegetarian food that can easily be a choice for a celebratory dinner for a vegetarian, meat-eater or a flexitarian.”n
Food And Beverage | Matrix March 2024 33 360° SERVICES MMiiccrrooCChheemm SSiilllliikkeerr PPvvtt LLttdd Navi Mumbai & Noida [email protected] | 8291098299 Navi Mumbai & Noida [email protected] | 8291098299 GGlloobbaall PPrreesseennccee France | Germany | Ireland | Denmark | Italy | Netherlands | USA | China | Saudi Arabia | South Africa | Türkiye | Brazil | Chile | Poland | CHEMISTRY FOOD TESTING CHEMISTRY FOOD TESTING MICROBIOLOGY FOOD TESTING MICROBIOLOGY FOOD TESTING DDIIGGIITTAALL TTOOOOLLSS AUDITING & TRAINING AUDITING & TRAINING CONSULTANCY & LABELLING CONSULTANCY & LABELLING SENSORY & RESEARCH SENSORY & RESEARCH CENTRE FACILITATES MUTUALLY AGREED PRICE OF POTASH DERIVED FROM MOLASSES Central Government has facilitated mutually agreed price of Potassium Derived from Molasses (PDM) at Rs 4263/MT for sale by sugar mills to fertiliser companies for the current year. In addition, PDM Manufacturers can also claim subsidy at Rs 345/ Ton at present rates under Nutrients Based Subsidy Scheme (NBS) of Department of Fertilisers. Now, both, sugar mills and fertiliser companies are discussing modalities to enter into longterm sale/purchase agreement on PDM. PDM, a potassium rich fertiliser derived from ash in molasses-based distilleries is a byproduct of sugar-based ethanol industry. These distilleries produce a waste chemical called spent wash during production of ethanol which is burnt in Incineration Boiler (IB) generating Ash to achieve Zero Liquid Discharge (ZLD). The potash-rich ash can be processed to produce PDM having 14.5% potash content and can be used by farmers in field as an alternative to MOP (Muriate of Potash with 60% potash content). Currently, potash as a fertiliser is totally imported in the form of MoP. Production of PDM domestically will reduce import dependency and will make India Atmanirbhar (Selfreliant) in production of PDM. Presently about 5 LMT of Potash Ash generated from ethanol distilleries is being sold domestically whereas the potential to produce this Ash could reach up to 10-12 LMT. Manufacturing and sale of PDM is going to be another revenue stream for sugar mills to add to their cash flows and also to make payment to farmers in timely manner. It is another initiative of Central Government to reduce import dependence in Fertiliser Sector.
34 March 2024 | Food And Beverage Matrix VITAFOODS INDIA 2024 SEES REMARKABLE SUCCESS WITH 94% GROWTH IN ATTENDEES, SETS NEW BENCHMARK FOR THE INDIAN NUTRACEUTICAL INDUSTRY I nforma Markets, India’s leading B2B exhibition organiser, concluded the highly successful 2nd edition of Vitafoods India at the Jio World Convention Center, Mumbai. The Three-day event took place between 13th to 15th February 2024, designed to showcase the fast-transforming Indian nutraceutical market. The event was graced by distinguished dignitaries, including Chief Guest Hon. Shri. Aatram Dharamraobaba Bhagwantrao, Minister of Food and Drug, Government of Maharashtra ; Sanjaya Mariwala, President, AHNMI (Association of Herbal and Nutraceutical Manufacturers of India); Dr Nilesh Amritkar, President, AFSTI (Association of Food Scientists & Technologists); Dr. Vaibhav Kulkarni, Hon. Secretary, HADSA (Health Foods and Dietary Supplements Association); Mr. Umesh Kamble, Secretary General, CASMB (Chamber for Advancement of Small Medium Businesses); Mr. Yogesh Mudras, Managing Director of Informa Markets in India; Mr. Julien Bonvallet, Group Brand Director at Informa Markets and Mr. Rahul Deshpande, Senior Group Director at Informa Markets in India, among other distinguished guests. Recognizing the sector’s importance, Hon. Shri. Aatram Dharamraobaba Bhagwantrao, Minister of Food and Drug, Government of Maharashtra, said ” Vitafoods India 2024 is a significant event for the growing nutraceutical industry in India. This three-day extravaganza, hosted in Mumbai, reflects our government's commitment to fostering a businessfriendly environment, evident in our dedication to ease of doing business. The internationality of Vitafoods India, connecting professionals from over 40 countries, underscores the global appeal of this industry. Strict compliance is vital, with the government implementing strong monitoring frameworks for nutraceutical integrity.” Emphasizing on the growth of Nutraceutical Industry, Mr. Sanjaya Mariwala, President, AHNMI (Association of herbal and nutraceuticals manufacturers of India) said "In our pursuit of sustained growth, the government's initial actions are pivotal. However, it's evident that our journey toward establishing a formidable presence in the global nutraceutical arena requires concerted efforts and continuous initiatives. Through incentivizing manufacturing modernization, prioritizing accurate clinical trials, launching nationwide awareness campaigns, resolving regulatory conflicts, unifying industry alliances, and