FMT Nov 2021

Product Recovery Means Profit Recovery After Diwali break, we are here again with the November edition of Food Marketing and Technology Magazine. Diwali Product waste in hygienic manufacturing industries such as is behind us so is the fear of Covid. When the country was food and beverage has long been accepted as an unavoidable immersed in the celebration, there were nagging thoughts cost of doing business. The problem with this mindset is in the back of our mind that Covid may raise its ugly head that simply flushing or draining away raw ingredients or again. Thanks to God all looks good. intermediate finished products that remain in the piping at the end of production runs during or product changeovers This edition has a number of incisive and insightful articles is the same as watching money go down the drain. pertaining to plant based protein, sustainable packaging, market insight and much more. The key to turning this waste product into recovery product is in deploying the most efficient and reliable Plant based protein is gaining popularity and we could pumping technology. The eccentric disc pump can reduce not miss it. Please refer to ‘Plant Based Meat an Emerging waste and create notable product-recovery savings in Market’. The author talks about the market potential of plant hygienic food and beverage, pharmaceutical and cosmetic based meat in terms of Global and Indian market further, it manufacturing applications. The pump’s unique operating argues about its benefits. principle – a disc revolves on an eccentric plane within a circular channel – gives it the ability to function in If you are the one with interest in vegan, you may like to a non-pulsing, low-slip manner with high volumetric read an article on Chickpea Protein Beats Eggs. consistency. Eccentric disc pumps are also able to pump air, which creates a vacuum effect on the suction side and Staying on the topic, we interviewed Ashok Bansal, CEO, a compressor effect on the discharge side, resulting in the Kancha Cheena Foods. His company produces vegetarian ability to push a complete product “plug” out of the piping snacks and he says ‘we are vegetarian by choice’. The without the need for expensive cleaning systems or other interview throws interesting insights into the vegetarian line-clearing solutions. snacks market. You would realise how few snacking options are available for vegetarians. There are numerous and wide-ranging instances where eccentric disc pumps have been introduced to hygienic- There is a snap short on the Food and Drink Market in APAC manufacturing operations with resulting notable 2021 by Mintel. This is of great interest for both technology improvements in product-recovery rates and overall and food companies. To stay agile and relevant in the market operational costs. Examples can be found in applications a company needs to be aware of what is happening around. across the board, such as in ice cream processing, soft Reports of this nature are useful for making decisions on drinks, baked goods, as well as winemaking and brewing, new product developments and the life cycle of existing and in cosmetics. products. The reliability of the equipment is very important because Sustainability in packaging has gained a lot of traction as high-quality products can only be made on high quality the world is worried about climate change and its impact; equipment. The eccentric disc pump eliminates waste, see article on sustainable packaging. You may find it reduces water and energy consumption as well as lowering interesting. maintenance costs. It is a hygienic solution which basically does just what it is supposed to do. I rest my pen. May you enjoy the magazine. With operational budgets tightening, food and beverage Linda Brady Hawke manufacturers all over the world have realized the importance of optimizing their production and processing methods, whilst maintaining their quality. Pump technology is one simple way forward and the eccentric disc pump in particular can help to reduce waste and thus improve cost effectiveness. Benno Keller Ian D. Healey keller@ harnisch.com [email protected] 4Food Marketing & Technology November 2021



November 2021 Ingredients Food Safety Industry Speak 8 Adulteration of Sweets, Milk and Milk 42 Interview: Products in Festive Season Vikas Kulkarni, Managing 12 Plant-based Meat-An Emerging Market Director, Bostik 20 Three Preferences on Sweet Taste Perception India now Decoded 45 Interview: Ashok 24 Chickpea Protein Beats Eggs in Mayo Bansal, Co- 26 The Market for Functional Value-added Modified founder and CEO Kancha Cheena Starches into the Indian Food Industry Foods Pvt Ltd Industry Insight Processing 30 Cobot Palletizer set to Revolutionize Robotic Uptake 49 Mintel Launched Food and 32 The Bioautomated Algae Plantation Drink Landscape APAC 2021 Report Packaging 38 Packaging and Technology with Sustainability is the Way Forward 40 Michelman Barrier Coatings for Paper: A Versatile Solution for Various End Applications 6Food Marketing & Technology November 2021



