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4 EDITORIAL NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Food vision
for New-Normal

Dr Milind Kokje
Chief Editor

Predicting an accurate future is the most difficult a result, several known brands in India have launched
task especially in very uncertain times like the more products in health food segments.
current one caused by the global pandemic.
Several organisations studying the daily changing Though no relationship is established yet between
situations are forecasting the possible scenarios and the virus and the type of food – vegetarian or non-
status of the food industry in the emerging ‘New- vegetarian, several people think otherwise. To be
Normal’ times. Some are projecting severe loss of safer, they would avoid non-vegetarian foods, giving
business and low growth while some are looking at rise to plant based, nutritious and healthy foods. This
converting risk into opportunity true to the spirit ‘fear, would also open up the market for mocked meat
uncertainty and discomfort are your compasses to products and meat alternatives. This along with more
growth.’ consumption of home-cooked food will open up
opportunities and market for vast number of value-
Techno-economic in its revised forecasts released added products and pre-prepared and packaged foods
recently has estimated that the global food industry is to make home cooking simple and easy.
expected to lose $250 to $300 billion worth of sales in
the current year compared to 2019. The sales next year Branded products may become more favourable
too will be down 11 per cent compared to 2019 sales for safety reasons, giving rise to several news brands.
levels. However, the industry will grow by 21 per cent in The fear will also stop sharing of food, which is very
the next year. common in India, leading to lesser quantity packages in
ready foods.
But the market size and sales revenue, either
down or up, are not the only performance indicators. In food factories and in any type of outside
The entire food sector includes a vast spectrum of food, hygiene and food tracking will assume a lot
activities and types. The changes in the ‘New-Normal’ of importance. A former official of the Food Safety
food sector are expected to occur in many ways and and Standards Authority of India (FSSAI) had told
touching almost every sub sector and activity of the NuFFooDS Spectrum that when consumers will
food business. From food habits suited to new lifestyle demand hygiene from the food vendors, the latter will
to labelling and delivery everything may change. automatically begin observing hygiene. May be the
pandemic will make this happen in India. FSSAI had
In the initial phase of COVID-19 spread in different been struggling to register every food vendor in the
countries the food sales were expected to be down. country for the food traceability but with a marginal
There were even fears of shortages. In fact, the fear success considering the huge number of food vendors
of shortages worked the other way and increased in the unorganised sector across the country. This
the sales instead of declining since consumers could be a good time to register them as things are
bought much more to be on the safer side in case of opening up slowly and these unorganised food vendors
shortages. are also joining the economic activities gradually.

But, thanks to the quick policies laid out by several Thus, while there are apprehensions over low sells,
countries, including India, the agriculture sector and the the new-normal may open up really new opportunities
supply and distribution networks were not affected too even in these uncertain times. As the English novelist
much allying the consumers’ fears of shortages. Margaret Drabble has said once, “When nothing is sure
everything is possible” may very well apply to the food
Though the fears of shortages are not there now, sector.
the fear of catching the infection continues and
that is expected to change the food sector in many
ways. Those who can afford may shift towards more
immunity boosting foods and dietary supplements. As

Volume 8  |  Issue 1  |  September 2020
www.nuffoodsspectrum.in

Publisher & Managing Editor Production & Design ASIA
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Anil Walunj TOP STORIES
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Content Team Circulation, Subscription and
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Printed and Published by Disclaimer: Spectrum does not necessarily claim to support
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MM Activ Sci-Tech Communications Pvt. Ltd.,  Contents and advertisements in NuFFooDS
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www.nuffoodsspectrum.in  Views expressed in the published articles are
personal opinions of the contributors. NuFFoodS

6 INSIDE NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

17COVER STORY

TAKING AN

INNOVATIVE

RIDE
Repercussions of COVID-19 have
forced business operators to go on an
innovative spin in order to keep their
businesses on the cutting edge. Many
new technological innovations and
concepts have been floated in the market
and these have changed the entire face
of the business. Many companies in
the food industry have come up with
advanced technologies that can prove a
game changer for their businesses.

24 Industry gaining digital maturity 26 3D food printing- Exploring new dimensions

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in INSIDE 7

Q&A REGULARS

16 Editorial 04

“The MoU with CSIR is just the Video Snippets 08
first step towards encouraging
digital nutrition” Policy and Regulatory News 09

Arun Singhal, Chief Executive Officer, Finance News 11

Food Safety and Standards Company News 13
Authority of India (FSSAI), New Delhi
Start-Up News 15
Technology
People News 44
29
Academic News 46
Embracing the
technology era R&D News 47

Paras Budhiraja, Supplier News 49

Director, Paras Spices, Chandigarh Q&A

31 35

Freeze drying “Digital literacy is the key skill
gaining attention in the industry 4.0 revolution”

Sreemathy Venkatraman, Aswani Chaitanya, Chief Executive Officer

Clinical dietitian/Wellness nutritionist, & Co-Founder, Timios (Firmroots Pvt Ltd), Bengaluru
BRAINS Hospital, Bengaluru
37
32
“Our goal is to make India a
Digital engagement major hub for sports performance
with nutrition enhancement programmes”

Dr Shunmukha Priya S, Dr Onkar Rajiv Bilgi,

Scientific Research Officer, Truweight, Bengaluru Founder, We R Wellness, Mumbai

33 Biodiversity

Nutrition technology 38
creating bespoke solutions
Nurturing
Sushil Khaitan, Food Diversity

CEO & Director, Purenutrition.me, Mumbai Dr Vilas Ramrao Shirhatti,

34 Technical Director, Naturell India Pvt Ltd, Mumbai

Reaping digital FSSAI Initiative
dividends of nutrition
41
Raj Sahetiya,
Empowering India towards a healthy future
Senior Business Director, Human Nutrition
& Health, India / South Asia, DSM, Mumbai

8 VIDEO SNIPPETS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Dr Manoj Nesari, Acknowledgments
Adviser (Ayurveda), The coverage on FSSAI has come out really well.
Ministry of AYUSH, Appreciate the design.
Government of
India, New Delhi - Ruchika Sharma, New Delhi
highlights few global
studies featuring the The article ‘Cannabis & COVID-19’ looks good. Thank
benefits of amla you for the opportunity.

Scan the QR Code » - Dr K. V. Satyanarayana, Hyderabad

Dr Pasupathy Venkat, Timios team is very happy with the coverage as
Lead Expert, Food appeared in the NuFFooDS Spectrum magazine.
Safety Training Looking forward to more contribution.
and Certification
(FOSTAC), FSSAI, - Neethu Anand, Bengaluru
New Delhi, stresses
on maintaining quality Appreciate the coverage on Gujarat Co-operative Milk
standards and smart Marketing Federation.
labeling practices
- Vaibhav Shah, Ahmedabad
Scan the QR Code »
Thanks for your feedback. We have taken note of
Aayush Narang, your suggestions and will surely try to incorporate
Business the content accordingly in coming issues. Please
Development Head, keep sending us your feedback and updating us on
Rowan Bioceuticals, your views about the issue and keep giving your
Mumbai talks opinions on the content.
about the growth
of nutricosmetics – Editor
market in India
Please send your feedback to
Scan the QR Code » [email protected]

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in REGULATORY NEWS 9

FSSAI inks MoU with CSIR FSSAI issues
to focus on nutrition research directive
for fortified
Food Safety and Standards Authority of India (FSSAI) has signed a foods
Memorandum of Understanding (MoU) with the Council of Scientific &
Industrial Research (CSIR). The MoU aims towards collaborative research The scientific panel on
and information dissemination in the area of food and nutrition. The methods of sampling
MoU will enable identification of technologies and programmes to be and analysis, scientific
developed in the area of committee and food
food safety and nutrition authority have approved
research, along with the use of new methods
recognition of innovative of analysis of fortificants in
technologies available with foods such as pyridoxine,
CSIR for deployment by the zinc and folic acid and
Indian businesses and/or for formulated supplements
regulating compliances. It will for children. Food Safety
also seek collection of data and Standards Authority of
regarding food consumption, India (FSSAI) has notified
incidence and prevalence of food testing laboratories
biological risk, contaminants all over the country about
in food, identification of emerging risks, their mitigation strategies and using the new methods
introduction of rapid alert system. The two organisations will collaborate with immediate effect by
towards strengthening the quality assurance of laboratory network across issuing a directive recently.
the country aimed at development and validation of methods for reliable For testing and analysing
reporting on quality and safety of food products. atta, maida and rice for the
presence of pryridoxine
FSSAI gets recognition from (vitamin B6), EN 14164 was
Rockefeller Foundation used as test method, while
high performance liquid
the regenerative and nourishing chromatography (HPLC) was
food system that they aspire the instrument and detector.
to create by the year 2050. The Similar methods were
award is a strong recognition of detailed for determination
FSSAI’s holistic and path breaking of folic acid (vitamin B9)
approach towards food safety and zinc in fortified rice and
and nutrition. It also provides the wheat flour.
vision for its growth path. The
Food Safety and Standards Eat Right India vision is about
Authority of India (FSSAI) has been creating a culture of safe, healthy
awarded the Food Systems Vision and sustainable food involving
Prize by the US based Rockefeller all stakeholders and leveraging
Foundation, in partnership with technology in food production,
SecondMuse, and OpenIDEO for processing, distribution, quality
the ‘Eat Right India’ movement. and traceability and to empower
The award recognizes consumers to adopt right eating
organisations that have practices.
developed an inspiring vision of

10 REGULATORY NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

First Mega Food Park Govt steps up to
opens in Mizoram
increase milk processing
Harsimrat Kaur Badal, the Union Minister of Food
Processing Industries, Government of India has recently Union Minister of Fisheries, Animal Husbandry
inaugurated the Zoram Mega Food Park at Kolasib in and Dairying Giriraj Singh has launched the
Mizoram. The food park built at a cost of Rs 75 crore Implementation Guidelines for Animal Husbandry
and spread over 55 acres of land will directly benefit Infrastructure Development Fund (AHIDF) worth
over 25,000 farmers and will provide employment Rs 15,000 crore, which was approved by the Union
opportunities to over 5,000 people in the region. The Cabinet under the Atma Nirbhar Bharat Abhiyaan
facilities created by the developer at Central Processing stimulus package for ensuring growth in several
Centre (CPC) of this mega food park include cold sectors. India is engaged in breed improvement to
storage-1000 MT, drywarehouse-3000 MT, aseptic pulp increase milk production and on the other hand
line with canning, aseptic and tetra packing-2 MT/hr, also taking care of the processing sector. India is
ripening chambers-40 MT/hr, spices drying facility-2 producing milk of 188 million tonnes and by 2024
MT/hr, food testing laboratory besides state of art the milk production is expected to rise up to 330
enabling infrastructure. The park also has a common million tonnes. Only 20-25 per cent milk is coming
administrative building for office and other uses by the under processing sector and government is trying
entrepreneurs and three Primary Processing Centres to scale this up to 40 per cent. The Dairy Processing
(PPCs) at Champhai, Thingfal and Thenzawlhaving Infrastructure Development Fund (DIDF) is being
facilities for primary processing and storage near the implemented for infrastructure development in
farms in the catchment area to benefit farmers. cooperative sector and AHIDF is a first type of
scheme for private sector.

NDDB opens hi-tech honey testing lab

The National Dairy Development instruments and wet chemical Testing and Calibration Laboratories
Board (NDDB) in Anand has analysis. It has been accredited by (NABL) and can also test honey as per
opened a hi-tech honey testing the National Accreditation Board for requirement of Export Inspection
laboratory and beekeeping training Council covering pesticides,
programme for dairy farmers. This antibiotics, heavy metals and wet
world class honey testing facility chemical testing. The authenticity
has come up as part of its multi- of honey has become a serious issue
disciplinary laboratory - CALF as suppliers indulge in unethical
(Centre of Analysis and Learning in practices for economic gains. The
Livestock and Food). This is the only testing facility at NDDB will help
accredited laboratory in the country, honey farmers, cooperatives and
which can test honey sample as honey industry in producing quality
per FSSAI’s latest regulation by honey for domestic consumption
undertaking authenticity testing and export by meeting regulatory
by using sophisticated analytical requirements.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in FINANCE NEWS 11

Marico’s India biz rings in Rs 1480 Cr revenue in Q1 FY21

Mumbai headquartered Marico’s edible oil category, Saffola refined the in-home consumption tailwind.
India business recorded a turnover edible oils grew by 16 per cent in In response to the heightened
of Rs 1480 crore, down 15 per cent on volume terms, furthering its healthy immunity boosting needs of the
a year-on-year (Y-o-Y) basis. Marico’s growth journey and topped up by consumer, the company launched
foods franchise has posted value Saffola Honey, 100 per cent pure
growth of 30 per cent in Q1 FY21, honey with no added sugar. Every
led by 41 per cent growth in the batch of Saffola Honey undergoes
Saffola Oats franchise. Both the plain the strict nuclear magnetic
and savory offerings grew healthily. resonance test, which is one of the
Saffola Masala Oats continued to most advanced tests in the world
fortify its stronghold in the flavoured to check for purity and origin of
oats segment as its value market food items through spectroscopic
share expanded to 88 per cent. In the fingerprinting.

Snowman Logistics Unilever announces
divestment of
records dip in tea biz in FY21

revenue for Q1 FY21 British-Dutch multinational consumer goods company
Unilever has announced its results for the first half of 2020,
During the quarter ended June 30, 2020, Bengaluru which show that overall underlying sales declined 0.1
based Snowman Logistics recorded a revenue of per cent, with developed markets up by 2.4 per cent and
Rs 55.12 crore against Rs 62.07 crore in Q1 FY19- emerging markets down by 1.9 per cent. The company
20. The decline in revenue was attributable to the has also announced a strategic review of the global tea
disruption in road transport due to migration of business, which includes leading brands such as Lipton,
drivers. However, the warehousing occupancy of the Brooke Bond and PG Tips. This review has assessed a
company increased due to a surge in demand for full range of options. The company will retain the tea
high quality temperature-controlled warehousing. businesses in India and Indonesia, and the partnership
As cold chain logistics was deemed an essential interests in the ready-to-drink tea joint ventures. The
service by the Ministry of Home Affairs, all facilities balance of Unilever’s tea brands and geographies and all
of the company remained operational throughout tea estates have an exciting future, and this potential can
the lockdown period and the overall warehouse best be achieved as a separate entity. A process will now
occupancy had increased in the current quarter begin to implement the separation, which is expected to
from various segments such as healthcare products, conclude by the end of 2021. The tea business that will be
groceries, dairy, seafood, meat, poultry and QSR separated generated revenues of €2 billion in 2019.
products. The company has implemented all
necessary precautions and followed the guidelines
as recommended by WHO and other various
healthcare bodies, for ensuring the safety of its
employees, customers, and all other stakeholders.

12 FINANCE NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Britannia consolidated revenue grows 26% in Q1 FY21

Britannia Industries has impacted. Despite the challenges, Layer Cake pack to expand
reported consolidated the company launched two new its reach. On the cost front,
revenue growth of 26 products, Winkin Cow Lassi & a Rs 5 the company witnessed
per cent for the quarter moderate inflation in the
at Rs 3,384 crores. The prices of key raw materials
consolidated net profit and expect the prices to
increased by 117 per be stable going forward
cent for the quarter at Rs given the positive outlook
546 crores. The quarter on monsoon and harvest.
posed an uphill task for Given the dynamic nature
the economy in wake of of the pandemic and
COVID-19 and caused associated uncertainty,
significant disruptions due Britannia intends to
to lockdowns imposed resort to cost efficiencies
to curtail its spread. Factories, through extraction of supply chain
depots, transport and vendors efficiencies, reduction in wastages
across the supply chain were and fixed costs leverage.

