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52 March 2024 | Food And Beverage Matrix JOHNIN also has passed ISO 9001:2015 standard Quality systems Certification. We do want to provide reliable, artistic, green products to our customers. We are relentlessly pursuing innovation, customer satisfaction and employees’ satisfaction; this has been part of the JOHNIN. Johnin ( A Group of Sardar Dharam Singh) Tejli Stadium Road, Yamuna Nagar, Haryana -135001 Contact: +919896304482 • Tel: +91-1732-295342 Email: [email protected] • Web: www.johnin.in COMMERCIAL REFRIGERATION PRODUCTS COMMERCIAL SS KITCHEN & FOOD EQUIPMENTS COMMERCIAL STREET FOOD CARTS THE 16TH EDITION OF CULINARY ART INDIA TO SHOWCASE CULINARY EXCELLENCE AT AAHAR Get ready to indulge in a celebration of culinary mastery as the Indian Culinary Forum (ICF) is proud to announce the highly anticipated 16th edition of Culinary Art India (CAI), scheduled to take place alongside the 38th Edition of AAHAR International Fair, March 7 to 11, 2024. This prestigious event, brought to you by ICF and organized by "ITPO" and Hospitality First, with technical guidance from ICF, promises to be a platform of culinary innovation and excellence. With the addition of new competition categories featuring a total of 18 categories, Culinary Art India 2024, is set to attract over 500 national-level participants, featuring senior and apprentice chefs from across India competing on an internationally modelled stage. The primary objective of CAI is to provide a professional platform where culinary professionals can showcase their individual and collective skills, creativity, and expertise, while also fostering learning, sharing experiences, partnerships, and networking in a competitive environment. Davinder Kumar, president of ICF, said, "We are proud to present the expanded lineup of competition categories for Culinary Art India 2024. This event is not just a competition but a celebration of culinary artistry and skill. In today’s world where new technologies have accelerated the way we live, communicate & eat, Culinary Art India provides a platform to demonstrate culinary skills and adapt to evolving trends in the hospitality industry." Vivek Saggar, general secretary, ICF, said, "Indian Culinary Forum's mission is to encourage and inspire junior chefs through training and competition, to raise the culinary standards in India, and to serve as a platform to leverage the development of Indian culture and cuisine on a global scale. ICF's dedication to fostering excellence in the culinary profession is evident in events like Culinary Art India, where chefs can learn, compete, and inspire each other. We look forward to witnessing the creativity and talent of all participants as they compete on this prestigious stage."
Food And Beverage | Matrix March 2024 53 THREE-YEAR COLLABORATION BETWEEN SINGAPORE COFFEE ASSOCIATION AND IEG ASIA FOR HOSTING THE SINGAPORE NATIONAL COFFEE CHAMPIONSHIPS Over the next three years, from 2024 to 2026, the Singapore Coffee Association will be staging the Singapore National Coffee Championship (SNCC) alongside IEG Asia Pte Ltd., events. In 2024, it will be hosted during Speciality Coffee & Tea Asia which will be co-located with SIGEP Asia and Restaurant Asia, following the acquisition of the Speciality Coffee & Tea Asia series from Montgomery Events Asia. The competitions will be held from June 26 to 28, 2024, at the Sands Expo & Convention Centre, Singapore. This year, SNCC will present four competitions: Singapore National Barista Championship (SNBC), Singapore National Latte Art Championship (SNLAC), Singapore National Brewers Cup (SBRC), and the Singapore Cup Tasters Competition (SCTC). The various competitions highlight the different aspects in the world of coffee – from handbrewed, filtered coffee and intricate coffee artistry, to distinguishing taste differences in specialty coffees and mixology. Set against the backdrop of Singapore’s vibrant coffee culture, these prestigious competitions bring coffee enthusiasts, professionals, and industry experts to an internationally recognised platform for professionals to compete, learn and network, while showcasing their skills, creativity, and passion for coffee. The national champions would then represent Singapore in the World Coffee Championship 2025. Victor Mah, president of Singapore Coffee Association, said, “We are thrilled to host SNCC alongside the inaugural SIGEP Asia, and we are looking forward to celebrating the mastery of Singapore’s baristas. I hope the Championship will inspire a new wave of creativity, innovation, and passion within our coffee community.” Ilaria Cicero, CEO of IEG Asia, Organiser of SIGEP Asia, said, “This collaboration underscores our dedication to elevating the coffee experience, as well as our event, and this partnership with Singapore Coffee Association exemplifies our commitment to curating an extraordinary experience for all on the show floor. I am positive that coupled with SIGEP Asia, SNCC will be a catalyst for further growth and evolution of the coffee industry.” n