fostering collaborative endeavors, we pave the way for industry advancement. Vitafoods India heralds the anticipation of further discussions and collaborations, fortifying our collective efforts to propel the nutraceutical sector towards success." Insights & Recognition At the heart of Vitafoods India 2024 were two dynamic zones - The Global Trends Zone and The Innovation Zone. The Global Trends Zone served as a hub for cuttingedge nutraceutical products from global brands, spotlighting themes such as Gut health, Positive aging, Women’s health, and Innovative formats. The Innovation Zone provided a platform to witness 10 breakthrough innovations in the nutraceutical world. Over 12 educational sessions, featuring 40+ expert speakers, To be continued on page 35
Food And Beverage | Matrix March 2024 35 Address B-801 Wall Street, Near Gujarat College, Ellis Bridge, Ahmedabad-380006 Gujarat-India Ph: 0091-79-26401619 Mob: 093275 38134 100% Sustainable Sourcing Global Standard Quality Just in time Delivery EAT HEALTHY, BE HEALTHY State of the art manufacturing facility, producing a vast range of steam-sterilized products exported globally. E-mail: [email protected] | [email protected] | www.absfoodsltd.com DE-OILED CAKES DEHYDRATED VEGETABLES SPICES SEASONING MARINADES HERBS BATTERS & COATINGS PASTES Continued from page 34 provided invaluable insights into the rapidly evolving nutraceutical landscape. Notably, sessions on Gut Health and Women’s Nutrition captivated audiences, reflecting a growing interest in these crucial health topics. A session was dedicated to discuss and explore the latest innovations and trends in Sports Nutrition, emphasising new formulations and personalised supplements' impact on performance. Additionally, there was a Power Breakfast organized in collaboration with Women in Nutraceuticals (WIN), focusing on empowering women leadership in the nutraceutical sector. Also, a panel discussion by the Plant-Based Foods Industry Association (PBFIA) explored the rising popularity of plant-based nutrition. Key players and Associations drive Nutraceutical Innovation The event featured a wide array of domestic and international participants, including renowned names like KSM-66 Ashwagandha, Bio-gen Extracts, Brenntag, Omniactive Health Technologies, Roquette India Private Limited, Sami Sabinsa Group Ltd, Krishna Enzytech/Collagen Lifesciences, and more. Furthermore, Vitafoods India 2024 garnered significant support from the essential nutraceutical associations, including Shellac and Forest Products Export Promotion Council (SHEFEXIL), Association of Herbal and Nutraceutical Manufacturers of India (AHNMI), Health Foods and Dietary Supplements Association (HADSA), Women in Nutraceuticals (WIN), and Plant Based Foods Industry Association (PBFIA).n
36 March 2024 | Food And Beverage Matrix EVIDENCE SHOWS RISKS ASSOCIATED WITH ENERGY DRINKS IN CHILDREN London, UK Energy drinks are getting popular among children and teenagers due to their attractive packaging and to-the-point marketing strategies. These drinks are often sold as a source of instant energy and improved performance, leading to their increased consumption among young individuals. However, consumption of energy drinks may lead to an increased risk of poor academic performance, sleep problems, and unhealthy dietary habits. In a study that was published in the Public Health journal, researchers discovered that boys were more likely than girls to drink energy drinks and that this consumption was also linked to an increase in risky behaviors like drug use, aggression, and unsafe sex. Researchers at Newcastle University and Teesside University's Fuse, the Centre for Translational Research in Public Health, examined data from 57 studies involving over 1.2 million children and adolescents from more than 21 different nations. According to experts, this emphasizes the necessity of taking legislative action to limit the marketing and sale of energy drinks to minors. Fuse, the Centre for Translational Research in Public Health at Newcastle University, where coauthor Dr Shelina Visram is a Senior Lecturer in Public Health, expressed her great concern about the findings that energy drinks can cause psychological anguish and mental health problems. These are significant issues with public health that require attention. Visram said, “There has been policy inaction on this area despite Government concern and public consultations. It is time that we take action on the fastest-growing sector of the soft drink market. We are deeply concerned about the findings that energy drinks can lead to psychological distress and issues with mental health.” This is a 2016 review that has been updated. The Centre for Translational Research in Public Health (Fuse) researchers published the first study in 2017 that thoroughly examined children's opinions on energy drinks, even down to the age of 10. After discovering that energy drinks were being offered to teenagers