LT Foods records ITC records strong
growth in FMCG
Q1 FY21 revenue segment for Q1 FY21

at Rs 1221 Cr Unprecedented disruptions in economic activity caused by
nationwide lockdowns in the wake of COVID-19 pandemic
Gurugram based LT Foods has reported a total weighed on ITC’s performance during the quarter. Gross
revenue of Rs 1221 crore for Q1 FY21, exhibiting revenue stood at Rs 9435.61 crore representing a decline
a year-on-year (Y-o-Y) growth of 24 per cent. Its of 17 per cent. FMCG-others segment delivered a strong
Basmati and other specialty rice business saw a performance driven by staples, convenience foods and
growth of 20 per cent, organic business was up health and hygiene products, leveraging the strong equity
by 79 per cent and the new products portfolio of the company’s brands and a robust portfolio of relevant
launched under Health and Convenience segment and innovative products. The branded packaged foods
doubled in Q1 FY21 on Y-o-Y basis. The consumer businesses delivered a robust performance during the
pack business also saw a robust double digit quarter driven by atta, noodles, biscuits and fresh dairy.
growth of 18 per cent in Q1 FY21 on Y-o-Y basis. Most major categories gained market share during the
The overall business has been performing in-line quarter. The chocolates and confectionery categories were
with the company’s strategic vision of expanding severely impacted reflecting the subdued demand for
margins by focusing on change in product discretionary products. These categories are
mix towards higher margin brands, hence the witnessing progressive normalisation
premium and mid-price segments have witnessed as the lockdowns are being eased
a double digit growth in this quarter as well. across the country.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COMPANY NEWS 13

Amul brings world’s Lincoln
first haldi ice cream Pharma
launches
To provide ready to drink options to immunity
the consumers across the country, tablets
Amul has already launched
immunity booster beverages range With a commitment
with Amul Haldi Doodh, Amul Tulsi towards healthcare for all,
Doodh, Amul Ginger Doodh and Ahmedabad based Lincoln
Amul Ashwagandha Doodh. And to Pharmaceuticals, one of India’s
delight of the consumers further, the leading healthcare companies
portfolio of immunity booster range has launched chewable
from Amul has been extended to ice vitamin C + zinc tablet for the
cream category too. Amul for the first markets in India. The tablet
time has launched haldi ice cream with is an evidence-based bio-
the goodness of haldi, pepper and honey active for natural immunity in
and richness of dry fruits like dates, the combination of zinc that
almonds and cashews. Turmeric or haldi boosts antiviral activity and
is known for its antibacterial and anti- protection against COVID-19.
inflammatory properties. Turmeric is also It is the latest entry into the
referred as a super food world over for various market for vitamin C and zinc
health promoting properties. Pepper is another spice that is known to Indian tablets that is estimated to be
households to treat respiratory diseases and good for digestion. Honey is around Rs 150 crore in India
rich in antioxidants and helps suppress cough. The addition of dry fruits like and growing at 15 per cent
dates, almonds and cashews makes the entire experience very healthy and per annum. Vitamin-C and
wholesome. Also to carry ahead the range, Amul shall soon be launching zinc tablets have become a
Immuno Chakra ice cream, the health trinity of haldi, ginge and tulsi. necessity and important part
of all human being in their day
Sami-Sabinsa unveils patented to day life. With this launch,
combination for liver support the company aims to fill the
gaps in serving the healthcare
extract, 50 mg Livinol kokum fruit requirement of the masses
extract and 5 mg of BioPerine with its wide range of 600 plus
black pepper extract. Curcumin C3 formulations. It is favourable
Complex, standardized for 95 per for geriatric and pediatric
cent curcuminoids, is obtained from patients and traveling
the dried rhizomes of turmeric, patients, who may not have
which has been traditionally ready access to water.
used to support joint, gut, and
Bengaluru based Sami-Sabinsa liver health. The extract contains
Group has announced a new curcumin, demethoxycurcumin, and
combination to support healthy bisdemethoxycurcumin in a specific
liver function, LivLonga, giving a ratio. Livinol is standardized for 20
boost to a category teeming with per cent garcinol. Traditionally its
dated, generic products. LivLonga juice is used as a natural remedy
is a unique blend of three of for stomach and liver ailments.
Sabinsa’s scientifically validated Garcinol is an excellent source of
natural ingredients: 250 mg of antioxidants and offers multiple
Curcumin C3 Complex turmeric health benefits for the heart, gut,
and liver.

14 COMPANY NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Goel Group steps into frozen foods segment

Mumbai based Goel Group, with robust sourcing of ingredients from world-class freezing technology.
business across sectors of mining, company owned farms and cutting- The products will be made available
iron and steel, power, education edge cold chain and storage, Goeld in the markets of Mumbai, Pune,
and media, marks its foray into the has launched a set of offerings from Bengaluru, Hyderabad, and Vizag
Indian frozen foods market with the its state-of-the-art, 100 per cent across supermarkets, modern trade
launch of its brand Goeld, a range vegetarian kitchens, equipped with and e-commerce. The cost of the
of superior quality 100 per cent products ranges from Rs 105 to 175
vegetarian frozen food products
that are completely free per pack inclusive of GST.
from preservatives, colours Furthermore, in the course
and artificial flavours of time, the company plans
containing zero trans fats. to cater to international
Driven by markets and will
excellence also expand
and quality the range
as well as a of product
offerings.

Nutrify India inks deal Coca-Cola India advances
beverage localization
with global nutra firms
Coca-Cola India continues to invest in the essence of
Mumbai based Nutrify India, a leading nutra- India by advancing beverage localization, celebrating
consulting firm and ideas-to-commercialization farmers and catering to the evolving needs of the Indian
platform in nutraceuticals, has been signed up by consumers. The company under its master brand Minute
the three international conglomerates to cater to Maid, has introduced two new products delivering some
their distinctive needs for their India go-to-market of the daily essential nutrition requirements, made with
strategies. Of the three, two have signed up fruits grown by Indian farmers. Minute Maid Nutriforce and
Nutrify India for their India entry namely, US based Minute Maid Vita Punch offer much needed benefits of,
Qualitas Health, the holding company of iwilife. mental agility and immunity,
com, a company devoted to the development of demonstrating commitment
microalgae innovative technologies, and Legacy to expand the company’s
Healthcare, a Swiss based botanical drugs and portfolio of delightful nutrition
supplements major. Euro Alliance in Switzerland, for everyday occasions. Minute
has partnered Nutrify India to tap the expanding Maid Vita Punch is a range of
Indian nutraceuticals innovation space to help delicious fruit cocktails crafted
them enter the European market through the Euro from Indian fruit recipes that
Alliance supply chain. All three companies have provide 100 per cent of ones’
extensive plans for the Indian market, which will daily requirement of vitamin C
be led by Nutrify India to establish and expand to support immunity. This also
their presence in India. marks Coca-Cola India’s entry
into the nascent category
of immunity-boosting beverages. Expansion of brand
Minute Maid with introduction of the new beverages also
underlines Coca-Cola India’s focus on the fruit circular
economy initiative, enabling farmers to increase their
yield by sourcing fruits to launch fruit based beverages.
Coca-Cola India has also committed an investment of $1.7
billion towards creating a fruit circular economy to aid the
Indian agri-ecosystem till 2023.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in START-UP NEWS 15

IAF invests Rs 50 L in HungerBox
nutrition startup G.O.D. Café secures
fresh funding
India Angel Fund (IAF) invests in and guilt-free dishes made using
its third woman led startup G.O.D only fresh and pure ingredients Bengaluru based HungerBox
Cafe, an initiative by entrepreneur straight from Harrit Farms located has raised Rs 11.67 crore
Sheetal Bhatt, who has been in Khardi. Keeping high quality from investors including
in the forefront of promoting sanitization practices in place, One97, Sabre Partners Trust,
sustainable living by offering they not only appeal to the senior Pratithi Investment Trust,
holistic, pure Ayurvedic products generations but also encourage and Singapore-based Srihari
under Harrit Healthcare. Her the youth to develop a more Kumar. The startup provides
latest venture G.O.D (Goodness Of sustainable-healthier lifestyle. technology-backed end-to-
Dairy) Cafe serves healthy, satvik The startup serves healthy Indian end food and beverage (F&B)
food and beverages made with the operations management
goodness of Gir Cow A2 protein services to more than 120
milk. All the dairy products like businesses and institutions
ghee, paneer, butter, are made in India across 18 cities. Its
from A2 milk, which is a rich source clients include Qualcomm,
of calcium and protein. They also Microsoft, Accenture, and
produce healthy snacks, masalas McKinsey. Operated by Eatgood
and mukhwas along with unique Technologies, the startup
concept dishes like almond sheera, would use the fresh capital to
ragi sheera, golden milk, few grow its operations in at least
among their broad assorted menu. 10 more cities as well as expand
This influx of Rs 50 lakh would help to other markets in Southeast
support the business in expansion, Asia. HungerBox aims to
growth and marketing to reach revolutionise the corporate
their goal and build a healthier cafeterias and food courts. The
ecosystem. The full-fledged cafe is company’s technology includes
located in Mumbai. pre-ordering, live order
tracking, digital payments,
Elixir Ingredients feedback management, and
expands product offerings cafeteria density tracking.

ArkaShastra, a brand owned by Elixir Ingredients in Kolhapur, has announced
the launch of its latest product Spiced Jaggery that combines the goodness
of organic sugarcane with green
cardamom, ginger & A2 desi cow
ghee. ArkaShastra believes in sourcing
the best geo-tagged ingredients from
marginal organic farmers across India.
Its green cardamom comes from
Idduki and dry ginger comes from
Wayanad in Kerala. While the organic
sugarcane and A2 desi cow ghee
come from farmers in the Kolhapur
district. The startup’s product offerings include OJAS 16 immunity booster,
liquid curcumin, full spectrum curcumin, single origin pratibha turmeric and
everyday superfoods like spirulina, chlorella and moringa.

16 Q&A NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

“The MoU with CSIR is just the first step
towards encouraging digital nutrition”

Arun Singhal, terms of manpower as well as instrumentation) of
CSIR institutions can be synergistically used for setting
Chief Executive Officer, Food science based standards as well as evaluating the
Safety and Standards Authority impact of any regulatory policies made. Overall, the
of India (FSSAI), New Delhi collaboration tends to utilize the abundant scientific
resources of CSIR for better implementation of
Food Safety and Standards Authority of India (FSSAI) has regulatory framework by FSSAI.
recently signed a Memorandum of Understanding (MoU)
with the Council of Scientific & Industrial Research (CSIR) Do you feel food & nutrition challenges in India
aiming aims towards collaborative research and information can be solved with more research? How?
dissemination in the area of food and nutrition. NuFFooDS Many of the food and nutrition related challenges in
Spectrum reached out to Arun Singhal, Chief Executive India can be resolved with more holistic and collaborative
Officer, FSSAI, New Delhi to find out more this collaboration. research by premier institutions using local resources. The
Edited excerpts; results of such R&D would not only address the challenge
being faced, but also strengthen the food safety
What are the key objectives of the recent MoU landscape in the country. Further, sufficient research
signed with CSIR? in various fields related to food & nutrition would also
The key objectives are to identify technologies and help industries in identifying and harnessing innovative
programmes that focus on food safety and nutrition, and methods and techniques of production which will lead
to share the expertise of various institutions associated to creation of healthier food products and reduce the
with CSIR in developing internationally acceptable carbon footprint in manufacturing process. For example,
regulatory framework for the food safety ecosystem in a detailed research on the nutritional profiling in various
our country. We also intend to utilize the pool of available products can help companies reformulate their products
technologies with CSIR for select innovations of national with less amount of fats, salt and sugar.
importance; to strengthen the laboratory network
across the country for a robust and more reliable food How do you foresee the concept of digital
testing and reporting system; to conduct joint research nutrition in the coming years?
and surveillance activities; and to build capacities of Although the concept of digital nutrition is yet to take off
people involved in food businesses and formulation of in a big way, it appears to be the way in the years to come.
regulations. This is mainly because with unprecedented situations
like COVID-19 pandemic, the focus would be more on
How can you ensure this will help in more providing safe, authentic and nutritionally balanced
scientific studies on food in India? diet to consumers with far less contact and reduced
CSIR is one of the oldest, credible and reputed scientific human intervention. Nutrition being very specific to
organizations, not only in India but at the global level individual physiology, potential of the digital nutrition
as well. With FSSAI’s mandate to develop science based to make an indelible mark can be high, provided digital
standards and ensure safe and wholesome food for health initiatives get integrated with the nutritional
the consumers, collaborating with CSIR would result requirements of people. One of the main focus of the
in smooth adaptation of innovative technologies and MoU with CSIR is to ensure building a digital database of
methods developed by the premier institutions under nutritional requirements and the resources that can fulfill
them. Besides, the technological capability (both in those nutritional needs. However, a lot needs to be done
collaboratively by various scientific institutions, food
industries, policy makers and regulators. The MoU with
CSIR is just the first step in creating such a mechanism or
platform for encouraging digital nutrition.

Dr Manbeena Chawla
[email protected]

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COVER STORY 17

TAKING AN

INNOVATIVE

RIDE
Repercussions of COVID-19 have forced As rightly said by the author Peter F. Drucker “If
business operators to go on an innovative you want something new, you have to stop
doing something old”, many Food Business
spin in order to keep their businesses on Operators (FBOs) have started inventing and
the cutting edge. Many new technological innovating new ideas and technologies to speed up
innovations and concepts have been floated their businesses. Some FBOs have come with unique
packaging technologies such as Sugar Reduction
in the market and these Technology, Automated Storage and Retrieval
have changed the entire System (ASRS), High-Pressure Processing (HPP) and
TBD fresh seal that increase the
face of the business. shelf life of the products while
Many companies in keeping its nutrient value
the food industry have intact. These innovative
come up with advanced and creative ideas
technologies that can have been crafted
prove a game changer for to ensure the
customer
their businesses.

18 COVER STORY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

that they are fully safe and secured while using or is analysed to predict the health status, component
consuming company’s products. failure in future and similarly, raw material and process
characteristics are analysed to predict the final product
High pressure packaging technology characteristics.

High-Pressure Processing (HPP) is a process that focuses Going by the same trend, Somdip Dey and Anupam
on non-thermal preservation by destroying harmful Ghosal have come up with an app called ‘Nosh’. This
microorganisms with the application of intensive app uses AI technology to track the expiry date of the
pressure in the ranges of 400-600Mpa. Apart from that, food items and also control the excessive buying of
HPP also intact the flavor, appearance, and nutrition the customer resulting a massive decline in wastage of
value of the food item. food.

HPP in the food sector is widely used in the Sugar reduction technology
preservation of fruits and vegetable products such as
jams, puree, juices, meat products, and fish products. Building and retaining high immunity are the two
However, in India, the application of HPP is limited elements, which have become very important for
to some products such as fruit and vegetable juice humans these days. It is body’s immunity, which could
and ready-to-eat (RTE) meals. The concept of HPP in save a human life if it is exposed to ongoing COVID-19.
fresh natural juice in India was first introduced by Raw Owing to the fact that sugar is an evil to the human’s
Pressery in 2013. immune system, many chocolate companies have
adopted Sugar Reduction Technology, which makes
Recently, NuTy became India’s first company their produce as sweeter as sugar.
to launch extended shelf-life, ready-to-eat curries,
and meals using non-thermal cold pasteurization In response to this situation, the chocolate
through its proprietary cooking process aided by HPP market leader, Cadbury launched a 30 per cent less
technology. sugar dairy milk variant in India this year. Cadbury
used a technology to render sugar crystals ‘hollow’
Naveen Chander, Co-founder, NuTy, Bengaluru and thereby reducing the overall sugar content. The
stated, “A balanced diet is a primary human need and hollow sugar crystals formed by the structured sugar
therefore, we have focused on ready-to-eat meals technology dissolve quickly in the mouth and stimulate
that are affordable, nutritious, tasty, hygienic food the taste buds faster. It retains the actual sweetness and
with a long shelf-life. We source produce from farmers taste of the chocolate with reduced quantity of sugar.
to ensure quality and cost. We are careful to ensure
genuine regional recipes, and give our meals shelf- Automation
life of up to 60 days through our proprietary HPP
technology without any artificial additives.” Though food
business was
Apart from HPP, there is another packaging listed under
technology called TBD Fresh Seal, which is used by The essential services,
Baker’s Dozen, a hand-crafted bakery brand. Explaining it faced lots of logistical
further on the technology, Sneh Jain, Co-Founder and and shortage of manpower
Managing Director, The Baker’s Dozen, Navi Mumbai issues. In the unlock phase, processing
stated, “TBD Fresh Seal is a very unique packaging, units were forced to operate with only 15 to 20
which is adapted from a German technology that per cent of its capacity, which made the operations
prevents oxygen transfer from the environment into look like a herculean tasks because order book was full.
the product. The packaging helps to prevent the outer
atmosphere and air entering into the product making This created a big fissure, which needs to be taken
it safe and secure for the customers to consume. Also care of on urgent basis, if food business operators want
without oxygen, microbial growth is retarded and to get their production line running smoothly. This is
hence shelf life is enhanced. It is required today since where automation fits in perfectly.
more and more customers are demanding hygienically-
made products with no preservatives and longer shelf Food processing business is also struck with a
life.” massive demand for automation in fact, the major
automation that is happening in the food and beverage
AI and ML industry today is happening in the supply chain and
logistics part of the business because the scale of
Machine Learning (ML) and Artificial Intelligence (AI) businesses is growing very fast.
technologies are also becoming of importance in many
ways in the food and beverage industry. Machine data Concept such as Automated Storage and
Retrieval System (ASRS) has given a total makeover

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COVER STORY 19

to warehousing facilities. With this system one can

manage 100,000 sq ft warehouse with just 10-12

people, which normally would require a workforce

of 60-70 people. So, now more brands want to play

in the general trade business, which is a multi-brand

environment.