54 March 2024 | Food And Beverage Matrix Hummingbird is in the business of processed frozen vegetable, frozen fruit pulp, authentic frozen ready to cook and fry foods. Like Frozen Paratha, Samosa, French Fries, Nuggets, Kebab, Burger Patty, Aloo Tikki, Cheese corn Pops etc. At present company Export Middle East, Asian countries, Russia, European Unions etc.. Address: Office No. 29, Shree Chamunda Harmoney, Sector 18, Plot No. 68, Kamothe, Navi Mumbai - 410 209 Contact no.: +918446398804, +919960055766, +917738232324, +919371458804 Email: [email protected] | [email protected] Website: www.hummingbirdgroup.com | http://dokeindustries.com ® ( An ISO 9001:2008 22000:2018 Certied Company) ® ™ ® ™ ® Other Brand: SHIRO RINGS IN YEAR OF THE DRAGON WITH A FLAVOURFUL FEAST As the festive spirit of the Lunar New Year washes over Bengaluru, Shiro, the city's cherished Pan-Asian destination, is excited to unveil its specially curated Cantonese New Year menu. Available till February 29, this limited-edition menu promises an unforgettable celebration of prosperity, fortune, and exquisite flavours. Indulge in a symphony of vegetarian delights, starting with the Cantonese Spring Rolls, crispy dim sum-style treasures brimming with fresh vegetables and accompanied by a tangy dipping sauce, symbolising wealth and good luck. Savor the Tofu in XO Sauce, golden-fried cubes bathed in a robust sauce, signifying abundance and prosperity. For a touch of renewal and vitality, explore the Pokchoy & Water Chestnut Dumplings, vibrant pockets filled with greens and a hint of spice. And for wisdom and longevity, relish the Shanghai Mushroom Dumplings, packed with an assortment of flavourful mushrooms. For the non-vegetarian palate, embark on a delectable adventure with the Cantonese Style Steamed Fish, a symbol of abundance and prosperity, delicately steamed with ginger and soy sauce. Unwrap the Aromatic Duck Roll, a flavourful combination of seven-spice rubbed duck and crunchy vegetables wrapped in rice paper, signifying good fortune and happiness. Savor the Steamed Chicken with Shiitake, a dish representing good health and harmony, featuring marinated chicken steamed with fragrant mushrooms, garlic, and scallions. And for a taste of wealth and prosperity, indulge in the classic Pork and Cabbage Jiaozi, succulent dumplings filled with savoury pork and cabbage. Complement your culinary journey with specially crafted cocktails, each infused with auspicious symbolism. The Grapefruit Elderflower Martini offers a refreshing blend of citrusy grapefruit and floral elderflower, representing purity and vibrancy. The Rose in Bloom Martini promises a delicate mix of fragrant rose and gin, symbolising beauty and love. For good luck and happiness, explore the sweet and exotic Litchi Martini featuring lychee liqueur. And for sweetness and good health, raise a toast with the unique Mihutao Martini, featuring the distinctive flavour of Chinese honeydew.n
Food And Beverage | Matrix March 2024 55 MADRAS MANDI ANNOUNCES EXPANSION IN CHENNAI WITH 20 NEW STORES I n a significant move to deepen its roots in the Chennai market, Madras Mandi, one of the leading fresh produce brands, has unveiled plans for an extensive offline expansion across the city. Understanding the dynamic market's need for quality, affordability, and convenience, the brand is set to open 20 new stores in Chennai by the end of 2024. This expansion underscores the brand's commitment to offering a personalised shopping experience that caters to the unique preferences of Chennai's diverse neighbourhoods. The move is part of a broader strategy to enhance accessibility to farm-fresh goods and engage more deeply with local communities. Prashanth Vasan, CEO of Madras Mandi, said, "Our expansion in Chennai is not just about opening new stores; it's about embedding ourselves in the fabric of each locality, offering a tailored experience that meets the specific needs of our customers. We're here to build lasting relationships with the Chennai community, providing them with fresh, quality produce that enriches their daily lives."n WARDWIZARD FOODS AND BEVERAGES ATTAINS INTERNATIONAL RECOGNITION WITH FSSC 22000 CERTIFICATION FOR EXPORTS Wardwizard Foods and Beverages Ltd., has announced its successful compliance with the Food Safety System Certification 22000 (FSSC 22000), a globally recognised standard ensuring the highest quality and safety of food products. This certification, applicable to organisations of all sizes and complexities within the food chain, signifies a significant step in aligning its operations with international excellence. As per the Food Safety Management Systems, the Manufacturing and Packing of Frozen Snacks (by cooking/frying and IQF Freezing) in laminates and RTE Products (by cooking, retorting) in Retort pouch, the company stands with Food Safety System Certification 22000. The FSSC 22000 certification, renowned for its global acceptance, sets the stage for the company to meet and exceed international benchmarks in food safety management. This achievement showcases the company's commitment to upholding the highest standards, reinforcing its dedication to the integrity and safety of its products. Sheetal Bhalerao, chairperson and managing director, Wardwizard Foods and Beverages Ltd., said, "The FSSC 22000 certification is a testament to our ongoing commitment to providing consumers worldwide with food products that meet the most rigorous global standards. This certification serves as an assurance of the quality, safety, and compliance embedded in our operations, emphasising our dedication to excellence on the international stage. We are sure that this shall act as a significant step in catering to our customers worldwide."n
56 March 2024 | Food And Beverage Matrix A TRUSTED A TRUSTED NAME IN DAIRY NAME IN DAIRY INDUSTRY INDUSTRY EI-31/5, J- Block, M. I. D. C., Bhosari, Pune - 411 026. +91 98 220 28 137 I [email protected] MILK I GHEE I BUTTER I CURD I FLAVORED MILK I KHOWA I PANEER I YOGHURT EVERYTHING IN DAIRY & FOOD INDUSTRY WE ARE AN ISO CERTIFIED COMPANY ENGAGED IN MANUFACTURING AND EXPORTING OF DAIRY AND FOOD PROCESSING EQUIPMENT. THESE EQUIPMENT HAS GAINED HUGE APPRECIATION IN THE MARKET FOR THEIR DURABILITY, RELIABILITY AND HIGH PERFORMANCE. TURNKEY PROJECTS www.dairytechindia.net www.dairytechindia.co.in HALDIRAM'S &TIMES PRIME STRENGTHEN PARTNERSHIP WITH YEAR-LONG MEMBER OFFER This new milestone in the collaboration between Haldiram's and Times Prime celebrates the innovation and tradition embodied by both brands. It reflects a mutual dedication to delivering memorable and value-driven experiences to customers. Members can savour this special offer, symbolising