FFOODS Spectrum March 2023

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Scan the QR Code Scan the QR Code Scan the QR Code Scan the QR Code Novel discovery by Australia to bulk up glutenfree fibre supplement New cleanlabel plantbased chicken launches in China Singapore extends nutrigrade label requirements to freshly prepared beverages Researchers at Australia & Korea reveal effects of mushrooms on brain function TOP STORIES 'nuFFooDS Spectrum' monthly publication is owned by MM Activ Sci-Tech Communications Pvt. Ltd., Published and Printed by Ravindra Boratkar, Printed at Spectrum Offset, D2/4, Satyam Industrial Estate, Behind CDSS, Erandawana, Pune - 411 038. and Published at 'Ashirwad', 36/A/s, S. No. 270, Pallod Farms, Baner Road, Near Bank of Baroda, Pune - 411 045. Editor: Narayan Kulkarni Reprinted for private circulation. Volume 10 | Issue 7 | March 2023 www.nuffoodsspectrum.in Publisher & Managing Editor Ravindra Boratkar Editorial Chief Editor Dr Milind Kokje [email protected] Advisor - Content Vijay Thombre Editor: Narayan Kulkarni [email protected] Executive Editor: Dr Manbeena Chawla [email protected] Assistant Editor - Nitesh Pillai, [email protected] Assistant Editor ( Digital) - Sanjiv Das, [email protected] Content Team Singapore: Hithaishi C. Bhaskar [email protected] SOUTH REGION Apoorva Mahajan Key Account Executive “NITON”, Block B, First Floor, 11/3, Palace Road, Bangalore 560052 Mobile: +91-7724025888 [email protected] NEW DELHI International offices Dr Manbeena Chawla Media Coordinator 103-104, 1st Floor, Rohit House 3 Tolstoy Marg, New Delhi - 110001 Mobile: +91-8861043732 [email protected] PUNE Vipan Kumar Relationship Executive - Media Ashirwad, 36/A/2, S.No. 270, Pallod Farms, Baner Road, Pune-411045 Mobile: +91-98347 45564 [email protected] NAGPUR Manisha Boratkar 402, Govind Apartments, Shankar Nagar Square, Nagpur - 440 010 Tel. +91-712-2555 249 MUMBAI Mandar More Regional Business Manager 1st Floor, CIDCO Convention Center, Sector 30A, Vashi, Navi Mumbai, Maharashtra-400703. Mobile: +919870009281 [email protected] ASIA PACIFIC AND SOUTH EAST ASIAAnkit Kankar DY. General Manager - Digital Strategy & Programmes #08-08, High Street Centre, 1 North Bridge Road, Singapore - 179094 HandHeld: +65 90150305 [email protected] SINGAPORE Saradha Mani MM Activ Sci-Tech Communications #08-08, High Street Centre, 1 North Bridge Road, Singapore - 179094 Tel : +65 6336 9142 Mobile: +6590681202 [email protected] NORTH AMERICA & EUROPE BioSpectrum Bureau MM Activ Sci-Tech Communications Mobile: +91-9579069369 E-mail: [email protected] MM Activ Sci-Tech Communications Social Media Communications: Poonam Bhosale [email protected] Production & Design MEDIA VISION, Pune Cover Design Dominix Strategic Design Pvt. Ltd. Business CFO & Special Correspondent Manasee Kurlekar [email protected] Dy. General Manager Digital Intell & Growth Ankit Kankar [email protected] Operations and HR Asmita Thakar [email protected] Circulation, Subscription and Media Enquiry: Sudam Walekar [email protected]

Letter from Publisher Ravindra Boratkar Publisher & Managing Editor, MD, MM Activ Sci-Tech Communications Pvt. Ltd. Dear Readers, On the occasion of International Women’s Day, greetings to all women who have contributed and are still contributing a lot in different capacities and positions for the development of the nutrition and food processing sector. 2023 has been declared ‘International Year of Millets’ by the United Nations. Most important part of it is that India took the lead in mooting this proposal and getting support for it from other countries as India wants to be a global hub for millets. Finance Minister Niramala Sitharaman announced this in the latest budget and has also proposed steps for the same. As part of our 'Cover Package’ we have brought two international events, International Women’s Day and International Year of Millets 2023 together in a story entitled ‘Women Milletpreneurs of India’. The story will bring forth the innovations and endeavours of some of the emerging women MIlletpreneurs and how they are empowering the food industry. These women milletpreneurs talk in detail about the opportunities and challenges. Like several other areas, in the food processing sector also, startups are playing a significant role in the millet space by developing new products. Popularising millet consumption in the younger generation is a challenge. But new types of tasty millet products with trendy names will help in this task. Startups could achieve this effectively. One more important dimension of millet has also been dealt with in an article on the need for public-private partnership to promote millet research and food developments in the long term. For MSMEs there is information about the food labeling requirement which will be very helpful in knowing the labeling requirements for small players. One important aspect of the food industry is packaging and due to the nature of the food, plastic packaging becomes necessary. However, in a bid to reduce use of harmful plastics, green chemistry for plastic alternatives in packaging is also being covered. I am sure, once again, you will enjoy reading this issue. Thanks & Regards, Yours Sincerely, Ravindra Boratkar Publisher & Managing Editor NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in 5

INSIDE 6 NUFFOODSSPECTRUM | March 2020 | www.nuffoodsspectrum.in INSIDE NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in Video Snippets 08 Editorial 09 Regulatory News 10 Finance News 11 Company News 13 Start-Up News 15 REGULARS COVER STORY 19 WOMEN Milletpreneurs of India Prime Minister, Narendra Modi has emphasised in his speeches the growing demand for millets and its potential to enhance the income for growers and improve the nutrition available to consumers. To ensure sustainability of the millets revolution in India, it is essential to engage women not only as farmers but also as industry leaders and entrepreneurs. This Women’s Day, let’s take a look at some of the emerging Women Milletpreneurs of India and how they are empowering the food industry by driving the millets revolution forward. World News 17 People News 45 Ingredients News 47 Supplier News 48 Let’s Talk Food 50

INSIDE NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in 7 24 27 How Herbs are Enhancing Taste and Aroma with Health Benefits The viability of cultured meat to supplement plant-based meat Flavours Cultured meat 30 32 34 “The biggest challenge that we face right now is the pricing of the product” How plant-based meat is driving India's shift towards sustainable protein Decoding Food Labels: The Key to Success for Indian MSMEs Sairaj Dhond, Founder and CEO, Wakao Foods Mansi Virmani, Communications Manager, Good Food Institute Rashida Vapiwala, Founder, LabelBlind Speaking with Plant-based meat Food Labels 36 38 40 42 44 Sustainable Packaging: A Green Chemistry Approach How can PPP revolutionise millet research and food development How dynamic partnerships can spur food innovation in India Exploring the Complexities of Probiotic Regulatory Guidelines in Latin America Mainstreaming Millet Consumption Naveen Kulkarni, Founder & CEO, Quantumzyme Pankaj Dwivedi, Head of Business Development & Partnerships, nurture.farm Ashwin Bhadri, Chief Executive Officer, Equinox Labs Sameer Kolhe, President, Maypharm Lifesciences Packaging R&D Probiotics Event report

8 VIDEO SNIPPETS Please send your feedback to [email protected] Thanks for your feedback. We have taken note of your suggestions and will surely try to incorporate the content accordingly in coming issues. Please keep sending us your feedback and updating us on your views about the issue and keep giving your opinions on the content. – Editor Acknowledgements/ Feedback We are very happy with the coverage on milk polar lipids for improving infant feeding formula, in your February edition, since this has been a topic of great importance for VAV Life Sciences and through this we hope to achieve the academic goals of research for this area. Aloma Carvalho, Thane Thank you nuFFooDS Spectrum for the feature on Kerry. In 2023, Kerry is predicting that flavours inspired by heirloom recipes, across generations of tradition globally, will drive food and beverage innovation. Ming Rodrigues, Singapore There is a need to identify and systematically summarise existing literature on the benefits and safety of nutraceuticals. Thank you nuFFooDS Spectrum for your constant support. Dr Dilip Ghosh, Australia NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in NFS 2023 Form IV (See Rule 8) Statement about ownership and other particulars about newspaper (NuFFoods Spectrum) to be published in the first issue every year after the last day of February. 1. Name of the Periodical : NuFFoods Spectrum 2. Place of Publication : ‘Ashirwad’ , 36/A/2, S. No. 270, Pallod Farms, Baner Road, Near Bank of Baroda, Pune–411 045. 3. Periodicity : Monthly 4. Printer’s Name : Ravindra Boratkar Nationality : Indian Address : Ashirwad, 36/A/2, S.No. 270, Pallod Farms, Near Bank of Baroda, Baner Road, Pune-411045. 5. Publisher’s Name : Ravindra Boratkar Nationality : Indian Address : Ashirwad, 36/A/2, S.No. 270, Pallod Farms, Near Bank of Baroda, Baner Road, Pune-411045. 6. Editor’s Name : Mr. Narayan Kulkarni Nationality : Indian Address : Ashirwad, 36/A/2, S.No. 270, Pallod Farms, Near Bank of Baroda, Baner Road, Pune-411045. 7. Name & Address of Printing Press : Spectrum Offset, D - 2/4 , Satyam Estate, Behind CDSS, Erandwane, Pune-411 004. Owner Name and address : MM Activ Sci-Tech Communications Pvt. Ltd., ‘Ashirwad’ , 36/A/2, S. No. 270, Pallod Farms, Baner Road, Near Bank of Baroda, Pune – 411 045 Names and addresses of individuals who own the newspaper and partners or shareholders holding More than one per cent of the total capital. Name : Mr. Ravindra Vidyadhar Boratkar Address : 402, Siddhivinayak Apartment, Khare Town, Dharam Peth, Nagpur–440010. Name : Mr. Jagdish Balkrishna Patankar Address : B-55, Mahavir Park Society, Pune - Satara Road, Pune–411037. Name : Mr. Vijay Padmakar Thombre Address : 1, Sagar Apartment, 6 Mahaganesh Society Paud Road, Kothrud, Pune–411038. Office Address : Ashirwad, 36/A/2, S.No. 270, Pallod Farms, Near Bank of Baroda, Baner Road, Pune-411045. I Ravindra Boratkar hereby declare that the particulars given above are true to the best of my knowledge and belief. Sd/- Date: 1st March 2023 Signature of Publisher

EDIT 9 F ood wastage is a global problem. There are primarily two types of food wastage, on plate and off plate. Off plate is considered to be mainly the food going waste in storage and transportation, mainly due to lack of adequate storage, transportation and processing facilities. But this is mainly raw type of food like, food grains, vegetables, fruits, etc. Another type of food wastage is cooked but not consumed food. In the US, one-third of all food currently goes uneaten. Globally, around 14 per cent of food produced is lost/wasted between harvest and retail, while an estimated 18 per cent of total global food production is wasted in retail, food servicing and in households, amounting to almost a billion tonne. Of that, 11 per cent is wasted in households, 5 per cent in the food service and 2 per cent in retail. The second sustainable development goal (SDG) set by the United Nations is ‘End hunger, achieve food security and improve nutrition and promote sustainable agriculture’ . Reducing the food wastage of all types and making available the cooked but not consumed food to the hungry is an important issue. Food wastage has to be looked at from the environmental and sustainability point of view also. It affects the environment and sustainability in two ways. When food is wasted the resources used for growing food like water, land, among others, which are becoming scarce, go waste. If processed or cooked food is wasted, resources like energy and human efforts go waste as well. Just as an example, food waste is the single largest material dumped in landfills in several countries. The United Nations Environment Programme’s (UNEP) food waste index of 2021 shows that India wastes 7 per cent of the global food, amounting to nearly 69 million tonnes valued at Rs 92,000 crore per annum. Of this, per capita household food waste is 50 kg each year. No doubt, this is less than several developed countries. But even this figure looks big with the fact that almost one fourth of the total hungry persons in the world are from India. Wastage caused by surplus cooking in households, food services centres like restaurants, canteens and eateries, can be tackled by food donation programmes. Giving food away in households is fairly easy, but, at a larger level of restaurants, canteens and eateries, there are apprehensions about food donation. Who will ensure that people will consume donated food within a prescribed time, before it gets spoiled? This is one of the reasons that keeps several food services from donating food. The Food Safety and Standards Authority of India (FSSAI) has promoted donations of surplus food by launching the ‘Save Food, Share Food, Share Joy’ initiative. It has also provided a legal base to food donation by notifying Food Safety and Standards (Recovery and Distribution of Surplus Food) regulations 2019. The regulation specifies responsibilities of food donors and food distribution organisations for ensuring safety of donated food for consumption. The US FDA has recently released a food code to help reduce barriers to food donations. It has developed codes recognising that the food is good for donation, thus encouraging donation of food that is stored, prepared, packaged, displayed and labelled. Maybe, the FSSAI too, can consider a similar food code to ensure that donated food is fit for consumption. To ensure that only safe coded food reaches the people, voluntary and action groups could be roped in as a middle agency to collect food from food services and donate it to the needy. Allowing to waste food due to lack of a proper system is not a good sign in a country where surplus food could help feed families in dire circumstances. Dr Milind Kokje Chief Editor ‘What A Waste’ NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in

