NUFFOODS Spectrum July 2024

NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in PRESERVATION 51 production and consumption of mushrooms have witnessed a remarkable surge. The global consumption of mushrooms was reported as 14.35 million tonnes in the year 2020 which is projected to increase by 24.05 million tonnes in the year 2028. Acknowledged for their health benefits derived from bioactive and nutraceutical compounds, mushrooms are hailed as functional foods and a wellspring of nutraceuticals. They hold particular appeal for vegetarians due to their provision of essential amino acids akin to those found in animal proteins and as the primary natural source of vitamin D2 for vegetarians and vegans. Consequently, consumers are increasingly integrating mushrooms into their diets, leading to a noticeable uptick in production and consumption, with per capita consumption soaring from 1 kg in 1997 to approximately 4 kg in 2012. However, mushroom's perishability poses a challenge owing to the absence of a protective cuticle, their high respiratory rate, and their moisture content. It possesses a shorter shelf in both ambient and refrigeration conditions. To preserve the bioactive compounds and secondary metabolites responsible for their health benefits, appropriate preservation techniques are imperative to uphold quality and prolong shelf life. This review delves into traditional preservation methods such as cooling, antimicrobial washing, irradiation, and packaging, as well as emerging techniques like pulsed electric fields, ultrasound, and plasma. Mushroom processing techniques include: * Thermal Technologies Drying is a widely used preservation technique for agricultural and food products. Traditionally, mushrooms undergo drying through solar and hot air methods. However, these conventional approaches exhibit slow heat transfer from the surface to the core, necessitating prolonged dehydration times and resulting in decreased quality of the final dried goods. Various advanced drying techniques have been investigated to address these issues while enhancing product quality and drying efficiency. Microwave drying, utilising electromagnetic waves within the 300 MHz to 300 GHz frequency range, enables rapid absorption of microwave energy by water molecules, leading to accelerated evaporation compared to hot air drying. Freeze drying (FD) is another method known for producing high-quality products by sublimating water directly from the solid to the vapour phase at low temperatures, thus preserving heat-sensitive components such as vitamins. Despite its advantages, FD suffers from high capital and energy costs associated with vacuum and refrigeration systems, limiting throughput and drying rates. Studies have shown that different drying techniques impact various attributes of mushrooms, including volatile compounds, free amino acids, nutrient retention, colour preservation, and water-holding capacity. Compared to other methods like hot air, vacuum, microwave, and microwave vacuum drying, microwave vacuum drying yields more uniform dried products with higher residual levels of taste-active amino acids. Cooling plays a crucial role in extending the storage life of agricultural and food products. When mushrooms are kept at 0°C, their respiration rate decreases threefold compared to when stored at 10°C. Immediate removal of field heat from mushrooms after harvest can effectively decelerate their deterioration, prolonging shelf life by up to nine days. Various cooling techniques are available, with vacuum cooling being a prominent method that achieves rapid cooling by leveraging moisture evaporation under vacuum conditions. In comparison to conventional cooling approaches, vacuum cooling significantly reduces mushroom cooling time and inhibits microbial growth rates. However, a notable drawback of vacuum cooling is the substantial weight loss experienced by mushrooms. Additionally, freezing, particularly freeze-drying, serves as a common preservation technique for agri-food products, including mushrooms, facilitating their long-term storage. Non-thermal technologies Ultrasound emerges as a substitute to enhance mass transfer in different processes by altering the surface properties of mushroom tissue. Ultrasound treatment utilises the cavitation effect and generates the shear forces by inducing the collapse of gas bubbles. This mechanism is responsible for possible structural modifications. Hot air drying assisted with ultrasound technology has been reported for improved water transportation in perishables. Furthermore, ultrasound combined with acidic electrolysed water has been demonstrated as an efficient technology to maintain the firmness and inhibit enzymatic browning in mushroom slices. Mushrooms were also exposed to ultrasound combined with pulsed electric field technology, and consequently the moisture migration was revealed from intercellular to extracellular spaces of mushrooms. Pulsed electric field (PEF) technology represents a non-thermal approach to preserving the inherent quality of food products. PEF treatment deactivates the microbes and enzymes resulting in longer shelf life just by the application of short electrical pulses. Within PEF, the application of electric field strength induces transient pores in biological membranes, resulting in irreversible disruption of cell structures. This mechanism not only aids in eliminating microorganisms but also enhances the extraction of total polyphenols from mushrooms