the enduring partnership and shared appreciation for their continued support. Both organisations eagerly anticipate bringing more value, joy, and innovative benefits to the membership experience throughout the year. Kailash Agarwal, president retail & QSR at Haldiram's, said, "Building upon our successful collaboration with Times Prime, we are excited to elevate this relationship further. The laddoo distribution by Haldiram’s and Times Prime during ‘Azaadi ka Tyohar” on the occasion of 77th Independence Day, set a high standard. Now, we are pleased to offer Times Prime members a sweet offer of complimentary 'sweet lassi' with their orders, enhancing their Haldiram's experience as a token of our appreciation." Harshita Singh, founder and business head of Times Prime, said, "Transitioning from a one-off campaign to a yearlong collaboration with Haldiram's underscores our commitment to providing our members with unparalleled value and unique experiences. The positive response to our initial effort has not only motivated us to continue but also deepened our partnership, starting with this exclusive offer."n FSSAI FOR MONITORING PENDENCY OF LICENSING APPLICATIONS, ADHERING TO TIMELINES The Indian food authority has asked the Commissioners of Food Safety of States and Directors of Regional Offices, to monitor the pendency of licensing applications under their jurisdiction through FoSCoS Dashboard and instruct the concerned licensing authorities to strictly adhere to the timelines as prescribed under clause 2.1.4 of Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, and orders issued by FSSAI from time to time. In an advisory, FSSAI has urged all Designated Officers that 'No pre-licence inspections shall be conducted in cases other than mentioned in the Order for Risk Based Inspection. "In the case where Designated Officer believes that it is necessary to conduct inspection in non-mandatory categories, he/she shall record the reason in writing with clear justification," reads the advisory issued by the FSSAI. The food regulator added that, once an application is marked for inspection in non-mandatory categories, inspection should be done within 15 days. And, in case, inspection is not conducted within 15 days, DO should recall the application back to Document Scrutiny Stage in FoSCoS and grant the licence. Further, in case, where DO still believes that inspection is necessary to be conducted prior to grant of licence, he/she can reassign the inspection to another FSO or to himself/ herself for immediately conducting the inspection without any further delay. The FSSAI had earlier issued directions for Risk Based Inspections in May 2022 wherein pre-licence inspections have been mandated for the categories of Manufacturer/ Processor including Milk & Milk Products, Meat & Meat Products, Fish & Fish Products, Fortified Rice Kernels (FRKs) and Slaughter Houses. In remaining categories of food business, it was already prescribed that no pre-licensing inspection is required and licence may be granted based on the submission of mandatory documents for licence. According to FSSAI, it has come to notice that Designated Officers are frequently marking licensing applications for pre-licensing inspection in non-mandatory cases which is delaying the processing of applications and grant of licence. In some applications, it was observed that inspection is not initiated even after 15 days of marking of inspection.n
Food And Beverage | Matrix March 2024 57 LE MÉRIDIEN MAHABALESHWAR RESORT & SPA UNVEILS NATUREINSPIRED HOSPITALITY: FOREST LOUNGE EXPERIENCE Le Méridien Mahabaleshwar Resort & Spa, a beacon of luxury nestled within a 27-acre jungle, unveils the Forest Lounge Experience, a visionary check-in concept curated under the discerning leadership of front office manager, Shantanu Budhalakoti. This groundbreaking initiative redefines the art of arrival, seamlessly blending the opulence of the resort with the serene embrace of nature. It is situated in an open, airy space, invites guests to an immediate immersion in the tranquility and beauty of the lush surroundings. Far more than a change of check-in location, this experience is a profound reimagining of hospitality, reflecting the commitment to sustainability by harmonising operations with the natural splendor that defines the property. The hotel unveils Elite Butler Service and tailored experiential check-ins, each guest is welcomed by the breathtaking beauty of the 27-acre jungle, is assigned a dedicated butler embodying discreet and personalised service. This bespoke offering ensures rituals, personalised greetings, and themed decor in the lounge transform a stay into an unforgettable celebration. This attention to detail extends throughout the visit, with surprises and experiences curated to make their getaway truly memorable.n every need is anticipated and every preference is met, creating seamless and extraordinary experiences throughout their stay. For those celebrating special occasions, the experiential checkins add a layer of uniqueness to their journey. Customised welcome