10 COMPANY NEWS NUFFOODS SPECTRUM | April 2021 | www.nuffoodsspectrum.in REGULATORY NEWS The Food Safety and Standards Authority of India (FSSAI) has issued a notification in the Gazette of India, specifying a comprehensive group standard for millets, which will be enforced from September 1, 2023. While only a few millets like Sorghum (Jowar), Whole and decorticated Pearl Millet grain (Bajra), Finger Millet (Ragi) and Amaranth, had individual standards prescribed in the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, FSSAI has now framed a comprehensive group standard for 15 types of millets. The new standard specifies eight quality parameters, including maximum limits for moisture content, uric acid content, extraneous matter, other edible grains, defects, weevilled grains, and immature & shrivelled grains. The aim is to ensure that good-quality, standardised millets are available in both domestic and global markets. The standard applies to the following millets: Amaranthus (Chaulai or Rajgira); Barnyard Millet (Samakechawal or Sanwa or Jhangora); Brown top (Korale); Buckwheat (Kuttu); Crab finger (Sikiya); Finger Millet (Ragi or Mandua); Fonio (Acha); Foxtail Millet (Kangni or Kakun); Job’s tears (Adlay); Kodo Millet; and Little Millet (Kutki); Pearl Millet (Bajra); Proso Millet (Cheena); Sorghum (Jowar); and Teff (Lovegrass). FSSAI specifies comprehensive group standard for millets The Agricultural and Processed Food Export Development Authority (APEDA) participated in the 28th edition of Gulfood 2023, held in the United Arab Emirates (UAE). More than 50 Indian exporters, including women entrepreneurs, startups, merchants and manufacturers showcased their agricultural, dairy, pulses and meat-based products, with a special focus on millets and their value-added products through the APEDA pavilion, covering an area of approximately 600 sqm. The event was attended by 5000 companies from 125 countries and was held from February 20-24, 2023. India’s theme for the International Year of Millets (IYOM) 2023, was the export promotion of millets and their value-added products. The Indian Pavilion hosted around 100 delegations of exporters, and a millet gallery was set up to showcase millets and their products by startups and new entrepreneurs. APEDA signed a Memorandum of Understanding (MoU) with the Government of UAE through its nodal agency Al Dhara Holding SP LLC and DP World FZE, a subsidiary of the Government of Dubai, to procure food and food products from India and sell them to buyers in UAE as a part of the UAE’s food security strategy. This MoU is expected to promote exports from India to UAE and strengthen trade between both countries. APEDA’s scheduled product exports to the UAE market increased from $69.52 million in 1987-88 to $1604.76 million in 2021-22. The Food Safety and Standards Authority of India (FSSAI), a regulatory body, has raised concerns about certain food business operators (FBOs) selling non-dairy products, such as “plant-based ghee/butter, vegan ghee butter” using the term “dairy” to mislead consumers. These products, which are usually a mixture of two or more edible oil/ hydrogenated fats and natural flavours, are of non-animal origin. Furthermore, FSSAI has observed that these products are being sold under deceptive names, such as “vegan ghee,” in violation of the Food Safety and Standards (vegan foods) regulations, 2022. According to these regulations, the terms “ghee” and “butter” cannot be used for vegan products, and the use of vegan food claims and logos are permitted only with FSSAI’s approval. FSSAI has requested all food safety commissioners and regional directors to scrutinise the labels of such products sold under different jurisdictions including online platforms. It has also directed enforcement actions against FBOs that are found selling misleading products. FSSAI cracks down on deceptive dairy labelling in the market APEDA showcases India's millet prowess at GULFOOD 2023 NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in FINANCE NEWS 11 Hindustan Unilever Limited (HUL) has signed an agreement to see its ‘Annapurna’ and ‘Captain Cook’, atta and salt business respectively to Uma Global Foods and Uma Consumer Products, which are subsidiaries of Reactivate Brands International, a Singapore-headquartered company and an affiliate of CSAW Aqbator. CSAW is focused on acquiring and scaling up food brands to promote affordable wellness. The move aligns with HUL’s plan to exit non-core categories and focus on the growth of its packaged foods business of dressings, scratch cooking and soups. HUL will continue to manage the business until the completion of the transaction, subject to customary closing conditions. HUL sells atta and salt biz to Singaporebased firm FreshToHome, a Bengaluru-based startup and a fully integrated online consumer brand for preservative and antibiotic-residue free fresh fish and meat, has secured $104 million in Series D funding. Amazon Smbhav Venture Fund led the round, with participation from existing investors Iron Pillar, Investcorp, Investment Corporation of Dubai (the principal investment arm of the Government of Dubai), and Ascent Capital as well as new investors E20 Investment, Mount Judi Ventures and Dallah Albaraka. JP Morgan was the placement agent to FreshToHome for the fundraiser. The current funding will strengthen FreshToHome’s goal of making 100 per cent preservative and antibiotic-residue-free fish, seafood, and meat accessible and affordable to millions. Launched in 2015, FreshToHome operates in 160+ cities in India and the UAE. It offers more than 2,000 certified fresh and chemical-free products. Two years ago, FreshToHome raised $121 million in its Series C round, led by Dubai’s Investment Corporation of Dubai, Investcorp, IronPillar, Ascent Capital and US Government’s development finance institution – DFC. FreshToHome secures $104M in Series D funding TABP Snacks and Beverages, a Coimbatore-based startup, has raised Rs 20 crore in pre-Series A funding, led by venture fund LC Nueva AIF angel investors including notable figures such as Koushik Chatterjee, CFO of Tata Steel and Aniruddha Sarkar, Chief Investment Officer of Quest Investment Advisors. The funds will be used for new territory expansion, research and development and increased production capacity. Despite a COVIDrelated slowdown, the company has demonstrated remarkable growth, with a 172 per cent increase in Q3 of 2022-23, compared to the previous year. This year, the brand plans to expand into the eastern and western regions of India. TABP aims to achieve a Gross Merchandise Value of Rs 100 crore in FY23, just four years after commencing operations. TABP focuses on providing affordable beverages priced at Rs 10 and snacks at Rs 5 to cater to the bottom of the pyramid consumers in India. The company currently operates in Tamil Nadu, Kerala, Andhra Pradesh, Karnataka, Maharashtra and Odisha. Snacks and Beverages Co TABP raises Rs 20 Cr

12 FINANCE NEWS Sunpure has announced the acquisition of Riso, a leading premium edible oil brand from Maharashtra. Riso’s product portfolio includes groundnut oil, rice bran oil and sunflower oil. MK Agrotech, the Karnatakabased parent company of Sunpure, is looking to bolster its presence in the Maharashtra market, targeting a revenue of Rs 120 crore in FY 2023-’24 from the region. Riso, one of the premium edible oil brands, enjoys a 10 per cent market share and is currently available across 8000+ retail outlets in Maharashtra. With this acquisition, Sunpure intends to accelerate its outreach in the state and aims to capture twice the market share in the next two years. The company plans to invest in brand building, marketing and distribution. Earlier this year, Sunpure forayed into the Rs 25,000 crore branded spices market with the launch of Sunpure Red Chilli Powder, Sunpure Turmeric Powder and Sunpure Coriander Powder. The plan is to expand Sunpure’s food product portfolio further to include grains, pulses, dry fruit, and other food products, with a vision to strengthen the brand’s legacy of bringing together technology and tradition. MK Agrotech’s edible oil brand Sunpure acquires Riso Cookr, an early-stage home-food tech marketplace startup, has secured Rs 8.25 crore pre-seed investment from a diverse group of angel investors. These include employees and alumni of Microsoft, Amazon, Intel, TITAN Company, and founders of M2P Fintech, WilcoSource LLC, RXDataScience Inc, Quadrant Resource LLC, and The Social Company to scale its innovative home kitchen food marketplace. Founded in 2022, Cookr offers a range of nutritious and hygienic home-cooked food options with over 500 home cooks on the platform, catering to customers’ dietary needs and preferences. Cookr currently operates in nine cities in Tamil Nadu: Coimbatore, Madurai, Trichy, Hosur, Chidambaram, Thanjavur, Salem, Vellore, and Kumbakonam. Cookr plans to open in Puducherry and Chennai by the end of this month with pan-India expansion in the pipeline. The company’s mission is to empower communities with accessible and nutritious home food through technology and home kitchens, making healthy food accessible and seamless for all, while empowering home chefs with customer access through robust and intuitive technology. The company is also aiming to onboard 2,00,000 home cooks over the next 5 years. Home-food startup Cookr raises Rs 8.25 Cr Having introduced the concept of ‘Superfoods’ and their benefits to Indian households, Hyderabad-based superfood brand Nourish You continues to lead the category with high-quality homegrown products. Strengthening its market dominance and gearing up for the next phase of growth, the startup raised $2 million in seed funding. Seasoned investors including Y Janardhana Rao of Triumph Group; Rohit Chennamaneni, Co-founder, Darwinbox, Nikhil Kamath, Co-founder, Zerodha; Abhijeet Pai, Co-Founder, Gruhas Proptech; Abhinay Bollineni, CEO, and KIMS Hospitals, participated in the round. Founded in 2015 by Sowmya Reddy, Krishna Reddy, and Rakesh Kilaru, Nourish You pioneered and created the category of superfoods in India, by offering Indian consumers, homegrown super seeds such as quinoa and chia seeds. The fresh infusion of funds will enable Nourish You to double down its investment toward research and development of new products, further diversifying the brand’s portfolio. A part of the funds is also allocated for branding and marketing, new talent acquisition and significantly strengthening distribution and market presence. In addition to its retail business in India, Nourish You exports its portfolio including quinoa, chia, millets, edible seeds (flax, pumpkin, sunflower, and watermelon), and breakfast cereals (muesli and fills) to countries including Singapore, Nepal, Kenya, Dubai, Mongolia, and Maldives. Superfoods startup Nourish You secures $2M in seed round NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in COMPANY NEWS 13 Bisleri International, the popular bottled mineral water brand, is venturing into international markets for the first time with its latest operations in the United Arab Emirates (UAE). The company has partnered with the Nasser Abdulla Lootah Group, a Gulf-based entity. The manufacturing and bottling process will be conducted under the flagship of Emirates Drinking Water, a division of the Nasser Abdulla Lootah Group of Companies in the region. This collaboration is expected to augment Bisleri International’s presence across Dubai, Sharjah and Abu Dhabi, with operations set to begin in April 2023. Bisleri mineral water and Vedica Himalayan Spring Water will be available in 500 ml and 1.5 ltrs at mass-premium general and modern trade stores, HoReCa, and e-commerce platforms. According to market reports, the bottled water industry in the UAE is projected to grow at a CAGR of 11 per cent over the next five years. Bisleri makes overseas debut in UAE Torrent Pharma, based in Ahmedabad, has launched its first-ever 12-weeklong campaign in February 2023 to address calcium deficiency in India. The pharma giant has introduced its brand, Shelcal 500, as an over-the-counter (OTC) calcium supplement brand. The campaign aims to create awareness about the significance of fulfilling one’s calcium requirements and marks Torrent Pharma’s entry into the consumer market. As a part of the initiative, Torrent Pharmaceuticals has included a highly interactive calcium calculator on its website. The calculator determines the approximate daily dietary calcium intake for the user, meeting 100 per cent Recommended Dietary Allowance (RDA) of calcium. Shelcal 500, which comprises 500mg of calcium and 250 IU of vitamin D3, optimises calcium absorption, increases bone density, improves muscle strength and boosts immunity. The calcium is obtained from natural ingredients such as oyster shells, which have good absorption and bioavailability in the body. Going OTC is expected to significantly increase Shelcal’s market share substantially in the consumer healthcare segment. Herbalife India launches new supplement for eye health Torrent Pharma to address calcium deficiency in India Herbalife Nutrition India, the global nutrition company, dedicated to wellness and nutrition, has forayed into the eye-health segment with its new product, ‘Ocular Defense.’ Available in capsule format, the product is scientifically designed to promote eye health. It comprises nutrients that assist in maintaining normal vision and supports macular health. Ocular Defense features a blend of lutein and zeaxanthin which has been clinically proven to enhance macular pigment optical density and improve the macular health of eyes. The human eye has intricate cellular connectivity, and numerous molecules play a role in the normal visual process. Ocular Defense also includes vitamin A and zinc, which are essential for maintaining normal vision, as well as vitamins C, E, and minerals such as copper and zinc which have antioxidant properties.

14 COMPANY NEWS NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in German company Bayer has expanded its signature sustainability programme, the Nutrient Gap Initiative, as part of its vision of “Health for all, Hunger for None.” The programme initially aimed to expand access to essential vitamins and minerals to 50 million underserved people by 2030, through nutritional supplementation, a critical tool to build a safety net for malnutrition in these communities. On the initiative’s second anniversary, the programme is evolving to help close the nutrient gap through the most fundamental source: food, including fruits, vegetables and grains. The programme will now improve access to both nutritious food and safety net supplementation. In India, the initiative will distribute highquality seeds to urban farmers, enabling access to home-grown vegetables to include in their diet. Bayer will also donate seeds to underserved communities to help them access nutritious food and share information about the health benefits of vitamins and minerals. Additionally, Bayer will introduce a digital platform to provide tools to help smallholder farmers in India improve their growing practices, which will enable them to improve their yield and provide more nutrient-rich vegetables for their communities. Bayer extends Nutrient Gap Initiative to tackle malnutrition crisis Bikano, the New Delhi-based food brand, is planning to increase its workforce by 10-15 per cent in the next 2-3 years. The hiring process will include lateral hiring and recruiting freshers, with a combination of both being employed to address seasonal surges in production and demand. Previously, the company’s strategy had been to expand its portfolio by adding more stockkeeping units (SKUs) for a wider range of products. However, to improve market share, Bikano is prioritising ramping up production at several plants in Delhi/NCR and the southern Indian market, particularly Hyderabad. This expansion will result in significant hiring across plants and facilities. In addition to experienced manpower, many trainees across functional areas such as sales and manufacturing will be onboarded for the Hyderabad plant. Newly hired employees will go through an induction and training process, which includes a six-month orientation programme, part of which is conducted on a successful platform called ‘Apni Pathshala.’ After training, a substantial number of hires will be deployed on-site as a part of the field sales force, supported by senior managerial staff at corporate offices. Shree Radhe Dairy Farm and Foods (Vastu Dairy), the leading producer of milk and milk products from Surat, has launched a new product, Vastu Premium Gold Ghee. It is available in two varietiesGold Premium Cow Ghee and Gold Desi Ghee. The manufacturing process of the Premium Ghee involves slow cooking for at least 3.5 hours, gradually increasing the temperature to ensure a granular texture and sweet aroma similar to homemade ghee. The entire manufacturing and packaging process is handled by a team of experts using state-of-the-art technology to ensure Vastu Gold Premium Ghee is free of artificial enhancers and is unadulterated. With Vastu Premium Ghee, Vastu Dairy aims to become India’s topmost dairy company in the next five years. The company offers different milk products and exports them to six countries as well. It has two brands in its portfolio: Vastu & Goushala. Shree Radhe Dairy Farm and Foods launches Premium Gold Ghee Bikano to increase workforce by 10-15% in next 2-3 years

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in STARTUPS NEWS 15 Mumbai-based women’s wellness startup brand Nutrizoe has added new flavours to its lactation-aiding bar Lactobites and nausea-inhibiting oral strips, Nail the Nausea. Lactobites are now available in Chocolate Vanilla flavour and a new combo pack of Fennel & Berries + Chocolate Vanilla flavours. Lactobites, India’s first lactationaiding bar, is formulated by experts while considering the recommended dietary allowance (RDA) of a lactating mother. The new Nail the Nausea flavours include Ginger, Lemon, Raw Mango, and Tamarind, evoking nostalgic memories of Imli, Kachhi Kairi and Neembu. There is also a Mix Combo pack to allow mothers to try out the new flavours. India’s first nanotechnology-based Oral Strips for Nausea have been granted a patent for their unique combinations and process. These oral strips are safe and contain natural antiemetics Gingervers, which are clinically validated. Nail the Nausea helps pregnant and lactating mothers beat the nauseous feeling. Nutrizoe expands lactation-aiding product line with new flavours New Delhi-based startup Nutrabay has announced its foray into offline retail markets, planning to target up to 300 supplement stores. The premium nutrition supplements brand will initially focus on the northern India region, including Jammu and Kashmir, Punjab, Haryana, Uttar Pradesh, and Uttarakhand. The startup aims to sell a wider range of products in the sports nutrition segment as part of its aggressive expansion in the North market. Nutrabay will partner with several supplementary stores and gyms, to introduce more products such as protein powders, women’s health supplements, weight loss herbs, anions, wellness supplements, and nutrition foods. Although the initial focus for offline retail is centred around its Sports Nutrition products in North India, the startup plans to diversify further and provide a wider range of health products to consumers nationwide. Moreover, having a physical presence will enable the brand to have better control over the customer experience, provide additional services, and access local knowledge. Yash Pakka launches compostable food delivery containers Ayodhya-based startup brand CHUK, an initiative of Yash Pakka, has introduced compostable food delivery containers. The company has already established itself as one of the most popular brands for compostable tableware, with various conscious brands like Haldiram’s, Bikanervala, and Chaipoint, relying on CHUK for their food service needs. By launching delivery containers, the company aims to eliminate the use of single-use plastic for food delivery and work towards a cleaner planet. The newly introduced delivery containers are available in four different sizes – 350 ml, 500 ml, 750 ml, and 1000 ml. All the containers come with snug-fit lids, making them spill-proof and leak-proof. Additionally, they are microwavable, freezable and ovensafe, adding to their utility, compared to regular plastic containers. One important characteristic of the new containers is that they are free of artificial chemicals, making them food-safe, and contributing to CHUK’s mission of helping customers “eat safe.” The 100 per cent compostable delivery containers are made from bagasse – the agri-residue of sugarcane. About 90 per cent of the raw materials used by the company are sourced locally, and the products turn into compost 180 days after use. Nutrabay steps into offline retail market to expand across North India

16 STARTUPS NEWS NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in Up , a Bengaluru-based startup, has launched delishUp, an AI-based smart cooking assistant that aims to revolutionise cooking in Indian kitchens. The delishUp targets young Indians who are looking to cook more often at home but don’t know how to cook or lack the time to do it every day. Priced at Rs 21,999, the device features an 8-inch touchscreen that displays a wide selection of recipes with simple instructions, while the smart cooking jar automates the tedious process of cooking, including chopping ingredients and automating stirring. The delishUp, powered by UpAI continuously monitors the food being cooked and offers never-beforepossible features such as pausing cooking and active cutting. The UpAI is trained by expert home cooks, food scientists and the 5000+ dishes that have already been cooked using it by a diverse set of consumers. The device does the heavy lifting of chopping, blending, sautéing, and cooking and the guided recipes make cooking Chicken Biryani or Pasta Arrabiata as easy as making instant noodles. The startup plans to integrate grocery shopping soon to make the entire process even simpler. Up launches AI-based smart cooking assistant TenderCuts, a tech-driven, omni-channel fresh meat and seafood startup, has unveiled HappyChops, a new venture that connects local meat shops with customers via an integrated online marketplace. HappyChops aims to provide these shops with a more efficient supply chain, competitive pricing and doorstep delivery of high-quality produce. In addition, Happy Chops plans to offer participating shops access to digital payment infrastructure credit and insurance in the near future. TenderCuts has already onboarded over 100 chicken and mutton shops in Chennai and plans to bring 300 more neighbourhood shops onboard by March 2023. The Chennai-based startup aims to expand to 10 more cities by June 2023 and address clientele in over 150 tier 1 and tier 2 Indian markets through its marketplace model. HappyChops seeks to empower traditional meat shops with digital technologies such as enterprise resource planning (ERP) software, customer relationship management (CRM), point of sale (POS) platforms and automated customer support. TenderCuts expands to empower local meat shops with HappyChops. Bigspoon enters pizza market with new brand, The Pizza People Ahmedabad-based cloud kitchen startup, Bigspoon, in association with its celebrity investor, Mouni Roy has launched a premium pizza brand called The Pizza People. The brand will go live in 15 cities across 35 outlets, making it India’s largest pizza brand launch in a single day. Bigspoon leverages its extensive cloud kitchen network across Tier-1 and Tier-2 cities. The first phase of launch sees 35 outlets go live across 15 cities, including Pune, Ahmedabad, Delhi NCR, Hyderabad, Surat and Indore. The Pizza People is the firstof-its-kind Neapolitan Pizza chain at scale, exclusively available for deliveries only. It features premium cheese and imported toppings, on a Neapolitanstyled pizza base made from Australian wheat. The pizza is delivered in vented packaging boxes to retain temperature and moisture through its journey to the customer. Pizza is one of the largest food categories in the delivery space. The second phase of the launch is scheduled for March and will see The Pizza People across 50+ outlets in 25 cities. Bigspoon recently raised its Series-A equity funding, in a round of Rs 100 crore, from IAN, NB VC, Go Ventures, and Anicut.