FBOs such as Chitale Group, ITC-Food division “Technology such as ASRS not only helps
dealing with frozen food are now opting for this in automating the warehousing very
technology since it provides a uniquely flexible and efficiently but it also helps in retaining
modular design, which has multi-load remote pallet quality of our products for a longer time.
handling capability, ideal for deep-freeze warehouse All this is done with minimum workforce,
automation at its coldest (−28°C).

Further commenting on ASRS, Indraneel Chitale, which is the need of the hour.”

Partner, Chitale Group, Pune said, “Technology such as - Indraneel Chitale,

ASRS not only helps in automating the warehousing Partner, Chitale Group, Pune

very efficiently but it also helps in retaining quality of

our products for a longer time. All this is done with

minimum workforce which is the need of the hour.”

The latest automation trends are also

moving towards centralisation, like setting

up central control rooms for monitoring

and controlling the operations.

The food and beverage industry

deals with large volume of

products, and hence, there “TBD Fresh Seal is a very unique packaging, which is
are different fronts available adapted from a German technology that prevents
for automation initiatives. oxygen transfer from the environment into the product.
Packaging processes can also The packaging helps to prevent the outer atmosphere
be automated to improve the and air entering into the product making it safe and
speed of packing and reducing

the need of employing a large secure for the customers to consume.”

number of people. - Sneh Jain,

Co-Founder and Managing Director,

The Baker’s Dozen, Navi Mumbai

“We are careful to ensure genuine
regional recipes, and give our meals
shelf-life of up to 60 days through
our proprietary HPP technology
without any artificial additives.”
- Naveen Chander,
Co-founder, NuTy, Bengaluru

20 COVER STORY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

ELEVATING innovative spin by introducing technologies such as
THE HYGIENE robots serving food, cloud kitchens, QR codes etc. to
STANDARD get their business back on track.
FOR DINERS
As the saying goes that life finds its own way even
COVID-19 has surely pushed food processors when the time is very hostile, similarly, the dine-in
and restaurant owners to elevate the places in country have now replaced humans with
hygiene quality in their work vicinity. Many robots to serve its diners, which could be considered
restaurants and dining places have inducted as contactless dinning. Though this technology is not
creative business operations such as cloud new, it has been revived post COVID-19 to give new
kitchen, QR scanning, serving robots etc. to make breather to the restaurant business.
sure their customers or diners can have minimum
contact dining experience. In Assam, Uruka Restaurant, which has been using
this technology from 1.5 years has recently reworked
Right from sanitizing their work area regularly on their robots so that they can be used not only for
to procurement of high quality raw materials, serving food but to serve medicines. SN Farid, Owner
every process at restaurants is now been and Developer of robots, stated that he has been
monitored with a very strict manner and there is using these machines in his restaurant to serve drinks
very minimum margin of error. but responding to the present condition, he has
redesigned his robot to assist medical staff.
Food delivery companies such as Zomato
and Swiggy have started contact free delivery, Apart from just serving diners, FBOs have moved
which means the fully sanitized food packet will one step further and now are inducting robots in their
be placed at customers’ doorstep by the rider kitchen as well to carry out cooking activities. White
and then he will move couple of yard back and Castle, an American regional hamburger restaurant
wait till the parcel is picked by the consumer. chain with 377 locations across 13 states, with its
Apart from that, these companies have also made greatest presence in the Midwest, has decided to test
strict guidelines for their riders such as getting robot called ‘Flippy’, which is developed by California-
their temperature checked regularly, making based Miso Robotics, to carry out their kitchen’s
a compulsion of wearing mask and carrying a regular workouts such as frying French fries, flipping
bottle of sanitizer while they are commuting and burger’s patties, toasting breads etc. The main purpose
many more such compulsory rules added to the of this move is to utilize the available workforce in
riders’ list. other activities such disinfecting tables or handling the
rising number of delivery orders.
Striking innovative chord
On the similar lines, many restaurants are choosing
Restaurant business across the globe has been cloud kitchens as they are better suited to the needs
most adversely affected due to the virus. In India, of socially distanced customers than traditional
as per the figures revealed by National Restaurant dine-in restaurants. By enrolling to this system, owner
Association of India indicate that 40-50 per cent are able to minimize some costs, such as rent, and
revenue loss for country’s organised dine-in now, since they are operating with leaner staff on the
restaurant sector. Given low demand and social payroll, they can further cut down the cost drastically.
distancing norms, restaurants operated at 25-30 Meanwhile, with restaurant footfall at an all-time low
per cent of their monthly service levels in the first and sales down as much as 90 per cent, according to
45 days after lifting of the lockdown. CRISIL Research, takeaway has become a vital source of
revenue for many restaurants.
However, owing to this grim situation, some
of the restaurants of the country have taken an Hungry Foul, which manufactures
nutritious yet, affordable range
of snacks is now increasing its
footholds in online domain.
Japna Rishi Kaushik, Co-
Founder, Hungry Foal, Gurugram
stated, “From an offline player, we
are also increasing our presence online
and have made our products available online at our

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COVER STORY 21

own site as well as leading e-com platforms Looking for government’s attention
like Amazon. We are also partnering with new
age entrepreneurs, who are now diversifying Despite coming up with such innovative and reformed
their existing business and are adding FMCG technologies, the FBOs are really looking forward for
distribution as one of the new businesses into government’s support to carry out their operations
their portfolio.” smoothly. Sneh Jain opined, “I can thoroughly
understand government’s concerns of imposing
Disinfection sanitizer walkway restrictions because they don’t have any other option
left, which is why business operators are coming
“Necessity is the mother of all inventions and up with such brilliant ideas coupled with latest
desperate times call for desperate measures technology to carry out their day-to-day operations but
and last but not the least, evolution/adaptation government also needs to understand our issues and
to changing times is the key to survival. The address them.”
pandemic COVID-19 has made restaurant owner
to go for a new technological spin altogether. “I would request the government for uniformity in
Apart from launching our own website equipped rules and regulations for the businesses that run on a
with online ordering and secure national level. As for national players like us, we find it
payment gateway, we also difficult to manage all the different states with different
installing ‘Full Body Disinfection rules and regulations. It hampers the supply chain due
Sanitizer Walkway’ for the/ to multiple permission processes making it difficult for
safety of our customers ,” stated us to meet the needs of our consumers and supply the
Swarnaditya Das, Owner, products on time,” Jain added.
Hondos, a 24/7 dining and
delivery joint in Kolkata. Speaking for startups and MSME sector, Japna
Rishi Kaushik, Co-Founder, Hungry Foal, Gurugram
Disinfection Walkway works on line of fully suggested, “In case of food startups, the incubation
sanitizing the entire human body before he or centres / TBIs / accelerators should take care of the
she enters any premises or building. It uses Six Bar testing costs (water, micro and macro nutrients) of min
Pressure Air Compressor to ensure optimum mist 50 products for a period of one year at their partner
formation. The embedded sensors of the walkway Food Safety and Standards Authority of India (FSSAI)
ensure that the operational time of the system approved labs, for their incubatees.”
can be varied within a range of 20 seconds to 40
seconds. Though the initial cost of this system The innovative ideas inducted by the FBOs in their
is relatively higher, the operating cost of this operations will certainly going to change the game.
system is much less, owing to optimum usage This also means that in future food sector will going to
of disinfectant in this system. Recently, Council witness a massive transformation, which will include
of Scientific & Industrial Research (CSIR), and tech driven business operations, more transparency
other private firms such as Ok Play have started in business, leaner staff etc. Owing to the current
manufacturing these walkways units after the situation, it is also clear that online business is going to
outbreak of COVID-19. be a next big thing and most of the FBOs are going to
shift from offline mode to online. But these operators
Another innovative technology introduced by need a big support from the government so that they
the restaurants is QR codes, which is also a new can keep experimenting and keep coming up with
induction. This has been used quite evidently in new innovative modes of carrying out their business
malls, shopping complexes, groceries shops but activities.
now it has been adopted by the eateries as well.
Gurugram based DotPe’s QR platform has enabled Nitin Konde
digital ordering for Indian restaurants familiarised
with minimum human touch. Guests can scan
the QR code placed on the tables from their own
mobile phones and view the entire menu of the
restaurant on the phone just like an e-commerce
catalogue while remaining seated and also make
the payment through their phone.

22 COVER STORY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

INDUSTRY GAINING
DIGITAL MATURITY
Digitalization can unlock unlimited potential for F&B companies by enabling them to deliver consumer
preferred innovation, at a speed they never thought possible, with productivity and profit that deliver top
and bottom line results. As a result, a number of F&B companies are adopting different forms of technology
in order to develop novel products or solutions, since the virus outbreak.

While the pandemic is planting a bitter for food will be high and also there is a change in the
toll on the economy, it is also catalysing consumers’ behaviour. The industry will have to adapt to
digital transformation across various this evolving landscape; look and invest in digitization
industries. Underlying this shift is the need for greater and automation, so that consumers expect a safe and
organisational agility as well as closer ties with secure food supply. Moreover, working on minimization
customers in a changing world order. But the process of of human contact even post pandemic will be extremely
digital transformation is a slow and gradual one. important and replacing paper with automated
processes and digital information will be the new
To capitalize on this revolutionary period, food and convention”, points out Ashwin Bhadri, Chief Executive
beverage (F&B) industry must leverage digitalization Officer & Founder, Equinox Labs, Mumbai.
advantages in everything from restructuring the value
chain to embracing virtualization to capitalizing on A recent push from the Ministry for Food Processing
the full breadth and power of technology. In order for Industries by laying out the red carpet for Italian
digitalization to impart real change in an enterprise, companies to plug and play in India’s food parks is a
it must be considered more than just another way to positive move in this direction. The Embassy of Italy and
increase efficiency. the Confederation of Indian Industries (CII) had recently
organized a digital meeting with the emphasis being
Digitalization can unlock unlimited potential for laid on the potential of new technologies in the food
F&B companies by enabling them to deliver consumer processing and packaging sector.
preferred innovation, at a speed they never thought
possible, with productivity and profit that deliver top “To put things into perspective, Italy is the leading
and bottom line results. As a result, a number of F&B builder and exporter of food packaging and processing
companies are adopting different forms of technology in equipment, helping many companies around the world
order to develop novel products or solutions, since the to innovate in the sector. In 2016, the country produced
virus outbreak. more than $8.5 billion worth of packaging machinery
and $7.5 billion worth of food processing technology
“In the past few months, COVID-19 has been and exported more than 70 per cent of both to other
alarmingly sneaking into our lives to reach pandemic countries. In 2019, Italy exported $54.9 million worth of
proportions. Technological innovation will play a key packaging machines to India. India is promoting food
role in this challenging environment, where the demand

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COVER STORY 23

“Tata SmartFoodz has a “The industry will have
30-meal-per-minute to adapt to this
continuous system evolving landscape;
in full production, look and invest
and is currently in digitization
installing a 45-meal system in and automation, so that
a food processing facility near consumers expect a safe
Chennai. A MATS/MAPS Centre of Excellence and secure food supply. Moreover, working
(CoE) is also being established near Chennai, on minimization of human contact even post
to support regional and global companies pandemic will be extremely important and
with product development, testing, and replacing paper with automated processes and
market trial services.” digital information will be the new convention.”

- Dhananjay Nair, - Ashwin Bhadri,
Senior Manager, Operations, Chief Executive Officer & Founder,

Tata SmartFoodz, Chennai Equinox Labs, Mumbai

processing in a big way by offering an incentive of $1 the introduction of MATS and MAPS on a larger scale.
billion, with hope of leveraging another investment of $5 Tata SmartFoodz has a 30-meal-per-minute continuous
billion. We invite Italy to invest in us and our 42 mega food system in full production, and is currently installing a 45-
parks”, says Harsimrat Kaur Badal, Union Minister of Food meal system in a food processing facility near Chennai.
Processing Industries, Government of India, New Delhi. A MATS/MAPS Centre of Excellence (CoE) is also being
established near Chennai, to support regional and
Trends for food safety global companies with product development, testing,
and market trial services”, shares Dhananjay Nair, Senior
Mumbai based Tata SmartFoodz, a subsidiary of Tata Manager, Operations, Tata SmartFoodz, Chennai.
Industries, has put into use two innovative microwave
food safety technologies developed by the Washington On the other hand, Hyderabad based AGI glaspac,
State University (WSU). The two new technologies a leading global manufacturer of integrated container-
namely microwave assisted thermal sterilization (MATS), glass, is utilizing nanotechnology to ensure food safety
and microwave assisted pasteurization systems (MAPS) in the future. The company has launched an antibacterial
use a combination of microwave heat and a hot water range of food storage glass jars and bottles, through its
tunnel to rapidly heat packaged food to sterilization retail segment Greendrop Glassware. The antibacterial
or pasteurization temperatures, and hold it there for jars and water bottles are infused with a Germ Guard
a minimum amount of time before quickly cooling it Technology.
down. MATS produces shelf-stable meals, while MAPS
produces chilled meals. Introducing these technologies “Due to the on-going pandemic, consumers are in a
to market, WSU has licensed MAPS and MATS exclusively lookout for sanitized and germfree products, and now
to a Denver-based company, 915 Labs, for global more-than-ever our team is focusing on exploring new
commercialization. ways to cater to the rising demand. We are extremely
pleased to add these antibacterial food glass jars and
“915 Labs and Tata SmartFoodz are launching Tang’s water bottles to our growing list of new, innovative
food safety technology in both the U.S. and in India, product launches. Germ Guard Technology is a
where the new commercial partnership helps accelerate nanotechnology-based anti-microbial composite, which

BROUGHT TO YOU BY

24 COVER STORY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

“India is promoting food inhibits and destroys the growth of deadly bacteria,
processing in a big fungus, and moulds”, says Rajesh Khosla, President &
way by offering an Chief Executive Officer, AGI glaspac, Hyderabad.
incentive of $1 billion,
with hope of leveraging Keeping in view the high demand for fresh and safe
another investment of $5 food due to the current situation, Coimbatore based
billion. We invite Italy to invest Faraday Ozone has employed technology to build a
in us and our 42 mega food parks.” patented ozone-based food detoxifier. This product
uses ozone, a natural disinfectant, to remove all types
- Harsimrat Kaur Badal, of bacteria, viruses and other microorganisms from the
Union Minister of Food Processing surface of fruits, vegetables, fish, meat and other food
Industries, Government of India, New Delhi products like cereals. In addition, it also removes high
concentrations of residual pesticides and chemicals
“Ozodip is a compact effectively.
electrical product that
generates ozone from Sharing more details about the product, K
the oxygen available Vivekanandan, Managing Director, Faraday Ozone,
in the atmosphere and Coimbatore says, “Ozodip is a compact electrical product
uses it to detoxify the food. that generates ozone from the oxygen available in the
The ozone technology used in atmosphere and uses it to detoxify the food. It can be
Ozodip is approved by the US FDA.” easily fixed in a wall, and operated by anyone. It weighs
only about 800 grams and requires just about 15 minutes
- K Vivekanandan, for detoxification. The price range starts from Rs 5999.
Managing Director, The ozone technology used in Ozodip is approved by the
Faraday Ozone, Coimbatore US Food and Drug Administration, and makes it an ideal
product for the job.”
“TraceNext is the
only solution A similar product based on ozone technology
that can provide has been developed by Noida based water purifier
food businesses, brand Kent. Priced at Rs 7000, the vegetable and fruit
regulatory bodies disinfectant product is packed with distinctive features
and consumers all the such as chemical-free ozone technology that removes
information they need to pesticides, chemicals, etc. from the surface of fruits,
ensure food safety.” vegetables and rice and also helps in cleaning antibiotics
and hormones that invariably exist in meat, fish, and
- Venkat Maroju, other seafood.
Chief Executive Officer, SourceTrace, US
Adding to this list of technology development and
“We are extremely adoption is US based company SourceTrace that has
pleased to add the created a novel technology platform in collaboration
antibacterial food with Mohali based startup AgNext to help business track
glass jars and water food safety and fair trade practices across the value
bottles to our growing chain. The platform TraceNext is intended to enable firms
list of new, innovative to trace food origin, monitor fair trade and sustainable
product launches. Germ practices used in growing the food.
Guard technology is a nanotechnology-based
anti-microbial composite, which inhibits “TraceNext is the only solution that can provide
and destroys the growth of deadly bacteria, food businesses, regulatory bodies and consumers all
fungus, and moulds.” the information they need to ensure food safety. We
are looking at complete transformation of the food
- Rajesh Khosla, ecosystem”, mentions Venkat Maroju, Chief Executive
President & Chief Executive Officer, Officer, SourceTrace, US.