52 PRESERVATION NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in Irradiation technology is considered a significant advancement in food preservation. In this process, food is subjected to ionising radiation to eradicate microorganisms or insects, thereby preserving the nutritional and sensory properties of end products. Various radiation sources, including electron-beam irradiation, UV irradiation, and gamma irradiation have been employed to retain the mushroom's quality. Gamma irradiation, in particular, has been established as a safe processing technique for numerous food products, as confirmed by the United States Food and Drug Administration (FDA). This method effectively reduces enzymatic browning by slowing down the activity of polyphenol oxidase in mushrooms. However, it's worth noting that the utilisation of gamma irradiation may introduce variations in the chemical composition of mushrooms. Regarding ultraviolet-C (UV-C) treatment, it is possible to reduce the microbial load by up to 1 log CFU/g from the surface of button mushrooms. In the case of electron-beam treatment, an irradiation (up to 1 kGy) was exhibited to have a positive impact by enhancing the shelf life of mushroom slices. Ozone, also known as triatomic oxygen, stands out as a potent antimicrobial agent employed to enhance the food stability at ambient conditions. Its robust oxidation capacity enables rapid inactivation of microorganisms through reactions with intracellular enzymes and cellular components. Ozone, compared to aqueous solutions, ozone is less likely to alter the food composition. Moreover, ozone quickly decomposes into oxygen, leaving behind no undesirable residues. Gaseous ozone has been recognised as a safe sanitising agent by the US Food and Drug Administration (USFDA) for direct contact with food. Reduction in microbial load could be achieved by up to 3 logCFU/g with 5.3 mg/L for 60 min of exposure period. Packaging techniques Modified atmosphere packaging (MAP) stands out as a popular method in the food industry, known for its efficacy in preserving various fruits and vegetables. This technique involves altering the atmosphere within food packages for enhancing shelf life of food commodities. During postharvest storage, fruits and vegetables absorb oxygen (O2) and release carbon dioxide (CO2) through metabolic processes. The reduction in O2 concentration with increased CO2 concentration in MAP hinder microbial growth on fresh commodities. MAP is regarded as an effective, straightforward, and cost-efficient packaging method for preserving fresh mushrooms. Various factors, such as humidity, storage temperature, ambient gas composition, the properties of packaging materials, and sample surface area can influence the efficacy of MAP. An application of MAP in mushroom preservation could reduce discoloration, retard cap opening, and minimise respiration rates at optimal O2 concentration. Researchers revealed that O2 concentration of 6 per cent in the packet could effectively reduce cap opening in mushrooms. However, concentrations lower than 2 per cent O2 might lead to increased growth of certain anaerobic microorganisms, such as Staphylococcus aureus and Clostridium botulinum. Moreover, the choice of packaging films significantly affects the quality of products stored using MAP. As per the reported study, mushrooms packed in bilayer film (paper coated with wheat gluten solution) exhibited superior preservation in terms of veil opening, color, and texture properties during storage. Chemical techniques Washing serves as a crucial step in removing soil, dirt, microbes, and other contamination from the surface of agri-food products, thereby enhancing their acceptability to consumers. While water is commonly used due to its cost-effectiveness and applicability, it enhances the microbial erosion and finally decay. To address this, various antimicrobial chemicals such as chlorine dioxide (ClO2), sodium metabisulfite, hydrogen peroxide (H2O2), potassium sorbate, citric acid, and ethylenediaminetetraacetic acid (EDTA) are applied during washing. Several studies have highlighted the effectiveness of chemically enhanced washing in preserving edible mushrooms. For instance, 3 per cent H2O2 washing significantly reduces pseudomonad bacteria counts and extends the shelf life of product under modified atmospheres at 4°C. Washing with malic acid also prevents the pathogenic reproduction in oyster mushrooms. Additionally, washing with hydrogen peroxide or citric acid reduces the firmness

NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in PRESERVATION 53 loss, discoloration respiration rate, weight loss, and improves the microbial quality of mushroom. Plasmaactivated water treatment has also been shown to reduce the browning index and improve the hardness of mushrooms. Fumigation serves as a widespread preservation method extensively employed to uphold the food quality and prolong shelf life. It is very beneficial to prevent the attack of fungi, insects, and moisture during the storage and transportation. Essential oils specifically the plant derived aromatics, aromatic oily liquids derived from plants, are commonly used for fumigation. This is due to their antifungal, antioxidant, and antibacterial properties. As per the previous reported article, the sensory quality of mushrooms could be enhanced during storage at 4 °C for 20 days when fumigated with mixed essential oil (cinnamaldehyde, thyme oils, and clove oil). Furthermore, fumigation also delays the offodors developed during the storage period. Coating, for example, with Alginate, derived from brown algae, serves as an edible coating substrate utilised in food preservation. The process involves mushroom dipping into the solution of alginate, mushroom removal from the solution, and drying of coated mushroom at ambient conditions. As per the reported study, mushrooms coated with alginate solution (2 per cent for 2 min) exhibited delayed discoloration and cap opening, retain the firmness, and hinder the losses of ascorbic acid, and total soluble solids with extended shelf life of sixteen days. Chitosan, another coating material extracted from natural resources, offers biodegradability and biocompatibility, making it suitable for various food products. It could maintain the firmness of mushroom tissues, reduce microbial loads, hinder the respiration rate for sixteen days at refrigeration temperature. Other coating materials such as gum tragacanth, aloe vera, and their combined solution have also been reported to be the effective coating materials. Electrolysed water presents itself as a promising disinfectant produced through the salt solution’s electrolysis. The antimicrobial effectiveness of electrolysed water hinges on the chlorine concentration, which generates hypochlorous acid (HClO) and acts as disinfectant. Approved by the US Food and Drug Administration (USFDA) for use on fresh food products, electrolysed water is permitted with a chlorine concentration limited to 200 ppm. Electrolysed water exhibits less corrosion on the food surface compared to the other disinfectant. Electrolysed water is also combined with modified atmosphere packaging to enhance the shelf life of mushrooms. Electrolysed water with 25 ppm of concentration exhibits the best texture and whiteness index of mushrooms. Future perspectives Although the preservation and processing techniques outlined above can efficiently maintain certain crucial quality aspects of mushrooms, they are not without their limitations. For instance, while drying can notably prolong the mushroom's storage stability, it often leads to changes in texture and discoloration. Vacuum cooling can preserve certain properties of mushrooms that are heat-sensitive. However, it necessitates a significant investment in vacuum systems. When it comes to irradiation, precise control of the dose rate within a specified range is essential. Similarly, employing chemical processes such as washing mushrooms with electrolysed water or antimicrobial agents may initially increase water activity, potentially raising the risk of microbial growth. At present, the most successful preservation technology for mushrooms rely on packaging, thermal processing, and the utilisation of chemical agents. The adoption of certain non-thermal techniques like cold plasma and ultrasound in mushroom preservation has been somewhat limited in recent years. However, looking ahead, combining innovative methods with traditional approaches could enhance the postharvest quality of mushrooms. For instance, treatments like cold plasma followed by modified atmosphere packaging (MAP), or a combination of cold plasma and ultrasound, hold promise for improving preservation outcomes. Furthermore, the application of artificial intelligence and big data analytics could help in precise modeling and simulation of mushroom behavior during storage. It could help in selecting the most appropriate method of mushroom preservation within the lesser time period. Need for Novel Techniques By employing suitable postharvest preservation techniques, pivotal quality parameters of mushrooms such as texture, color, microbial counts, moisture content, flavour, and nutrients can be effectively maintained. While traditional methods as mentioned in the current article have proven worthwhile in enhancing the shelf life of mushrooms, they inevitably lead to internal quality degradation. Hence, there is a need to explore and promote the adoption of novel techniques and combinations of different methods that offer low capital costs or reduced processing times to further enhance the postharvest quality of mushrooms. (Research Scholars and Co-authors- Shweta Yadav and Anupama Singh, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana)

54 PEOPLE NEWS NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in Jagat Prakash Nadda (JP Nadda) has assumed office as the Union Minister of Health and Family Welfare, as well as the Ministry of Chemicals and Fertilizers, in the Modi government’s third term. The Ministry of Health & Family Welfare oversees the implementation of the Food Safety and Standards Authority of India (FSSAI). Nadda succeeds Dr Mansukh Mandaviya, who held these portfolios since 2021. Previously, Nadda served as the Union Health Minister from 2014 to 2019. He assumed roles as the National Working President of the Bharatiya Janata Party (BJP) in 2019 and was elected as the BJP National President in 2020. His political career includes serving as a Cabinet Minister in Himachal Pradesh, as well as holding positions such as BJP National General Secretary