58 March 2024 | Food And Beverage Matrix SHORT STORY - INTERNATIONALLY ACCLAIMED AS THE BEST LONDON DRY GIN As India emerges as the 5th largest economy in the world, the Indian spirits industry too, does not lag behind, producing premium spirits that are at par with global standards and equally appreciated, making homegrown spirits the more sought-after choices among the Indian audience. One such new-age Indian spirit brand to have quickly climbed up the ladder is Short Story. In 2022, Third Eye Distillery, the parent company that is also the maker of the globally acclaimed Stranger & Sons Gin, decided to expand its portfolio of spirits and they launched Short Story - a portfolio comprising three white spirits - Grain Vodka, White Rum and Dry Gin. It was set up with the overarching idea of placing quality spirits from India on the global map and elevating the cocktail culture in the country. They identified that there was a gap in the market when it came to a reliable, top-quality range of homegrown spirits; with the brand they aimed to fill this gap and create a benchmark for approachable quality spirits from India which are accessible. Within just a little over a year of its launch, it has managed to create waves not just across India but also on the global platform as its spirits have managed to bag some of the most prestigious awards alongside the top spirits of the world. Adding yet another milestone accolade to their name, it has bagged a Gold Medal and has also been declared as the ‘Country Winner’ for being the best London dry gin from India, at the World Gin Awards 2024, organised by The World Drinks Awards - the global awards selecting the very best in all internationally recognised styles of drink and presented by TheDrinksReport.com. Pankaj Balachandran, brand director, Short Story, said, “Earlier, there was a prevailing notion that premium liquor equated to imported spirits. Our goal was to shift that perception and create a homegrown spirit that not only resonated with Indians but also instilled a sense of pride in consumption. It is immensely gratifying to see our spirits being appreciated globally and equally reassuring that we are on the right path towards our goal to take Indian spirits worldwide. Post the pandemic we noticed that the Indian consumer is no longer just looking for a quick, cheap drink. They’re seeking out newness as well as quality. Much buzz and hype had been generated about the ingredients and the technique that goes into the creation of some of our homegrown brands, but we wanted to keep things simple and let the spirits speak for themselves to consumers. Hence the name, Short Story.”n
Food And Beverage | Matrix March 2024 59 Acesulfame – K Ascorbic Acid Buffered Lactic Acid Butylated Hydroxy Toluene ( BHT) Butylated Hydroxy Anisole ( BHA) Calcium Lactate Calcium Propionate Carrageenan Gum Coffee Powder & Extracts Desiccated Coconut Powder (High & Low Fat) Encapsulated Sorbic Acid FOS Fumaric Acid Guar Gum Inulin Lactose Food Grade Malic Acid Maltitol MCCP Matcha Natamycin Nisin Panosorb ( Special Quality of Sorbic Acid) Pectin Potassium Sorbate Granular (Food Grade) Probiotics Sodium CMC FOOD Asthaxanthin Collagen Date Syrup / Powder / Paste DHA 10% Algae Powder Herbal extracts MCT Oil Powder Omega 3 ALA 25 % Powder Omega 3 Fish Oil (EPA/DHA) 18/12 & 33/22 PROTEIN POWDERS Brown Rice Protein Mung protein Pea Protein Rice Protein Whey Protein 35%,70%, 80% NUTRACEUTICALS Flavours for Bakery, Beverage, Dairy, Confectionery, Savoury and others Carbosation flavour Masking flavour FLAVOURS(NI/ART) Sodium Lactate Sorbic Acid (Food Grade) Soya Lecithin Stevia Tartaric Acid Tertiary Butyl Hydro Quinone (TBHQ) Virgin coconut oil Zinc Oxide 102, Labh Sarita, Opp. Manek Nagar, M.G. Road, Kandivali (W), Mumbai 400 067. India. Tel No : 022-35940099, Mobile : +919322231968 / 9987036753 Email : [email protected] Website : www.allianceindia.co CONTACT MOTT 32 AWARDED DIAMOND AT BLACK PEARL AWARDS 2024 Mott 32 is one of the most awarded Chinese restaurant brands in the world, and for the first time Mott 32 Hong Kong has been recognised by the Black Pearl Restaurant Guide achieving a highly regarded diamond. The recognition is based on the principle of culinary skills, consumer experience, inheritance and innovation, as determined by wellknown gourmets and gastronomic experts who have joined hands with the Black Pearl Restaurant Guide to appraise restaurants anonymously, with the aim to create a list that satisfies Chinese tastebuds. The Black Pearl Restaurant Guide 2024, organised by Meituan, reviewed more than 300 restaurants from 30 cities around the world, including Beijing, Shanghai, Tokyo, Bangkok and 31 restaurants in Hong Kong. Award-winning chef Lee Man-Sing, group executive chef at Mott 32 and Maximal Concepts has over 35 years of experience. He ensures the menu embodies Chinese culture and philosophy with modern recipes that have been refined from generation-to-generation. The restaurant embraces flavours and ingredients from around Asia and the world, authentic with a modern touch and focus on sustainability, delivering Chinese cooking as it should be. Xuan Mu, co-founder & managing director of Maximal Concepts, said, "Mott 32 stands at the intersection of tradition and global sophistication. Being recognised at this year's Black Pearl Awards is a milestone that speaks volumes of our collective passion and dedication. As we mark a decade of Mott 32 in Hong Kong, this accolade resonates with the spirit of our journey— from one cherished locale to our 10th international venue. Our unwavering commitment to authentic Chinese cuisine has not only garnered us this esteemed honour but has also allowed us to share a piece of Hong Kong's vibrant culinary heritage with the world. As we continue to expand and innovate, we remain rooted in the values that have shaped our success. This award is not just for Mott 32, but for every hand and heart that has helped us bring our vision to life across the globe."n