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in WORLD NEWS 17 Every year on February 10, the Food and Agriculture Organisation of the United Nations (FAO) celebrates World Pulses Day, following the successful celebration of the International Year of Pulses in 2016. This year’s theme “Pulses for a Sustainable Future” highlights the importance of pulses as edible seeds of leguminous plants such as beans, lentils, peas and chickpeas, in increasing the resilience of farming systems and improving lives. Pulses are known for their low water footprint, drought-tolerance and resistance to climate related-disasters, making them an essential element in ensuring the sustainability of regional and global supply chains. In addition, the global pulses sector is a positive driver in enabling consumers to access nutritious foods and contributing to the sustainable use of natural resources in pulse production. Including pulses in agrifood systems is crucial to achieving the Sustainable Development Goals (SDGs) as they support all dimensions of sustainability. Furthermore, since 2023 has been designated the International Year of Millets, FAO highlights the linkages and synergies between pulses and millets, emphasising that both contribute to food security and diversified, nutritious and healthy diets. Pulses and millets have also adapted to adverse climatic conditions, enabling them to grow on poor and marginal soils. Sustainability takes centre stage on World Pulses Day 2023 The United States Government, through the U.S. Agency for International Development (USAID), has pledged $288.5 million to help combat hunger in South Sudan. This significant contribution will support over two million of the most food-insecure people in the country with life-saving food and nutrition assistance through the 2023 lean season, according to the United Nations World Food Programme (WFP). South Sudan is currently facing one of its hungriest years since independence, with an estimated 7.76 million people expected to be in crisis or worse levels of hunger (IPC3+). The lean season, which runs between April and August in South Sudan, is a particularly challenging time for households as they await the next harvest. The funding from the United States will enable the delivery of food to over 2.2 million severely food-insecure women, children, and men across South Sudan through 2023. With the number of people in need of humanitarian assistance on the rise, sustainable funding from donors is crucial to prevent a humanitarian catastrophe. US commits $289M to combat hunger in South Sudan Nine leaders in food tech from around the world have united to form the Precision Fermentation Alliance, a new trade organisation established to advocate for precision fermentation as a reliable solution for a more sustainable and resilient food system. The group which includes Change Foods, The EVERY Co., Helaina, Imagindairy, Motif FoodWorks, New Culture, Onego Bio, Perfect Day, and Remilk as founding members, will function as a voice for the precision fermentation industry and a global convenor. The Alliance aims to promote an understanding of precision fermentation technology, and establish worldwide transparency regarding ingredients and foods made with precision fermentation to establish trust and familiarity. By working with regulators, the Alliance hopes to establish best practices in regulatory compliance, food safety, and communications standards throughout the food industry value chain. Food tech leaders unite to build Precision Fermentation Alliance

18 WORLD NEWS NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in The French government has allocated €11.4 million to develop the plant-based food sector, as announced by a collaboration between Roquette, Agri Obtentions, Eurial, Greencell, INRAE and the Université Lumière Lyon 2. The five-year project called AlinOVeg aims to address the challenges of innovation in plant-based food and create a French plant-based source sector for pea and fava bean protein, providing healthy and sustainable alternatives to dairy products. The project is supported by a budget of €11.4 million, with €8.3 million provided by the French government as part of the France 2030 initiative and operated by Bpifrance. With a growing demand for local supply chains and sustainable solutions AlinOVeg will play a key role in driving innovation and generating new markets. The objective of AlinOVeg is to develop innovative solutions and products such as pea and fava bean varieties, protein ingredients, plant-based alternatives to cheese and plant-based desserts, while creating a strong and sustainable French sector. France prioritises plant-based food industry with €11.4M funding Isobel Coleman, the Deputy Administrator of the US Agency for International Development (USAID), and Adham Musallam, the Country Director of the United Nations World Food Programme (WFP), have announced a new $10 million award to address rising food insecurity in Tajikistan. The funding will enable WFP to better serve vulnerable populations and strengthen the government’s capacity to address the impacts of concurring shocks, with about 200,000 people expected to receive unconditional cash transfers and livelihood support. According to the latest WFP food security assessment, remittance losses due to the conflict in Ukraine and food price increases could exacerbate severe food insecurity in Tajikistan from one to eight per cent, affecting about 800,000 people. WFP is closely monitoring household-level food security and market situation, as well as mobilising funds to support food-insecure families in the country. USAID steps up support to tackle food insecurity in Tajikistan The Lancet has published a new three-paper series calling for urgent clampdowns on the exploitative marketing tactics of the formula milk industry, which include misleading claims and political interference. According to the papers, the industry’s vast economic and political power, which includes lobbying against vital breastfeeding support measures, seriously jeopardises the health and rights of women and children. The papers also highlight serious public policy failures that prevent millions of women from breastfeeding their children. The dairy and formula milk industries have established a network of unaccountable trade associations and front groups that lobby against policy measures to protect breastfeeding or control the quality of infant formula. The papers emphasise the need for actions to better support mothers to breastfeed for as long as they want, as well as efforts to tackle exploitative formula milk marketing. Experts call for clampdowns on exploitative formula milk marketing

WOMEN Milletpreneurs of India Prime Minister, Narendra Modi has emphasised in his speeches the growing demand for millets and its potential to enhance the income for growers and improve the nutrition available to consumers. To ensure sustainability of the millets revolution in India, it is essential to engage women not only as farmers but also as industry leaders and entrepreneurs. This Women’s Day, let’s take a look at some of the emerging Women Milletpreneurs of India and how they are empowering the food industry by driving the millets revolution forward. Some of the women milletpreneurs of India NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in COVER 19 As sedentary lifestyles become more prevalent and people become increasingly aware of the need to prevent lifestyle diseases, they are actively seeking out dietary options like millets. Millets are high in macronutrients like fibre and protein as well as vitamins and minerals such as calcium and magnesium, making them an ideal “superfood”, more recently known as Shree Anna, meaning a food grain which has divine grace. This is a reference to its potent nutritive and medicinal value. Adding to the growing popularity of millets is the fact that the United Nations has declared 2023 as the International Year of the Millets, following a proposal by India, which is striving to position itself as a global hub for millets. This initiative is expected to provide an even greater impetus to the trend towards incorporating millets into our diets. In the Union Budget for 2023-24 presented by Finance Minister (FM) Nirmala Sitharaman on February 1, 2023, it was announced that the Indian Institute of Millet Research (IIMR) in Hyderabad would be transformed into a Centre of Excellence, to share best practices, research and technologies at an international level.  Deepa Muthukumarasamy- Founder & Chief Executive Officer- Some More Food (Tirupur)   Ruchika Bhuwalka- Founder- MilletAmma (Bengaluru)  Sanjeeta KK, Founder- OGMO Foods (Chennai)   Krishnaa Kantthawala- Founder, Smart Eleven (Pune)  Subalakshmi Sankaranarayanan- Managing Director, Borne Technologies (Coimbatore)  Shauravi Malik and Meghana NarayanCo-founders, Slurrp Farm (New Delhi)  Shilpi Bhandari- Founder, Boutique Foods (Mumbai)

20 COVER NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in Moreover, the Nutrihub-Technology Business Incubator Startups Confederation (TBISC) hosted by the Indian Council of Agricultural Research (ICAR) has been supporting the IIMR in identifying, nurturing and promoting milletsbased startups across India since 2017. Startups in the millets space can play a significant role in developing new product varieties and bringing those products closer to the consumer’s doorsteps. From farm to fork, there are tremendous business opportunities, and more entrepreneurs are discovering them with each passing day. According to Dr Trilochan Mohapatra, Secretary of the Department of Agricultural Research and Education (DARE) and Director General of the Indian Council of Agricultural Research (ICAR).“The role of startups is crucial in bridging the existing gaps between the demand-supply of millets and their products. They are the vehicles that can bring millets to the common man’s plate.” India is home to over 500 startups operating in the millet value-added chain. Within this ecosystem, many women entrepreneurs are playing a significant role in promoting the superfood also know as Shree Anna across the country. Their efforts are instrumental in supporting 2023 as the International Year of Millets. Putting Nutrition First Deepa Muthukumarasamy, a Master’s degree holder in foods and nutrition, co-founded Some More Foods with her cousin Vijayalakshmi Srinivasan in 2013. Although, her cousin left the venture after a few months, Deepa continued running Some More Foods alone. Despite little knowledge about marketing and expanding her food brand, Deepa enrolled herself in The Indus Entrepreneurs roadshow for women which proved helpful. Soon after, she launched three milletbased products: Millet noodles, Millet Sevais and Millet Puttu Mix. Since then there has been no looking back for Deepa. Today, her startup also produces Millet Pasta, Millet Bites, and Gluten Free Millet Cookies. In 2022, Some More Foods was one of the winners of the Rocketfuel D2C Accelerator X Startup India Programme announced by Shiprocket and Invest India, securing a cash prize of Rs 1 lakh. Additionally, Some More Foods is part of the consumer brand accelerator programme at the Indian Institute of Management (IIM) Bangalore with a grant of Rs 7 lakh. Deepa is presently an Entrepreneur in Residence at the Indian Institute of Management Kozhikode (IIMK) under the LIVE Innovation Fellowship which is under the Department of Science and “My aim is to reinstate our traditional food ingredients substantiated with nutrition science and bring them back to present food culture and promote wholesome nutrition.” - Deepa Muthukumarasamy, Founder & Chief Executive Officer of Some More Foods. “With the government providing various grants and monetary benefits for startups and farmers in the millets field, there is a lot of potential on the path ahead.” - Ruchika Bhuwalka, Founder, Millet Amma

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in COVER 21 Technology, Government of India. Recently, Deepa also participated in the Millets & Organics - International Trade Fair 2023 in Bengaluru. Ruchika Bhuwalka, another milletpreneur founded her startup Millet Amma in 2017, with a vision to offer millet-based products to the world. The idea was conceived in Ruchika’s kitchen when she had the task of switching her family’s diet to a healthier millet-based one. Millet Amma has come a long way from supplying batters to family and friends from her kitchen, to serving several families in India and around the world through an omnichannel approach for distribution. The millet product line currently comprises nearly 40 stock- keeping units (SKUs) including batters, mixes, pizza bases, cookies, grains, flours, and more, that have been created from Ruchika’s heart. Her venture has been recognised by the Indian Institute of Millet Research (IIMR) as Best Emerging Startup for two consecutive years. Ruchika has also been awarded the best woman entrepreneur in the agricultural department by the Federation of Indian Chambers of Commerce & Industry (FICCI). She was invited to Rome for the inaugural ceremony of the International Year of Millets in 2023 to represent India. Winning the Game in the Second Innings Shauravi Malik and Meghana Narayan are the cofounders of Slurrp Farm (Wholsum Foods), which was established in 2015, in New Delhi. The two friends launched Slurrp Farm after realising that most supermarket shelves only offered products made with wheat or rice for children, which contained trans fats and alarming amounts of sugar – not exactly a healthy option. So, they decided to develop healthier food alternatives made with millets. Their product range includes organic cereals, sathu maavu, khichdi mix, millet oat porridge, millet pancakes and waffle mixes, banana and chocolate chip pancakes, millet dosa, beetroot oats dosa, and much more. However, the germination of this startup venture was not instant, as the idea seemed risky to both women, who held secured corporate jobs. While Meghana was working at McKinsey’s after receiving an MBA from Harvard Business School, Shauravi studied Economics at Cambridge University and later worked in the consumer, healthcare, and retail advisory team and the leveraged finance team at JP Morgan. She was also an investment manager at Sir Richard Branson's group holding entity at Virgin Group in London. But destiny had other plans for them and they soon started developing healthy, tasty, and convenient breakfast and mealtime options for “When Shauravi and I started the company 6 years ago, we were very clear on what we wanted - to reintroduce sustainable ways of eating for families across the world.” - Meghana Narayan, co-founder, Slurrp Farm (Wholsum Foods) “We have a deep-rooted conviction to bring millets back to the meals we eat and to make them incredibly delicious. The UN-designated International Year of Millets strengthens our commitment to lead the conversation on these supergrains.” - Shauravi Malik, co-founder, Slurrp Farm (Wholsum Foods)

22 COVER NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in young children and families through their startup brand. Slurrp Farm secured Rs 58 crore in funding from a clutch of institutional investors last year, to ramp up product development and increase spending on marketing. Stepping out of the corporate world into the space of startups, Sanjeeta KK is another strong milletpreneur who is passionate about food. After spending many years working in the corporate world in the 90s, Sanjeeta’s life took a sudden turn when she had to undergo a medical emergency. She had to quit her full-time job and take a break for eight long years. In her second innings, she started OGMO Foods in 2018 in Chennai with products made using ancient minor millets like barnyard and little millet, which now retails across premium stores in Chennai and Pune. Minimally processed without any artificial colour, preservatives or flavours, the range of OGMO Foods includes overnight millets, health mixes, baby products, granolas, energy bites, ready-to-cook premixes, pre-soaked minor millets, whole grain, and flour. The creative and innovative mind behind the brand, Sanjeeta is also a food blogger, recipe developer and commercial food stylist, with over a decade of experience in the food industry. She holds a bachelor’s degree in science and a master’s degree in Economics and Business Management. Joining this list of second-innings players is Krishnaa Kantthawala, the founder of Smart Eleven, a millets-based food startup in Pune. Hailing from a traditional Gujarati business family, a background in the luxury industry, with 15 years of marketing experience, Krishnaa always felt the need to give back to society. After a previous jewellery startup failed, she was cautioned to re-think entrepreneurship. However, a string of incidents later, she was convinced to bring healthy, affordable and easily available smart foods to people. Krishnaa started Smart Eleven with millets in 2018 and today produces over 25 millet-based ready-to-eat (RTE)/ ready-to-cook (RTC) products, with over 70 SKUs, including noodles, pasta, khakra, bakery mixes and wafers. The Government of India has awarded Smart Eleven the ‘Poshak Anaj- 2022’ award for the Best Startup under Rashtriya Krishi Vikas Yojana - Remunerative Approaches for Agriculture and Allied Sectors Rejuvenation (RKVY-Raftaar) programme, supporting agri-preneurs, via the Nutrihub Incubator at IIMR. Krishnaa is now looking to expand her startup’s horizons by exploring opportunities in other countries and strengthening local distribution. Shilpi Bhandari, a Chartered Accountant by profession, founded Boutique Foods to reintroduce millets and lesserknown superfoods to Indian households. Her venture began “OGMO stands for Organic Move and I take pride in bringing some of our forgotten ancient grains back on the table.” - Sanjeeta KK, Founder, OGMO Foods “Global spending towards weight loss has gained momentum and this momentum coupled with the availability of healthy food options like millets has created a good opportunity for the market.” - Krishnaa Kantthawala, Founder, Smart Eleven