and Member Secretary of the BJP Parliamentary Board. JP Nadda takes charge as Union Health Minister Chirag Paswan, representing the Hajipur Lok Sabha constituency, assumed charge as Union Minister for Food Processing Industries at Panchsheel Bhawan, New Delhi on June 11. After taking over charge, Paswan chaired a review meeting of all ongoing schemes and the future planning of the Ministry and directed the officials to work towards achieving the 100 days plan of the Government. With this he became the 19th minister to take charge at MoFPI after it was reestablished in 2001. A son of late Member of Parliament and Union Minister Ram Vilas Paswan, Chirag Paswan’s political journey began in 2012 when he joined the Lok Janshakti Party (LJP). In 2014, he contested and won the Lok Sabha elections from the Jamui constituency in Bihar. Born in 1983, Chirag studied at the National Institute of Open Schooling in Delhi and pursued a B.Tech in Computer Engineering from the Institute of Engineering and Technology in Jhansi but dropped out in the third semester. Ravneet Singh Bittu, hailing from Ludhiana in Punjab, assumed charge as Union Minister of State (MoS) for Food Processing Industries (FPI) at Panchsheel Bhawan on June 11. He succeeds Shobha Karandlaje, MP for Udupi Chikmagalur in Karnataka, who previously held the post. Born in 1975, Bittu has been elected to the Lok Sabha from Ludhiana in 2014 and 2019, representing the Indian National Congress (INC). He also served earlier as the MP from Anandpur Sahib in 2009, although he lost the 2024 election. He is the grandson of former Punjab Chief Minister Beant Singh. In January 2021, Bittu was assaulted during a Jan Sansad programme at the Singhu border. He has also served as the party whip in the Lok Sabha and briefly led the Congress in the Lok Sabha in March 2021. Chirag Paswan takes charge as Minister of Food Processing Industries Ravneet Singh Bittu assumes charge as MoS in FPI

NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in PEOPLE NEWS 55 Union Minister Rajeev Ranjan Singh from Bihar's Janata Dal (United), took charge of the Ministry of Fisheries, Animal Husbandry & Dairying along with George Kurian and Prof. S. P Singh Baghel as Ministers of State in the same ministry. After taking charge, the minister said there will be continuity in implementation of the vision and policies of the Modi government. The ministry came into existence on May 31, 2019 after the formation of the Second Modi ministry. Prior to becoming an independent ministry, the ministry was a department under the Ministry of Agriculture and Farmers' Welfare. Born on January 24, 1955, Singh has been serving as the 3rd Minister of Fisheries, Animal Husbandry, and Dairying. He represents Munger in the 17th Lok Sabha as a Member of Parliament from Janata Dal (United). Previously, he held the position of national president of JDU from July 31, 2021, to December 29, 2023, and also served as the former JD(U) Bihar unit President. Piyush Goyal assumes charge of Ministry of Commerce and Industry Union Minister Pralhad Joshi takes charge of Ministry of Consumer Affairs, Food and Public Distribution Union Minister Pralhad Joshi officially took charge of the Ministry of Consumer Affairs, Food and Public Distribution on June 11. Former Union Minister of Consumer Affairs, Food and Public Distribution Piyush Goyal handed over the charge to Joshi in the presence of Ministers of State B.L. Verma and Nimuben Jayantibhai Bambhaniya. Sanjeev Chopra, Secretary, Department of Food and Public Distribution and Nidhi Khare, Secretary Department of Consumer Affairs along with senior officers of the Ministry were present. Previously serving as Minister of Parliamentary Affairs, Coal, and Mines in the Modi 2.0 government, Joshi became the 13th minister to lead the portfolio since its establishment in 1996. Prior to Joshi, Piyush Goyal from BJP held the ministry as a Cabinet minister from October 8, 2020, until June 9, 2024. Ram Vilas Paswan of the Lok Janshakti Party held the ministry from May 26, 2014, to October 8, 2020. Pralhad Joshi has been a Member of Parliament in the Lok Sabha since 2004, representing the Dharwad constituency. Rajeev Ranjan Singh takes charge of Ministry of Fisheries, Animal Husbandry and Dairying Union Minister Piyush Goyal officially assumed charge of the Ministry of Commerce and Industry in presence of Jitin Prasada, Minister of State, Ministry of Commerce and Industry, Sunil Barthwal, Secretary, Department of Commerce and Rajesh Kumar Singh, Secretary, Department for Promotion of Industry and Internal Trade (DPIIT). Piyush Goyal was reappointed to Modi Cabinet 3.0 on June 9, retaining his position as the Minister of Commerce and Industry. A Chartered Accountant by training with a Law degree, Goyal secured his first Lok Sabha seat from Mumbai NorthWest constituency with a substantial margin of over 3.5 lakh votes. In the previous government, he held portfolios including Commerce and Industry, Food and Public Distribution, and Textiles. He also served as the BJP’s leader of the House in the Rajya Sabha from 2021 until the 18th Lok Sabha Election. His parliamentary journey began as a Rajya Sabha member from Maharashtra in 2010, after which he became a Minister of State in the first Modi administration in 2014, overseeing Coal, Power, and New and Renewable Energy until 2017.