60 March 2024 | Food And Beverage Matrix A DIVERSE TAPESTRY OF STABILIZERS BY MARINE HYDROCOLLOIDS UNVEILING THE ICE CREAM STABILIZERS COLLECTION: CRÈMEDELITE BEVERAGE ALCHEMY: SUSPENSION DRINK STABILIZER GLOSSY MARVEL: GLAZEMATE COLD GLAZE STABILIZER INDULGENT MILKSHAKES: A SYMPHONY OF FLAVORS WITH MERON'S EXPERTISE Meron's ice cream stabilizers, categorized under the flagship product line "Crèmedelite," come in five distinct types: Crèmedelite Pro, Crèmedelite MF, Crèmedelite GS, Crèmedelite KS, and Crèmedelite IL. These stabilizers not only improve mouthfeel and enhance creamy texture but also play a crucial role in preventing ice crystal growth. With excellent melt resistance and the ability to guard against shrinkage during storage, Crèmedelite stabilizers ensure a delightful consumer experience. The benefits extend to improved scoopability, smooth texture, maintained structural integrity, prolonged shelf life, and resistance to temperature fluctuations. Meron's Suspension Drink Stabilizer goes beyond stabilizing liquids; it enhances appearance, texture, and mouthfeel. Its versatile formulation possibilities and controlled particle size distribution make it a key player in the alchemy of crafting refreshing beverages. a creamy and shiny texture to food products. Boasting consistent and firm gelled texture, extra smooth mouthfeel, and high gloss shine, Glazemate is a go-to choice for those seeking excellent transparency and spreadability in their culinary creations. The Glazemate Cold Glaze Stabilizer by Meron brings The Milkshake Stabilizer from Meron caters to the discerning taste buds, providing improved mouthfeel, viscosity, and a thick, shiny texture. This stabilizer enhances the original flavor, prevents fat separation, and improves aeration characteristics, ensuring a delightful experience with every sip. In the realm of flavored milk, Meron's Flavoured Milk Stabilizer is amagician's wand. From improved mouthfeel to stabilized particles, reduced sedimentation, and enhanced stability under diverse conditions, it transforms ordinary milk into a symphony of flavors. FLAVORED MILK FINESSE: STABILIZING IMAGINATION
Pudding Jelly Zefir Caviar AGARAGAR Stabilizers Glazemate Suspension drink Stabilizer Crèmedelite (Ice cream stabilizer) Milkshake Stabilizer Flavored Milk Stabilizer Cosmetic Impression Molecular spherification Noodles Dental Sodium Alginate Art jelly Ready mix / Instant foods Caviar Yoghurt Agar Instant (Fast Soluble Agar) Cake glaze Set yoghurt Vanilla panna cotta Stirred yoghurt Spreadable Agar Agar(Wondergel) Water dessert jelly / cup jelly Meat and plant based meat applications Gummy bear Cheese Carrageenan (A Wholly Natural Hydrocolloid) Meat and plant based meat application Sauce Ice cream Personal care Guar gum/ Modified Guar Gum Energy bar Palatable foods Iodine fortified foods Food for dysphagia disorder Sealife (Vegan Dietary Fibre) Mayonnaise Ice cream Sauce Fruit juice TARAGUM Ice cream Milk shake Frappe Cakes Carboxymethyl Cellulose(CMC) Suspension beverages Tooth paste Air freshener gel Tissue culture Gellan Gum (Plant Gel) Condiments Meat and plant based meat application Ice cream Sorbet Locust bean Gum Jam Candy Toppings Yoghurt PECTIN Sauce Waffles Soup Stew Tart Modified starch Tofu Fish balls Bake stable fillings Meat and plant based meat applications Curdlan Gum Konjac (Powder/Gum) Noodles Pasta Jelly Cookies Mayonnaise Sauce Ice cream Salad dressings Xanthan Gum Instant Dessert Premixes Marine Hydrocolloids marinehydrocolloids Marine Hydrocolloids An ISO 22000:2018 Co FSSAI LICENSE NO: 11316007000653, HACCP, HALAL, GMP & KOSHER CERTIFIED 7 - 11 March, 2024 Hall No. 5GF The International Food & Hospitality fair 2024 Pragati Maidan, New Delhi Booth no : 5G-28-B Retail Horeca
62 March 2024 | Food And Beverage Matrix CALL FOR SWIFT ACTION AGAINST MCDONALD'S OUTLETS FOR ALLEGED CHEESE SUBSTITUTION I n a recent development, Abhay Pandey, president of the All Food and Drug Licence Holders Foundation (AFDLHF), has raised alarm over alleged deceptive practices observed in certain McDonald's outlets. Pandey has called for urgent action against these outlets, accusing them of substituting genuine cheese with cheese analogue in their products, thereby risking public health and violating consumer trust. According to Pandey, the practices observed at McDonald's outlets constitute serious offences under Sections 272, 273, 34, 420, and 406 of the Indian Penal Code (IPC), including adulteration of food, fraud, and criminal breach of trust. He emphasises the urgency of initiating criminal proceedings against the responsible parties within McDonald's outlets and filing First Information Reports (FIRs) under the aforementioned sections of the IPC. Pandey has urged regulatory authorities, particularly the Maharashtra Food and Drug Administration (FDA), to conduct thorough investigations into the extent of this practice across all McDonald's outlets. He stresses the importance of preventing further harm to consumers and upholding the integrity of food safety regulations. Consumer groups have emphasised that failure to address these violations would not only undermine public trust but also set a dangerous precedent for the entire food industry. Pandey's urgent plea comes in response to reports indicating the substitution of genuine cheese with cheese analogue in products sold by these outlets, a practice that poses significant risks to public health and undermines consumer trust. Pandey's appeal extends to regulatory bodies such as the Food and Drug Administration (FDA), urging them to conduct thorough investigations across all McDonald's outlets to ascertain the full extent of this concerning practice. With consumer health and safety at stake, Pandey emphasises the critical importance of preventing further harm and ensuring compliance with stringent food safety regulations. As concerns escalate over the alleged cheese substitution, stakeholders eagerly await the response from regulatory authorities and anticipate swift action to ensure the safety and integrity of food products in the market.n MANUFACTURERS & EXPORTERS OF HOMECARE & HEALTHCARE DAILY-USE DISPOSABLES TIME OTC CHEM Sachin Shah : +ϵϭ-ϵϴϮϭϱϴϭϱϴϱ ηϭϬϯ, Bldg. ϲ, Jogani Indl. Compledž, ChƵnabhaƫ (E), MƵmbai ϰϬϬ ϬϮϮ (INDIA) | Tel : [ϵϭ-ϮϮ] ϮϰϬϱϳϳϲϯ / ϮϰϬϱϳϳϲϰ Email: Ɵ[email protected] | Website: ǁǁǁ.