AGI glaspac, Hyderabad In order to meet new requirements for adequate
distancing of workers in manufacturing sites, Japanese
multinational company Mitsubishi Electric has
recently launched a series of collaborative robots
called MELFA ASSISTA in India. These robots can work
together with humans, keeping safety features such

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COVER STORY 25

“The immuno- nutrient “Since food can
calculator is very modulate gut
user-friendly. It microflora, it is
pulls the nutrient important to
profile of the food translate that
consumed by a person in a knowledge to practise.
day and calculates the amount Our new package not only
of immuno- nutrients in them. The key 11 provides the gut information of an individual,
immuno- nutrients captured are protein, it also provides information from our partner
vitamin A, vitamin C, vitamin D, vitamin E, companies like Nutritatva and My22BMI for
vitamin B6, vitamin B12, folic acid, Fe, Cu & Zn.” personalized nutritional coaching.”

- Himanshu Bakshi, - Kumar Sankaran,
Managing Director, Danone India, Mumbai Founder, Leucine Rich Bio, Bengaluru

as collision detection a priority and complying strictly recently entered the market to address specific nutrition
with the international safety and robotic standards. concerns. The firm has been started by experienced
Apart from catering to the electronic, automotive and Ayurveda specialist Dr Onkar Rajiv Bilgi, seasoned
pharmaceutical industries, these robots are being business leader in the technology space Rajat Sharma
adopted by the F&B industry as well. and former South African cricketer Jonty Rhodes.
The premise of the brand is to implement authentic
Digitizing nutrition Ayurveda wellness through AI technology in the sports
nutrition and health sector.
Besides using technology to ensure food safety, many
companies are also moving into the space of digital Another startup exploring the space of digital
nutrition. The pandemic has made people realise the nutrition is Bengaluru based Leucine Rich Bio that has
importance of a healthy diet and a strong immune recently launched an entire package for gut health
system. Focusing on this, Danone India has launched management. The technology provides unique insights
a first-of-its kind immuno- nutrient calculator, in into the gut microbiota and actionable recommendation
collaboration with nutrition experts from Mumbai based to improve gut health.
startup Fitterfly.
“The BugSpeaks platform analyzes gut microbial
The calculator has a database, which includes 7000+ sequencing data comprehensively to provide
foods and recipes developed using credible sources actionable and personalized dietary and supplement
viz. National Institute of Nutrition (NIN), Indian Food recommendations that have the potential to transform
Composition Tables, US Department of Agriculture human health, wellness and well-being. Since food can
and standardized recipes in the lab. The nutrient modulate gut microflora, it is important to translate
recommendations reflecting in the report are based on that knowledge to practise. Our new package not only
Recommended Dietary Allowances (RDAs) for Indians, provides the gut information of an individual, it also
Indian Council of Medical Research (ICMR) and Institute provides information from our partner companies like
of Medicine, USA. Nutritatva and My22BMI for personalized nutritional
coaching”, says Kumar Sankaran, Founder, Leucine Rich
“The immuno- nutrient calculator is very user-friendly. Bio, Bengaluru.
It pulls the nutrient profile of the food consumed by a
person in a day and calculates the amount of immuno- Compared to other industries where technology
nutrients in them. The key 11 immuno- nutrients captured has been in play for years, the food and beverage field
by the calculator are protein, vitamin A, vitamin C, vitamin is just starting to adopt and standardize digitalization
D, vitamin E, vitamin B6, vitamin B12, folic acid, iron, at a proper scale. And these are just a few examples of
copper and zinc. The user can see the result, which will how gradually the industry is gaining digital maturity.
comprise of these nutrients and their consumption vs Digitalization is not only about technology, it is a
recommended value. It also gives an option to know more strategy to grow the business. By setting new trends, the
about the common foods that are good sources of these post COVID-19 era is compelling the laggards to ramp up
immuno-nutrients”, shares Himanshu Bakshi, Managing their journey.
Director, Danone India, Mumbai.
Dr Manbeena Chawla
By combining artificial technology (AI) with [email protected]
Ayurveda, Mumbai based startup WE R Wellness has (with inputs from Vallari Mathure)

26 COVER STORY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

FOOD PRINTING-
EXPLORING
NEW DIMENSIONS

Although 3D food printing technology is still at a nascent stage in India, it is anticipated to be driven by
the increasing market need for mass customization of food, especially in the post COVID-19 era. In fact,
the breakdown of the global supply chain has forced businesses to look at innovations that enable remote
manufacturing capabilities without the need for large-scale investment, and 3D food printing provides a
solution in this direction.

Today, customers’ choice of food has become very technological revolution”, says Karan Chechi, Research
demanding because they need taste, look and Director, TechSci Research, Noida.
nutrition at the same time. In short, customers
are looking for an option that can customize the food Global market dynamics
according to their needs and preferences. Thus the
industry has come out with 3D food printing as one of Until 2014, the method of food printing was very
the probable solutions. complicated that has evolved with time. The process
usually involves the coordination of hardware and
3D food printing as a technology gives rise to new software. Advanced 3D food printers are fitted with user-
flavors, textures and shapes to provide new and unique friendly interfaces and pre-loaded recipes with designs
eating experiences. In addition, bringing the food that can be conveniently accessed from a computer or
industry to the digital era is among the most important from a smartphone.
and ground-breaking implementations of 3D printing.
Although the technology is still at a nascent stage in The global 3D food printing market is expected to
India, it is anticipated to be driven by the increasing grow from $485.5 million in 2020 to $1 billion by 2025,
market need for mass customization of food. at a CAGR of 16.1 per cent. Geographically, Europe is the
market leader in 3D food printing. In Netherlands all the
This need for food customization has further microwave pancakes which are available in supermarkets
increased due to the COVID-19 outbreak. People have are printed, while in Spain, companies are trying to bring
become more conscious and restrained in their food the 3D food printing technology into the household.
choices in terms of ingredients, nutritional contents,
packaging etc. In fact, the breakdown of the global The major player identified across the value chain
supply chain has forced businesses to look at innovations for global 3D food printing market are TNO (The
that enable remote manufacturing capabilities without Netherlands), Philips (The Netherlands), Electrolux
the need for large-scale investment, and 3D food (Sweden), Barilla (Italy), Nestle (Switzerland), NASA (US),
printing provides a solution in this direction. Hershey’s (US), Modern Meadow (US), Choc Edge (UK),
3D Systems (US), Natural Machines (Spain), ZMorph
“The potential of 3D printing technologies for the (Poland), Fab@Home (US). Switzerland headquartered
food industry is now in the expansion process. From Barry Callebaut Group has recently stepped in to this
pizzas to customized food, 3D food printing technology space by launching the world’s first 3D printing studio to
is used by many food industry professionals to produce large-scale, customized 3D printed chocolates.
manufacture unique food products. While 3D printing
technology is relatively new in the food industry, this Another latest development comes from US based
form of technology is already predominant in the cannabis company The Ranch Companies, Inc. that
medical devices, automotive, defense and aerospace has obtained a global license for 3D printing of edible
industries. The role of 3D food printing is rising as more cannabis products, through its microencapsulation
major players in the food industry are taking note of this printing technology.

Similarly, American fast food restaurant chain KFC is

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in COVER STORY 27

“Owing to its ability “3D printing is widely
to design low-cost, used in industrial
locally manufactured applications, while at
products, adoption the same time efforts
of 3D printing in the are being made to
food industry might take utilize 3D printing in new fields
a back seat. This is due to such as food and beverages. 3D
a possible high installation cost and lower printing can customize nutrition by preparing
appetite for consumers in hospitality to the same food for different people based on their
experiment or engage with professionals to biometrics and calorie requirement.”
understand the technology better.”
- Dr Anandharamakrishnan Chinnaswamy,
- Megha Joshi, Director, Indian Institute of Food Processing
Healthcare Consultant, Mumbai
Technology (IIFPT), Thanjavur

taking the next step in its innovative concept of creating printer for making chocolate came to be heard in 2014
a restaurant of the future by launching the development through Hyderabad headquartered startup Global 3D
of innovative 3D bioprinting technology to create Labs. Although the journey took off well for the startup
chicken meat in cooperation with the Russian firm 3D with many feedbacks coming in from the confectionary
Bioprinting Solutions research laboratory. sector, few challenges obstructed the growth of the
product.
An important aspect of the global 3D food printing
market is its application such as domestic cooking, “For our product, we have developed collaborations
catering services, personalized chocolates and with few hotels, confectionaries and companies such as
homogeneous snacks. Other typical product types Mondelez, ITC Foods etc. Chocobot is like a regular 3D
where 3D printing is used are bakery products, coffees, printer that produces chocolates in different shapes and
ice creams, confectionary and others. Besides this, sizes. As manufacturers, we are aware that 3D printed
3D printed food is typically served to the elderly, for chocolate can lose its shape due to temperature and
instance, in the form 3D printed carrots that are easy to gravity. Currently, we are working on fixing these issues.
chew and also easy to swallow. Since APAC region has Due to the pandemic, there has been a gap. Hopefully
the world’s biggest share of the ageing population, this the market will be able to access our sweet success very
technology is slowly entering the APAC market to serve soon”, says Manish Amin, Co-Founder & Director, Global
its purpose. 3D Labs, Hyderabad.

“3D printing is widely used in industrial applications, On the other hand, a huge push is being provided
while at the same time efforts are being made to utilize by the Ministry of Food Processing Industries (MoFPI)
3D printing in new fields such as food and beverages. 3D through its academic institutions namely National
printing can customize nutrition by preparing the same Institute of Food Technology Entrepreneurship and
food for different people based on their biometrics and Management (NIFTEM) in Sonepat and Indian Institute
calorie requirement. For example, German firm Biozoon of Food Processing Technology (IIFPT) in Thanjavur to
has developed a 3D printed powder mix for elderly promote this technology through numerous projects.
and those with dysphagia. It is a material that solidifies
when printed and dissolves when placed in the mouth One such project at IIFPT involves the development
as usable with general extruder-type 3D printers. This of a 3D food printer which can 3D print cookies made
powder mix can form various shapes and it is possible from millets, green gram, fried gram and ajwain seeds.
to look and taste like real food using colorants”, shares Another project is focused on the development of fibre-
Dr Anandharamakrishnan Chinnaswamy, Director, enriched snacks from button mushrooms, a pioneering
Indian Institute of Food Processing Technology (IIFPT), work in printability of mushrooms. There are many other
Thanjavur. projects running at both the institutes aimed at low-cost
manufacturing of nutrient-rich foods for personalized
Implications in India dietary requirements of people with critical health
disorders or deficiencies.
The 3D printing technology had become commercially
available in India in 2010. Gradually, it gained “The personalization of nutrients in printing is done
prominence in a number of sectors but is still in two ways- controlling the amount of food to be
establishing itself in the food industry. The first 3D printed and calibrating natural or nutritional ingredients
during design. The new development in this field is

28 COVER STORY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

“Our chocobot is like a “In India, several large
regular 3D printer that and small companies
produces chocolates provide 3D printing
in different shapes services to several
and sizes. As business sectors. But
manufacturers, we are aware they rely heavily on the U.S.
that 3D printed chocolate and Europe for hardware,
can lose its shape due to temperature and software, and material sourcing. The current
gravity. Currently, we are working on fixing epidemic revealed these dependencies and
these issues. Hopefully the market will be able seriously restricted the scalability potential of
to access our sweet success very soon.” 3D printing technologies in India.”

- Manish Amin, - Karan Chechi,
Co-Founder & Director, Research Director,
Global 3D Labs, Hyderabad TechSci Research, Noida

Leading global players in locally manufactured products, adoption in the food
3D food printing market industry might take a back seat. This is due to a possible
high installation cost and lower appetite for consumers
● TNO- Netherlands ● Modern Meadow- in hospitality to experiment or engage with professionals
● Philips- Netherlands US to understand the technology better.”
● Electrolux- Sweden
● Barilla- Italy ● 3D Systems- US With all its advantages aside, 3D food printing is
● Nestle- Switzerland ● Natural Machines- associated with a number of challenges such as long
● NASA- US fabrication time, low throughput, high machine cost,
● Hershey’s- US Spain lack of awareness and 3D printing knowledge gap, to
● Choc Edge- UK ● ZMorph- Poland name a few. In addition to these challenges, there is
● Fab@Home- US the problem of collaboration. For India to emerge as a
competitive 3D printing player, IT hardware and software
delivering the nutrients through microencapsulation companies need to work together and co-invest in R&D
technique. Hence, food printing provides a convenient to build a home-grown 3D printing ecosystem to achieve
way to digitize people’s nutrition and energy value chain independence, rapid prototyping and
requirements”, mentions Dr Anandharamakrishnan manufacturing capabilities, all crucial requirements for
Chinnaswamy. the post COVID-19 era.

3D printing of food also facilitates the use of “In India, several large and small companies provide
alternative nutrient sources such as algae, fungi, 3D printing services to several business sectors. But
insect proteins for developing tasty food products. For they rely heavily on the US and Europe for hardware,
example, food can be printed using a type of algae rich software, and material sourcing. The manufacturing of
in protein and antioxidants to expand protein sources. the material is a matter of cost and without sufficient
This technology can also be used to produce meat printers, it is uneconomical to produce the material in
analogues from soy based or gluten based materials. India. Again, this too is mainly imported from the US,
Europe, and some from China. The current epidemic has
Adding her perspective on the growth of 3D food revealed these dependencies and seriously restricted the
printing technology in India, Megha Joshi, Healthcare scalability potential of 3D printing technologies in India”,
Consultant, Mumbai says, “From a health management adds Karan Chechi.
perspective, additive manufacturing or 3D food printing
can help address certain challenges. Portion sizes and Since the pandemic has fast tracked digital
textures can be controlled for patients having difficulty adoption across many industries, the time is right
consuming food in its regular cooked texture. Nutrient for India to engage further advancements in this
balance, ingredient substitution to prevent allergies technology that can aid the population with mass
and enrichment options can help maintain further processing of food and health benefits. In the long
control on health. Also, as a consumer appliance, 3D run, 3D food printing might turn out to be an effective
printing will find high demand in culinary schools and strategy to enhance food production processes and
restaurants. But owing to its ability to design low-cost, reducing food waste.