56 PEOPLE NEWS NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in Innoterra announced that Avinash Kasinathan has joined the company as the Head of India business. He brings with him rich experience in strategy, technology, and the agriculture sector. Avinash started his career as a consultant at McKinsey. Before joining Innoterra, he served as the CTO of WayCool and CEO of CENSA (Waycool’s technology wing), where he played a pivotal role in building a scalable, well-governed, and sustainable food and agritech platform. He has been instrumental in conceiving, conceptualising, and building the Censa platform as one of the most comprehensive tech stacks in the food economy. At Innoterra, he will focus on building Innoterra’s India business portfolio, including but not limited to the agri-tech platform, Farmlink, high-quality milk and cattle feed business Milklane, and the domestic sales and business relating to our banana vaccine, BanacXin. Innoterra appoints Avinash Kasinathan as Head of India business Sid’s Farm, a Telangana-based premium dairy brand, announces Sunil Potturi’s appointment as the new Chief Technology Officer (CTO). With over twenty years of experience in consulting, product development, strategy, and operations management, Potturi brings a wealth of expertise to the team. His strong business management and technology background is set to drive Sid’s Farm towards its goal of continuous innovation and growth. Throughout his distinguished career, he has demonstrated an exceptional ability to lead digital transformations and successful product launches across multiple companies. Before joining Sid’s Farm, Potturi was an entrepreneur and startup advisor with notable roles including Co-founder and CEO at Cintelio, which was acquired by High Radius, where he served as Associate Vice President. He also held the position of Chief Delivery Officer at Mediamint, supporting global clients in digital marketing and technology services. Earlier in his career, Sunil worked with Deloitte Consulting in the greater Los Angeles area, leading teams in technology and operations. Herbalife, a premier health and wellness company and community, announces the appointment of Dr Parag Singhal, a leading consultant physician and endocrinologist to its global Nutrition Advisory Board, representing India. This strategic move reinforces Herbalife India’s commitment to maintaining its leadership in the health and wellness sector both domestically and globally. Dr Singhal holds an Indian medical degree and maintains an extensive network of engagement in India. He is a consultant physician and endocrinologist currently practising in the United Kingdom at the Nuffield Health Taunton Hospital Waterside Suite and The Chesterfield Clinic, Nuffield Health Bristol Hospital. Specialising in the field of endocrinology and metabolic medicine, his special interests lie in all aspects of diabetes. As a Herbalife Nutrition Advisory Board Member, he will support the company’s nutrition advisory, training, and education of associates and provide advanced diet and nutrition insights to Herbalife’s sponsored athletes and teams. Herbalife India appoints Dr Parag Singhal to Nutrition Advisory Board Sid’s Farm announces Sunil Potturi as new CTO

NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in R & D NEWS 57 Bisleri and TERI launch study on water credits poised to transform water conservation Bisleri International, India’s leading mineral water brand along with TERI School of Advanced Studies has launched an innovative study titled “Water Credits: Impact-Adjusted Virtual Water Footprint”. This collaborative effort sets a benchmark for the beverage industry’s commitment to water conservation. The study aims to establish a framework for water credits, akin to carbon credits, to promote sustainable water management. Unlike carbon emissions, water savings require a localised approach, factoring in variables such as rainfall and consumption at a watershed level. The study evaluates the overall water footprint of the beverage industry, offering a comprehensive understanding of water consumption across its entire value chain. The findings will be shared with the Government of India to facilitate meaningful discussions and framework development, advancing the concept of water credits to become a reality. Curcumin offers a promising preventive measure against smokingrelated diseases: Study Sharda University, in collaboration with Nanoved Research Foundation, has announced successful clinical trials of HARAS, a nanotechnology-based nutraceutical designed to protect smokers’ lungs by significantly reducing carbon monoxide (CO) levels. This breakthrough formulation utilises curcumin, a compound derived from turmeric, and offers a promising preventive measure against smokingrelated diseases. The announcement coincides with World No Tobacco Day, underscoring the urgent need for effective interventions in smoking cessation and lung health protection. Cigarette smoking remains a leading cause of lung cancer and other chronic diseases, with statistics showing it accounts for 90 per cent of lung cancer cases in men and 70-80 per cent in women. Smokers are 15 to 30 times more likely to develop lung cancer or succumb to it compared to non-smokers. Analysis by Arla Foods Ingredients has provided new insights into the reasons so many patients struggle to complete a medical nutrition plan. The nutrition leader studied data based on 12,000 patients with serious illnesses in 12 different countries. Seven in ten were recommended medical nutrition plans but three in ten of these did not manage to complete them. The most common reasons for the non-completion of plans were price, struggles ingesting or digesting products, and bodily intolerance. To provide a deeper understanding and to listen to the voices of patients, Arla Foods Ingredients also commissioned new qualitative research. It focused on the experiences of 40 people with cancer, sarcopenia, or gut-related illnesses, all of whom were following, or had followed a medical nutrition plan. One of the areas it explored was the taste and texture of products – an aspect of the medical nutrition experience that commonly plays a role in daily non-compliance. Research explores reasons for patients’ medical nutrition struggles