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in COVER 23 in 2016, with the first batch of millet flour made in Shilpi’s kitchen using a recipe passed down through generations. Once she achieved the perfect phulkas and rotis out of millet flour, her entrepreneurial journey got more adventurous. The product range of Boutique Foods is now extensive and includes Energy Dense Nutrient Food (EDNF), which assists the Telangana government in tackling malnutrition among tribal children. The company has a manufacturing facility in Jaipur, Rajasthan and a corporate office in Mumbai. Leading the Way in Technological Expertise There has been a significant technology gap in efficiently processing minor millets, while keeping the bran intact and using food- grade materials with operational ease, which hindered growth in the minor millet value chain. To address this gap, Subalakshmi Sankaranarayanan founded Borne Technologies in 2017. Through research, she developed the Borne Minor Millet Dehuller SSN (named after the Additional Chief Secretary of the government of Tamil Nadu, Santha Sheela Nair). The company specialises in manufacturing food processing machinery with a specific focus on dryland crops, particularly minor millets. Subalakshmi and her team, also developed complementary technologies, which are ''One of the major difficulties is that modern India is not aware of the health benefits of millets, and many do not know how to cook it. Also, the characteristics of millets are different from that of rice, thus different machinery is required for millets.” - Subalakshmi Sankaranarayanan, Founder, Borne Technologies “It is this journey towards intelligent eating that drives me to provide a wide variety of the freshest, most natural and healthy food options to the customers.” - Shilpi Bhandari, Founder, Boutique Foods linearly set up to create an end-to-end production line for minor millet processing, known as the Borne SMART (Small Millet Aleurone Retention Technology). She recognised the potential of this technology to assist in developing the minor millet industry, which is essential to address climatechange-oriented food security, alongside nutrition security and provide the key link between backward and forward integration, which is sorely lacking in the industry. Despite the progress made in empowering women in India, the sixth economic census by the Ministry of Statistics and Programme Implementation in 2022 revealed that women account for only 13.76 per cent of total entrepreneurs in India, and the millets sector is no exception. Currently, most women milletpreneurs in the industry, position themselves under the tasty, healthy and sustainable segment, marketing their millet offerings as a healthy replacement to wheat and rice-based foods. However, with innovations such as millet-based ice cream and millet-based beer slowly gaining traction in the market, it is hoped that there will be an increased share of women entrepreneurs in India in the coming years. Mansi Jamsudkar ([email protected])

24 FLAVOURS NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in Although the craving for foreign cuisines and fast food is prevalent in India, the trends in food flavours have undergone a drastic change in the past two years. From Pepsico’s Kurkure Chilli Achari which comes with a tangy taste of Indian pickle, to Amul’s Kool Elaichi drink, food companies seem to be experimenting with Indian taste palates, mostly targeting millennials. Furthermore, as the COVID-19 pandemic has altered the way almost all industries operate, the food industry has been delving deeper into Indian cuisines. Indian companies, being the powerhouse of herbs, are at the forefront of innovations in food flavours. According to Mintel’s 2021 report, “Flavour exploration beyond convention in juice,” 74 per cent of global launches of shots in the past three years contained spicy flavours, with ginger and turmeric being the most common. Increasingly, herbs, spices, mushrooms, and roots with an earthy character are finding their way into drink bottles. Health, well-being, new flavour creations and enjoyment with a clear conscience are at the top of consumers’ wish lists.  Overall, foods and beverages containing functional ingredients associated with a stronger immune system are popular among consumers, and flavours have been positively driving their acceptance. “Indian herbs are the most trending taste enhancers, carrying multiple benefits. These herbs are very rich in phytoconstituents, having multiple properties like anti-oxidant and carminative effects. They are superior compared to artificial additives as well. The flavour How Herbs are Enhancing Taste and Aroma with Health Benefits With the increase in the working population, the demand for processed and ready-made food products has been on the rise. Consumers seeking interesting flavours and enhanced tastes, is inspiring companies to produce snack food items, such as chips, instant noodles, biscuits, and others, to explore natural food flavours and enhancers to differentiate their products from competitors. This article takes a closer look at what’s cooking in the Indian flavours and enhancers market.

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in FLAVOURS 25 market is still developing and offers multiple benefits for novices to flourish in this market. Additional factors such as awareness among users, present specific health and nutritional needs are strongly benefiting the food and beverage sector, which, in turn, are promoting the overall market. There is a huge demand for new varieties, mainly in the health foods and beverages, a trend which is expected to continue in the future,” said Dr Rashmi Saxena Pal, Associate Professor, Lovely Professional University. Industry’s favourite ingredients The natural basil flavour is an excellent natural ingredient that is widely applicable in a variety of plantbased meals and meat alternatives, including plant-based burgers, sausages, nuggets, cold cuts, bread spreads, and ready meals. It helps to maintain the quality of food products throughout their entire shelf-life. Basil is a common ingredient in many food products, including pizzas, soups, salads, and tulsi tea. The flavour of basil comes mainly from the essential oils in the herb. One of the primary molecules in basil leaves is estragole, which makes up over 50 per cent of the essential oils and gives basil its distinctive aroma. While sharing his thoughts on his study titled “Use of basil (tulsi) as flavouring ingredient in the manufacture of ice cream”, Vishal Trivedi, a scientist at the National Dairy Development Board, said, “There is a tendency amongst consumers to assume a high degree of confidence in the safety of natural flavours compared to those based on chemicals. Incorporation of natural flavouring ingredients such as basil in ice cream will help in improving the nutritional and medicinal value of ice cream. Our investigation was planned to evaluate the suitability of basil in juice and powder form as a flavouring agent in ice cream and to study the effect on certain physicochemical and sensory characteristics of ice cream. It was found that the addition of basil juice resulted in a progressive decrease in fat, protein, total carbohydrate, total solids, ash, acidity, and melting resistance as well as an increase in pH. The experimental ice cream samples also had very high consumer acceptability as inferred from the consumer acceptance trial.” Mint is another favourite flavour of the food industry. Traditional Iranian medicine recognises Mentha species for their cooling-sensation properties that strengthen the stomach and relieve digestive symptoms, respiratory tract problems and haemorrhoids. In the diet, mint is an excellent replacement for salty, sugary, or high-calorie flavourings. Mint-flavoured chewing gum and breath mints are the most prominent food items in the market. In the flavour industry, mint is most commonly used to create a wide range of candies and other confectionary items. Mint can be found in various types of chocolate and is also used in desserts such as mint chocolate-chip, mint ice creams, chocolate cookies with mint cream filling, and much more. Additionally, mint is increasingly common in products such as soups, stews, and sauces. The increasing global demand for natural and organic products is  driving the growth of the mint essential oil market. As a result, producers of mint-based products are incentivised to invest in sustainable supply chains, to meet the rising demand for high-quality mint oil. Cardamom, a highly-flavoured spice, is commonly used in Indian sweets, milk and milk products (like khoa, gulab jamun, sandesh, basundi, bakery products, cakes, bread, flavoured pickles, rice and meat preparations, alcoholic and non-alcoholic beverages, frozen desserts, candies, puddings, condiments, relishes, gravies, and more. Cardamom flavour is commonly added to processed foods through the use of essential oils or solvent-extracted cardamom oleoresin. The essential oils, which are primarily composed of α-terpinyl acetate are responsible for the aroma and flavour of cardamom. Cardamom cultivation in India is largely concentrated in the Western Ghats region, spanning across Kerala, Karnataka and Tamil Nadu. Kerala accounts for 60 per cent of the cultivation and production followed by Karnataka with 30 per cent and Tamil Nadu with 10 per cent.  Saffron, known as Kashmir’s golden herb, is one of the most valuable and expensive spices used worldwide as a flavouring, colouring, and aroma agent in food and drinks. Saffron-infused products such as saffron-honey, Kesar shrikhand, and saffron milk are highly sought after by consumers. The distinct taste of saffron is attributed to a substance called picrocrocin. Although other compounds in saffron, such as flavonoids, have been identified as contributing to its taste, their content is relatively low compared to picrocrocin. These compounds are structurally related to picrocrocin and flavonoids. According to Samad Ghaffari, Director of Cardiac Catheterization and Intervention Laboratory at Madani Heart Hospital in Iran, “Saffron as a natural product has long been used to impede and treat different disorders, including cardiovascular diseases (CVDs).” Saffron stigma, the most important part of the plant, contains various compounds such as carotenoids and flavonoids that have been found to have antioxidant, anti-inflammatory, anti-atherogenic, anti-apoptotic, anti-hypertensive, and hypolipidemic effects. He said the pharmacological effects of saffron are due to several ingredients, including safranal, crocetin and crocins. Adding to this list is ginger – a highly demanded ingredient in the international market, primarily due to its pleasant odour and distinctive taste. While ginger has a long history of traditional medicinal use, it is now widely

26 FLAVOURS NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in used as a functional ingredient in soda, sparkling coffee, juice, frozen yogurts, gelato products, and various cuisines. Due to its strong taste, many non-alcoholic beers include ginger as an ingredient. Moreover, the increasing health awareness among consumers has created a demand for ready-to-drink detox products that often feature ginger for its spiciness and refreshing flavour, offering new opportunities for companies to explore its usages. India is a leading producer of ginger globally, with cultivation taking place in most Indian states. However, Karnataka, Orissa, Assam, Meghalaya, Arunachal Pradesh and Gujarat together account for 65 per cent of the country's total production. Ginger contains around 2 per cent essential oil, with zingiberene being the principal component, while the pungent principle of the spice is zingerone. The oil is distilled from rhizomes for use in the food and perfume industries. Roadblocks Although Indian flavouring herbs are gaining popularity in both the domestic and international food industry, there are still significant challenges that need to be addressed to unlock their full potential. One major obstacle is the issue of adulteration, which is eroding the reputation of Indian herbs on the global stage. Speaking about the saffron fraud in India, Amjad M. Husaini, a scientist at Sher-e-Kashmir University of Agricultural Sciences and Technology in Jammu & Kashmir, said, “Adulteration remains a significant challenge for the saffron industry. The best quality saffron is usually sold in filaments. The most common fraudulent practice involves artificially dyeing some selected plant materials, to make them look similar to saffron. According to a study on saffron sold in India, only 52 per cent are genuine, 30 per cent are poor grade, and 17 per cent are adulterated. This menace of saffron adulteration is mushrooming as a white-collar fraud at a tremendous pace.” In addition, saffron production is declining due to bacterial contamination in one of the major production areas, Kashmir. Similarly, the productivity of cardamom has been showing a declining trend due to environmental changes in recent years. Natural disasters such as droughts, rainfall and snowfall, along with the occurrence of fungal and viral diseases are making the situation worse. In such a scenario, technology and policy interventions are crucial. Boosting the yield of flavouring herbs is not the only focus; maintaining the quality of produce, refining agricultural technology, implementing brand-new marketing activities, and increasing farmers’ income are also equally important. The future of the Indian flavours market depends on the launch of novel foods and beverages containing “ Indian herbs are the most trending taste enhancers, carrying multiple benefits. They are superior as compared to artificial additives.” Dr Rashmi Saxena Pal, Associate Professor, Lovely Professional University “ Incorporation of natural flavouring ingredient such as basil in ice cream will help in improving the nutritional and medicinal value of ice cream.” Vishal Trivedi, Scientist, National Dairy Development Board “ Saffron as a natural product has long been used to impede and treat different disorders, including cardiovascular diseases (CVDs).” Samad Ghaffari, Director, Cardiac Catheterization and Intervention laboratory, Madani Heart Hospital, Iran “ Adulteration remains a significant challenge to the saffron industry. The most common fraudulent practice involves artificial dyeing some selected plant materials, to make them look similar to saffron.” Amjad M. Husaini, Scientist, Sher-e-Kashmir University of Agricultural Sciences and Technology healthy and functional ingredients. Every year, trendy new combinations of spices and herbs come to the forefront. Consumers desire, as authentic and traditional a flavour, as possible. The use of ethnic condiments will continue to grow, driven by the great demand from millennials, who always seek something new. Mansi Jamsudkar ([email protected])

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in CULTURED MEAT 27 T he thought of meat tends to conjure up images of dirty butcher shops, bloody animal slaughter and unsanitary packaging whereas companies like Licious, Fresh to Home and Meatigo, aim to raise the industry's standards of cleanliness. Good Food Institute India noted that next-generation solutions in the field of "smart protein" could have a multiplicative effect on food security, environmental sustainability, resource conservation, and other areas. To enhance nutrition, poultry, dairy, and meat, there is a need for a reliable and inexpensive protein supply chain. The model already exists; in the early 2000s, India emerged as a major producer of recombinant insulin, which had previously been extracted from the pancreas of cows and swine. As a result of recent technological developments, insulin is no longer derived from animals but rather 'synthesised' in biotech laboratories. Its equivalent in the food industry is a concept called serum-free medium (SFM). It is a type of culture medium used in the production of cultured meat. The culture medium is the liquid solution in which the cells are grown in order to produce meat tissue. Traditional culture media for cell culture often include serum, which is derived from animal blood, as a source of growth factors and nutrients that the cells need to grow and multiply. However, the use of animalderived serum in cultured meat production is not ideal because it can introduce the risk of contamination by animal viruses and prions. Additionally, using animal serum in the production of cultured meat goes against the sustainability goals of the industry. Therefore, SFM is being researched and developed as a more sustainable alternative to animal serumbased culture media. SFM is composed of synthetic or plant-derived components that provide the necessary nutrients and growth factors for the cells to multiply and form muscle tissue. Using SFM in the production of cultured meat has several advantages, including reducing the risk of contamination by animal pathogens, improving the sustainability of the production process, and reducing the overall cost of cultured meat production. SFMs can be categorised into Animal Stem cell-based and plant cell-based artificial meats. A significant milestone for the industry occurred in December 2020, when Singapore became the first country in the world to give regulatory clearance for the commercial sale of a cultured meat product by the Eat Just company. Many in the industry are hoping that this is the first of many permits in the coming years that will push cultured meat out of the experimental phase and into the mainstream market. What is cultured meat? Cultured Meat is produced by cultivating animal cells in a laboratory rather than raising and slaughtering animals. It's also known as clean meat, cell-based meat, or lab-grown meat. A small amount of animal muscle tissue, called a biopsy is taken which is then cultured in a bioreactor to produce larger amounts of muscle. Meat items like burgers, sausages, and nuggets can be made from this harvested tissue. Animal welfare, environmental sustainability, and food security are just some of the concerns that have sparked increased interest in the study of cultured meat and its growth in recent years. According to a report released by Bharati Vidyapeeth Deemed University, Pune, more than 60 billion animals are raised each year for food, which has recently sparked the ire of animal rights activists who argue that, people need to learn to value the lives of all sentient beings. Animal welfare problems in factory farms for poultry, goats, cattle, etc. have flagged concerns to curb the slaughter of animals for human consumption. As the global human population is projected to rise to nine billion by 2050, the meat industry will need to increase output by 50-73 per cent just to keep up with per capita demand. Given the current rate of meat consumption, it is imperative to find ways to obtain the nutrients we require from more efficient and sustainable sources. In the early 2000s, Jason Matheny promoted the The viability of cultured meat to supplement plant-based meat The Alt meat industry in India is in its early stages, but the country has a lot of untapped promise. More people will opt for cultured meat in the future as a result of its beneficial effects on the environment, decreased animal cruelty, and improved longevity. Products will have to be developed with the spicy, masala-based preferences of Indian customers in mind.