Rashmi Chauhan

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in TECHNOLOGY 29

Embracing the Paras Budhiraja,
technology era
Director, Paras Spices,
Chandigarh

With technology taking a centre stage amid the this testing period.
current pandemic, the agribusinesses must Here are the shifts in thinking that must be
acknowledge the fact that this will be an
inevitable part of our future. Positioning organizations considered as businesses within the food supply chain,
to proactively build and sustain business operations smart manufacturing and food safety systems look to
under such eventualities must be factored into business evolve their strategies in light of the recent pandemic
strategy and ways of working. Over the years, with the escalations.
adoption of new trends in technologies, there has been a
tremendous shift in production and supply chains. Redesigning food supply chains

With this pandemic era, it is vital to invest in Our global food supply chain design is predicated on the
solutions that will not only help us survive this crisis, assumption that commodities can flow freely globally.
but create a more sustainable food system in the This allows products to be sourced, produced and
process, in order to meet the demands of a growing distributed at low cost anywhere in the world. As a large
global population. Agricultural innovations like part of the world goes into self-isolation and quarantine,
artificial intelligence (AI) and machine learning (ML) are pandemics like COVID-19 are highlighting the
facilitating our food system to be more sustainable to vulnerability in this model and the need for redesigning
overcome this difficult situation. the food supply chain.

In agribusiness, it has become imperative that one Our current supply chains are set up with supply and
must stay digitally connected and ultra-agile food demand centres spread far apart across the globe with
supply chains that are rapidly able to adjust to market the flow of commodities often getting blocked during
disruptions including pandemics like COVID-19. For pandemic situations.
agribusiness organizations operating within the food
ingredient and supply chain, re-imagining the overall With restrictions on the global movement of people,
supply chain design is now fundamentally important commodities and services, and containment measures
to ensuring that an expanding global population will such as lockdowns, organizations may be forced to
be able to meet its dietary and nutritional needs for either relocate, close production plants or rapidly make
generations to come. changes to their supply chain in order to source from
alternatives for unknown periods of time. This could
While the fundamentals in the ‘Farm to Table’ chart mean sourcing ingredients locally or developing a
remain largely the same for crops and livestock alike, in secondary global source.
the long-term the social, economic, geographical and
regulatory changes will force organizations operating In such a business landscape marred by trade wars,
in this space to rethink their strategy for sustaining their geopolitical unrest and a pandemic, a new kind of
businesses during unpredictable times. design thinking is needed that enables companies to
reconfigure their supply chains and be ultra-agile and
We continue to manage through this challenging responsive to rapidly changing global trade policies,
trading environment by focusing on its three priorities supply dynamics and disruptions.
– keeping our people safe, feeding the country with
sustainable safe food, and protecting our business. The While there are many aspects to evaluate when
organization, supply chain, commercial relationships considering how to redesign supply chains, the
and production network have remained resilient during application of innovative digital solutions in this space
can certainly expedite the realization of next-generation,
digitally integrated supply chains.

30 TECHNOLOGY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Digitizing supply chains quality and safety assurances, coupled with hygienic
robotic automation of production lines, will solve food
Agribusinesses have come a long way in the application security fears. Cheap sensors embedded in packages can
of technology to improve ways of working within the also provide quantitative assessments of food spoilage.
food supply chain during the last 20 years. Blockchain, Such innovations reduce the amount of food sent to
for example, is gaining traction in food supply chains for landfills because of consumer confusion about best
the security and transparency it provides to each actor before dates.
involved. Despite this progress, digitization has been
occurring in pockets, leaving large parts of the business Boutique food process operations
digitally disconnected or still heavily reliant on high-
touch, manual business processes. Mega-plants producing large volumes of a limited
range of products have cheaper production costs,
The incorruptible traceability features of blockchain but are intrinsically inflexible. Food processors who
permit agricultural commodities and food ingredients can respond with agility to a variety of seasonal food
to be actively traced throughout the supply chain. preservation demands can better serve local food system
Therefore, if, supposedly a production worker gets sick, needs. Some of these boutique processors can address
preceding parts of the supply chain can be reconfigured. agricultural food waste issues while also innovating with
Products can also be readily recalled, limiting further third generation aseptic processing technologies. This
spread of the sickness, regardless of whether the can produce nutritious high-quality foods that are shelf-
sickness stems from a pandemic virus or a food stable for up to two years to deliver resilience capacity to
pathogen. The technology can also protect consumers our food system.
from food fraud.
Because most foods are perishable, refrigeration or
With the largest work-from-home experiment in freezing is required to preserve the food from production
human history currently underway, these gaps in our to consumption, a continuous system of temperature-
ability to be digitally connected to food supply chains controlled environments known as the cold chain. All of
have become even more acute, from contracting to this cold chain, including the limited amount of cold-
sourcing, commodity weight management to quality space in a consumer household, is completely reliant on
inspections, and real-time commodity movement uninterrupted power for refrigerant recycling.
tracking to payments and settlements.
Developing nutritious shelf-stable food innovations
From a farmer’s perspective, it’s about ensuring also addresses the cold chain’s carbon footprint. As
safe storage of grains to ensure minimal waste, much as 80 per cent of the emissions profile of a food
contamination and that throughput is delivered. product is its refrigeration footprint. More than half of
For governments or other businesses buying these all supermarket energy consumption is associated with
commodities, it’s key to understand where and how the their fridge and frozen aisles. Innovative drying practices
grains were stored to make informed decisions as part of can replace these cold chains to preserve fruits and
their sourcing strategies. vegetables, at the same time maintaining quality and
nutrients.
Sensors, robotics and automation
Transcend smart manufacturing
With COVID-19 affecting skilled and semi-skilled workers and food safety systems
on process lines, the impetus for sensor-driven, on-line
1. Identify what can be automated in your current
process with technology.

2. Work with your technology developer to build
technical requirements.

3. Keep the integrity of the food safety management
system through verification and validation.

4. Utilize preventative maintenance on all technology
used on site.

5. Learn from your own records.
We should utilize technology as a modern way to
help us enhance and simplify our food business. The
outcome nonetheless, from the automated technology
is still controlled by human interventions. We are up and
ready to embrace it as the era has arrived.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in TECHNOLOGY 31

Freeze drying Sreemathy Venkatraman,
gaining attention
Clinical dietitian/Wellness nutritionist,
BRAINS Hospital, Bengaluru

Everyone has heard of frozen foods, but what is importantly its nutritional value.
freeze drying (FD)? How is it relevant in day to day Although some losses in vitamins and other valuable
life? In the scenario of pandemic times, it can be
used efficiently to reduce food wastage and preserve biocompounds can be found after FD, this type of
nutrients without the farmer’s effort and toil going to dehydration method is the best to preserve nutritional
waste. qualities when compared to other dehydration methods,
especially when operated under vacuum.
Scientifically this process has always been recognized
as the best drying process for preserving the quality of The global freeze-dried food market is expected to
foods. It is also used by the pharmaceutical companies reach $66.53 billion by 2021. Some of the major players
to preserve penicillin, and by scientists for preserving capturing the freeze-dried food market include Nestle,
biological samples such as blood plasma. Asahi Group, OFD Foods, Inc., Mondelez International,
Inc., Unilever, etc. While North America holds the largest
FD is also known as lyophilisation, which is basically share in the market, the use of this technology is gaining
a dehydration process. It is a three step process and a lot of attention in India lately due to the high demand
has uncompromised results with regard to quality. This of instant foods.
method is mainly used to preserve perishable materials,
helps in a convenient way to transport as it reduces However, the biggest disadvantage is that it is
volume and can be done all year long without any expensive in terms of operational costs and energy
impact because of season variability. expenditure but scientists are looking at ways where
it can be made more efficient by using less energy.
The basic principle applied is to completely remove Microwave freeze-drying (MFD) and atmospheric freeze-
water from foods while the basic structure and the drying (AFD) have been developed to reduce the FD
composition of the food remain intact. The industry energy consumption. The product quality of these two
follows this method as it preserves food and prevents drying methods is similar to FD, due to removal of water
food from spoiling by increasing its shelf life. Micro- content in materials by sublimation in both MFD and
organisms need water to survive and by the complete AFD. More recently, power ultrasound has proved to be
removal of water in this process it prevents food an effective, nontoxic, and environmentally friendly way
spoilage. to speed the AFD process.

Enzymes, which play a key role in the ripening of But the cost of FD is four to eight times higher than
food also need water to react with food, for example conventional air drying. As a result, the process is only
fruits. By dehydrating the water, the natural ripening economically feasible for high value food products. Future
process is stopped. Thus, FD is used by many food advances will likely focus on this challenge. Pretreatment
companies to make fruit snacks, fruit powders, instant is one approach to reducing costs such as osmotic
juice mixes, fruit bars, fruit drinks, flavoring baby and dehydration, ultrasound treatment, and infrared heating,
infant foods, dry coffee. have all shown potential to save energy and cost.

It is also used to preserve spices such as turmeric, In addition, final product quality can be improved
garlic, red and green chilies and many fruits such as through infrared pretreatment. Replacement of the
blueberries, raspberries, strawberries, which are highly heating source with microwaves or use of spray nozzles
perishable, have seasonal availability, and hence have a in the drying chamber also offer promise to reduce the
very short shelf life. Freeze dried products can be stored cost of FD. Advances in these areas are expected to
for more than 25 years without losing its taste and most support a solid future for freeze-drying.

32 TECHNOLOGY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Dr Shunmukha Priya S, Digital engagement
with nutrition
Scientific Research Officer,
Truweight, Bengaluru

The COVID-19 pandemic has disrupted many industrial by increasing consumer awareness.
sectors in the way they function and operate, affecting
our national economy and the devastating health Revisiting the approach
impact. Despite these challenges, it has also given way to
opportunities for efficiency and value in the healthcare As they say,‘Content is the King’, a mindful approach towards
chain, with virtual health being a prime example. publishing the content is all the more important if we have
the technology that can be deployed. As far as nutrition is
Digital nutrition as a concept has been gaining concerned the topics must be relevant. Take for instance
momentum post the pandemic. It is a technology COVID-19, the topics should be relevant to the pandemic
integrated with a nutrition platform that enables nutrition and the content should be checked facts and evidence-
support without stepping out of the home. In short words, wise. Content such as preparation of healthy recipes and
you can avail the services from wherever you are. Digital balanced diet plans come as a useful information source for
nutrition aligns with the transmission of health information people who look up for these solutions to boost immunity
access from pamphlets to online, reaching consumers amidst the pandemic. Another knowledgeable and
where they are looking for the information. With COVID-19 impactful tool of digital nutrition is interactive features. This
also highlighting India’s nutrition crisis, digital nutrition comes in many forms and is real-time. One such example
has shone a path towards ensuring wellbeing at the is digital community platforms that enable consumers
convenience of home. The best way to make use of digital to support each other during difficult times. These allow
nutrition is by deploying technology apps to create interactive sessions such as taking digital meals together,
awareness. While the platform enables accessibility to a sharing images of digital diet, etc. To keep a good digital
large diverse population, it also enables easy usability.There nutrition setup, keep in mind timely updates on contents
have been enormous innovations taking place in this space and response to queries ; nurture relationships, no one
when it comes to the content of the apps as well. These wants get back to you if unattended; and the major point
apps allow practical tips for diet and exercise along with is maintain a healthy and balanced relationship with food
tutorial Videos to create awareness on health and nutrition. as well as technology.
Digital nutrition interventions have largely demonstrated
effectiveness in improving nutrition outcomes, self- Limitations
efficacy, and knowledge. This can be demonstrated in the
quality service on the digital platforms with expert advice There have been certain limitations of digital engagement.
by qualified nutritionists and physicians The platform requires constant updating as a consequence
of which often there is a lack of sustained engagement.
Embracing the personalised approach Another inadequacy may arise from less information
content from a credible source. That is, advice must be
Digital nutrition explores a range of social, emotional, shared by an expert who has experience and practice in
and cognitive impacts of our technology. Imagine if we the field. Also, the content that goes out to the people
understood the virtual vitamins through online activities must be easy to comprehend. Digital nutrition is a boon
and made choices from a more informed perspective! The to the people especially at this time when the world is
technology-enabled media content we consume impacts struggling with the pandemic. While social distancing is a
our psychology and overall physical and mental health. It norm now, digital nutrition will be effective for improving
is a positive, fearless, and evidence-backed approach to the nutritional and health status without stepping out
reequipping control of your relationship with technology from home during this pandemic.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in TECHNOLOGY 33

Nutrition Sushil Khaitan,
technology creating
CEO & Director,
bespoke solutions Purenutrition.me, Mumbai

Technology is everywhere! It’s a part of every Current market scenario
industry and also a part of every individual’s
life. It’s redefining everything around us and, in Currently, there is a huge demand in the market for apps
some way or the other, we are all dependent on it. If focusing on holistic health and overall well-being of the
we had to talk specifically about personalized nutrition body. Along with these health-based apps, immunity-
technology, it was at the onset of growth for the past boosting supplements and other nutraceutical products
1-2 years. It was growing at its own pace, but the have also seen a significant growth in the demand. This
pandemic has truly accelerated it - the reason being, is, perhaps, because people now know the importance of
people have now started to realize the importance of good health and have the time to spare on working towards
stronger immunity, fit body, a healthy lifestyle, and a achieving it. Both these factors together have proven to be
lot more. Nutrition is no longer a tiny element in the the major reasons behind the booming market.
broad spectrum of health and lifestyle, but today it’s a
sector of its own. Growth prospects

With the backing and power of human and artificial The post-COVID world is never going to and should not
intelligence, nutrition technology is creating bespoke be equated to the world that existed before. The positive
solutions for its users that are beyond the ordinary. It changes brought by the pandemic, be it people focusing
goes to the depth of what every individual user requires more on their health or being more mindful about
in their diet based on their preferences, lifestyle choices, everything happening around them, have now become
level of activity, and much more. habits and over time, they will continue to exist. Similarly,
these apps too will be seen being used even in the post-
Emergence of nutrition-based apps COVID era. There may surely be some drifts here and there
because people will want to readjust and recalibrate their
When lockdown 1.0 was announced, we all expected it to schedules, but these apps will not lose out on anything.
end in 21 days, but unfortunately, it’s only been extended They’ll keep growing and so will the entire wellness
ever since. Every individual has now started absorbing industry. The pandemic has created an awareness based on
the fact that we are stuck for an indefinite period and that fear, and that is something that cannot be undone so easily.
this is eventually going to be the new normal. Along with
that, this phase has turned out to be an eye-opener for Digital wave for nutrition industry
many and people have now started understanding the
importance of preventive health and having a healthy Digitization has helped most of the industries and has
lifestyle. most certainly benefitted the nutraceutical industry too.
People across tier I and tier II cities are able to purchase
Now that people cannot go out and meet a health products online, which has expanded the reach of many
expert or a nutritionist but aspire to have good health and brands. This has proven to be more helpful because
a healthy and balanced lifestyle, they are seeking help earlier there was a lot of dependency on the offline stores,
online and are more inclined towards the nutrition-based and ensuring that the products are available in every
apps. These apps are convenient, easily accessible, and store was a very hectic and time-consuming process.
very beneficial. One just needs to feed in their personal However, now with everything being available online and
data and preferences, and artificial intelligence (AI) does people moving to e-commerce platforms for their health
all the work to provide one with the most relevant and solutions, it has made the nutraceuticals and the overall
useful recommendations. wellness industry reach different heights.