for less money than bottled water, the academics urged the UK Government to take action against the sale of these drinks to anyone under the age of sixteen. Energy drinks were found to be widely accessible in neighborhood stores, priced as low as 25p (during "four for £1" promotions), marketed to children via internet advertisements, computer games, television, and sports sponsorship, and associated with extreme sports, gaming, gender, sexuality, and the use of sexualized imagery. According to earlier studies, young people in the UK were the largest energy drink drinkers in Europe for their age group, and up to one-third of youngsters in the UK regularly drank caffeinated energy drinks. Professor Amelia Lake spoke before the House of Commons Science and Technology Committee regarding the impact of energy drinks on the mental and physical health of youth. She was also involved in a nationwide campaign spearheaded by celebrity chef Jamie Oliver to ban the sale of energy drinks to minors. Following this, several sizable UK supermarkets decided to forbid selling energy drinks to minors. Lead author Professor Lake, Professor of Public Health Nutrition from Fuse, the Centre for Translational Research in Public Health at Teesside University, said: “Energy drinks are marketed to children and young people as a way to improve energy and performance, but our findings suggest that they are doing more harm than good. We have raised concerns about the health impacts of these drinks for the best part of a decade after finding that they were being sold to children as young as 10 years old for as little as 25p. That is cheaper than bottled water. The evidence is clear that energy drinks are harmful to the mental and physical health of children and young people as well as their behaviour and education. We need to take action now to protect them from these risks.” Regulating energy drinks Several countries have made efforts to regulate energy drinks, such as imposing bans on sales to individuals under 18 in Lithuania and Latvia. In the UK, Government conducted a consultation on prohibiting the sale of energy drinks to children in England, a proposal also outlined in the 2019 green paper 'Advancing our health: prevention in the 2020s'. Despite 93% of respondents supporting restrictions for those under 16, no further action has been taken. In 2022, the devolved Government in Wales initiated its consultation to prohibit the sale of energy drinks to those under 16. The UK Food Standards Agency defines energy drinks as beverages with elevated caffeine levels, often marketed as providing a mental and physical 'boost' compared to regular soft drinks. It distinguishes them from 'sports drinks' intended for electrolyte replacement during exercise. The caffeine content in a can of energy drink can range from 80mg (equivalent to two cans of cola or a mug of instant coffee) to 200mg (equivalent to five cans of cola). William Roberts, Chief Executive of the Royal Society for Public Health, emphasized the importance of a review indicating potential harm to children and young people's physical and mental health from energy drinks. He urged the UK Government to fulfill its 2019 commitment to ban sales of energy drinks to those under 16, citing the support of the majority of the public and aligning with the actions of countries that have already restricted sales to children. Over 40 health-related organisations have joined researchers in urging Government to finally restrict the sale and marketing of energy drinks to children and young people.n
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38 March 2024 | Food And Beverage Matrix THE PARK HOTELS UNVEIL THE RED TREE CANOPY The Park Hotels, pioneers of luxury boutique hotels in India, unveils the whimsical experience ‘The Red Tree Canopy’ at India Design ID – India’s best luxury design week. It is a concept that aims to bring art, design, architecture, and an exciting culinary menu together. In this truly immersive space of myriad forms overhead and around, red manifests in different shades, textures, and forms—origami tessellations, sharp edges, soft curves, arching leaves, twirling tendrils, stiff branches, billowing mushrooms—all converge to form a cardinal canopy. A canopy that invites you to take a moment, and experience the various gradients of a narrative that is unique to guests. Priya Paul, chairperson, Apeejay Surrendra Park Hotels limited, said, “It gives us immense pleasure and pride to be the Strategic Design Partners of India Design ID for 13th consecutive year. We enjoy bringing artists from different genres together, who work in different forms and mediums to bring our vision alive. For ‘The Red Tree Canopy’ we’re delighted to associate with Mrinalini and Sneha, Ankon Mitra, Studio MNT and we hope to continue this partnership in the future.” Mrinalini Ghadiok and Sneha Ullal Goel, curators of The Red Tree Canopy, said, “We are always looking for opportunities to do exciting collaborations within the space of design and architecture. With THE Park Hotels, it will bring people towards an immersive space captured to explore new meanings of ‘Red’, intermeshing with art, design, food and architecture. This project has been a catalyst for bringing together individuals with diverse skill sets uniting to celebrate the emotions evoked by the color red. It invites guests to indulge in a casual meal with their loved ones under the canopy.”n