28 CULTURED MEAT NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in idea of SFM (cultured meat). The first laboratory-grown hamburger patty was made by Mark Post in 2013. The process of cultivating muscle cells to make “in vitro,” "civilised meat," involved genetically modified yeast to produce the proteins found in milk or eggs, to make artificial milk or hen-free egg whites, which could then be extracted and combined in the right amounts. Chicken's rising popularity as a flesh of choice is being heralded as a trend that spans the globe. In Asia, chicken is far more widely accepted by consumers than other types of meat. Chicken's increasing popularity can be attributed to a number of factors, including its adaptability, its cheap cost relative to other types of meat, and the general acceptance of the meat across religious lines. Rakesh Mishra, the Director of Centre for Cellular and Molecular Biology (CCMB) said, “Our organisation in partnership with the National Research Centre on Meat (NRCM), is producing 'ahimsa meat,' or slaughter-free meat - mutton and chicken that has been grown from stem cells, without the rearing of animals. It's a huge step because India is one of only a handful of nations whose government is actually financing the creation of labgrown meat for human consumption.” Market growth trend Market research firm IDTechEx has published "Cultured Meat 2021-2041: Technologies, Markets, Forecasts," which delves into the technical and market factors shaping the developing cultured meat business. Since 2015, the business has raised close to a billion dollars in private funding, reflecting the growth of the sector. The market for cultured beef has exploded over the past five years. As of 2016, only four firms were active in the sector, and only one of those had created even a minimal prototype. There are now more than 40 businesses in various parts of the globe working on developing cultured meat, and dozens of prototype products have been demonstrated and tasted. Over $300 million was raised by businesses in 2020, making it a banner year for the sector. The CEO of India's food, water, and air testing lab Equinox Labs, Ashwin Bhadri said, “the Alt meat industry in India is in its early stages, but that the country has a lot of untapped promise. More people will opt for cultured meat in the future as a result of its beneficial effects on the environment, decreased animal cruelty, and improved longevity. Products will have to be developed with the spicy, masala-based preferences of Indian customers in mind. That possibility is quite high, but it will take time to get there." There have been a number of notable advances and milestones in recent years towards the development of cultured meat, which is being worked on by a number of businesses and research institutions around the world. Memphis Meats, Mosa Meat, Future Meat Technologies, Aleph Farms, and Eat Just are just a few of the major players in the global market. In India meanwhile, some companies and institutions such as Clear Meat, Centre for Cellular and Molecular Biology (CCMB), Atal Incubation Centre etc. are actively advocating the Idea of cultured meat. Clear Meat: A startup based in Hyderabad is developing lab-grown meat from animal cells. The company aims to create a range of meat products that are healthier, more sustainable, and cruelty-free. IntegriCulture: A Tokyo-based company is working on cellular agriculture technologies to produce food products like cultured meat. In 2018, the company launched its Indian subsidiary, IntegriCulture (India) Pvt. Ltd., to develop and commercialise its products in India. TurtleTree Labs: A biotech startup based in Singapore is working on producing milk and other dairy products using cellular agriculture techniques. The company has announced plans to expand its operations to India in the near future. CellMEAT: A South Korean startup is developing lab-grown meat from animal cells. The company has partnered with Indian food processing firm, Mirage Impex Pvt. Ltd., to bring its products to the Indian market. Labfarm Foods: A startup based in Mumbai is working on producing lab-grown meat using cellular agriculture techniques. It has developed prototypes of chicken, mutton, and seafood, and plans to launch its products in the Indian market in the near future. Companies and institutes working on cultured meat in India

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in CULTURED MEAT 29 Challenges ahead Although optimism for the industry is warranted, significant obstacles remain for the cultured meat business. Due to the high costs involved, no industrial production of cultured meat has yet been achieved. Rinku Madan, Food Stylist and Independent F&B Consultant opined, “Cultured meat may be a more humane method to satisfy customers' craving for meat, but it is still a genetically modified food. In the past, India has shown no interest in genetically modified versions of common foods like maize, brinjal, papaya, etc. It's possible that most millennials would be more open to the idea, however, because of the potential positive effects that cultured meat could have on the planet.” Apart from this, there are several other obstacles. The cells "aren't eternal," for one, because they can't proliferate without the proper nutrients provided by the culture medium. They also require a proper substructure or supporting framework in three dimensions. The next, and most difficult challenge will be perfecting the dish's flavour and structure. Cultured meat will only be marketable if it tastes like mutton. What separates mutton from other types of meat, like chicken? It is challenging to provide an accurate timeframe for when cultured meat might be widely accessible. It may take many years, if not decades before cultured beef can compete with conventionally raised meat in terms of price. Nonetheless, there have been a number of recent developments that point to progress being made more quickly than expected, so it's possible that we could see significant advances in the next few years. Nalam Madhusudhana Rao, CEO of the Institute for Cellular and Molecular Biology in Hyderabad, is one of several Indian scientists trying to answer this puzzle. Since 2019, when Rao's institution got the first grant of Rs 4.5 crore from the Department of Science and Technology to create cultured meat, he has been working in the field of cellular agriculture. Rao compares the process of cultivating cultured meat to the formulation of a fragrance. To elaborate, he said, "It's a mix of molecules." In order to create his sheep meat, he first boils regular meat, collects the air above it, isolates the molecules responsible for the flavour, and then synthesises them. 'You know when you're in an Indian complex and you can smell what your neighbour is cooking?' said Rao. These are the cells that require further investigation. Despite government support, cultivated meat has a long way to go before it can replace traditional methods of meat production. There are urgent challenges that must be overcome, including a lack of public understanding, high costs, scaling-up issues, and a lack of widespread acceptance. In addition, Indians tend to be wary of products labelled "lab produced," with the belief that they are unhealthy and may negatively impact their metabolism. It is imperative for new businesses in the industry to take these factors into account if they hope to succeed in making cultured meat popular in India. Nitin Konde Benefits of cultured meat Reduced environmental impact: Cultured meat production requires significantly less land, water, and energy compared to traditional animal agriculture, which can help to reduce greenhouse gas emissions and other environmental impacts. Improved animal welfare: Since cultured meat is produced without the need for animal slaughter, it can eliminate many of the ethical concerns associated with traditional meat production. Enhanced food security: Cultured meat production can potentially provide a more sustainable and secure source of protein for a growing global population.Reduced environmental impact: Cultured meat production requires significantly less land, water, and energy compared to traditional animal agriculture, which can help to reduce greenhouse gas emissions and other environmental impacts. Improved animal welfare: Since cultured meat is produced without the need for animal slaughter, it can eliminate many of the ethical concerns associated with traditional meat production. Enhanced food security: Cultured meat production can potentially provide a more sustainable and secure source of protein for a growing global population.

30 SPEAKING WITH NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in How is Wakao Foods contributing to the plant-based meat industry in India? Wakao Foods is contributing in a very big way because we are the first company that started jackfruit meat. Jackfruit is naturally available in abundance in India and no one identified it or tapped into its potential. So, Wakao Foods has brought forward a traditional fruit Sairaj Dhond, Founder and CEO, Wakao Foods “The biggest challenge that we face right now is the pricing of the product” that is grown a lot in India and has a natural texture, zero preservatives and humongous potential across the globe. How would you envisage the future of the plant-based meat industry? The future is very bright, it is an upcoming industry Wakao Foods is a sustainable company based in Goa that offers plant-based ethically sourced ‘Ready to Cook’ and ‘Ready to Eat’ products to the market. Its first offering is native jackfruit meat. The company is inspired by the rising trend of veganism in India and around the world and focuses on sustainability. Despite launching just before the pandemic hit India in 2020, Wakao has achieved a 25 per cent monthon-month growth since its inception. The jackfruit meat offered by Wakao is hand-picked from farms and manufactured hygienically. Additionally, the company donates 1 per cent of every sale to local farmers throughout India who are working to feed our country. The company prioritises indigenous agri-practices, fair prices for farmers, and top-quality natural produce. Sairaj Dhond, the Founder and CEO of Wakao Foods spoke with nuFFOODSSpectrum about the current status and opportunities in the plant-based meat industry in India. Edited excerpts;

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in SPEAKING WITH 31 it will only change with an increase in the scale of our products and production. Secondly, we need to educate the masses about veganism and our products. There is very little awareness about the type of products we have, or about plant-based meat. So, we need to spend a lot of time and money on educating our consumers on what exactly we are doing and that is taking up a lot of our time, energy and resources. Do you think the plant-based meat industry will impact the market of traditional meat considering the growing popularity of vegan meat products among consumers? I don't think it will impact the traditional meat market as it is very big but for sure there is potential for making a very big dent in the market share. I feel that over a period of time, a lot of people will choose plant-based over traditional meat for health or cultural reasons or because of the animal cruelty that takes place or environmental changes that are happening. For sure over the years plant-based meat is going to occupy a much bigger market-share in this category. Dipti Barve [email protected] category which will take some time to really flourish into a mass category but we are not just at the tip of popularisation. So much is going to happen in this industry. It will be explored in a big way. Wakao Foods has received Rs 75 lakh for 21 per cent equity from SUGAR Cosmetics, MamaEarth, and Emcure Pharmaceuticals in the latest round of funding. What are your expansion plans and strategies in the international market in 2023? We did receive the funding on the show – Shark Tank India but after coming out unfortunately I did not take that funding because there were negotiations where I thought we needed to get a better valuation and on mutual terms, we decided not to go ahead with that round of funding. We still remain very good friends and I have great respect for the sharks and what that show gave me. We are working very hard to explore the international market because we believe that there is huge potential for global expansion and a worldwide footprint, for a product like ours. The real market lies in the international arena, because it’s a mature market. That’s where people have been consuming mock meat for the last 10-15 years and they understand what plant-based mock meat is. We are going very strong, so we are looking for and identifying the distributors and importers in different countries. We already have our presence in five countries and are looking to expand to at least 10 more countries over the next 6 to 8 months. Where does the company procure jackfruit for meat production? How will it help in boosting the agriculture sector in India? Jackfruit is grown in over 16 states in India. About 1.4 million-ton jackfruit is grown every year. We identified and mapped the various regions where jackfruit is grown and we procured it from across India, but predominantly from south India – mostly from Kerala, Tamil Nadu and Goa and also from the Maharashtrian belt. It helps the agricultural sector in a huge way because jackfruit is typically considered useless by most people. Almost 75 per cent of it is wasted every year. That itself shows you the kind of impact we can have on the agriculture sector. We can make use of every single jackfruit in India and if my estimates go well, then, we would require even more than what is available right now. What are the challenges faced by the plant-based meat industry and what inputs are required for its growth? The biggest challenge that we face right now is the pricing of the product. Unless we become a mass product and scale up, we won't be able to rationalise the pricing. Therefore, we have to work on our prices and

32 PLANT-BASED MEAT NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in I ndia, the most populous country in the world, is eating more meat than at any other time in history. With rising incomes and a demographic dividend in sight, the country’s insatiable appetite for meat is only going to soar further, with demand looking to double by 2050. To sustainably feed this demand without breaking the planet, a sizable share of the supply must be fulfilled through a next generation of plant-based meats - those that smell, sizzle, cook, and taste the same or better than conventional meat. There has been unprecedented growth in the smart protein sector (also known globally as alternative protein) over the last few years, particularly in the category of plant-based meats. With public and planetary health at the core of this transformative area of food technology, it is primed to become a critical pillar of India’s new green economy. In 2022 alone, 30 new smart protein companies were launched, joining an impressive ecosystem of 55+ companies in India dedicated to offering Indian consumers more sustainable, nutritious, and most importantly, delicious sources of protein. Bolstering this startup ecosystem with better technologies, ingredients, and logistics, are 100+ supporting companies comprising co-manufacturers, ingredient suppliers, equipment manufacturers, consultants, and more. Interestingly, in an EAT Forum (Education and Agriculture Together) consumer study, India was reported to have the highest number of consumers How plantbased meat is driving India's shift towards sustainable protein Mansi Virmani, Communications Manager, Good Food Institute interested in eating plant-based food. Early adopters of this segment - aged between 25-40 years - have a high positive disposition towards plant-based meat, with 77 per cent of them willing to try plant-based meats. Given our large middle class, increasing concerns around human and environmental health, and deep-seated cultural views on meat consumption - improvements in the taste, price, and nutrition profile are making these products ideally placed to provide consumers with a simple switch, that is not a sacrifice. Moreover, with increased awareness, we’re also seeing the Indian market and appetite for plant-based products rapidly transform. With sights set on the critical masses, industry veterans, trailblazers, as well as new entrants are looking to move beyond the early adopter cohort. This evolution is evident in the several celebrity endorsements and new product and category launches by household names like Tata Consumer Products, ITC, and Licious. As seen in the past with other categories, these kinds of launches and endorsements build trust and make plant-based meats aspirational, while simultaneously increasing access and driving up adoption. Today, there are 390+ SKUs on the market in 35+ formats, across 19+ cities. Products initially limited to western formats, ranging from plant-based chicken nuggets and sausages, are now looking to serve public demand by tapping into local flavours better suited to different cultures and preferences. We’re seeing

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in PLANT-BASED MEAT 33 an explosion of plant-based biryanis, curries, kebabs, keemas, and more. All this is indicative of plant-based foods being bumped up from snacking items or ‘side of the plate’ dishes eaten on certain occasions to bigger, better, ‘center of the plate’ dishes consumed on a more regular basis. In spite of these encouraging developments, our food system continues to be highly reliant on animal agriculture, which is the single largest contributor to the climate crisis - accounting for 60 per cent of the greenhouse gas emissions from agriculture. Moreover, farming animals for food is inefficient - it takes nine calories of food fed to a chicken to produce just one calorie of meat. Making meat from plants is not only a lot more sustainable, but can in turn promote farmer welfare, improve India’s biodiversity, and ability to be food-secure. With over half of India’s population relying on agriculture for their livelihood, farmers stand to reap multi-faceted benefits from a protein transformation. Crop diversification towards nitrogen-fixing crops like pulses and millets are slowly starting to see huge promise as inputs for plant-based meats. This is already happening in limited ways with several companies consciously trying to move away from or supplement traditional inputs for plant-based meats like soy and wheat and exploring new raw materials such as peas, certain beans, hemp, lentils, lupins, millets, pulses, and so on. With 2023 declared as the International Year of Millets and India being the world’s largest producer of the crop, we have a unique first-mover advantage to be at the epicenter of a potential millet protein-based meat revolution. This could be essential to safeguarding food production for the future, given that a report by the Good Food Institute predicts that to capture six per cent of the global meat and seafood market by 2030, 25 million metric tonnes (MMT) of plant-based meat will need to be produced annually. If we are able to leverage India’s tremendous indigenous crop biodiversity and localise value chains, a significant portion of this global supply can come from countries like India. Moreover, India as a global bio-manufacturing hub with an abundant coastline has the potential to be an industry-leader in algae-based (microalgae and seaweed) protein products, which can play a significant role in creating a new generation of functional, nutritious, and delicious plant-based meats. Doing so could also help India reach its economic goals, if we begin to acknowledge the massive opportunity the plant-based sector holds. According to Credit Suisse, the industry is estimated to grow to $240 billion by 2030, requiring the plant-based supply chain to scale up anywhere between 3-10X. A robust modeling by Deloitte India and The Good Food Institute India indicates that the smart protein sector in India could have a potential domestic market size of $2.4 billion and a further export opportunity of $1.4 billion. However, in spite of favourable economics, this burgeoning area of food technology continues to be severely underinvested in India. Governments in Singapore, Israel, Canada, the Netherlands, and other countries are strategically investing in the smart protein sector and increasingly seeing it as a key piece of their food security and economic growth goals, all while India is only now beginning to scratch the surface. The plant-based ecosystem in India is in critical need of capital infusion from diverse players across the risk, social, and public landscape, from VCs to development finance institutions, along with favourable industrial policy to support growth and ease of doing business in the sector. The cost of innovation in India is relatively low compared to other highly-skilled markets, making this a tactical time for public and private investors to invest deeper in this industry. While we are not there yet, the future of plant-based meats is primed to create foods that taste the same or better than conventional meat, and cost the same or less. The trifecta of price, taste, and convenience is - and will continue to be - the primary driver of adoption and interest in plant-based foods. Startups and companies experimenting with unique ingredients, technologies, and applications will draw maximum consumer as well as investor interest in the coming year. As our aim to build a National Mission for Smart Protein moves into a phase of consolidation, it is increasingly clear that food systems transformation is inevitable, and that there is both a significant market opportunity and a moral imperative for India to continue investing in smart protein.