Ɵmeotcchem.com | /Timeotc OƵr ProdƵct Range PlasƟc Gloǀes • Latedž Gloǀes (Poǁdered) Latedž Gloǀes (Poǁderfree) • Nitrile Gloǀes (Poǁderfree) (BlƵe) Black Gloǀes (Poǁderfree) (Nitrile) • SkƵll Cap (Strip tLJpe) Disposable Cap (Back ElasƟc tLJpe) • Disposable Mask PlasƟc Disposable Shoe Coǀer • Non-Woǀen Disposable Shoe Coǀer PlasƟc Shoǁer Cap • So� Paper Napkins (ϵdžϵ, ϭϮdžϭϮ, ϭϲdžϭϲ) Facial TissƵes (Bodž / Refill pack) • Urinal Deodorinjing Mat Tealight Candles • Salǀer Protector (non-ǁoǀen) Nitrile Gloǀes / Black Gloǀes Paper Napkins / Facial TissƵes CoƩon Balls / Tealight Candles Shoe Coǀer Chef Cap (non-ǁoǀen) Raffles Hotel Le Royal, one of Southeast Asia’s most iconic luxury hotels, welcomes guest chef Martin Simolka for a series of exclusive meals in March, as the hotel continues to elevate fine dining in Cambodia. Chef Simolka is the executive chef at the 5-star Sofitel Le Scribe in Paris Opéra, overseeing the hotel’s celebrated restaurant Rivage, which serves Mediterranean cuisine in a romantic and contemporary setting. He honed his culinary skills and techniques in several of Paris’ most esteemed kitchens, including Restaurant Pavillon Ledoyen (3 Michelin stars); Restaurant l’Abeille (2 Michelin stars) at Shangri-La Hotel, Paris; Molitor Paris; The Peninsula Paris; and Four Seasons Hotel George V, Paris; among others. His distinctive culinary approach spotlights the freshest local produce and highest-quality ingredients, with a focus on seasonality, alongside an emphasis on seeds, grains, infused oils and spices. “Cooking is about sharing, pleasure and discipline, both with customers and my team in the restaurant,” said chef Simolka.n RAFFLES HOTEL LE ROYAL TO WELCOME GUEST CHEF MARTIN SIMOLKA
Food And Beverage | Matrix March 2024 63 HRAWI PITCHES FOR REFORM IN GST FRAMEWORK FOR RESTAURANTS WITHIN HOTEL PREMISES The Hotel and Restaurant Association (Western India) – HRAWI has raised concerns regarding the existing GST structure for food and beverages served in restaurants within hotels, a taxation format linked to room charges exceeding Rs 7500. The association highlighted the significant disadvantage this presents to the hospitality industry, emphasising the pressing need for reform in the GST framework for restaurants operating within hotel premises. HRAWI advocates for de-linkage of GST rates in restaurants and has suggested that restaurants inside hotels, like standalone restaurants be levied uniform GST rates, irrespective of room charges. Pradeep Shetty, president, HRAWI, said, “In today's dining landscape, hotels often attract walk-in customers to their restaurants, but the prevailing system, where GST rates for restaurants within hotels are tied to room rates, creates unfairness, unpredictability and a substantial disadvantage. The sudden jump in GST from 5 per cent to 18 per cent when room rates exceed Rs 7500, creates uncertainty for guests and places hotels at a disadvantage. This discrepancy unfairly impacts restaurants operating in hotels compared to standalone counterparts offering similar high-end experiences and cuisine. We have submitted a representation to Government, underlining the importance of standardized GST rates for all food and beverage services, regardless of their operation within or outside hotels. Our focus is on promoting fair competition and ensuring the sustainability of the industry, with the goal of establishing equal opportunities for all categories of restaurants.” HRAWI has underscored the adverse impact on larger hotel chains, which face challenges catering to walk-in customers due to the disparity in GST rates. The association further pointed out that the disparity affects banquets as well, leading to confusion and inconvenience for guests. “This system places an undue burden on restaurants of hotel chains, hindering their ability to meet consumer expectations. We strongly emphasize the need for a competitive environment where hotels can compete on an equal footing with standalone restaurants. Uniformity in GST rates across all food and beverage services is crucial for fair competition and the sustainability of the hospitality industry,” concluded Shetty.n
64 March 2024 | Food And Beverage Matrix IRA BY ORCHID HOTELS, NASHIK APPOINTS GENERAL MANAGER I ra by Orchid Hotels, a new establishment renowned for its exceptional hospitality and commitment to excellence, has appointed Amol Dhurve as its new general manager. With a rich and illustrious career spanning over two decades in the hospitality industry, Dhurve brings a wealth of experience and expertise to his new role. His journey in the hospitality industry has been marked by a relentless pursuit of excellence and a passion for delivering unparalleled guest experiences. His career trajectory showcases a remarkable dedication to professional growth and a commitment to leadership roles in renowned establishments both in India and abroad. Having begun his academic journey as a science student, Dhurve pursued his passion for hospitality by completing his Diploma in HMCT, B.Tech in HMCT, and Higher National Diploma in Hotel Management from London. He further honed his skills with a Postgraduate degree in Hotel Management, alongside prestigious certifications such as the 2A certification course in fire and hygiene safety from the Royal House of England and an MBA in Finance and Marketing from APS University, an esteemed sister organisation of Oxford University in London. His extensive professional journey includes notable tenures at esteemed establishments such as Hilton Hotels in various locations across UK, as well as positions at Green King Pub, Paparazzi, and Beefeater Fine Dinner Restaurant. In India, he has played pivotal roles in the opening teams of prominent establishments including Nashik Sony Plaza, Pizza Hut Juhu Mumbai, and St. Laurn Hotel Shirdi. His tenure with Great Destination Hotels and Resorts saw him spearheading the opening of 17 hotels in the South region and Maharashtra as an opening corporate general manager. In his previous roles as general manager at Tropical Retreat Igatpuri, Manas Lifestyle