34 TECHNOLOGY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Raj Sahetiya, Reaping
digital dividends
Senior Business Director, of nutrition
Human Nutrition & Health,
India / South Asia, DSM, Mumbai

Although nutritious food is a key requirement to of nutrition.
maintain good health and build immunity, thus Prior to COVID-19, we have already seen an increased
helping prevent diseases such as coronavirus
infections, people do not give it enough importance, adoption of technology in the food sector in India. This
perhaps due to lack of awareness and busy lifestyles. is specifically with regard to consumer demand to food
delivery via mobile applications. In urbanised and metro
The typical Indian diet is undergoing a nutritional precincts in India, more Indians than ever before are
shift, resulting in a diet that is high-fat, high-salt and purchasing foods online.
high-sugar, with low fibre intake and a sedentary
lifestyle. Many Indians have a lower intake of vitamins Between 2017 and 2018 food tech has become one
and other micronutrients than what is needed, e.g. zinc, of the fastest growing internet sectors in India with
and vitamins C and D. Also, a typical Indian diet may not a triple-digit growth rate in gross merchandize value
include the essential omega-3 fatty acids such as EPA (GMV) and daily order volumes (DOV). Such a trend is
(eicosapentaenoic acid) and DHA (docosahexaenoic acid), only forecast to grow as technology becomes more
since these are found primarily in fish oil. These nutrition accessible, reaching even more people. A recent study
gaps can lead to a rise in lifestyle diseases, as well as lower has revealed that consumers are only going to buy more
immunity levels, leaving us vulnerable to viral infections. food online as time goes on, with online spending set to
increase by 25 per cent in the next decade.
Focusing on nutrient-rich foods and a well-balanced
diet is the best way to obtain desired nutrients. However, As suggested in an article by KPMG, COVID-19 is set
this may not always be possible, especially for certain to accelerate digital transformation. For example, digital
populations or groups of people. In these cases, payments for groceries and other food products, amongst
nutritional supplements offer a reliable and safe option other goods have increased to permit the continued
to complement the diet, fill any nutritional gaps, and sale of goods whilst social distancing measures are
help support the immune system. being adhered to. Even in rural India, most farmers now
have mobile phones. An NGO in Ahmedabad, Precision
In addition, food fortification is one of the most Agriculture for Development, has been delivering
cost-effective methods to supplement nutrient shortfalls. customised crop-specific, free agricultural advice to
Advancements in science and technology has allowed almost 800,000 smallholder farmers via their phones.
industry to create a range of innovative business
solutions across nutrition, health and sustainable living. COVID-19 has fast tracked the adoption of various
This includes staple food fortification and personalised technologies across India. This includes digital
nutrition. payments, food fortification technology, better means
of communication, improved forecasting and data
The industry has leveraged its expertise in science collection, all of which helps producers grow more,
and technology to fortify food using methods such hot enables sustainable manufacturing processes, and
extrusion, considered to be the most robust method of increased innovations in nutrient delivery systems.
rice fortification. The enhanced nutrition levels brought
about by hot extrusion are not impacted by washing, While all this is great news for our industry, we should
soaking or cooking in excess water. The end product keep in mind that digital and physical infrastructure
looks, cooks, and tastes just the same as its unfortified is not at the same high levels across our country and
counterpart, making it widely acceptable among may prevent some population groups from reaping
consumers. Thus, technology is playing a key role in field the benefits of good nutrition arising from digital
transformation.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in Q&A 35

“Digital literacy Sunil Marwah,
is the key skill
in the industry Chief Executive Officer,
4.0 revolution” Food Industry Capacity &
Skill Initiative (FICSI), New Delhi

Promoted by the Federation of Indian Chambers of the faith of consumer, there are two courses related
Commerce and Industry (FICCI) with financial support by to safe practices during COVID-19 to make industry
National Skill Development Corporation (NSDC), New Delhi people educated or make the stakeholders associated
based not-for-profit organization Food Industry Capacity in the food chain aware about COVID-19 and how to
& Skill Initiative (FICSI) has recently launched its learning prevent the spread of the virus by teaching them safe
management system (LMS) under the name FICSI Training and hygienic practices. The content of the courses and
& Assessment Academy. With an aim to provide skilling modules have been developed by experts from FICSI,
in the food processing sector, FICSI is also helping the Food Safety and Standards Authority of India (FSSAI) &
food operators to deal with the ongoing pandemic. Sunil FICCI and has been validated by the National Institute of
Marwah, Chief Executive Officer, FICSI, New Delhi spoke to Food Technology Entrepreneurship and Management
NuFFooDS Spectrum to discuss the need and importance (NIFTEM) and various industry partners. First course
of a highly skilled workforce in the food processing sector. is for retailers, traders and distributors handling food
Edited excerpts; items. The course discusses in detail about how exiting
operations shall be optimised and what new store
What are FICSI’s e-learning initiatives and what operations shall be incorporated to minimize the
courses are available? risk of spread. The second course is for MSME food
It was a long vision for FICSI to have a digital learning manufacturers taking operations on production shop
platform and COVID-19 catalysed the launch of first ever floor into account. The idea is to produce and sell safe
e-learning platform for the food processing sector. FICSI and healthy food in tough times without losing the faith
has designed its classroom-based learning to digital of end consumers.
based learning. Under e-learning initiatives, the council
has launched programmes for food business operators, What are the additional skills required by the
manufacturers and food handlers of micro, small and industry stakeholders post COVID-19? What are
medium enterprises (MSME) to continue providing the missing links?
skilling in food processing through the channel of digital Technology in today’s competitive world plays an
learning in this time of global health crisis. Under this impressive role and like in any other industry technology
academy, the council has introduced short and free also plays an important role in the food processing
special certificate courses related to safe practices during industry. It not only ensures easy traceability of the
COVID-19. products but it also enhances the shelf life of the
products. Also many of the MSMEs are now moving
How are these courses/ training helping in through hand-less food manufacturing operations
dealing with the challenges associated with through automation with which the blending, products’
COVID-19? Who is the target audience of these packaging all those can be hand free and can be done
courses? automatically. The idea is to give consumers the sense of
Offline retail industry has been hit hard and customer security that whatever they’re consuming is made with
is losing the sense of faith in the offline shopping. utmost care by taking all the precautions of safety and
This short-term pandemic hit can prove to be difficult skilled manpower plays an important role in handling
for retailers in future. Therefore, in order to instigate these systems efficiently.

36 Q&A NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Automation is no INDUSTRY
4.0
more the expensive
REVOLUTION
option as compared
Are you working with educational institutes to
to labour. It’s the further enhance skill management in the food
industry?
only option to go FICSI works closely with colleges and institutions to train
their candidates under vocational training programmes.
forward with. This The idea is to provide blended skill-based learning
for the students, making them equipped with the
sector employs knowledge on food processing. FICSI has undergone
MoUs with many universities in this regard to enhance
about 18 to 20 lakh sourcing and capacity building of the sector.

people in the formal How do you foresee the adoption of technology
in the food industry and orientation of skilling
segment out of programmes?
Digital literacy is the key skill in the upcoming industry
which the engineers 4.0 revolution and the food industry will definitely move
towards adopting the same in form of automation.
constitute about 5 Automation is no more the expensive option as
compared to labour. It’s the only option to go forward
per cent. They will with. This sector employs about 18 to 20 lakh people
in the formal segment out of which the engineers
have to get trained constitute about 5 per cent. They will have to get trained
in automation. We are trying to adopt automated
in automation. production lines like in Singapore where the labour
shortage is common. We have to include automation
Therefore, FISCI is working closely with the Ministry as a much-detailed subject in BTech food processing
of Food Processing Industries (MoFPI) and Ministry of courses or hire people, who have more knowledge
Skill Development And Entrepreneurship (MSDE) to about automation. India already has started on this
provide all the above skills to people who are associated path and there are examples across the country, where
with food processing and make the sector filled with big factories are being run by very few people because
a more skilled workforce so that all the food can be everything is automated. In India, the choice was
prepared and delivered following all the safe and between investing in capital or labour and labour was
hygiene practices or guidelines. the cheaper one. So, the MSMEs were leaning towards
labour. Now, with this change happening, training on
What are the challenges in conducting this automated processes is the answer.
training in India? Are you planning to launch
more such courses in the future? Vallari Mathure
There are challenges faced by all industries and this [email protected]
industry is no less. Although trainings are supposed to
minimize the challenges but it has its own bottlenecks
in operations. There are different challenges we face
in making people aware and counsel about what role
does skilling play in their lives and earnings. Right on
the similar level it becomes challenging to take up
projects with cluster level integrations. There has been
a constant problem faced by the industry in sourcing
and training of the people with right skillset. FICSI has
been trying to minimize these challenges by expanding
its training partner base and guiding them to put up
cluster based training centres under the Scheme of
Human Resources and Institution -Skill Development
(SHRISD) of MoFPI. These training centres shall act as
one stop solution for manpower requirements for the
food processing industry in each cluster in hiring of
fresh talent as well as up-skilling the existing workforce.
FICSI already has 49 such qualification packs (QPs) to
undertake the trainings for the sector and planning
to launch eight new QPs to address the updated
requirements of the sector. Also, FICSI is aggressively
working on digitalising of the existing QPs in e-learning
formats which shall soon be available for skilling
purpose.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in Q&A 37

“Our goal is to make Dr Onkar Rajiv Bilgi,
India a major hub for
sports performance Founder, We R Wellness,
Mumbai
enhancement
programmes”

India’s first online Ayurveda-tech wellness startup entered the science stand apart. Gut health is key to achieve that
the market last month. Facilitating unique proposition of quality of abortion of nutrition and to regulate the body
combining India’s ancient science with artificial intelligence physiology smoothly slowly achieving anti-ageing in true
(AI) technology, Mumbai based We R Wellness intends to sense. Gut health was preached by Ayurveda before even
create a healthy and nutritious sports ecosystem in India. The we understood about basic health in the modern age,
firm has been started by experienced Ayurveda specialist Dr yet another reason why the science is more mindful and
Onkar Rajiv Bilgi, a seasoned business leader in tech space, effective way to heal body, mind and soul.
Rajat Sharma and former South African cricketer Jonty
Rhodes, who all have invested an initial amount to make it What are the key highlights of the immunity
ready to roll. NuFFooDS Spectrum took this opportunity to programme?
interact with one of the founders Dr Onkar Rajiv Bilgi to find
out more about the startup’s plan of action. Edited excerpts; The immunity programme model comprises of
authentic Ayurveda herbs, health technology to monitor
How do you plan to implement AI technology health progress and make the alerts when needed, and
with Ayurveda? What are the core objectives? wellness workshop with the app data, which follows an
AI and Ayurveda are 5000 years apart but their algorithm to predict heart health for next five years. Using
amalgamation helps us to predict choices in preventive this data, we address the health and lifestyle issues in the
and healing aspects for all ailments. We offer a platform wellness workshop to help the co-workers make right
where we can get health data like electrocardiogram (ECG), choices and change the habits to lead long healthy life.
oxygen saturation, body mass index (BMI), temperature, Each herb is like coding of nature. Our programme of body
blood pressure, blood sugar, which can be saved and this and mind often gets corrupt or interrupted by viruses,
pattern can help in predictive healthcare using AI. Our main bacteria or other pathogens leading to a disease state.
focus is on corporates and sports sector. We have basic and These herbs act as the signal from nature to build that
customised plans for both these sectors. Our immunity plan missing programme so our health is delivered seamlessly.
for corporates and sports Ayurveda for all athletes across Each individual has its own body type thus customizing
the sports are basic programmes to achieve excellence herbs becomes even more effective and result oriented.
in health. Alpha one sports and alpha one corporate are
our premium programmes for elite athletes and CEOs for What are the major future plans?
making their lives healthy and full of energy using Ayurveda. To make India a major hub for sports recovery and
performance enhancement programmes is our key
How is the startup looking at enhancing the goal. Corporate and sports athlete have clear goals and
concept of sports nutrition in India? dedication, which is what we as a team - We R wellness
Lack of Ayurvedic knowledge and untrue myths about - get aspired and put our sincere effort to make these
science in the sporting fraternity is key for non-acceptance. two sectors healthier and full of energy. In the present
Communication gap between us and administrators situation a healthy corporate will help us to achieve the 5
makes it difficult for the system to accept it. It is often trillion-dollar economy using our own indigenous science
good to have natural support rather than a chemical of Ayurveda. Also, so far we have been able to raise Rs 50
drug-based approach for performance. The nutrition lakh and want to raise another Rs 2.5 crore.
concept in Ayurveda has a quality component that makes
Dr Manbeena Chawla
[email protected]

38 BIODIVERSITY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

Nurturing
Food Diversity

Dr Vilas Ramrao Protecting the biodiversity that provides us the food diversity is a collective
Shirhatti, responsibility. Consumers can create the demand, which will help reorient
food and farming policies to encourage diversity, sustainability, and
Technical Director, Naturell affordability. The agriculture and food industry has to respond to it.
India Pvt Ltd, Mumbai

For our body to be healthy and disease free it must metabolized in the body and thus have not been able to
be provided with proper amount of all macro and create a dietary reference intake for all of them. The need
micronutrients daily. In addition to macro and for nutrients also varies with age, climate, stress level and
micronutrients, body also needs several phytochemicals physiological conditions of an individual.
daily, which will further enhance our health and help in
prevention of diseases. Although not listed as essential, With all this complexity, one sure way of ensuring
phytochemicals play a vital role in maintaining our health nutritional adequacy is to ensure diversity in our diet.
and boosting our immune system. Nature has provided Eating a variety of foods ensures we do not have excess
us with a wide variety of phytochemicals coming from of one nutrient and deficiency of another. Be it cereals,
different fruits, vegetables, herbs, and spices with each pulses, vegetables, fruit, meat or spices we must eat a
one having a unique potential and offering a health variety of them in moderation. Most nutritionists agree
benefit. that diversity is a key element of healthy, high-quality
diets, providing the spectrum of micronutrients essential
No single food can give us every nutrient as per the for human health and for maintaining a healthy gut
RDA (daily recommended allowance). The commercially microbiome.
available health supplements and nutraceuticals do
help in making up for some deficiencies but can never No single food contains all our required nutrients.
be substitutes for a wholesome diverse diet. Besides the Even within a specific food group, like vegetables and
absorption of nutrients from health supplements cannot fruit, different ones offer different nutrients. Oranges are
match the bioabsorption level of the same nutrient from high in vitamin C, bananas are high in potassium.
natural wholesome food. Bioavailability as well as the
absorption of the nutrients from natural foods also varies
for different foods as well as for different individuals.

We already know thousands of phytochemicals and
are continuously discovering new phytochemicals and
their possible health benefits. We do not know exactly
how many phytochemicals are helping us maintain
good health, how they are absorbed, distributed, and

“According to the Food and
Agriculture Organization, 95 per cent

of the world’s calories now come from

30 species. Of 30,000 edible plant

species, we cultivate about 150. And

of the more than 30 birds and mammals

we have domesticated for food, only 14

animals provide 90 per cent of the food we

get from livestock.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in BIODIVERSITY 39

In Indian tradition, food is taken very seriously as “According to the National Center for
a science and experimented with the multiple cereals, Genetic Resource Preservation in US,
millets, pulses, spices, herbs, vegetables, flowers and from 1903 to 1983 we have reduced
fruits to ensure we get a wide spectrum of macro, micro the beet varieties from 288 to 17,
and phytonutrients. Indian food is designed to provide cabbage from 544 to 28, sweet corn
nutritional adequacy. The diversity of the Indian food from 307 to 12, pea from 408 to 25 and
system is also supported by the agriculture biodiversity. tomato 408 to 79 and so on. The surviving
Diversity of soil, climatic conditions, regional and ethnic species of plants are becoming less
preferences have nurtured the sustained agricultural diversified in their nutritional content.
biodiversity. India has been the hot spot for the widest
range of spices and herbs in the world. India has a very as our microbiome.
evolved holistic health system like Ayurveda that has As farmers from all over the world move toward
taught us how to effectively use them for preventive
health and immunity boosting. Invasions, trade relations growing genetically uniform, high-yielding crops, local
and colonialism led to new vegetables, fruits, cooking varieties have dwindled or disappeared altogether. That
styles being added. is why we are now facing one of the most radical shifts
we have ever seen in what and how we eat and in what
Indian food system also has a well-developed we will have the ability to eat in the future.
Rasāyana, which is the Science of Nutrition aiming to
procure the best qualities of body tissue leading in turn On the surface at least, modern foods systems appear
to longevity and improved mental health. Rasāyana to be astonishingly diverse. The abundance and variety
is practiced through mainly a variety of herbomineral of modern food systems are deceptive. What seems like
preparations. variety is just endless re-engineering, re-combinations
and repackaging, new added flavours of the same basic,
We are now seeing a Global Dietary transition, which highly processed ingredients. The rising production
is the result of globalization and our fast-paced lifestyle and consumption of ultra-processed foods (which tend
demands. The food diversity is becoming a thing on the to be high in salt, sugar and fat) is displacing healthier
past as diets have become increasingly homogeneous, items from people’s menus and contributing to the
dominated by crops that are rich in energy, but poor global surge in overweight, obesity and micronutrient
in micro and phytonutrients. Unfortunately, as we deficiencies. Many important phytochemicals are not
understand the importance of nutrition adequacy for very stable and are destroyed during intense food
good health more, we seem to be losing badly the processing done in preparing many of the new foods.
food diversity. The global standard diet is changing the
biodiversity of nearly every ecosystem, including the 100 No food tradition is as diverse as the Indian
trillion bacteria that live in our gut, part of what is known food system. Nothing represents food diversity and