Food Safety Adulteration of Sweets, Milk and Milk Products in Festive Season By Dr Saurabh Arora* The festive season comes along The World Health Organization has requested the Commissioners with a wide array of sweets (WHO) stated that “if milk of Food Safety of all States/UTs, and its mélange of flavors adulteration is not halted in India, Central Licensing Authorities which brings delight and sweeten a major portion of the population and all Regional Directors of the up the festive vibes but what if this might face life-threatening diseases FSSAI to ensure that a strict vigil joy is wrapped with apprehension of by the year 2025”. is maintained in their respective adulteration with harmful additives jurisdictions to avoid any laxity on which can gradually deteriorate the The need of the hour is to curb the the manufacture and sale of sweets, health of consumers. adulteration especially during the milk and milk products. festive season as the consumption of It is a fact that we often hear about sweets and milk products escalates The FSSAI has exhorted them to surprise inspections of sweet during this time. conduct periodic surveillance / manufacturers and sellers where enforcement drives. Moreover, it adulterated and contaminated milk A GLANCE AT INITIATIVE OF has also been suggested to install products are detected. This in turn FOOD SAFETY AND STANDARDS Food Safety on Wheels (FSW) in creates distrust among consumers AUTHORITY OF INDIA (FSSAI) prominent markets. The mobile towards sweets sellers and Recently, FSSAI has issued several laboratory will be fully equipped for manufacturers. Indeed, it smears the guidelines to gear up the vigilance quality testing to detect adulteration authenticity and reputation of any on adulteration amid festive of food products in a jiffy. The idea is food business. season. The apex authority of food to ensure that such products are safe 8Food Marketing & Technology November 2021



Food Safety to consume thereby gaining trust of imposes heavy fines on factories We have been routinely carrying out consumers across the country. and shops where adulterated food this analysis for leading packaged items are found the malicious act of food, FMCG, and retail organizations It is indispensable to check the adulteration still goes on. in India for compliance with the FSS milk and milk products before the Act/Rules & Regulations. preparation of milk based items. Ingredients such as khoya, varak, This is why proper lab testing of milk ghee, oil, milk, artificial flavours, We are prominently an EIC approved and its end products is vital to assure and colours are blatantly used /NABL accredited milk testing that it is free from any harmful for making sweets as all these lab with nearly two decades of ingredient. items can easily be adulterated for experience in the pharma sector. monetary gains. Milk is usually REASONS FOR ADULTERATION adulterated with water chalk, urea, Our labs are well-equipped for all Several factors like dismal socio- soap and chemical whiteners. Khoya the dairy products testing. Besides, economic status, low purchasing is adulterated with paper and starch. we serve various methods of milk power of consumers, demand and Instead of pure silver vark aluminum testing like chemical analysis, supply gap, perishable nature of foil is used to embellish sweets. tracing of harmful elements, milk, unorganized plight of dairy Ghee is mixed with vanaspati or pesticide elements, vitamins testing industries, laxity of laws, lack of animal fat. Unfortunately, prolonged and microbiology analysis. awareness regarding analytical consumption of such adulterants is laboratories to get the milk tested and harmful for health. We also provide information lack of consumer vigilance worsens regarding the structure, composition, the menace of milk adulteration. IMPACT OF ADULTERANTS ON and physicochemical characteristics Despite all the measures taken by the HEALTH of the food. Some of the reasons why government to curb the fraudulent High saturated fats raise the level food testing is performed are as activities to adulterate milk in an of cholesterol in human blood. High follows. illicit way, the adulteration of milk levels of LDL cholesterol in the blood has been a major issue. increases the risk of heart disease • To verify the manufacturer claims and stroke. Moreover, high levels of on the product components, SPUR IN DEMAND aluminum lead to brain and bone safety, etc. Apparently, during the festive diseases. Besides, food colors create season, the demand for milk and it’s severe allergies. This is why it is • For quality control purposes by-products such as khoya and ghee important that consumers should before, after and during the dramatically goes up which leads always buy sweets from FSSAI manufacturing process to increase in adulteration due to registered or licensed manufacturers. shortage of milk. • To ensure adherence to the laws AURIGA RESEARCH LAB TESTING and standards of food inspection Despite the stringent laws under OF FOOD PRODUCTS and grading as per the FSSAI food the Consumer Protection Act that Our state of the art laboratories in pan license terms India locations provide a wide array of food products testing services and • To enhance the quality, nutritional ensures that the food product doesn’t value and affordability of food contain any physical, chemical and products. biological hazards or contaminants, such as metals, additives, pesticides, * The author is a prolific inventor, preservatives, cleaning agents, pharmacist, scientist, technophile, salmonella, e-coli bacteria, etc. We and visionary entrepreneur. He has provide a comprehensive analysis been leading the contract, testing, of adulteration or additives in your certification, and research business at product. Arbro and Auriga since 2005 with labs in seven locations. Invented, patented, and We make use of different techniques commercialized SNEC 30, a scientifically like HPLC for food analysis, HPTLC advanced curcumin supplement; for investigation of food, GCMC, Founder of Food Safety Helpline; LCMSMS, and chemical analysis. Founder and Mentor of Lab-Training. Com. 10Food Marketing & Technology November 2021