Resort, Mystic Valley Resort and Spa, and My Space Hotel Igatpuri, he demonstrated exceptional leadership, strategic vision, and operational prowess. He has consistently driven financial success, enhanced guest experiences, and fostered a culture of operational excellence. His appointment as general manager of the hotel underscores the hotel's commitment to elevating its standards of hospitality and reinforcing its position as a premier destination for discerning travellers. His proven track record of leadership, financial acumen, and commitment to guest satisfaction align seamlessly with the hotel's ethos of excellence and innovation. In assuming his new role, Dhurve expresses his enthusiasm and dedication to furthering the legacy of the hotel. He envisions leveraging his expertise to enhance guest experiences, drive operational efficiency, and position the hotel as a beacon of hospitality excellence in the region.n
66 March 2024 | Food And Beverage Matrix India's premier expo showcasing the latest for the Meat, Poultry, Dairy & Fisheries industries. Processing Technology Logistics and Warehousing Sourcing Equipment and Machinery Retail & E-tail Packaging Solutions Buyer-Seller meet Key Features: LIVESTOCK DAIRY & FISHERIES EXPOSITION 03-05 Oct 2024 HITEX Exhibition Center, Hyderabad, India Expo | Conference | B2B Meetings Act Now for Exclusive Early Bird Pricing! Limited Period Only. Bookyourspacenow +91 91212 11136, +91 91212 11134 +91 91212 11136 Organised by SCUZO ICE ‘O’ MAGIC FORAYS INTO CONFECTIONERY SPACE S cuzo Ice 'O' Magic, a dessert haven headquartered in Delhi, has redefined the frozen dessert experience across the country. Specializing in a diverse array of natural delights, it boasts approximately 90 meticulously crafted products, ranging from live-popsicles and gelato to sundaes and mocktails. It extends its culinary excellence with franchise stores across India, inviting patrons nationwide to indulge in a delightful and health-conscious frozen journey. Now, breaking new ground, it has expanded its menu, venturing into the confectionery market, promising the same level of quality, innovation, and taste that has become synonymous with the brand. Embarking on a tasty journey into the confectionery scene, it is rolling out a fresh menu packed with deliciousness. Picture this: marshmallows, cookies, cheesecake, and tarts – all set to become your new on-the-go favourites. Cooked up with love for natural, these treats are just the starting point. And guess what? There's more yumminess in the pipeline! It is gearing up to add even more tasty options, making sure they stay your go-to spot for easy and tasty bites. Gagan Anand, founder, Scuzo Ice 'O' Magic, said, “We're stepping into the confectionery market with a menu that reflects our commitment to natural indulgence. The Indian market provides various opportunities and tremendous growth potential, provided that the product gives true value for money. We have a well-equipped manufacturing unit that is continuously working on delivering the products according to the customer’s requirements. Marshmallows, cookies, cheesecake, and tarts are just the first taste of what's to come. Scuzo has always been about more than just desserts; it's a flavour-filled experience. As we expand, covering 20% of our menu with a variety of new treats, we're ready to redefine convenience with a dash of delight. We have invested over 1 crore in our plant in the first phase of operations. Join us on this exciting adventure as we introduce a world of flavours that's both easy and delicious.”n
Food And Beverage | Matrix March 2024 67 ARAS With a Vision have been Serving from 11 years at All level from farm to Fork 1. Chemical 2. Microbilogical 3. Environment-Water Soil 4. Cosmetic Routine & Non Routine Analysis Special Facility 1. Consultancy 2. Extensive Training Facility 3. Project Work Contact us : Advance Research & Analytical Services 1/8, South Side G.T. Road, Near Aditya Bussiness Center, Bulandshar Industrial Area, Lal Kaun, NH-24, Ghaziabad-201009 (U.P.) INDIA Phone : +91 9654360433, 9654360432, 9654360431 Website : www.arasindia.com Email : [email protected] Soil / Water Testing / Raw Material Farm Industry / Processing QA/QC Distribution QA/QC Nutrition Value Self Life To Fork - Because Good Safe Food Brings Smile Serving FARM TO FORK ARAS • NABL accredited (ISO 17025) • FSSAI Approved • NABL accredited (ISO 17025) • FSSAI Approved : https://www.facebook.com/araslaboratory/ INDIC WISDOM RAISES RS 4 CRORE IN PRE-SERIES A ROUND LED BY INFLECTION POINT VENTURES I ndic Wisdom, an agri-produce startup raised Rs 4 crores in Pre-Series A Round led by Inflection Point Ventures. Mahendra Sankhe, Launch Capital, Bifco Finance, and other HNIs also participated in the round. The funds will be utilized to enhance the brand’s visibility, expand its distribution network, and build production capacity toward increasing market presence and operational efficiency. Indic Wisdom Pvt. Limited traces its inspiration to India’s egalitarian culinary traditions. Growing up learning that food should always be natural and always shared with everyone, Kaustubh Khare and Prajakta Khare founded the brand to contemporize that civilizational wisdom and produce goodness at scale, with a focus on woodpressed oils. Kaustubh, with 15 years in SAP ERP specializing in Digital Supply Chain Management, serves as Founder and Director. Prajakta, Co-Founder and Director, has 14 years of expertise in SAP ERP, focusing on CRM, Campaign Management, and Digital Distribution Management. Their operational dexterity, corporate experience, and dedication drive Indic Wisdom’s tireless endeavor to deliver nurture’s peerless purity and India’s cultural mores in each drop. Rahul Wagh, managing director, Inflection Point Ventures, said, “Conventional oils encounter issues concerning their quality, safety, nutrient content, and environmental impact. Choosing woodpressed oils gives a healthier and more sustainable choice for both manufacturers and consumers. With the global wood-pressed oil market expected to grow from $9.63 billion in 2022 to $18.61 billion by 2030, at a compound annual growth rate (CAGR) of 8.57%, there's a clear shift towards the healthier alternatives. This, with increasing awareness about the health concerns related to conventional oils, brings us here, to the right path that our ancestors paved.”n