40 BIODIVERSITY NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

“Of the thousands of plants and production as an ecosystem service; the species in the
animals used for food in the past, ecosystem and the genetic diversity within species.

less than 200 currently contribute Healthy local diets, with adequate average levels
of nutrients intake, necessitates maintenance of
to global food supplies and just nine high biodiversity levels. The world’s rich agricultural
biodiversity is at risk, and with it our health and the
crops account for almost 70 per resilience of our food systems. Agricultural landscapes
are becoming increasingly simplified as the number
cent of all crop production. The threat of crops and crop varieties grown on farms declines.
Responding to a variety of pressures, farmers have
to agrobiodiversity is occurring within a replaced many time-tested local varieties with a small
number of modern ones – a pattern, which is true for
general rate of species extinction estimated both food crops and animal breeds.

to be 100 to 1000 times the natural rate. Coinciding with the threat to agricultural biodiversity
has been a trend towards the homogenization of
the current dietary transition better than the slow diets. Of the thousands of plants and animals used for
disappearance of condiment ‘Chutney’ in India. There are food in the past, less than 200 currently contribute to
literally thousands of chutney recipes and to an extent global food supplies and just nine crops account for
every household in India has its own secret chutney almost 70 per cent of all crop production. The threat to
recipes. They are prepared from raw ingredients they agrobiodiversity is occurring within a general rate of
are loaded with vitamins, minerals and phytonutrients species extinction estimated to be 100 to 1000 times the
and are perhaps the best health supplements. Many natural rate.
Chutneys are not commercially available. Gradually
Chutney preparations are increasingly being replaced Approximately 21 per cent of plant species and 17
by the popular global convenience condiments like per cent of all animal breeds are at risk. According to the
Ketchup, Mayonnaise and soy sauce, which have a Food and Agriculture Organization, 95 per cent of the
standard fixed recipe, commercially available in a ready world’s calories now come from 30 species. Of 30,000
to serve form, have long shelf life. edible plant species, we cultivate about 150. And of the
more than 30 birds and mammals we have domesticated
India was predominantly a millet consuming nation for food, only 14 animals provide 90 per cent of the food
and we have a variety of millets to choose from. But in we get from livestock.
the last couple of decades the millet consumption has
reduced significantly, and more Indians are consuming The loss is staggering: Three-fourths of the world’s
only wheat. The reduced demand also results in farmers food comes from just 12 plants and five animal species.
switching on to other crops thus reducing the supply. Apart from lot of species becoming extinct there is a loss
The economic factors do the further damage where in of diversity within a given species as well. According to
today the average price of millets is almost double that the National Center for Genetic Resource Preservation in
of wheat, which forces many people to switch over to US, from 1903 to 1983 we have reduced the beet varieties
wheat. Supply of only rice, wheat and sugar in the public from 288 to 17, cabbage from 544 to 28, sweet corn from
distribution system does the remaining damage of 307 to 12, pea from 408 to 25 and tomato 408 to 79 and
forcing people to give up millet consumption. so on. The surviving species of plants are becoming less
diversified in their nutritional content. An alarming drop
The first green revolution in India helped us to in essential minerals means that the apples and greens of
become self-sufficient in cereal production and enabling today are nowhere near as good for us as those eaten 50
supply to keep pace with population growth. But this has years ago. The natural iron content in wheat has reduced
come at the cost of losing many of the original varieties by 60 per cent of the levels found 50 years ago.
of rice and wheat and forcing many millets to disappear
from our diet diversity. A study has shown that nearly Protecting the biodiversity that provides us the food
every historic fruit and vegetable variety once found in diversity is a collective responsibility. Consumers can
the United States has disappeared today. create the demand, which will help reorient food and
farming policies to encourage diversity, sustainability,
Sustenance of biodiversity is crucial to sustain food and affordability. The agriculture and food industry
diversity. Biodiversity plays a crucial role in human has to respond to it. We must nurture biocultural
nutrition through its influence on world food production, heritage and traditional knowledge, create an enabling
as it ensures the sustainable productivity of soils and environment to foster local crop varieties, animal breeds
provides the genetic resources for all crops, livestock, and underutilized crops.
and marine species harvested for food. Access to a
sufficiency of a nutritious variety of food is a fundamental
determinant of health. Nutrition and biodiversity
are linked at many levels: the ecosystem, with food

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in FSSAI INITIATIVE 41

Empowering India
towards a healthy future
The COVID-19 pandemic has brought the world to
a halt, urging Governments to strengthen public collective effort of all key players in the food ecosystem
health systems. However, the far deadlier silent and is aligned with the government’s focus on public
epidemic of malnutrition remains overlooked. While on health through programmes like ‘Ayushman Bharat
the one hand, 196 million Indians are undernourished, Yojana’, ‘POSHAN Abhiyaan’, ‘Anemia Mukt Bharat’ and
135 million are overweight/obese putting them at risk ‘Swachh Bharat’ Mission. In the wake of the current
for non-communicable diseases such as high blood pandemic, the provision of safe and healthy food has
pressure, heart disease and diabetes. Further, the gained greater prominence.
number of cases of food borne illnesses is expected
to rise from 100 million to 150 – 177 million in 2030 Under ‘Eat Right India’, FSSAI has launched
compared to 2011. This will directly impact the ability initiatives targeting both food businesses and
to absorb nutrients, fight infection, rendering millions consumers to create an environment of right food
vulnerable to a host of diseases. practices and habits. As per FSS Act, 2006, food
businesses are mandated to be licenced/registered
The role of Food Safety and Standards Authority with FSSAI. For this, the revised FSS (Licensing &
of India (FSSAI) is critical in the light of this nutrition Registration) Regulations simplify the process of
reality in India. Established under the Food Safety application and renewal with reduced time and effort.
and Standards Act (FSS), 2006, FSSAI is the apex food FSSAI is also releasing new regulations to facilitate and
regulatory body in the country with the mandate to speed up import clearances.
ensure safe and wholesome food for all citizens. As a
part of its core regulatory functions FSSAI sets science- To strengthen food testing, FSSAI has approved 30
based, globally benchmarked standards for food rapid food testing kits/devices to ensure faster, better
safety, ensures credible food testing for quality and and cheaper real-time testing of food even at the
compliance to these standards and processes through field level, thus assuring quality of food. These recent
effective surveillance mechanisms. developments support ease of doing business, while
raising the bar for food safety in the country. FSSAI is
Apart from this, FSSAI has also embarked on also focusing on periodic risk-based inspections, third-
a series of initiatives to ensure safe, healthy and party audits and focused checks to ensure safety and
environmentally sustainable food for everyone through quality of food products available in the market to earn
the ‘Eat Right India’ movement. This movement is the the trust of consumers.

To build capacity of food businesses on food

● 35527 Schools have been registered on the
Eat Right School portal and are in the process
of certification.

● 30 Campuses awarded Eat Right Campus
certificates across the country including IIT
Gandhinagar, IIT Roorkee, LBSNAA, Mussoorie,
and other large private corporates.

● 20 Clean Street Food Hubs in different parts of
the country.

● 3 Railways Stations have been awarded as Eat
Right Station including Mumbai Central and
Chhatrapati Shivaji Station at Mumbai and
Anand Vihar Railway Station at New Delhi.

42 FSSAI INITIATIVE NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

“To strengthen food testing, FSSAI has approved 30 rapid food testing
kits/devices to ensure faster, better and cheaper real-time testing of
food even at the field level, thus assuring quality of food. FSSAI is also
focusing on periodic risk-based inspections, third-party audits and
focused checks to ensure safety and quality of food products available in
the market to earn the trust of consumers.

To empower consumers to address adulteration, FSSAI has introduced The
DART Book to check common food adulterants at home with simple tests. A mobile food testing
van called Food Safety on Wheels (FSW) has been launched to reach remote areas and conduct
training and awareness activities as well. Over 90 FSWs are in circulation across the country.

To build capacity of food businesses on food safety, FSSAI has launched ‘Food Safety Training
and Certification’ (FoSTaC) – a unique programme to ensure a trained and certified Food Safety
Supervisor (FSS) on each food business premises. Almost 3.5 lakh FSS have been trained so
far. FSSAI has recently introduced an online training programme on hygiene practice required
during COVID-19, which has already trained over 60,000 FSS.”

- Arun Singhal, CEO, FSSAI, New Delhi

safety, FSSAI has launched ‘Food Safety Training and determine the adulteration of honey with any other
Certification’ (FoSTaC) – a unique programme to ensure sugar syrups, especially rice syrup, which is a common
a trained and certified Food Safety Supervisor (FSS) concern for many.
on each food business premises. Almost 3.5 lakh FSS
have been trained so far. FSSAI has recently introduced FSSAI has launched mass awareness campaigns
an online training programme on hygiene practice to reduce salt, fat and sugar in the diet, ‘Aaj Se Thoda
required during COVID-19, which has already trained Kam’ and ‘Trans-Fat Free India’ by 2022 to reduce the
over 60,000 FSS. risk of non-communicable diseases. Going forward,
consumers will be empowered to make healthy choices
Given the large unorganized food sector in India under the new voluntary regulations on menu labelling
comprising a range of food businesses from street food that require bigger food service
vendors, dhabas, eateries etc. several benchmarking establishments to declare
and certification schemes to improve food safety nutrition information of food
and hygiene standards are in place. These involve per serving.
training of food handlers and third-party audits of
food businesses. Schemes such as ‘Clean Street Food Large-scale food
Hub’, ‘Clean and Fresh Fruit and Vegetable Markets’, fortification is also
‘Eat Right Station’ and ‘BHOG (Blissful Hygienic being promoted
Offering to God) for Places of Worship’ are targeted to address
to clusters of vendors. So far, 30 such clusters have be deficiencies of
certified, thereby raising the confidence of consumers vitamins and
in consuming food from such places. For individual minerals
outlets such as restaurants, catering establishments, like iron,
sweet and meat shops the ‘Hygiene Rating Scheme’ vitamin
has been introduced. Over a thousand food outlets B 12,
have been rated so far to empower consumers to make folic
informed food choices.

To empower consumers to address adulteration,
FSSAI has introduced The DART Book to check common
food adulterants at home with simple tests. A mobile
food testing van called Food Safety on Wheels (FSW)
has been launched to reach remote areas and conduct
training and awareness activities as well. Over 90 FSWs
are in circulation across the country.

More recently, the Food Authority has introduced
two new parameters in the honey standards to

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in FSSAI INITIATIVE 43

acid, that lead to conditions like iron-deficiency anemia. Moreover, the Food Authority has recently finalised
So far, fortified foods such as edible oil, milk, wheat FSS (Safe Food and Healthy Diets for School Children)
flour, rice and salt, with the +F logo to identify them, Regulations, 2019 that will ensure wholesome food to
are being supplied in the open market and in some school children by not allowing food items high in fat,
government Safety Net Programmes like Integrated salt and sugar to be sold and advertised within school
Child Development Services (ICDS), Mid-Day Meal premises and within 50 metres radius of the school
(MDM) and Public Distribution system (PDS) in 19 gates.
States and 5 Union Territories (UTs). So far, 157 fortified
products are available in the open market and 47 per Additionally, keeping the health of infants in mind,
cent of the top ten players in edible oil and 36.6 per the FSS (Food for Infant Nutrition) Regulations 2019
cent of the organized milk industry are fortifying as per have been finalised that cover standards for infant milk
FSSAI standards. food and formula as well as foods for special medical
purpose, specifically food for infants with inborn errors
Another important regulation to boost fortification in metabolism (IEM).
of food will now cover standards for fortification
of species identified milk like cow, buffalo, camel, To reach citizens at the grass roots level through
goat, sheep etc.; for all kinds of multigrain atta and frontline health workers to promote right eating habits,
categories of processed foods covering cereal products, the ‘Eat Right Toolkit’ has been developed. This is being
bakery wares and juices – with various specified mainstreamed through Health and Wellness Centres
micronutrients, except in products that are high in fat, under ‘Ayushman Bharat Yojana’.
salt and sugar.
FSSAI also releases ‘Myth Busters’ and ‘Guidance
To target consumers in different environments- Notes’ for consumers from time to time to address
schools, workplaces, education institutes, hospitals any growing concerns related to food and clarify
etc. Eat Right School and Eat Right Campus have misconceptions at large. Recenty, an e-guidebook on
been launched. Under these initiatives, certification ‘Eating Right During COVID-19’ was released to inform
is awarded based on compliance to predefined consumers on additional health and safety precautions
benchmarks on provision of safe, healthy and to follow for food. With time, this 360 approach is
sustainable diets in these environments. expected to usher in a culture of eating right across the
country.
So far, 35,527 schools registered under ‘Eat Right
School’ and 28 campuses have been awarded To encourage and support sustainable food
practices to protect the environment, FSSAI is
‘Eat Right Campus’ certification. spearheading initiatives such as ‘Jaivik Bharat’ for easy
identification of authentic organic food; ‘Save Food,
Share Food’ to reduce food waste and promote food
donation; ‘Safe and Sustainable Packaging in Food
and Beverage Sector’ to reduce the use of plastics
and Repurpose Used Cooking Oil (RUCO) for safe
and healthy use of cooking oil and repurposing used
cooking oil to make biodiesel/soap etc.

At present, 82 food distribution agencies have
donated over 50 million meals to those in need in over
100 districts. Around 55 lakh litres of UCO have been
repurposed into 39 lakh litres biodiesel.

Apart from promoting safe, healthy and sustainable
food, these ‘Eat Right India’ initiatives are generating
economic opportunities in the food ecosystem
through increased demand for trained food testing and
regulatory personnel, training, auditing, implementation
and development partners, petty food vendors and
small businesses and creating a thriving circular
economy in line with the vision of ‘Atmanirbhar Bharat’.
‘Eat Right India’ is ultimately a people’s movement.
Therefore, it puts an onus on everyone to transform the
way India eats and usher in a culture of right eating.

FSSAI Team

44 PEOPLE NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

FMCG firm Marico LT Foods appoints
Vikas Magoon as MD
CFO makes an exit for European subsidiary

Mumbai based FMCG firm Marico has Gurugram based company LT Foods has recently appointed
announced that its Chief Financial Officer Vikas Magoon as a Managing Director (MD) for its European
(CFO) Vivek Karve has resigned from the subsidiary (LT Foods Europe, BV). Magoon has more than 25
company. The firm has appointed Executive years of experience in the consumer sector. He has worked with
Vice-president & Head - finance, Pawan Unilever in the past in various finance and commercial roles.
Agrawal as its next CFO. Karve had joined In his last role, he was the Chief Executive Officer of a leading
Marico in 2000 and was appointed as the food company in United Kingdom. Magoon is a Chartered
Accountant from India and also holds an MBA degree from
Chief Financial London Business School. Magoon will have the overall
Officer of the responsibility for the performance of LT Foods Europe BV and
Company in 2014. expanding its geographical coverage across the European
In his 20 years’ continent. With a strong background in the consumer food
stellar career in space, he will be responsible for developing the strategic
Marico’s Group vision of the company, expanding its business in the rice sector
Finance, Karve and exploring new growth opportunities, both organic and
contributed inorganic, in the wider food space.
significantly to the
company’s growth
and transformation
journey. He
has almost two
decades of leadership experience across
various finance verticals like financial planning
and analysis, corporate finance, treasury,
investor relations, taxation and commercial
functions in the FMCG domain.

Dr Vaibhav Kulkarni steps in as ILSI
Global Assembly’s private sector Chair

Dr Vaibhav Kulkarni, Director and Division. Prior to joining Abbott, Dr
Senior Leadership Team Member - Kulkarni worked for various blue-chip
Regulatory Affairs, Abbott Healthcare, organizations including Novartis,
has recently been elected the Global Johnson and Johnson Medical,
Assembly private sector Chair of the and Sanofi Aventis. He possesses
International Life Sciences Institute a wide range of robust experience
(ILSI) in US. The election for the Chair of more than 20 years managing
was held following the resignation of drug regulatory affairs, clinical
earlier Chair Dr Teruo Miyazawa. Dr research, innovation, drug safety and
Kulkarni, who represents ILSI India pharmacovigilance. He is an active
in the ILSI Assembly, contested and member of various industry bodies
got elected. Dr Kulkarni is a part of like Federation of Indian Chambers
Abbott Nutrition Leadership Team at of Commerce and Industry (FICCI),
Pacific Asia. He was appointed to his Confederation of Indian Industry
current role in April 2009. Previously, (CII), Health Foods and Dietary
he served as Head, Regulatory and Supplements Association (HADSA)
Innovation and was an Executive and Protein Foods & Nutrition
Committee Member for Novartis OTC Development Association (PFNDAI).