Food And Beverage | Matrix March 2024 39 FASHION MEETS FLAVOUR: ANUSHKA KHANNA AND NEUMA TEAM UP FOR A DELECTABLE COLLABORATION F ashion and food make for the most creative collaborations. Let’s celebrate the coming together of two distinct genres with Neuma, Karan Johar’s luxurious European restaurant in collaboration with Anushka Khanna, the designer renowned for her dynamic designs and vibrant styles, with a limitededition range of fashionable desserts. Drawing inspiration from Khanna’s new Pret collection and her philosophy of self-expression, the scrumptious desserts reflect the fine craftsmanship and intricate detailing they embody. With this partnership, Khanna merges her extraordinary talent in design elements and unique concepts with a love for sweet delicacies, colour bursts and creativity. The dessert collection which will only be available for a limited period features a 3 Chocolate Hazelnut Mousse prepared carefully with feuilletine crust and chocolate bark, a Berry Eton Mess a traditional British dessert made with Italian meringue shards and mascarpone and a Basque Cheesecake, an intentionally burnt cheesecake with a distinctive caramel note crafted with pistachio chocolate glaze and fresh strawberries. "The very foundation of my label is to have beautifully crafted basics, those MVP separates in your wardrobe that you can style in unique ways to represent your own style identity. With dessert, it is similar, its artisanal ingredients of the highest quality that make a dessert come alive. With this collaboration with Neuma, I decided to look at my favourite ingredients---rich velvety chocolate, fresh, bright, tropical fruits, and the crunch and texture of nuts to create three unique desserts that celebrate my love for colour, pattern and beauty in every form. I'm thrilled with how they turned out; they look great and taste even better," Khanna said.n
40 March 2024 | Food And Beverage Matrix ASCEND TO CULINARY BLISS WITH MANSIONAIRRE BY THE ROOF Thane which is famous for its lakes and beautiful views, is all set to earn itself a new landmark, with the launch of the colossal rooftop restaurant ‘Mansionairre By The Roof’ - one of its kind in Thane. Experience a delightful dinner under the starlit sky in the open-roof dining space or step into an intimate little corner in the cosy spacious indoors. Tucked away from the chaos of the city, this new space is creating quite a stir amongst the residents and rightly so. Perched atop the cityscape, this newest culinary haven, invites you for a night of celebration filled with luxury, style and exceptional cuisine. Karishma Kishnani, founder & owner, Mansionairre By The Roof, said, “It was our goal to really bring fine-dining and a luxury high energy bar to Thane, and to give people here an unforgettable experience. With the launch of Mansionairre By The Roof in Thane’s commercial hub, we aim to craft an ambience where each visit unfurls as a gastronomic journey, where every meal and every cocktail shares its distinctive narrative, allowing our patrons to relish extraordinary moments, and enjoy a getaway from regular food and boring dinners. Thane’s nightlife is also about to get amped up, with our exclusive DJ nights and sundowners, we are thrilled to bring this luxury experience to life, for everyone to enjoy.” The massive space of 5000 sq ft - a literal mansion with its panoramic view of Thane’s skyline and greenery comes to life with its stunning interiors, conceptualised and designed by Sumessh Menon, the renowned interior designer of Sumessh Menon & Associates known for helming various successful projects. Each corner whispers tales of elegance and sophistication. Inspired by the vibrant pulse of Thane city’s dynamic culture, the interior design seamlessly blends modern chic with timeless charm, creating an ambience that invites you to linger and luxuriate. From sleek furnishings and art murals adorning each wall to ambient lighting that dances across the space like constellations in the night sky, every detail is thoughtfully curated to enhance the perfect dining and imbibing experience. The versatile dining space also transforms into a dance floor, for you to let down your hair with its raging sundowners & wild DJ nights. Sumessh Menon, interior designer, said, "Working on this expansive luxury restaurant with a beautiful rooftop section has been a thrilling endeavour! We have meticulously worked towards blending contemporary elegance with elements of urban charm, reflecting To be continued on page 41