58 INGREDIENT NEWS NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in Univar Solutions, LLC (Univar Solutions), a leading global solutions provider to users of speciality ingredients and chemicals, and Ingredion Inc., a global provider of speciality ingredients and innovation leader, announced a significant geo-expansion of their distribution partnership into Germany, Italy, and Switzerland for the food and beverage market. The longtime strategic partners have worked together for over 30 years in Europe, the Middle East, and Africa (EMEA), providing expansive food portfolios for starches, plantbased proteins, and sweeteners. Univar Solutions and PureCircle by Ingredion also work closely together to deliver stevia flavour modifiers and sweeteners that provide food manufacturers with deep sugar reduction solutions. Univar Solutions and Ingredion are two of the most influential and respected companies known for providing innovative and high-performing ingredient solutions. With growing health-consciousness and more sustainable nutrition on the minds of consumers, products that provide not only taste but also value and nutrition, and have sustainable origins are in demand. Univar Solutions to distribute Ingredion’s food and beverage ingredients in Europe Ingredients specialist Loryma is responding to the increasing demand for foods with easily understandable ingredient lists by adding a new binder to its Lory Bind portfolio. This wheat-based solution offers a declaration-friendly alternative to conventional binders such as methylcellulose and is ideal for meatfree products. When combined with a wheat texture from the Lory Tex range, it enables the creation of authentic plant-based fish and meat alternatives. Using textures and the new Lory Bind variant, the manufacturers can replicate the typical structure and authentic mouthfeel of products like nuggets, schnitzels, and salami while creating foods with short ingredient lists free from declarable E-numbers. Additionally, the protein in the binder gives vegan meat alternatives a nutrient profile that closely resembles that of the original products. The new binder supports a wide range of vegan applications suitable for both hot and cold consumption, ensuring optimal binding and an elastic texture. Loryma introduces cleanlabel solutions for vegan meat alternatives Tate & Lyle entered into an agreement to acquire the entire issued share capital of CP Kelco U.S.; CP Kelco China; and CP Kelco ApS together with each of their respective subsidiaries (together CP Kelco), a leading provider of pectin, speciality gums and other naturebased ingredients, from J.M. Huber Corporation (Huber) for a total implied consideration of $1.8 billion (approximately £1.4 billion), on a cash-free, debt-free basis (the Proposed Transaction). Over the last six years, Tate & Lyle has been executing a major strategic transformation to become a growth-focused speciality food and beverage solutions business aligned to attractive structural and growing consumer trends for healthier, tastier and more sustainable food and drink. This transformation has included a much sharper focus on customers and key categories, increased investment in innovation and solution selling capabilities, and the significant strengthening of its Sweetening, Mouthfeel and Fortification platforms through new product development and acquisitions. Tate & Lyle signs pact to acquire CP Kelco to create a leading global speciality F&B solutions business

NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in INGREDIENT NEWS 59 ofi, a leading supplier of naturally good food and beverage ingredients, unveiled a new sustainability strategy – ‘Choices for Change’ and ambitious 2030 targets. Global food brands and retailers are facing growing consumer demand for sustainable products, with increasing weatherrelated and other challenges in the food supply chain and significant new sustainability-linked legislation coming up. With ‘Choices for Change’, ofi will provide these companies and their consumers with specific choices to deliver long-term impact across four critical pillars: Prosperous Farmers, Thriving Communities, Climate Action, and Regenerating the Living World. Every 2030 target in the Choices for Change strategy delivers on key customer needs, including: Delivering enhanced livelihood support to one million farmers, helping them to be more productive and deliver better quality ingredients; Cutting scope 3 emissions by 30 per cent to offer customers verifiable, lowcarbon products and ingredients and contribute to net-zero commitments; Bringing 2 million hectares of land under regenerative farming practices to create long-term farm resilience and products with verified positive natural impact. To give customers more rigorous, verifiable data for sustainability decision-making and reporting, the strategy incorporates a focus on supply chain excellence. ofi announces action plans for resilient ingredient supply chains Kerry, a world-leading provider of sustainable nutrition solutions to the food, beverage, and pharmaceutical industries, announces an innovative cocoa replacement solution, designed to tackle the escalating cocoa pricing and supply crisis. Cocoa supplies are predicted to fall short by 11 per cent in 2024, leading to a staggering 300 per cent increase in prices over the past year. The unprecedented crisis in cocoa production has primarily been driven by factors such as the swollen shoot virus and soil degradation and has significantly affected key cocoa-producing countries. These countries, including Côte d’Ivoire and Ghana, which together contribute approximately 54 per cent of the global cocoa supply, are experiencing sharp declines in stock levels. In response, Kerry has developed a range of Cocoa Taste solutions that provide an authentic cocoa taste experience, without relying solely on traditional cocoa bean derivatives. Our cocoa solution not only preserves the indulgent cocoa taste that consumers love but also helps manufacturers to navigate through the volatile cocoa market, by reducing their dependency on cocoa mass. Wide Open Agriculture Limited (WOA) and Saputo Dairy