34 FOOD LABELS Rashida Vapiwala, Founder, LabelBlind Decoding Food Labels: The Key to Success for Indian MSMEs Food labelling is essential for MSMEs in the food industry for legal compliance, consumer safety, product differentiation, branding, and export compliance. By prioritising food labelling, MSMEs can ensure their products are safe, legal, and attractive to consumers. NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in I n India, the food processing industry is an important segment within the Micro, Small and Medium Enterprises (MSME) sector. According to the Annual Report 2020-21 of the Ministry of MSMEs, the food processing sector accounts for around 8.4 per cent of the total MSMEs in India. The report states that the food processing industry is one of the priority sectors for the government's MSME schemes and initiatives. The government has launched various programmes to support the growth and development of the food processing industry within the MSME sector. These programmes include financial assistance, technology upgradation, skill development, and market linkages, among others. Businesses are classified as MSMEs based on their investment in plant and machinery or equipment, from investment up to Rs 1 crore and turnover up to Rs 5 crore for micro-enterprises to businesses with investment up to Rs 50 crore and turnover up to Rs 250 crore for medium enterprises. The food processing industry is a diverse and rapidly growing sector, with a wide range of enterprises operating at different scales and levels of technology, including various sub-sectors, such as fruits and vegetables, dairy, meat and poultry, fisheries, and more. A micro-enterprise in the fruits and vegetables sub-sector could be a smallscale unit engaged in the processing and packaging of fresh fruits and vegetables. Similarly, a small enterprise in the dairy sub-sector could be a milk processing unit with limited production capacity, while a medium enterprise in the same sub-sector could be a large-scale dairy processing unit with modern facilities and advanced technology. Large companies have an advantage with established structures of business operations and Standard Operating Procedures (SOPs), addressing those of food regulations compliances. However, MSMEs are known for their frugal structures based on the economy of business operations and may lack comprehensive knowledge or expertise of

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in FOOD LABELS 35 domestic and global food regulations. The impact of such compliances on MSME food businesses is manifold; 1. Compliance with Food Safety Standards of FSSAI, Legal Metrology, and Plastic Waste Management: Food labelling is a legal requirement and MSMEs must comply with these regulations to avoid penalties, fines and loss of reputation. 2. Consumer Trust in Businesses: Food labelling provides important information to consumers on food quality, food safety, nutritional information, ingredients, and potential allergens. This information is crucial for people, especially those with dietary restrictions, allergies, or food intolerances, to avoid health risks, or children and other vulnerable consumer segments, like the elderly and pregnant women. Food labelling helps build brand recognition and customer loyalty. 3. Level Playing Field: Food labelling encourages product innovation to provide better consumer value propositions and creates a level playing field for MSMEs to differentiate their products from established players. MSMEs can use labels to highlight unique aspects of their products, such as natural ingredients, organic or local sourcing, or specialised diets. 4. Export Compliance: If the MSME is exporting its products, then complying with the labelling regulations of the importing country is essential. International labelling regulations are diverse and stringent and require additional information on the label, including country of origin, net weight, nutrition and dietary information, other than cultural compliances like halal, kosher etc. 5. Front of Pack Labelling: The Food Safety and Standards Authority of India introduced the Front of Pack Labelling (FOPL) draft regulation on September 20, 2022. The regulation is aimed at strengthening the food labelling ecosystem in India and offering quick guidance to consumers on the nutrition profile of packaged foods. The Indian Nutrition Rating (INR) system encourages consumers to choose products with more stars, educating them on healthy packaged products. FOPL regulations will also encourage food companies to develop healthier products for better Star Ratings. Non-compliance with food labelling can result in significant inconveniences for both businesses and consumers. This can be due to a variety of reasons, such as inaccurate or incomplete information, mislabelling, or the failure to meet specific labelling requirements. Here are some instances of food labelling non-compliance: 1. Inaccurate Nutritional Information: Providing inaccurate nutritional information on the food label is one of the most common examples of food labelling non-compliance. It can be due to poor testing or incorrect calculations. For example, a product claiming to be low in calories may have higher calorie content than advertised. 2. Allergen Omission: Failing to list allergens on the label can be hazardous for people with allergies. An example of this type of non-compliance is when a product contains nuts but does not mention it on the label, resulting in an allergic reaction in people who are allergic to nuts. 3. False Claims: Labelling a product with false or misleading claims is another example of noncompliance. For instance, a product that claims to be organic when it is not, or a product that is labelled as sugar-free but contains hidden sugars. 4. Incorrect Labelling: This type of non-compliance is usually due to human error, such as using the wrong label or printing incorrect information. An example of this type of non-compliance is when a label states the wrong ingredients or has a wrong expiration date. 5. Missing or Inadequate Information: Certain information is required by law to be on a food label, such as ingredients, net weight, allergen information, and nutrition information. Failing to include this information or providing inadequate information is a type of non-compliance. For example, not including the country of origin on the label when it is required by law. 6. Diversity of Exports Labelling Regulations: Export labelling regulations are significant for businesses engaged in international trade, especially for MSMEs in the food processing industry. These regulations ensure that food products meet the standards and requirements of the importing country, including labelling and packaging requirements. Noncompliance with these regulations can result in the rejection of the products at the port of entry, delays in delivery, and loss of credibility and reputation of the business. Moreover, non-compliance can lead to penalties, fines, and even the suspension of trade with the importing country. Export labelling regulations also provide a competitive advantage to businesses that comply with them. By meeting the labelling and packaging requirements of the importing country, businesses can build trust with foreign consumers, improve the marketability of their products, and enhance their competitiveness in the international market. In conclusion, food labelling is essential for MSMEs in the food industry for legal compliance, consumer safety, product differentiation, branding, and export compliance. By prioritising food labelling, MSMEs can ensure their products are safe, legal, and attractive to consumers.

36 PACKAGING NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in T here is no denying the fact that plastic is a necessary component of the packaging business. In recent years, the use of plastic in food and beverage packaging has raised severe environmental issues. According to India's Ministry of Environment, Forests, and Climate Change, India has the fifth-largest economy in the world. At an average yearly growth rate of 4 per cent, the nation produces about 62 million tonnes of waste. Also, it was discovered that India presently produces 70 million metric tonnes of municipal solid waste. Out of it, merely 20 per cent of it gets recycled, and the remaining 80 per cent ends up in landfills and the ocean, where it harms humans, marine life, and the ecosystem. As a result, to cope with the issue, businesses today have embraced sustainable packaging, particularly in the food and beverage sector. In fact, with the adoption, India can achieve sustainability in food packaging through four typical methods, including using raw materials that are 100 per cent recyclable or eco-friendly and redesigning the current packaging structures while maintaining functionality and production processes. In addition, supply chains with a smaller carbon footprint and a circular economy, where the lifecycle and usefulness of the package are extended. To achieve this goal, the industry has been looking at developing plastic substitutes for food and beverage packaging using green chemistry. The foundational elements and ideas of "green chemistry" arose as a practical answer to emerging environmental concerns. Hence, let's explore how the industry may apply Naveen Kulkarni, Founder & CEO, Quantumzyme Sustainable Packaging: A Green Chemistry Approach Developing environmentally-friendly packaging can help businesses meet the increasing demand for sustainable products and reduce product waste. Moreover, the adoption of green chemistry can be accelerated with less negative impact on the environment if the government provides support and encouragement. green chemistry to create plastic substitutes and what the government anticipates in this area. Green Chemistry and Plastic Alternatives Green chemistry is a set of guidelines to eliminate the use of potentially harmful substances in the design, manufacture, and use of chemical products. Synthesis, solvents, catalysis, raw materials, finished goods, and efficient processes are all included in the multidisciplinary field of green chemistry. In essence, green chemistry eliminates environmental harm and advances sustainability. Furthermore, it is an approach that promotes the design of chemical products and processes that reduce hazardous substances. The approach of green chemistry can be applied to the development of plastic alternatives for food and beverage packaging. The industry can explore the use of biodegradable materials, such as polylactic acid (PLA), starch-based materials, and cellulosebased materials, as an alternative to traditional plastics. A biodegradable polymer called PLA is created from sugarcane or maize starch. It may decompose into organic substances like water and carbon dioxide and is biodegradable. Starch-based products are made from renewable resources such as maize, potatoes, and tapioca. They may be utilised to produce biodegradable containers, bags, and films. Cellophane and other cellulose-based products, which come from wood pulp, may be utilised to create biodegradable films and bags. The most common polyester plastic, the iconic PET, is often mechanically recycled, but this typically results in lower-grade material. Various chemical methods for PET depolymerisation have been described but they typically involve

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in PACKAGING 37 harsh conditions and/or yield lower-grade products. In contrast to aliphatic polyesters, the aromatic PET is not easily hydrolysed by commercially available ester hydrolases. However, the PET surface can be functionalised through catalysis by lipases, esterases and cutinases. The discovery in 2016 of an enzyme, appropriately named petase, due to its ability to catalyse the hydrolysis of PET, was a breakthrough in enzymatic depolymerisation of aromatic polyesters. This enzyme was isolated from a bacterium found in the soil of an industrial waste PET recycling facility. Petase shared structural features with both lipases and cutinases, which are plant cell-wall degrading enzymes. Cutenases have also been shown to catalyse PET depolymerisation via hydrolysis or glycolysis with ethylene glycol. For instance, a cutinase was able to catalyse the hydrolysis of PET in polymer blends containing PE or polyamide. Expectations from the Government Governments all across the globe are taking action to prevent plastic waste and are promoting the use of green chemistry to create plastic substitutes for food and beverage packaging. According to the US government’s National Center for Biotechnology Information (NCBI), governments anticipate the market to produce biodegradable and sustainable packaging options that are safe for both the environment and human health. Governments in various nations have imposed charges on them to prevent the use of plastic bags and other singleuse items. However, there are several expectations that stakeholders can have from the government concerning exploring green chemistry to develop plastic alternatives and packaging. Some of these expectations may include the following:   Invest and incentivise research and development: Governments can invest in developing and creating novel materials that replace plastic. This might entail collaborating with commercial businesses and academic institutions to create new materials that are ecologicallyfriendly, compostable, and biodegradable. Apart from this, the government can incentivise large organisations for engaging with startups involved in environmentally supportive biodegradation approaches of already accumulated plastics. Regulation and policy: By enacting laws and regulations that promote the use of environmentallyfriendly materials, governments may limit the use of plastics and encourage the use of alternatives. This can include putting tariffs on or outlawing some plastics and rewarding businesses employing eco-friendly products. Cooperation and partnerships: To create and promote eco-friendly packaging and materials, governments can also engage with private businesses and groups. This may entail working together with manufacturers and retailers to provide sustainable packaging options that lower the amount of plastic- trash produced. Education and public awareness: Governments can also inform citizens about the advantages of utilising eco-friendly products and the significance of decreasing plastic waste. This can involve starting public awareness efforts and offering tools and data on how to cut waste and practice more sustainable habits. The government is anticipated to actively promote and encourage the development of eco-friendly materials and green chemistry and collaborate with businesses and the general public to build a more sustainable future. By taking these and other actions, governments can help create an environment that supports the development of sustainable packaging solutions and reduce the negative impact of packaging waste on the environment. All Things Considered! In the modern world, as civilisation generates more waste and pollution than Mother Earth can naturally handle, the green chemistry method has become essential. However, the ideal plastic packaging which combines required mechanical properties and costeffectiveness with rapid triggered end-of-life degradation into naturally recyclable components remains an elusive goal and substantial challenge for future research and development. Hence, it is important to inculcate the mindset of recycle and reuse and create a circular economy. A circular economy operates on the principles of designing waste and pollution out of the system, maintaining products and materials in use, and regenerating natural systems. It is evident that the linear disposable economy, which has become socially and economically obsolete, needs to be replaced by a circular economy. The circular economy is a framework for industrial economies, including the production of chemicals and plastics in particular, that prioritises restoration and regeneration in its design and intentions. Its primary objective is to reduce material flows and waste. So, in this context, developing environmentallyfriendly packaging can help businesses meet the increasing demand for sustainable products and reduce product waste. Moreover, the adoption of green chemistry can be accelerated with less negative impact on the environment if the government provides support and encouragement. Consequently, the government should take action to reduce plastic waste and promote the use of green chemistry as a viable alternative to plastics in the food and beverage industry.

38 R&D NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in F rom a historical and cultural perspective, millets have been an essential and critical aspect of the nutritional requirements of people worldwide, especially in the subcontinent. India is the largest producer of millets (such as bajra, jowar, and ragi), accounting for 41 per cent of the global production. The global average yield of Indian farmers (1239 kg/hectare) is larger than the international average numbers. Since millets can be critical in addressing food issues and climate change globally, the government of India has promoted its production, which has increased the total output to 205 million tonnes in 2022-23. Farmers and decision-makers worldwide have acknowledged the health benefits, nutritional value, ease of production, and usability of millet. This is why the area requires more attention in terms of research and development to ensure efficiency and goal achievement. A stellar partnership between the public and private sectors would provide a wide-range of benefits for the industry and the economy. With the United Nations declaring 2023 as the International Year of Millets, the expectations for a public-private partnership have solidified even further. Pankaj Dwivedi, Head of Business Development & Partnerships, nurture.farm How can PPP revolutionise millet research and food development The importance of millet cannot be overstated, keeping in mind the burgeoning population. A systematic and well-managed public-private partnership (PPP) can accelerate the expansion of these crops around the country. PPPs can help transfer technology and knowledge from private companies to public research institutions, which can further help improve farming practices. Improved funding for research With the government already developing plans to promote research funding for millet, a collaboration between the public and private sectors would mean that the total inflow of money would increase rapidly. The presence of the private sector will put the spotlight on the aspects of foreseeing the sector's potential, especially for young entrepreneurs and farmers. The research can focus on various things, including developing new types of millet, marketing existing crops, enhancing nutritional values, and promoting finished products made of millet crops. The research can also help to identify new markets and opportunities for millet-based products. Technology-related innovations Technology-related innovations can significantly improve millet cultivation, irrigation, analysis, and supply. Collaboration between the public and private sectors makes it easier to analyse the impact of technology use in different areas, such as improving crop quality and output. When the decision-makers have figures and numbers for introducing tech-based

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in R&D 39 solutions, the overall digital/technological adoption rate shall also improve. Introducing improved varieties Even though many millets are culturally associated with different states, the total number of areas under cultivation (of millets) has rapidly reduced across the country. This could be attributed to poor monetary returns, which can improve considerably by introducing high-yield, profitable varieties of millets across states. These high nutritional values of millets can be critical for Indian and overseas markets as the demand for climatefriendly, high-quality food grains has been increasing consistently. Funding and infrastructure assistance The partnership can ensure more entrepreneurs and innovators enter the millet sector. This further implies that the opportunities for raising production shall increase as the farmers have access to more significant funds and better infrastructure. Even though the government has already committed a fund of Rs 25 crore for the millet incubation centre, the overall scope of raising critical funds for research increases further with the improved role of the private sector. Improving the supply chain and market development Private companies can help develop markets for millet-based products, increasing the demand for millet and incentivising farmers to cultivate millet. This can also help to diversify the agricultural sector and improve food security. Even though a few companies are already manufacturing millet-based products, educating domestic and international consumers about the benefits is critical. Furthermore, it is also crucial for the strategic partnership between the private and public sectors to work towards the market development of such products. One of the critical arguments in favour of millets could be their contribution towards sustainability and fighting climate change. Millets require fewer resources than traditional cereal crops, such as rice and wheat, and millets can tolerate higher temperatures, making their processing easier than other crops. Hence, there is considerable scope for market development as the end-consumers are becoming more aware of the environmental factors concerning the production of crops and consumption of food. Post-harvest and management services Research on millets can be extended to post-harvest and management of crops. Once again, disruptive technologies and digitalisation can be critical for improving upon these two factors. From cultivation to the storage of crops (including assessment of moisture and crop quality) can be carried out through different devices and automating the conventional and manual processes. Hence, the time and effort, which are typically relatively high in these aspects, could be reduced by introducing better tools and gadgets. However, adopting such technologies depends on proper research, which could be accelerated through a public-private partnership. Capacity building and improved awareness PPPs can build the capacity of public research institutions and farmers to develop and implement millet-based technologies and practices. PPPs can also help to raise awareness about the benefits of milletbased food products and advocate for policies that support millet cultivation and research. There can be reliable and viable studies on the positive impact of millet on the environment and climate change. Furthermore, there can be observational and empirical studies on various critical factors such as the nutritional value, long-term health benefits, and comparison of millets with other crops. Even though similar research has been conducted by private individuals and scholars worldwide, the overall scope of such studies shall increase with good collaboration between the public and private sectors. Final word The importance of millet in a world battling food crises and climate change cannot be overstated. Millets could be a significant game-changer in the future. Still, it is essential that a systematic and well-managed partnership between the public and private sectors can accelerate the expansion of these crops around the country. Research and development facilitated by the collaboration of the public and private sectors will help attain different objectives, as discussed. In addition to the mentioned points, PPPs can help transfer technology and knowledge from private companies to public research institutions, which can help improve farming practices.