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in PEOPLE NEWS 45

INSA honours Dr V Mohan
with prestigious award

Dr V Mohan, Chairman, and Chief National Science Academy Ignite Foods
Diabetologist of Dr Mohan’s (INSA) for the year 2020 for his
Diabetes Specialities Centre and pioneering work in the field of names Amit
President and Director of Madras International Diabetes Research
Diabetes Research Foundation, and Medical Sciences. He has Puri as Partner
Chennai has been awarded the contributed extensively to the
prestigious Professor KP Bhargava study of the complications of & Director
Memorial Medal by the Indian diabetes and to newer therapies
in diabetes. Dr Mohan and his Mumbai based startup Ignite
esteemed colleagues pioneered Foods has appointed Chef Amit
innovated and developed a Puri as Partner and Director.
Made in India product called Dr This alliance gives both partners
Mohan’s high fiber white rice, Chef Puri and Vaibhav Lodha,
which has a lower glycemic Founder and Director at Ignite
index than any other white rice Foods, the opportunity to
in the market. His studies on leverage each other’s strengths
fibrocalculus pancreatic diabetes across varying skill sets and
(FCPD) and genomics of diabetes deliver experiences that will
are well quoted nationally and resonate with the target
internationally. audience. Puri brings over 20
years of culinary experience to
OmniActive Health Ignite Foods and has worked
Technologies hires new CMO with all the leading names
in the industry. He began his
Mumbai headquartered OmniActive Health career with the Taj group of
Technologies, which offers a wide range of hotels and has made his name
premium, scientifically-validated ingredients using traditional recipes as a
for customers in the dietary supplement reference and thereafter adding
and functional food and beverage space, his individual stamp on them.
has announced that Kimberly Smith has The recently released book
joined the company as Chief Marketing ‘Redefining Comfort Food with
Officer (CMO). Kimberly has over two Amit Puri’, written by Puri is the
decades of experience working in the dietary culmination of his journey so far.
supplement, food, beverage and personal
care industries in leadership positions at
companies including Roche Vitamins and
DSM Nutritional Products. She brings to
OmniActive extensive expertise in sales,
marketing, commercial management,
operations, supply chain and innovation.
Kimberly has also played key roles in business
development, building strategic alliances
with key customers, and in venture and
acquisition. As OmniActive continues to build
a best-in-class, customer-centric company,
Kimberly will play a key role in driving their
marketing and innovation initiatives.

46 ACADEMIC NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

NBU offers IIT-Kgp puts focus on
UG course in food and agri engineering
tea sciences
The Indian Institute of Technology, Kharagpur (IIT-Kgp) has declared the
The North Bengal University launch of an online course for the application of digital technologies in
(NBU) in Siliguri has agriculture to educate researchers to utilize new technologies in India’s
introduced tea sciences as farming practices. The course aims to prepare students on the utilization
a fulltime undergraduate of present-day advancements, for example, artificial intelligence, drones,
course from this academic machine vision strategies, and sensors in
session. The tea sciences farming. This course is sponsored by the
course is intended to help National Agricultural Higher Education Project-
generate employment Centre for Advanced Agricultural Science and
opportunities for students as Technology (NAHEP-CAAST), Indian Council
several tea estates, including of Agricultural Research, New Delhi. The
the well-known ones that course will be conducted by the Department
are located in north Bengal. of Agricultural and Food Engineering at the
The three-year tea sciences IIT-Kgp. NAHEP centre is integrated mainly
course will have 20 seats. by three research divisions namely digital
The students will be offered knowledge support centre based upon
biology, microbiology and climate; nursey automation centre; and food processing automation centre,
chemistry as combination which focuses on the enhancement of quality. The course will be added to
papers. The course will be post-graduate, doctoral students, while faculty members, and scientists from
taught with faculty members the Vasantarao Marathwada Krishi Vidyapeeth, Maharashtra will be invited.
drawn from the pool of
teachers available in the NSNIS, CSS launch
science departments at the sports nutrition course
university. Experts from tea
plantations and research With an effort to ensure that certificate courses in sports science
centres will be invited for knowledge of sports science is subjects. The course aims to give
interactive sessions and applied to train athletes even at an opportunity to young qualified
seminars. the grass root level, Netaji Subhas professionals working in the field of
National Institute of Sports (NSNIS) sports science to further specialise
in Patiala has signed a Memorandum in their area of expertise. In the first
of Understanding (MoU) with Centre leg, sports physiotherapy and sports
for Sports Science (CSS), Chennai, nutrition courses are being launched
to jointly conduct six- month online. For the sports nutrition
course, those eligible to take the
entrance exam, must have a masters
in any of the streams including,
foods and nutrition, applied
nutrition, public health nutrition,
clinical nutrition and dietetics, food
science and quality control or sports
nutrition. Those with a Bachelor’s
degree in any of the above
mentioned streams, but with three
years of relevant work experience in
a recognised sports institute, club or
state or national-level team can also
take the entrance exam.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in R&D NEWS 47

IIT-B uses spice based formula to fight COVID-19

Researchers at the Indian phytopharmaceutical,

Institute of Technology, Picovrid-P contains

Bombay (IIT-B) have approved Ayurvedic

developed a spice-based spices and natural

formulation that rendered emulsifiers, which are

the COVID-19 virus that above food limits but

inactive within an hour, at doses that are one-

in the laboratory tests. tenth of those found in

The team of researchers conventional Ayurvedic

validated the efficacy of formulations. Picovrid is

the nutraceutical and available in the form of an

phytopharmaceutical oral syrup, herbal water,

formulation called flavoured beverages, oral

Picovrid, using the reverse a direct action in disrupting lipid liquid shot, capsules, gels, infusion
and protein layers, degrading the
transcription polymerase chain outer lipid envelope of SARS-COV-2, bag of herbal tea, flavoured milk and
thus inactivating the virus. As a
reaction (RT-PCR). The active yogurt. The team has filed a patent

ingredients in the formulation had application for the two technologies.

INST designs paper IIT-Kgp develops low-cost
test for fluoride detection
in drinking water vegetable oil powder

Scientists from Mohali based Institute of Nano Science and Researchers from the Indian Institute of
Technology (INST), have developed an equipment-free Technology, Kharagpur (IIT-Kgp) have developed
fluoride ion detection and quantification in drinking water a novel formula for a vegetable oil powder to
with the naked-eye. It can be operated by non-experts for keep the heart healthy. The innovation, led by the
household use to evade Fluorosis-based disorders. The Department of Agricultural and Food Engineering
technology involves a push-pull chromophore based on 2, involved tailoring vegetable oils through the
3-disubstituted 1, 1, 4, 4-tetracyano-1, 3-butadienes (TCBDs) preparation of oil blends, which are inherently
that changes colour upon exposure to fluoride ion. The endowed with natural antioxidants as well as
researchers designed urea as an unusual donating moiety well-balanced fatty acids. The researchers believe
instead of traditional donour moieties, such as amines, to that the polyunsaturated fatty acid (PUFA) rich
obtain better optoelectronic properties. The combination of oil powder will find extensive use in replacing
the push-pull chromophore with urea turned out to be an dairy fat in bakeries and confectionaries. Another
ideal system for the same. The INST scientists have optimized critical area the researchers have addressed is
the synthesis of this chromophore in the laboratory scale. the susceptibility of PUFA-rich vegetable oil to
Furthermore, the design and synthesis can be slightly rancidity and reduced shelf-life under severe
modulated to increase the sensitivity from 3 ppm to less environmental conditions. The innovation
than 1 ppm. Currently, the INST team is working in this has already been patented and is ready for
direction. The major cost involves only the synthesis of the commercialization at low costs.
chromophore, making it affordable and accessible.

48 R&D NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

NIN conducts ICRISAT brings out
new groundnut varieties
study on excess
Two new groundnut varieties with high oleic acid content
glucose consumption have been developed by Hyderabad based International
Crops Research Institute for the Semi-Arid Tropics (ICRISAT)
Glucose is an essential nutrient for the cells. in association with the Indian Council of Agricultural
However, excess glucose in the human body is Research-Directorate of Groundnut Research. The new
implicated in several complications and damage varieties known as Girnar 4 (ICGV-15083) and Girnar 5
to various organs including the kidney. It is (ICGV-15090) would be most suitable for cultivation in
known that diabetic patients have elevated the erstwhile Mahabubnagar, Rangareddy and Nalgonda
blood glucose levels. A study conducted by districts in Telangana. The two varieties have proven to
the researchers of the University of Hyderabad be having high content of oleic acid, about 80 per cent
(UoH) and National Institute of Nutrition (NIN), against the 40 to 50 per cent in regular varieties. The
Hyderabad found that advanced gylcation end- quality of oil from the two varieties of groundnut would
products impairs renal function. According to be like that of olive oil as they reduce the bad cholesterol
researchers, excess glucose non-enzymatically and would maintain good cholesterol reducing the risk of
reacts with proteins and lipids and forms several cardiovascular diseases.
toxic molecules known as advanced-glycation
end-products (AGEs), which can alter the
structure and function of biomolecules.

NRCM designs electric vehicle for meat supply

With an aim of ensuring the temperature of around -10°C for 8 to Incubator project of ICAR-NRCM, it
sustainability of meat value chain 10 hours once charged. The vehicle is also equipped with the microwave
and contribution towards greening designed under Agri-Business oven and electric fryer. It can be used
of meat sector, the ICAR-
National Research Centre on for distribution, retailing,
Meat (NRCM) in Hyderabad reheating and serving of
has designed an electric value-added meat products.
vehicle with 1200 watt Considering the post-
capacity. Having a maximum COVID-19 situation, the
speed of 25 kms per hr, the NRCM wants to promote
vehicle can run upto 75 these environment-friendly
kms upon a single charge. vehicles among the small-
Fabricated at the e-Ride, scale entrepreneurs for
Uppal, Hyderabad, it is fitted home-delivery and to act
with 200 litres eutectic as rolling stores for the
freezer that maintains the popularization of value-
added meat products.

NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in SUPPLIER NEWS 49

Tri-Seal invests $1M in new Tate & Lyle
manufacturing facility in India unveils
sweetener
Tri-Seal, a Tekni-Plex business in or industrial chemical and cosmetic solution
the US, has invested $1 million in applications in India. The new 8,000 design tools
a new closure liner manufacturing sq. meter facility, which operates
facility in Greater Noida. The under the Tekni-Plex India name, Tate & Lyle PLC, a British
company’s latest investment in foil is 60 per cent larger than Tri-Seal’s headquartered global
laminating, four-color rotogravure previous manufacturing location supplier of food and beverage
printing and inspection equipment in the same area. The investment ingredients to industrial
will significantly reduce lead in equipment and additional space markets, announced the
time for closure liners used in now allows the company to laminate launch of Sweetener
pharmaceutical, food, household one- and two-piece heat-seal liner Vantage Expert Systems, a
structures in India, with the same set of new and innovative
specifications and raw material used sweetener solution design
by its U.S. manufacturing facilities. tools, together with an
The investment will help support education programme,
India’s growing demand for closure which are designed to help
liners as the country continues to formulators create sugar-
expand its marketplace offerings. reduced food and drink
The new facility will also have using low calorie sweeteners.
expanded testing capability via an Developed in response to
in-house laboratory. Its new four- customer demand for more
color rotogravure printing capability predictive tools to support
will enable customization for brand product performance
messaging or usage instructions. and reduce development
time, the new system will
Thermo Fisher develops enable formulators to
metal detector for food safety more efficiently solve their
formulation challenges.
Detection of foreign objects such as metals is a high priority for food The suite of tools includes
processors, especially when in 2019 alone the United States Department of sweetener maps and
Agriculture reported that 17 million pounds of food were impacted by recalls selection tools, and
due to extraneous material. The Thermo Scientific Sentinel 1000 Selectscan WikiSweet, Tate & Lyle’s
metal detector system features two technologies intended to help food proprietary encyclopedia
of formulation challenges
and personal care manufacturers achieve a higher level and solutions, which Tate
of safety and quality. Selectscan enables the user to & Lyle scientists use with
select the ideal frequency, from 50 to 1000 kHz, formulators to help them to
and is designed to optimize the probability of differentiate between and
detecting ferrous, non-ferrous and stainless select suitable sweeteners.
steel foreign objects. Autolearn rapidly guides
the user through product set up to optimize
operational efficiencies and detection
performance to support plant production
goals. Combined, these features raise the
bar for safety, reducing the risk of costly
contamination events, scrap, rework and recalls.

As part of the Sentinel suite of metal detection products, the Sentinel 1000
Selectscan metal detector is a cost-effective solution for manufacturers, who
value consumer safety and brand protection.

50 SUPPLIER NEWS NUFFOODS SPECTRUM | SEPTEMBER 2020 | www.nuffoodsspectrum.in

PerkinElmer introduces testing platform for grains

PerkinElmer, Inc., a global existing AuroFlow AQ Afla strip test PerkinElmer’s AuroFlow AQ
leader committed to (for B1, B2, G1, G2) and leverages Mycotoxin kits use a single-
innovating for a healthier the PerkinElmer QuickSTAR Horizon step, water-based extraction
world, has launched its strip reader. Results are delivered method with lateral flow
AuroFlow AQ Mycotoxin in six minutes or less, detection testing at room temperature.
Platform. This new solution levels as low as 2 ppb, depending This enables safer and easier
includes strip test versions for on the mycotoxin being detected. sampling and removes the
Total Aflatoxin, Deoxynivalenol need for incubators and
(DON), Fumonisin, Ochratoxin centrifuges during analysis.
A, Zearalenone and T-2/HT-2. The handheld reader is
Lab professionals, technicians and battery operated and ruggedized
farmers can utilize this platform for for portable testing. Once results
first-round screening of corn and are viewed on the reader’s menu-
wheat for key, regulated mycotoxin driven, color touchscreen, the
compounds with convenience, information is stored for future
speed and accuracy. The expanded access and archiving, creating clear
offering builds on PerkinElmer’s and accurate audit trails.

DSM, Avril complete JV Cosmo Films
creation for plant-based protein
launches antifog
Dutch multinational corporation Royal DSM, and Avril, France’s
fourth-largest agro-industrial group, have announced the launch of packaging
their joint venture, Olatein, to produce canola (rapeseed) proteins for
the global food market. One year after announcing their intention New Delhi based company Cosmo
to work together, Avril and DSM have finalized their partnership and Films has introduced a bi-axially
will begin construction on a manufacturing facility in Dieppe, France. oriented polypropylene (BOPP) based
To help meet the growing demand for proteins, DSM and Avril have transparent film aptly suited for large
established a partnership (75/25) and formed Olatein. The partnership packs and
draws on the unique know-how of each of the partners, including pouches
DSM’s patented process and technology for extracting high-quality used in the
protein from canola meal and Avril’s 35-year legacy in oilseed and fresh food
protein crop production. The resulting product, CanolaPRO, will be packaging
marketed and sold by DSM. CanolaPRO has excellent functional Industry.
properties, a high nutritional value, and a balanced taste profile. It The newly
enhances vegan and vegetarian products such as meat and dairy launched
alternatives, as well as other beverages, baked products, bars, and transparent
ready-to-mix products. To facilitate the production, Avril is investing antifog film
in the upstream part of the business, capitalizing on its leadership in has cold
oilseed crushing and seed sourcing. and hot
antifogging
property, fusion sealing strength of
1226-3498 g/inch, hot tack ranging from
280 to 530 g/inch for a temperature
range of 130-140 degree celsius and
comes with a wide thickness rage of 25,
30 & 35 microns. The film is designed for
varied applications like food packaging,
fresh vegetables, fruits and salad, meat
products and dairy products.