Australia had previously signed a non-binding Memorandum of Understanding (MoU) to explore the production of Buntine Protein at Saputo’s manufacturing site. However, on March 28, 2024, WOA announced an extension of the timeline for entering into a definitive agreement. Subsequently, on June 5, 2024, the MoU was mutually terminated as both parties concluded that their current priorities and timing are not aligned for pursuing a final binding agreement at this stage. Despite the termination, both WOA and Saputo Dairy Australia acknowledge the potential for future collaboration when the timing and priorities are better aligned. WOA’s commercial strategy remains unchanged and continues to focus on converting its sales pipeline to fully utilise the capacity within its German production facility in the near term. The company is capable of producing Buntine Protein at a capacity of 500 tonnes per annum and can scale production modularly at the Grimmen plant to meet future demand. WOA and Saputo Dairy Australia mutually terminate MoU Kerry unveils cocoa replacement solution

60 SUPPLIER NEWS NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in Tetra Pak launched Tetra Pak Industrial Protein Mixer, a groundbreaking new product designed to reduce product loss in liquid protein mixing. A direct response to the longstanding issue of foaming during the mixing phase of liquid food products, this innovative solution is set to improve food and beverage (F&B) manufacturers’ operational efficiency. The Tetra Pak Industrial Protein Mixer introduces a pioneering approach to mixing protein powders, which are a high value raw material. The new mixer combats foaming through a sophisticated design and multi-step process that includes reducing air ingress and employing advanced automation to optimise the mixing procedure. The result is a mixing process that is foam-free, which both minimises product loss and streamlines downstream processes, resulting in less downtime due to cleaning and equipment maintenance. Foaming also causes oxidation, which decreases shelf life and is often combatted by the addition of de-foaming agents like silicon oil. These additives are not needed with the Tetra Pak Industrial Protein Mixer, leading to a product with fewer additives, reduced nutrient oxidation, and longer shelf life. Tetra Pak launches pioneering solution to eliminate foaming & reduce costs from protein mixing Leche Celta, one of Spain’s leading dairy companies and a benchmark in the manufacture of liquid milk and dairy products, is the first in Spain to use SIG MidiFit 1L aseptic cartons to offer its high-quality UHT dairy products in a convenient and differentiating packaging solution. Leche Celta has launched four new dairy and lactose-free ‘Pastoreo’ products in 1L SIG MidiFit carton packs. SIG’s modern SIG MidiFit family pack, which catches the eye of consumers and stands out on supermarket shelves with its distinctive shape and unique design, helps to emphasise the product’s premium and truly special qualities. Pastoreo milk comes from cows that are grass-fed and the pack will be the first in Spain to display the double AENOR label, which highlights important animal welfare practices. This is another first for Leche Celta, who was also the first to use SIG Terra Alu-free packaging material in SIG MidiBloc carton packs in Spain last year. Leche Celta, first Spanish dairy to use SIG MidiFit carton packs Amidst the daily whirlwind of business, achieving balance can be truly gratifying. Mondi’s Containerboard team is launching a campaign to help customers achieve just that with the introduction of ProVantage SmartKraft Brown and White. These containerboard paper grades offer a harmonious packaging solution that balances sustainability, strength, and printability, providing peace of mind in packaging decisions. ProVantage SmartKraft papers are made with a twoply solution: 100 per cent fresh fibre on top and 100 per cent recycled fibre underneath. This combination ensures sustainability, strength, cost efficiency, and printability. Like all Mondi Containerboard papers, they are 100 per cent recyclable and crafted from responsibly sourced raw materials. Available in both brown and white variations, ProVantage SmartKraft aims to minimise environmental impact while maintaining high standards of quality and strength. These containerboard paper grades are ideal for e-commerce, retail, and fast-moving consumer goods packaging. Mondi launches ProVantage SmartKraft packaging solutions

NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in SUPPLIER NEWS 61 In a significant step towards sustainable packaging, Ball Corporation, a global leader in sustainable packaging, has partnered with CavinKare, a pioneer in the dairy industry, to revolutionise dairy packaging by introducing retort twopiece aluminium cans for CavinKare’s popular milkshakes. Retort aluminium cans are designed to withstand the rigorous retort process, preserving the flavour, nutrients, and freshness of dairy products. These cans align perfectly with modern consumers' on-the-go lifestyle, offering a sustainable and convenient packaging solution. Two-piece aluminium beverage cans offer a range of benefits that make them highly advantageous for packaging applications. Firstly, two-piece cans are lightweight and hence reduce transportation costs. Aluminium cans provide protection against light and oxygen, ensuring optimal freshness, quality and integrity of the product. In anticipation of a favourable reception from consumers in all target markets, CavinKare's initiative to introduce its diverse milkshake flavours – Badam, Gulkhand, Rajbog, and Rabri – in convenient aluminium can packaging is anticipated to align effectively with changing consumer preferences for on-the-go consumption and convenience. Ball Corporation and CavinKare introduce retort aluminium cans for milkshakes Superplum has launched its Lychee season as West Bengal and Bihar hit peak production. The company's cleaned and destemmed packs are now available in multiple cities and will soon be available internationally. Superplum’s modern supply chain ensures the fruits remain fresh from the farm to the consumer, even from 3,000 km away. The lychees are