40 R&D NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in I ndia is a food-producing country. However, despite having fertile lands, there is a lack of efficient food research and development (R&D) initiatives to help reduce wastage, enhance food safety and improve crop yield. To bridge this gap, increased investment in food research has been made in the last decade. The food industry in India is undergoing a significant transformation due to the increasing penetration of technology and the rising demand for quality food products. To sustain this growth and ensure that the food industry is competitive in the global market, there is a need for increased investments Ashwin Bhadri, Chief Executive Officer, Equinox Labs How dynamic partnerships can spur food innovation in India The success of a public-private partnership depends on the ability of all parties involved to work together for collective benefit. To ensure this, it is necessary to provide adequate training and support for the new participants and to develop a shared understanding of the goals of the initiative. India has the advantage of advancements in the field of food R&D through PPPs. in food R&D. This can be achieved through public-private partnerships (PPPs) between the government, industry players and academic institutions. Public-private partnerships are mutually beneficial collaborations between the government and private stakeholders in the food industry, aimed at achieving specific goals and objectives. These partnerships bring together the resources and expertise of both the public and private sectors to create a comprehensive and integrated ecosystem, which allows for higher levels of innovation and increased efficiency. The government of India has set up

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in R&D 41 several public-private partnerships to promote investment in food R&D. For example, the Indian Council of Agricultural Research (ICAR) has established several Centres of Excellence (CoEs) in collaboration with various companies such as PepsiCo India, Symrise, Cargill, and Monsanto, among others. These CoEs not only facilitate research but also provide training and create an environment conducive to technology transfer between both partners. In India, the government has already taken several initiatives to promote food R&D investments. For example, the Government of India has launched the National Mission on Food Processing (NMFP) to increase the share of the processed food industry in the overall gross domestic product (GDP) of the country. The mission aims to create an enabling environment for the growth of the food processing sector by providing financial, infrastructure, and other support. Additionally, the Department of Biotechnology has been supporting projects related to food processing and technology. Further, the National Mission on Agricultural Extension and Technology (NMAET) promotes research on agricultural technology and its dissemination in the form of improved seed varieties, advanced farming techniques, and soil management. Similarly, the Agricultural Technology Management Agency (ATMA) programme supports research on innovative agricultural practices such as precision agriculture, soil health management, and integrated pest management. The government can also provide incentives to private organisations and industry players to increase investments in food R&D. This can be done through fiscal measures such as tax credits and grants, as well as through subsidies and other incentives such as low-interest loans. In addition to these, the government offers incentives such as tax breaks, subsidies, and soft loans to private companies to encourage them to invest in food R&D. These incentives have enabled private companies to conduct research in areas such as food processing, preservation, packaging, and distribution. Moreover, the establishment of public-private partnerships between the government and the private sector can help to create an environment conducive to innovation and development. Private companies can leverage the expertise and resources of public institutions, while public institutions can benefit from the experience and resources of private companies. This partnership can also help to bring together the best minds to solve problems in the food industry. Finally, public-private partnerships can also help to create an ecosystem that encourages the growth of startups and small and medium enterprises (SMEs) in the food industry. These businesses can benefit from the resources and expertise of both the public and private sectors, leading to increased investments in R&D and innovation. Private-public partnerships can be extremely fruitful in many circumstances. For example, the private sector has the necessary financial resources and skills to develop new products. Meanwhile, the public sector has the technical expertise and other resources needed to implement the new technologies. By bringing together the public and private sectors, food R&D in India has the potential to improve crop yields and boost productivity. This would be particularly beneficial for small-scale farmers in rural parts of the country. It could also lead to the development of new agricultural products that are tailored to the specific needs of the Indian market. In addition to creating new products, these partnerships could also help transform existing processes, such as storage and packaging, to make them more efficient and sustainable. While the public-private sector partnerships have some obvious benefits, there are a few potential drawbacks that must be considered as well. One of the major concerns regarding public-private partnerships is that they have the potential to be highly inefficient and costly. This is because publicsector organisations tend to have rigid structures and bureaucratic processes that can slow down the decisionmaking process and reduce the overall effectiveness of the collaboration. Therefore, it is necessary to ensure that these new initiatives are designed and implemented effectively so that the project results in real improvements in agricultural production and productivity. Another major concern is that there might be a conflict of interest between the different stakeholders involved. However, by including representatives from both the public and private sectors in decision-making bodies, this issue can be addressed. Public-private partnerships can also provide a valuable source of funding for new initiatives and research programmes that would otherwise be too expensive for the private sector to support on its own. Therefore, the appropriate measures must be taken to ensure transparency and accountability in the process. Ultimately, the success of a public-private partnership depends on the ability of all parties involved to work together for collective benefit. To ensure that this is achieved, it is necessary to provide adequate training and support for the new participants and to develop a shared understanding of the goals of the initiative. India has the advantage of advancements in the field of agriculture. India has harnessed its expertise in agriculture to extract more harvest than before. Being an agricultural country also enables India to export its produce to different countries. Increased investment in food research and development would translate to high-quality and safer food products. Public-private partnerships would also act as a catalyst in the process.

42 PROBIOTICS NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in T he complicated systems in the human body depend on multiple external factors for seamless functioning. We have known for centuries the importance of micronutrients and other elements of a healthy lifestyle in supporting nourishment. Microorganisms play an important role in various important body functions. But unlike with nutrients, it has been relatively complicated to understand the specific function of microorganisms in maintaining and advancing human health. Over time, we have managed to achieve significant progress in decoding the puzzle called ‘friendly microbes’. We have been aware of invisible forces helping us live better, even though we could not put a finger on specific elements in our yoghurt or beer. Modern Science helped us visualise the minute world of microbes and identify those species which are helpful and supportive to human life. This has led to the emergence of advanced healthcare products containing friendly microbes which are broadly termed Probiotics. Understanding Probiotics Probiotics simply contain friendly microbes in live or spore forms which get activated once they enter the body. Typically, the probiotics contain a specific strain of bacteria made available to the consumer in a specific dosage form. The specific strain of bacteria is expected to enter the human body and provide benefits associated with it. Some of the products also contain a combination of different strains to enhance and optimise the benefits. Although, conceptually, this may appear Sameer Kolhe, President, Maypharm Lifesciences Exploring the Complexities of Probiotic Regulatory Guidelines in Latin America The evolving landscape of probiotic regulatory guidelines in Latin America, presents a lucrative opportunity for companies working on quality probiotics backed with appropriate studies and literature references. Soon one can see positive updates in the regulatory guidelines, allowing entry for companies with quality probiotics in the high-potential Latin American markets. to be a straightforward recipe for a great product line unfortunately, it is not that simple. Regulatory Landscape for Probiotics Products which have health benefits or claims associated with them are under the purview of health authorities and regulatory bodies in various countries. In the last few decades, there has been a systematic evolution of regulatory frameworks for healthcare

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in PROBIOTICS 43 products having chemical or biological origins. At the same time, there is a cohesive trend in the acceptance of nutraceuticals globally. But if we try to apply a basic understanding of these product categories, we end up in a highly confusing situation. Hence even after the established benefits of probiotics, there has been a complicated regulatory landscape emerging in various countries globally. Classification of Microorganisms and Credibility of Claims We need to understand the basic classification of microorganisms to assess the complexity involved in categorising these products. Bacteria are divided into multiple groups, based on specific traits. For example, during the gram staining process, depending on the colour of the stain retained by bacteria, they are classified as either gram-positive or gram-negative. The groups of bacteria have multiple subgroups in which different species are categorised. Most of the bacteria species show minute variations depending on the genetic makeup giving rise to a high number of strains of almost every species. Theoretically, every strain may have variations in the expressions leading to differences in their activity. While this phenomenon expands the horizon of probiotics in various applications, it also raises a question mark on the credibility of the claims associated with different strains of the same species. Recently, specific strains of the same species of bacteria have shown benefits in different human organ systems. A classic example is Lactobacillus rhamnosus, which has shown activity in various functions like gut health, immunity, and urinary tract infection. This has led to the question whether different strains of the same species should be treated as having similar actions or not. Regulatory Guidelines in Latin America Probiotics have a unique composition where the active ingredient is of biological origin but still does not qualify to follow the stringent requirements of biological products. Most regulatory authorities have not specified guidelines for probiotics and end up qualifying them as biologicals. For example – certain probiotics like Bacillus Clausii are categorised as biological products in countries like Costa Rica, Mexico etc. So, it becomes mandatory for the manufacturer to follow stringent guidelines like Good Manufacturing Practice (GMP) approvals, and clinical trials, to launch the product in these countries. The Brazilian health authority (ANVISA) has adopted a two-stage approach for any probiotic having a strain that has a specific beneficial claim. The first stage is focused on establishing the safety of the probiotic strain through adequate clinical studies and relevant literature research, followed by a presentation of data related to the dosage form and product quality. Typically, it takes 18 to 24 months post-filing for ANVISA to approve the market of the product as a food supplement. This is a unique pathway unlike any other regulated market globally and hence the entry of probiotics in the Brazilian market is an expensive and time-consuming activity. Marketing Probiotics in Different Countries Most countries allow certain strains below the threshold of specific concentration as notification products. Such products can be marketed without any restrictions in the country. The same rule applies to a combination of multiple strains below a certain concentration and without a specific claim or indication associated with it. Interestingly, some countries also allow the combination of a probiotic strain and some micronutrients to be marketed under the rule mentioned earlier. Conclusion The evolving landscape of probiotic regulatory guidelines in Latin America, presents a lucrative opportunity for companies working on quality probiotics backed with appropriate studies and literature references. Hopefully, we will see positive updates in the regulatory guidelines, allowing entry for companies with quality probiotics in the high-potential Latin American markets. The age-old friendly microbes shall find a new scope in the complex and advanced world created by humans! Probiotics have a unique composition where the active ingredient is of biological origin but still does not qualify to follow the stringent requirements of biological products. Most regulatory authorities have not specified guidelines for probiotics and end up qualifying them as biologicals. For example – certain probiotics like Bacillus Clausii are categorised as biological products in countries like Costa Rica, Mexico etc. So, it becomes mandatory for the manufacturer to follow stringent guidelines like Good Manufacturing Practice (GMP) approvals, and clinical trials, to launch the product in these countries.

44 EVENT REPORT NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in Millets are more nutritious and healthy as they take more time to break down the glucose and fructose to be absorbed by blood. While rice takes only 45 minutes to be absorbed by blood, Ragi takes two hours and millets take six hours. Slow carbs release glucose slowly and steadily. "Any food that takes a longer time to break down the glucose and fructose to be absorbed by blood is healthy", said Dr Khadar Vali, popularly known as India’s Millet Man. He was delivering a keynote address at two-day conference on ‘Mission millet: Mainstreaming millets for smart, sustainable tomorrow’ conference organised by SVT College of Home Science at SNDT University in Mumbai. Various aspects of millet were discussed at the conference. Inaugurating the conference, Dr Dayakar Rao, Principal Scientist, Indian Institute of Millet Research (IIMR), said, "India is the largest exporter of millets which are considered smart foods. They are important from the point of nutrition. Farmers should grow millets for commercial purposes". He added that millets should be taken to the next level and the IIMR is keen to develop relations with stakeholders. Lt Col Updesh Kumar, Joint Advisor, NITI Aayog remarked, "The next generations will live long but what will be the quality of life? With bad foods the health also will be bad and hence quality of life will not be good". Let us all grow together in health matters, he said, asking students and universities to contribute in policy making. "We are a consumption-based economy, so we have to increase consumption of millets", he added. In her welcome address, Dr Jagmit Madan, Principal, SVT College of Home Science, said that a MoU has been signed by which SVT college will be Nutrihub extension centre in Mumbai. Dr Kowsalya, Registrar, Avinashilingam Institute for Home Science, described the reasons for millets not being a popular food. She said, "In a 7-city survey on millets 22 per cent respondents said they do not consume millets because they do not like the taste. People do not like its flavour in traditional methods of cooking and it is tagged as poor man’s food. Poor branding is also one of the reasons". Dr Renuka Mainde, corporate nutritionist, said that 250 women farmers’ cooperatives have been formed in Vidarbha region. They will be coming out with FMCG products of millets. Makarand Parturkar, DGM, Zydus Wellness, appealed to the people to have at least a one-day millet diet in a week. Instead of spending huge amounts on fancy diet foods, value what we have traditionally that is good for health like millets. Ankita Marwaha, Associate Director (Nutrition), PepsiCo, said that the message should be in a style relevant to the people to make an impact and create awareness about the millets. It should be easy, simple and understandable. Agatha Betsy, Nutrition Manager, Marico, said that the taste factor of millets will have to be addressed. Avartan Bokil, Founder, Foodstrong, Sunil Kasat, Director, Ramakrishna Industries, Mamata Arora, Senior Manager – Regulatory, PepsiCo, talked about innovations and entrepreneurship in millets. Pawan Agarwal, founder and CEO, Food Future Foundation, delivered a lead talk on millets and sustainability. Millets for wellness and sports performance were also discussed. Dr Milind Kokje ([email protected]) Mainstreaming Millet Consumption Dr Khadar Vali (in green), popularly known as India’s Millet Man, along with dignitaries and students at a two-day conference on ‘Mission millet: Mainstreaming millets for smart, sustainable tomorrow’ organised by SVT College of Home Science at SNDT University on February 24-25 in Mumbai.

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in PEOPLE NEWS 45 Bagrrys India names Jayant Kapre as new CEO and MD Renowned scientist Dr Raghunath Mashelkar conferred Suryadatta National Award 2023 to Ravindra Boratkar, Managing Director, MMActiv Sci- Tech Communications to recognise his excellence in the field of Economic Development at the Suryadatta National Award 2023 function held in Pune on February 7. Boratkar has successfully established the flagship event of Indian Science Congress and has strengthened all other initiatives in R&D, Agriculture and other cutting-edge technologies. He also serves as a board member of Solvent Extraction Company and a composite project of Sugar, Power, Ethanol and BioFertilisers. Boratkar is a visionary leader and has contributed actively to promote and provoke reasoned thinking in matters of socioeconomic development at both the state and the national levels. He is a Science Graduate with a Masters in Business Administration. He started his career with Newspaper as a Management Trainee and then set up his own Advertising agency in 1988, which has won many awards and accolades. He is the Publisher and Managing Editor of B2B Publication and Portals namely BioSpectrum, nuFFOODSSpectrum and AgroSpectrum. nuFFOODSSpectrum Publisher & Managing Editor Ravindra Boratkar receives Suryadatta National Award 2023 Snowman Logistics appoints N Balakrishna as CFO  Snowman Logistics, India’s leading cold chain, and integrated temperaturecontrolled logistics services provider has appointed N Balakrishna as the company’s new Chief Financial Officer (CFO). Balakrishna joined Snowman Logistics in 2020 as their Financial Controller and he succeeds Snowman Logistics Ex-CFO, A M Sundar. Balakrishna brings over 12 years of experience in finance and accounts, including leadership roles in both public and private companies. He has a proven track record of driving financial growth and improving operational efficiency. In his new role, he will be responsible for the company’s overall financial strategy and he is slated to work closely with the executive team to drive financial performance and growth. Balakrishna is also a member of the Indian Institute of Chartered Accountants. In the past, he has worked with some of the leading companies, including Deloitte, Pennar Industries Ltd, and Etisalat Group in the UAE, among others.  Bagrrys India, the health food and breakfast cereals company, has appointed Jayant Kapre as its new Chief Executive Officer (CEO) and Managing Director (MD). As the new CEO and MD, Kapre will be responsible for executing a robust growth strategy for the company and accelerating its growth. Kapre has more than 26 years of experience in the FMCG sector mainly in the food space across India and South-East Asia. In his career, Kapre has held leadership positions at Wrigley, Frito, Lay, McVitie’s, and Britannia. An alumnus of IIM Ahmedabad, Kapre specialises in launching, turning, and growing consumer-branded businesses. Kapre has earlier served as the Business Head-Adjacent Bakery & Snacks at Britannia; Managing Director, India Region at International Flavors & Fragrances; CEO (President), India & South East Asia at United Biscuits; Executive Vice President, Marketing at PepsiCo; Marketing Director at Wrigley, to name a few.