Food And Beverage | Matrix March 2024 41 the vibrant atmosphere of the city skyline. We wanted to design and build a versatile place which has the right balance of energy levels, and character with a lot of gimmicks. From panoramic views to bespoke furnishings, every element has been meticulously curated to offer guests an unforgettable dining experience. It's been a joy to bring this vision to life, and I can't wait for patrons to immerse themselves in the ambience we've created." The menu is carefully curated by chef Ganesh, an expert in love with his craft which is reflected in his masterful technique and dedicated cooking philosophy. The array of cuisines offered ranges from Continental, Indian, Asian, Japanese, and Italian to, Oriental, Mexican and many more, so you can navigate the world without moving your feet. Take your pick from the world menu, try the in-house special Mansionairre Deconstruct Sushi made with assorted exotic veggies, tempura crunchy flakes, sriracha mayo drizzle together and laid to perfection. If you’re in the mood for a little Indian with a modern twist then get your hands on the Edamame Hara Bhara Kebab, a modern twist to hara bhara kebab served with sriracha aioli and mint yoghurt. Or indulge in the chef’s favourite Corn Ribs prepared with Tajin seasoning, garlic mayo, and peri powder garnished with cilantro. The desserts are going to leave you wanting for more pick your favourites from the Coconut Sago Pudding with rose and cashew brittle, a twist on sabudana pearls cooked in sweet coconut, and jaggery milk and garnished with silver vark or the much-loved pull-me-up Hazelnut Mousse Torte crafted with gourmand shards, nuts, milk coated cornflakes garnished with white chocolate soil & coffee caviar. “Every dish at Mansionairre is a journey, an experience that takes you to new heights of taste and pleasure. We believe food is symbolic of love when words are inadequate, it brings people together no matter their differences. The menu is carefully crafted keeping in mind Thane’s culture, a culture that is very diverse and welcoming of people. The world cuisine offered at Mansionairre is reflective of our effort to create a place that is synonymous with an exceptional dining experience, where culture meets diversity and elevates your food journey tenfold,” concluded Ganesh. Continued from page 40
42 March 2024 | Food And Beverage Matrix KRAFT HEINZ TO HIGHLIGHT PATH TO DELIVER CONSISTENT PROFITABLE GROWTH AT 2024 CAGNY CONFERENCE The Kraft Heinz Company will unveil, at the 2024 Consumer Analyst Group of New York conference. Carlos AbramsRivera, CEO, and global chief financial officer, Andre Maciel will discuss how the company plans to deliver on its goal to generate consistent top-tier stockholder returns by being the leader in elevating and creating food that makes you feel good. The company plans to deliver its long-term growth through its three Growth Pillars: North America Retail, Global Away From Home, and Emerging Markets. The Company expects to fuel its topline growth through its “Enablers of Growth,” which include investments in marketing, research and development, and technology, increased contribution from innovation, expanded collaboration with customers through sales excellence, and deployment of its Brand Growth System. The Brand Growth System is a global methodology, new to the company, designed to enable the company to measure, monitor and build a superior brand proposition. To fund these investments, the company aims to continue driving end-to-end efficiencies, through supply chain, revenue management, working capital, and by expanding centralised services. Powering these are the Company’s unique competitive advantages: tech-enabled Agile@ Scale methodologies, strategic partnerships, and an ownershipcentric culture. The company has further refined its strategy by taking a longer-term approach, looking out to a 10- year horizon across the consumer demand landscape to predict trends and associated opportunities. To capture identified opportunities, the company refined the role of portfolio categories based on a combination of market attractiveness and its right to win. As a result, the company has realigned its portfolio around three new platform roles – Accelerate, Protect, and Balance. It expects the Accelerate platforms, which include Taste Elevation, Easy Ready Meals, and Substantial Snacking, to drive outsized growth and plans to prioritize investments in these platforms. The company will further describe these changes in today’s presentation. Pittsburgh and Chicago