68 March 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 AIDU, A SOUTHERN CULINARY MASTERPIECE, UNVEILS IN HYDERABAD AIDU, redefines the essence as it translates in Telugu and Kannada to five, offering an extraordinary haven for epicurean delight as it symbolises the incorporation of flavours and dishes from Tamil Nadu, Kerala, Telangana, Karnataka, and Andhra Pradesh under one roof, welcomes guests to Jubilee Hills, Hyderabad—also known as the city of pearls. Elevating the standards of gastronomic excellence, the establishment introduces the vibrant tastes of South India, offering a sophisticated and refreshing luxury dining experience in the region. AIDU aims to take South Indian cuisine to the global map, offering guests a thorough experience of the diverse culinary traditions spanning five states. It orchestrates an exquisite symphony of flavours on its menu, promising a culinary experience that caters to every taste with finesse and delight. Each meticulously crafted dish serves as an invitation to embark on a journey of delectable flavours and textures. Complementing these palatable delights are, selection of refreshing cocktails, drawing inspiration from the vibrant traditions of the southern regions. The ambience exudes warmth and hospitality, creating an inviting space for guests to unwind and indulge in the pleasures of casual dining. The menu features an array of standout dishes meticulously crafted to highlight the diverse culinary heritage of South India. From stuffed Paniyaram, Meen Pollichattu, Chintakaya Kodi Kebab, Kuttu Parota Motta Curry, Manglorean Fish Curry, Paneer Chettinad, Thengaipal Koni Biryani, Aidu Mysorepak, Double ka meetha, each offering is a testament to our commitment to excellence. As a premier destination for discerning diners seeking extraordinary culinary experiences. The ambience is alive with the essence of the South Indian belt, where the soft murmur of conversations and the rhythmic clink of utensils create a symphony of culinary delight. With every bite bursting with flavours, patrons are not just dining; they're actively engaging with the concept, shaping cherished memories within the dynamic tapestry of flavours that epitomise the Southern Belt of India. Aman Chainani, managing director at AIDU, said, “In every meticulous detail, we pay homage to the vibrant tapestry of the South Indian peninsula. From the artfully curated spices to the harmonious melodies that grace our space, each dish we craft whispers a tale, intricately weaving together the diverse culinary legacies of Tamil Nadu, Kerala, Telangana, Karnataka, and Andhra Pradesh into a seamless narrative of flavor and tradition. At AIDU, we take pride in offering our guests a thorough experience of all five states in one dining journey. It's an opportunity to immerse oneself in the vibrant flavours, traditions, and culture of South India, creating memories that linger long after the meal has ended.”n
70 March 2024 | Food And Beverage Matrix INDULGE IN THE TRADITIONAL FLAVOURS OF TELANGANA WITH THE ALL-NEW SPECIAL MENU P latform 65, India's largest toy-train-themed restaurant, has unveiled a new Telangana special menu across all its restaurants in Telangana. This initiative aims to preserve and promote the culinary heritage of the state, offering authentic flavours that will delight food enthusiasts throughout the region. The brand-new menu underscores its commitment to providing customers with a blend of traditional and modern culinary experiences. The menu features a variety of dishes inspired by a fusion of culinary traditions and heritage, ensuring that diners can savour the rich tapestry of Telangana's culinary history. Dishes such as Telangana Kodi Vepudu, Aakku Kura Mutton, Murgh Dhaniya Shorba and Green Chicken are some of the highlights of the menu. This special menu will be made available to customers till the end of March 2024. It will be carefully implemented under the direct leadership of Srikanth Bandaru, corporate general manager. Sadgun Patha, managing director and founder of Platform 65, said, “It's a wonderful opportunity for us to showcase the rich and diverse culinary traditions of Telangana to our valued customers. Being able to bring the authentic taste and essence of Telangana to their plates is a true privilege. Many of us associate food from our childhood with warm feelings and good memories. The flavours of Telangana are deeply rooted in its history, culture, and local ingredients. Food ties us to our families, holding a special and personal value for all of us. We believe that this Telangana special menu will offer our customers a fresh and exciting dining experience.” Venkatesh Gopisetty, vice president of Platform 65, said, “Our goal is to ensure that every bite from our special Telangana menu is a journey through time and tradition. We have carefully crafted each dish to capture the essence of Telangana's cuisine, embracing its vibrant colours, bold flavours, and intricate textures. We want our customers to not just taste the food, but to feel the warmth of Telangana's hospitality and the pride of its people.”n
P U R E S P ICES CHOPDA FOODS & SPICES AN ISO 9001 : 2015 CERTIFIED COMPANY Manufacturers of Spices & Foods Products by 211, SAMTA NAGAR, PALDA, INDORE-1 (MP) Mob. : 9425314611 7389944458 E-mail : [email protected] web. : www.lalajimasale.com P U R E S P ICES महक व बלेमसाल