46 ACADEMIC NEWS NUFFOODS SPECTRUM | March 2021 | www.nuffoodsspectrum.in PEOPLE NEWS Wow Momo Foods has named Mithun Appaiah as the Chief Executive Officer (CEO) of their FMCG business. With over two decades of experience, he has worked across verticals with leading brands like Nestle, UB Group, and Britannia, and has played a significant role in building brands like ID Fresh foods and Sumeru. Before joining Wow Momo, Appaiah served as the CEO and Executive Director at Innovative Foods Ltd, the maker of the brand Sumeru. Under his leadership, the brand experienced high double-digit revenue growth, first-in-market launches, profitability and enhanced distribution across channels. During his tenure, the company turned losses into profits for the first time in a decade, for two years in a row, with a 40 per cent growth in the fiscal year before he left. As Vice President of ID foods, Appaiah oversaw the brand’s disruptive growth, with revenues, and retail footprint tripling in just two years. He also pioneered retail expansion in India and UAE, disruptive marketing, digital initiatives, new channel development, and R&D, as well as many first-in-the-industry concepts. In his new role, Appaiah will leverage his expertise across brands and roles to develop an FMCG vertical with innovative categories, including momos, sauces, noodles, and beverages, among others, for Wow Momo Foods. Mithun Appaiah is the new CEO of Wow! Momo FMCG Tata Consumer Products (TCP), the consumer products company that unites the principal food and beverage interests of the Tata Group under one umbrella, has appointed Tarun N P Varma as its Global Chief Human Resources (HR) Officer. Varma’s primary responsibility in his new role will be to develop a competitive and compelling Employee Value Proposition (EVP) for TCP’s global organisation, as well as to embed an integrated people agenda to accelerate delivery across all the pillars of TCP’s business strategy. He will be based in Mumbai and report to Sunil D’Souza, MD & CEO of Tata Consumer Products. Varma brings more than two decades of experience, having previously worked at Shell Plc. as Vice President – of HR for the Global Technology division. He earlier led the HR function for the Shell Group of Companies in India and held multiple HR leadership roles across leading multinational corporations such as Vodafone, Hindustan Coca-Cola Beverages, and Nestle. Tarun N P Varma is the new Global CHRO at Tata Consumer Products German company TÜV Rheinland, a global leader in independent testing, inspection and certification (TIC) services, has announced the appointment of Bhavik Trivedi as Managing Director (MD) for its operations in India. Trivedi will lead the India management team and will be responsible for financial management, improving productivity, implementing business growth strategies, and overseeing the company’s growth and expansion in the Indian market. TÜV Rheinland serves a variety of industries including the food and beverage sector. Trivedi brings extensive experience in the TIC industry, with over 26 years of cross-functional work as a seasoned business and finance professional. He has worked in various roles and contributed positively to business growth through achievements in business development, finance management and productivity improvements. TÜV Rheinland appoints Bhavik Trivedi as new India MD NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in

NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in INGREDIENT NEWS 47 New Delhi-based FMCG brand Pansari Group is expanding its presence in the HoReCa (hotels, restaurants and cafeterias) B2B segment with Pansari Epicure. The initiative offers a comprehensive range of high-quality food ingredients to professional chefs, purchase managers, and small restaurant owners with their personalised and versatile bulk ordering. Pansari Epicure provides a variety of rice, oil, and millets along with Chefys Seasoning, and Shasha spices needed for the HoReCa sector. The effort aims to bridge the gap between FMCG companies and the HoReCa segment by offering bulk orders of ingredients and giving the segment first-hand exposure to the complete range of products. The platform offers all commercial kitchen ingredients and materials for food products in bulk packages. The company aims to cater to the organised food services segment’s demand for premium products by focusing on the wholesale market and maintaining higher standards. Azelis, a global innovation service provider in the specialty chemicals and food ingredients industry has announced a new distribution agreement with French firm Tereos. Effective immediately, this agreement allows Azelis to strengthen its portfolio in the food & animal nutrition markets in the Benelux, which covers Belgium, the Netherlands, and Luxembourg. The partnership between Tereos and Azelis, which has been in place for some time, has been extended to include Tereos’ native starches, sugars and sweeteners. Tereos offers a wide range of solutions, including dextrose monohydrate, native starches, maltodextrin, gluten, and dietary fibres. Azelis previously covered the distribution of Tereos’ portfolio in the pharmaceuticals and healthcare market segment, but the agreement has now been extended to their entire range of food and feed product lines. By adding sugars, sweeteners and starches, both companies aim to fill a gap in their portfolio and enhance their value proposition to customers by offering a complete package. Azelis, Tereos partner to sweeten deal in Benelux food & nutrition market Pansari Group offers high-quality food ingredients to HoReCa segment US-based Archer Daniels Midland Company (ADM), a global leader in science-backed nutrition solutions, has opened a new production facility in Valencia, Spain to meet the rising global demand for probiotics, postbiotics and other health and well-being products. Representing an investment north of $30 million and more than a five-fold increase in ADM’s production capacity, the facility will produce 50 metric tonnes per year. The expansion will allow ADM to supply growing markets for probiotics and postbiotics in the US, Asia-Pacific and Europe. ADM expects its customer base to more than triple over the next five years as people recognise the links between the gut microbiome and many aspects of health and look for products tailored to their specific needs. This world-first facility will produce both probiotics and postbiotics at the same site, helping ADM fulfil its expansion strategy in the health and well-being sector. ADM is on its way to realising its ambition to increase health and wellness revenue from over $500 million in 2022 to $2 billion within 10 years. The site will produce ADM’s award-winning probiotic BPL1 and the heat-treated BPL1 postbiotic and other ADM proprietary strains, supplying a broad range of customers. It will also support further growth in ADM’s leading Bio-Kult brand of products in the UK. ADM invests $30M in new Spanish facility to serve guthealth product demand

KHS India, a market leader in sustainable and efficient filling and packaging systems and solutions, recently laid the foundation stone of its new Rs 50 crore plant. The foundation stone of the new plant was laid in the presence of Kai Acker, CEO of KHS Global, Martin Resch, Chairman of KHS India, Yatindra Sharma, MD of KHS India, Dr Johannes T. Grobe, Chief Sales Officer of KHS Global, and Beate Schäfer, CHRO of KHS Global.  KHS India is a leading provider of technology projects to beverage industry giants like Coca-Cola, Pepsi, Amul, Nestle, Parle, Daawat, Megha, Carlsberg, and Heineken, among others. It provides cutting-edge solutions in collaboration with its partner KHS Global, which has been serving the beverage industry globally for more than 150 years. The new plant is coming up adjacent to KHS India’s existing plant in Ahmedabad.  It will create 150 direct and many more indirect job opportunities. “KHS India will bring the most innovative technologies and technical knowhow of KHS Global to India in the new plant. It is also developing a state-of-the-art digital technology centre that will provide innovative digital solutions in technology training, after-sales service, project installation and commissioning,” said Martin Resch, Chairman, KHS India. F&B packaging firm KHS invests Rs 50 Cr for new plant in Ahmedabad 48 ACADEMIC NEWS NUFFOODS SPECTRUM | March 2021 | www.nuffoodsspectrum.in SUPPLIER NEWS SIG to construct first aseptic carton plant in India Headquartered in Switzerland, SIG will construct its first aseptic carton plant in India, the world’s largest milk market, and one of the largest juice producing countries globally. The plant will be set up in Ahmedabad (Gujarat). SIG that entered the Indian market in 2018 will invest approximately €60 million over the period 2023-2025, to reach production capacity of up to 4 billion packs per annum. Subsequent investments could increase capacity up to 10 billion packs per annum. Land and buildings will be financed through a long-term lease with a net present value of approximately €30 million.  The investment will cover state-of-the art production capacity, for the printing and finishing of aseptic carton packs with high environmental standards. Construction will commence in Q1 2023, and commercial production is expected towards the end of 2024. Phase one of construction is expected to create around 300 jobs. Harpak-ULMA announces launch of new Tight-Bag solutions US-based Harpak-ULMA, the industry leader in smart, connected packaging solutions, has announced the North American availability of ULMA’s Tight-Bag machines for poultry products. Tight-Bag technology combines vertical bagging with a revolutionary, patented air extraction process to automate vacuum bagging for many food products. The Tight-Bag machine produces leakproof bags without perforations and includes HMIadjustable air volume – a process that can facilitate up to 15 per cent more bags per case for some products. The Tight-Bag solution for poultry products, branded as Tight-Chicken, combines automated product loading and vertical bagging to overcome manual-intensive processes commonly associated with fresh poultry bagging— as well as the sanitary risks that arise with manual operations. The Tight-Bag process includes forming film around the vertical tube, which delivers product, then employs specialised cross-sealing jaws combined with venturi air evacuation to seal each bag to the desired degree of air content. The machine can accommodate a variety of packaging films, including the breathable film used in some fresh, crust-chilled poultry applications. NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in

SUPPLIER NEWS 49 Waters Corporation has introduced Glyphosate-V, the world’s first lateral flow strip test for fully quantitative detection of Glyphosate in grains and water samples. This breakthrough product enables food and agricultural operations to quickly identify and manage raw materials to ensure product value, safety, and compliance. With the Vertu TOUCH strip test reader, which was previously launched in 2021, Glyphosate-V provides high-sensitivity data as the first quantitative lateral flow strip test for glyphosate. Glyphosate-V brings high-sensitivity, quantitative and rapid testing out of the traditional laboratory, delivering quantitative results for decision-makers at the quality management level in less than 15 minutes. This is a process that traditionally takes up to two weeks. The Food Safety Modernisation Act (FSMA), requires domestic food and feed manufacturers to develop supplier verification programmes to verify business claims, capacity to deliver product, etc. This places a burden on manufacturers as off site testing is time-consuming and costly. With Glyphosate-V allows on-site screening to be performed in less than 15 minutes, giving food and feed processors immediate results to make quality management decisions on the spot, rather than potentially contaminating grain bins by holding products for weeks at a time. Waters Corp launches revolutionary test for detecting glyphosate in grains Tetra Pak and MAX IV pioneer fibre-based sustainable food packaging Tetra Pak and MAX IV have embarked on pioneering research to advance sustainable food packaging, based on fibres. The collaboration aims to uncover new insights into the nanostructure of fibre materials, with the initial application being the optimisation of the composition of materials for paper straws. This marks the first industrial research and development experiment at ForMAX, a state-of-the-art research station dedicated to studying forest materials located at the MAX IV Laboratory in Lund, Sweden. As global demand for safe and nutritious food intensifies, and the scarcity of raw materials increases, the need for sustainable packaging solutions that use fewer scarce resources has become urgent. While new materials based on paper present novel opportunities, they must remain food-safe, recyclable, more durable against liquids and humidity, and meet increased sustainability demands. Control Print & V-Shapes join forces to transform packaging in India Control Print, based in Mumbai, has formed a Joint Venture with V-Shapes S.r.l., an innovative supplier of sustainable singledose sachets and packaging machinery based in Bologna, Italy. This partnership enables Control Print to bring cutting-edge technology to the Indian market for the first time. This joint venture combines Control Print’s expertise in coding and marking technology with V-Shapes’ innovative packaging machinery featuring “Snap then Squeeze” technology, to produce recyclable and biodegradable single-use packets for liquids, viscous and powdered products. V-Shapes has collaborated with Siemens to develop patented unit-dose packaging machines designed to create an easy-to-use system with “Snap then Squeeze” requiring only three fingers to open a sachet without cutting or tearing. This visionary packaging machine is intended to reduce the environmental impact of packaging. The single-portion pouches are easy to open, hygienic and safe to use, making them ideal for food, cosmetics, medicines, pharmaceuticals and chemical products. NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in

T he World Health Organisation (WHO) on February 27, launched a new package of measures called the Global Scales for Early Development (GSED), to monitor the development of young children at population level up to three years of age. The GSED package will help countries, programmes and researchers gather and use data on early childhood development to better invest in services and support needed for young children and their families. Countries have long required measures that are valid and reliable to monitor development among children from birth to 36 months, but standardised and globally applicable population-based measures have been scarce. The new methodology was developed based on a common dataset collected from 51 cohorts in 32 countries, of which 30 are low- and middle-income countries (LMICs), by a multidisciplinary team of global experts coordinated by WHO. However, India that has launched Poshan Abhiyaan on March 8, 2018, seeks to achieve improvement in nutritional status of children under six years, adolescent girls, pregnant women and lactating mothers has made good progress in this regard. According to NITI Aayog report that assessed the implementation of Poshan Abhiyaan since its inception and also analysed the impact of COVID-19 on nutrition and health services, noted that this Abhiyaan has helped to bring a strong focus on improving nutrition outcomes during the first 1,000 days; enabled a nation-wide JanAndolan, catalysing nutrition-related behaviour change at scale for positive impact on feeding and health care practice; demonstrated that the processes for intersectoral convergence are effectively operationalised through in-place institutional mechanisms at multiple levels; showed that technology can be leveraged for real time monitoring of large scale health and nutrition programmes and also supported the resilience of health and nutrition systems during COVID-19. To achieve this, the Centre has spent Rs 3,57,277.66 lakh as on March 31, 2022 as against an amount of Rs 5,40,295.40 lakh allocated to states/UTs since the launch of the scheme in 2018. During the pandemic, states/ UTs were unable to fully utilise funds as the Jan Andolan activities were affected. The centre has directed the states/UTs to utilise the funds allocated under various components of Poshan Abhiyaan as per the cost norms for effective implementation of the scheme. Any unutilised fund / excess expenditure incurred during a particular year under Poshan Abhiyaan is adjusted in the allocation/release of the succeeding year. The centre has also issued guidelines for Mission Saksham Anganwadi and Poshan 2.0, for which fund allocation has been earmarked under various components of the Abhiyan. Procurement of Smartphones and Growth Monitoring Devices, such as Infantometer, Stadiometer, Weighing Scale etc., are key components under the Abhiyaan, wherein, fund utilisation can be maximised. In this regard, fresh guidelines have also been issued in January 2023, giving revised technical specifications for procurement of Growth Monitoring Devices by the states. Further, states are encouraged to undertake innovative measures to address the challenge of malnutrition, and in this regard, best practices emerging from States/UTs are disseminated. Incentives are also earmarked for Anganwadi Workers undertaking 80 per cent targeted growth measurements and 60 per cent targeted home visits every month. These are monitored through the ICT application, Poshan Tracker, which captures the data of key services delivered across the country. Around 10.10 crore beneficiaries are registered under the Poshan Tracker and approx 88 per cent are Aadhar-verified. To make the programme more effective and to ensure that all benefits including supplementary nutrition should reach the intended beneficiaries, the government has taken steps to strengthen nutritional content, delivery outreach and outcomes with focus on developing practices that nurture health, wellness and immunity to disease and malnutrition. Steps have been taken to improve nutritional quality and testing in accredited labs, strengthen delivery and leverage technology to improve governance. These guidelines recommend that supply chain process in the states must be made transparent for functionaries to ensure uninterrupted supply to the last mile, which are compliant with Food Safety and Standards Authority of India (FSSAI) registrationlicensing process for entities involved in manufacture, storage and distribution of food to ensure food safety and hygiene. The WHO should look at India’s success model of Poshan Abhiyaan and replicate it in the other LMICs. Narayan Kulkarni Editor [email protected] Why WHO must emulate India’s Poshan Abhiyan for LIMCs 50 LET’S TALK FOOD NUFFOODS SPECTRUM | March 2023 | www.nuffoodsspectrum.in