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46 March 2024 | Food And Beverage Matrix MOTHER’S RECIPE UNVEILS NEW PACKAGING FOR READY TO COOK RANGE Mother's Recipe, a renowned brand known for its delectable and traditional flavors, has announced the launch of its revamped Ready to Cook product packaging. The new design embodies a modern and contemporary look, setting a fresh and vibrant tone for the popular Ready to Cook range. It also aligns seamlessly with the brand's values and commitments to authenticity, innovation, and consumer wellbeing. The revised packaging features bright background colours in a matte finish, with green for all vegetarian variants, pink for all non- vegetarian variants, yellow for regional variants, and purple for seafood variants. The food shots captured with a special spot of glossy lamination showcases the deliciousness awaiting inside. The packaging highlights Mother’s Recipe Ready to Cook products made with superior quality products with no added Class II preservatives, keeping in mind the health and well-being of the consumers. The redesigned packaging specifies the cooking time for each food variant. The one-step cooking method is illustrated visually on the front bottom of the pack - simply take the pack, add water, and vegetables/paneer/chicken as desired. For user convenience and to ensure access to diverse consumer base, the back panel now has usage instructions in both Hindi and English. A unique ‘Ready To Cook’ band in gold adds refinement and symbolizes the product's ease of use. Mother's Recipe Ready to Cook products cater to individuals who seek minimal effort and convenience while enjoying homecooked meals. While other market players essentially have a three-step process for their ready to cook range, Mother’s Recipe has a unique one step process as it already contains onion, tomato, ginger garlic, spices & oil. The redesigned packaging complements today's dynamic consumer base's lifestyle and tastes while still having a pleasing visual appeal. Mother's Recipe strives to provide a healthy substitute for takeout food by providing an easy way to offer homecooked food.n
Food And Beverage | Matrix March 2024 47 NESTLÉ ANNOUNCES GERALDINE MATCHETT AS NEW INDEPENDENT MEMBER OF BOARD OF DIRECTORS Vevey, Switzerland Nestlé announced that Geraldine Matchett, previously co-chief executive officer and CFO at DSM-Firmenich AG, a nutrition, health and beauty company, for election to its board of directors. The election will take place at the company's Annual General Meeting (AGM) on April 18, 2024. After 12 years of dedicated service to the company, Henri de Castries will not stand for re-election to the board of directors. In addition, Kimberly A. Ross, who has served on the board for the last six years, decided not to stand for re-election for personal reasons. All other members of the board and chairman will be proposed for individual re-election. Paul Bulcke, chairman of Nestlé board of directors, said, "On behalf of the entire board, I would like to express my sincere gratitude to Henri de Castries and Kimberly A. Ross for their outstanding service and important contributions. Henri de Castries has served as our lead independent director for the last seven years and as Vice Chairman for the last six, playing a key role in our governance. We are grateful to him for his contributions to our Board’s strong professional experience and diverse background. Both he and Kimberly A. Ross have shown great dedication to Nestlé. At the same time, we are pleased to propose Geraldine Matchett as new Board member. Her extensive experience as a CEO and long-time CFO will contribute significantly to the Board's strategic, operational and financial expertise.”n GET READY TO SAVOUR NOSTALGIC SWEETNESS AS GROUNDED UNVEILS 'FROZEN' Gear up to treat your inner child with nostalgia as Grounded, a cafe in the vibrant neighbourhood of Bandstand, introduces an exciting addition to its family, Frozen – an exclusive range of ice creams that promise you a return to the simplest, purest form of this delight. It offers an array of indulgent ice creams of distinctive flavours–from the refreshing Matcha Ice Cream, resonating with the subtle notes of matcha in each spoonful, to the Avocado Ice Cream, offering a creamy, refreshing take on a beloved favourite. In line are Turkish Coffee with a crunch of almonds, Triple Chocolate drowning in rich chocolate sauce, Double Strawberry adorned with Oreo or Vanilla crumbs, Sea Salt Butterscotch decked with butterscotch nuts, Banoffee takes you on a banana dream journey, Chocolate Praline and the season special–Spicy Guava with a masala twist! Vegan enthusiasts can enjoy Vegan and Sugar-free Coconut ice cream with rocking coconut flakes. It also serves its special Affogatos– Hazelnut Praline and Triple Chocolate. For a super cool treat, savour Grounded's Ice Cream Cookie Sandwiches in flavours like Salted Caramel, Vanilla Bean, and Chocolate, perfectly paired with a Vanilla Cookie, Brokie, or Chocolate Chip Cookie. The Croissant Sandwiches are a new dimension where ice cream becomes a sensational serve between our mini croissants. Enjoy your ice creams in its signature Mascot Cups or in-house waffle cones. Choose between supreme or mini cones in chocolate and classic flavours, ensuring your ice cream gets the cool entrance it deserves. Yuvika Wadhawan and Jibraan Khan, co-founders, said, "We aim to provide guests with indulgent ice creams featuring unique flavours that satisfy their sweet cravings, spreading joy and evoking cherished memories frozen in time. Our goal is to create a delightful experience that captures the essence of those special moments."n