chilled, trimmed, cleaned, and packed directly at the farm, retaining their natural flavour, aroma, and nutritional value. By eliminating sulphation, Superplum ensures its lychees are safe, pesticide-tested, and of the highest quality. Consumers can scan a QR code to view the farm their lychees came from and check the pesticide test reports. Superplum's lychees are available in Bengaluru, Delhi NCR, and Mumbai through online channels like Zepto, Amazon Fresh, Blinkit, and Otipy. They can also be ordered directly from shop.superplum.com and are available at Star Bazaar, Spar, Lulu, Modern Bazaar, and local food stores. Superplum launches new packing for lychee US-based Agilent Technologies Inc. has introduced a new product- The Agilent 7010D Triple Quadrupole GC/MS System which targets the food and environmental markets, offers precision and sensitivity in gas chromatography-mass spectrometry. The Agilent 7010D Triple Quadrupole GC/MS System (7010D GC/TQ) features the new HES 2.0 ion source, providing attogram-level sensitivity, unmatched robustness, and industry-leading uptime. Built-in intelligence, including SWARM autotune and Early Maintenance Feedback (EMF), streamlines analytical workflows and reduces unplanned instrument downtime, making it a reliable partner in navigating evolving regulatory requirements. The 7010D GC/TQ also includes the My Green Lab Accountability, Consistency, and Transparency (ACT) Label, reflecting environmentally conscious manufacturing practices. Additionally, the MassHunter Acquisition 13.0 software enhances user experience with a refreshed interface and compliance tools, enabling users to take control of data integrity and adhere to compliance guidelines such as FDA 21 CFR Part 11, EU Annex 11, and GAMP5. Agilent offers cutting-edge advances in GC/MS and LC/Q-TOF technology

T he Bharatiya Janata Party led by Narendra Modi, though unable to increase on its previous number of seats (303) in the 2024 Lok Sabha elections held between April 19 and June 1, managed to form the government with its allies. Chirag Paswan, the first president of the Lok Janshakti Party (Ram Vilas) since 2021 and son of late Member of Parliament and Union Minister, Ram Vilas Paswan was appointed as the 19th Minister of Food Processing Industries. The task before Paswan is huge as 78.2 million tonnes of food is wasted annually equals to over 40 per cent of food generated in Indian homes. In simple words it is about 55 kg per person according to the United Nations Environment Programme (UNEP’s) food wastage index report 2024. In terms of economics, it is equivalent to nearly Rs 92,000 crore/year. This is equivalent to nearly one per cent of the GDP which is depleted in the form of food wastage in India. The Food Safety and Standards Authority of India (FSSAI) also reported that one third of all food produced in India gets wasted or spoiled before it is even eaten. This is a very serious concern as it comes to show that people not only waste the food deliberately but aren’t even aware of it. The FSSAI has already taken up a social initiative called Indian Food Sharing Alliance (IFSA), a voluntary alliance to promote food donation, stop food waste and food loss in the country. Till December 2021, there are 82 food collection organisations operating under IFSA. But it is not sufficient for a country like India. There is a need for promoting and encouraging more organisations to be part of this alliance. In addition to food wastage at homes, India is also facing the issue of post-harvest losses (PHL) in the face of limited mechanisation and weak logistics from storage to transportation to retail outlets. The country suffers a staggering loss of Rs 1.53 trillion ($18.5 billion) annually during 2020 to 2022 due to PHL of crops and agri-allied produce, as estimated by NABCONS study, 2022. It is important to note that in comparison to global levels, India faces higher PHL in cereals, pulses, and oilseeds, indicating lower levels of farm mechanisation and poor infrastructure for storage and transportation. These issues/ challenges open up opportunities for the food industry in India for huge growth, increasing its contribution to World Food Trade every year. In India, the food sector has emerged as a high–growth and high–profit sector due to its immense potential for value addition, particularly within the food processing sector. The high growth and potential of the sector pose huge opportunities for startups and small businesses to tap the growing market and boost the entrepreneurial ecosystem in the sector. Currently the country has over 3800 startups in the food processing space spread over five states namely Maharashtra, Delhi NCR, Karnataka, Tamil Nadu and Telangana. There are over 7800 startups in the food and allied sectors across the country. Paswan, in his first media briefing after taking charge of office on June 11, highlighted the vital role of the food processing sector in reducing agricultural wastage, promoting value addition, ensuring food security, and strengthening the supply chain from farm to fork. The ministry is organising World Food India (WFI)− the nation's largest food event for four days, to foster collaboration and partnerships among global and Indian food sector stakeholders from September 19, 2024. Additionally, this year, to give impetus to the growing startup ecosystem and foster innovation, the ministry is launching the second edition of the Startup Grand Challenge in collaboration with Startup India. The WFI 2023 witnessed signing of Memorandums of Understanding (MoUs) worth Rs 33,129 crore underscoring the event's significant impact on propelling India's food processing sector. The Government of India, through its wholeof-government approach has placed a great emphasis on the holistic development of the value chain across the food and allied sectors and is working towards the goal of Atma Nirbhar and Viksit Bharat. Narayan Kulkarni Editor [email protected] Soaring Atma Nirbharata Sets New Milestones 62 LET’S TALK FOOD NUFFOODS SPECTRUM | July 2024 | www.nuffoodsspectrum.in

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RNI TC No.: MAHENG14627 Date of Publication: 30.6.2024 RNI NO.: KARENG/2013/54271 Date of Posting: 1.07.2024