48 March 2024 | Food And Beverage Matrix 200 FALL ILL IN MAHA; FOCUS ON FAILURE OF BHOG INITIATIVE OF FSSAI With reports coming in about a food poisoning incident at a religious function in Maharashtra's Buldhana district, the focus has once again shifted to food safety in such religious congregations and the failure of FSSAI's BHOG initiative. According to local news reports, around 200 people fell ill after consuming prasad in a religious function in Buldhana's Lonar taluk. While people were reportedly stable after they were given the medical treatment, the FSSAI BHOG (Blissful Hygienic Offering to God) initiative for prasad has come under scanner. Despite the FSSAI's BHOG programme, ensuring food safety at large gatherings in India remains complex. While BHOG targets larger businesses, many smaller and hyper-local caterers escape oversight. Limited manpower and infrastructure hinder effective enforcement, especially in rural areas. Caterers often lack resources and training for proper food handling, and maintaining temperature control can be challenging in outdoor settings. Cross-contamination risks rise with large crowds, unsafe water usage poses major threats and limited consumer awareness can delay intervention. Additionally, concerns like adulteration and waste management require robust solutions. Food safety experts feel that the recent incident in Buldhana highlights the pressing need for robust food safety measures in India, particularly during large gatherings. Experts press for stricter regulations and enforcement to ensure hygiene at food preparation areas for religious events. In this regard, Ashwin Bhadri, CEO, Equinox Labs, says that insufficient infrastructure, fragmented supply chains and poor hygiene practices leave countless people vulnerable. "There is a need for more than just laws to address issues of these kinds. Investing in laboratory accessibility, empowering local authorities and fostering a culture of safety across the food chain are crucial steps. Until then, such incidents will continue to serve as reminders of our collective responsibility to safeguard public health," he said. Bhadri opined that organisers can be food safety champions at large gatherings and suggested that they must partner with reputable, licensed caterers, collaborate with FSSAI and health authorities and organise food safety training for staff. "Organisers can Implement clear protocols for hygiene, temperature control, labelling and waste handling. Additionally, they should conduct regular inspections, empower consumers to report concerns and choose low-risk menu options. Ensure proper infrastructure for handwashing, utensils and promote consumer awareness through signage, announcements and educational materials," he said.n
Food And Beverage | Matrix March 2024 49 CHALET HOTELS ELEVATES SUSTAINABILITY PERFORMANCE, ACHIEVES TOP RANKING IN DOW JONES SUSTAINABILITY INDEX Chalet Hotels Limited, has announced its enhanced sustainability performance as reflected in the latest Dow Jones Sustainability Index scores. With an overall score of 57 out of 100 (CSA Score Date: 16/02/2024), marking a significant improvement of 43 in the 2023 S&P Global Corporate Sustainability Assessment reflecting an improvement of 14 points over last one year. It has demonstrated remarkable progress across all three dimensions of sustainability – Environment, Social, and Governance. The Corporate Sustainability Assessment Results showcases CHL's commendable achievement, with notable growth in each dimension: Governance & Economic (54, +3), Environmental (54, +15), and Social (62, +21). In the specific category of TRT Hotels, Resorts, and Cruise Lines, CHL has emerged as a standout performer among 82 participating companies, securing 8th position in the assessed industry group, 8th position in the Environment Dimension and 6th position in the Social Dimension. The Dow Jones Sustainability World Index, representing the top 10% of the largest 2,500 companies based on long-term economic, environmental, and social criteria, acknowledges CHL's leadership in global sustainability efforts. Sanjay Sethi, managing director and CEO, Chalet Hotels Limited, said, "We are very pleased with our improved performance in the Dow Jones Sustainability Index, reflecting our unwavering commitment towards sustainable growth and business efficiencies. This recognition emphasizes our dedication to a comprehensive ESG approach. As we look ahead, this will remain our focus and continue to drive our success at Chalet Hotels."n
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