Ingredients Plant-based Meat-An Emerging Market By Mohini Nitturkar* What is plant-based meat? Plant-based meats are meat-like products that are expected to have the same taste, texture, and experience as that of animal meat and made from plant- based ingredients. So basically, plant-based meats replicate real meat, except for the fact it does not use animal meat. They are also called mock meats, meatless foods, meat analogues and faux meat. Animal meat, is primarily muscle processed meat industry is a big in a nascent stage. Product choices tissue, is made up of protein, fat, contributor to greenhouse gas and Indian dishes are very different vitamins, minerals, and water. Plants emissions and hence plant-based from the west: people crave chicken do not contain muscle tissues, diet is being promoted. Per capita tikka, butter chicken, tandoori but they do contain nutrients like consumption of meat in Europe chicken, and kebabs than burgers. proteins, carbohydrates, fibres, fat, and USA ranges from 40-60kg per The consumption of red meat is also vitamins, and minerals which can capita which is very high. Europe low in India (only 4.5 kg per capita) be used to create mock meats. dominates the plant-based meat compared to western countries. sector as its population consists BENEFITS OF PLANT-BASED MEAT of health-conscious consumers Companies in India are still in the Plant-based meat products have zero who are shifting towards vegan, developing stage, but few leading cholesterol, and the protein content non-GMO, clean label, and natural companies in India like GoodDot is near about same as that of regular products. The presence of significant and others are keeping a wide view meat. They ensure public safety research and development facilities and consider global players like and sustainability. These products that are involved in innovative Beyond Meat and Impossible Foods are manufactured in a cruelty-free product development has also made as competitors. These companies environment. Plant nutrients can also this region rule in the meatless are trying to bring a gradual offer protection against potentially sector. North America is also an change in consumption patterns. harmful compounds in cooked meat. active region in the meatless sector. By introducing plant-based meat These products also help in reducing Consumers in North America are products these companies are not Green House Gas emissions. interested in vegan and clean-label only enriching one’s diet but also products, due to which market taking a step in conserving the GLOBAL SCENARIO growth is observed in this region as environment. The global plant-based meat market well. Currently, USA is recognised as reached USD 8.6 billion in 2020. the powerhouse of the plant-based Covid-19 ushered a major shift in Beyond Meat (US), Impossible meat industry as there are large no. consumption behaviour’; made Foods (US), Boca Foods Company manufacturers in this region. people more health-conscious; (Kraft Foods, Inc., US), Gardein people have become very choosy Protein International, Inc. (Conagra INDIAN SCENARIO while selecting food product. Brands, Inc., US), Maple Leaf Foods The meatless market in India is driven Additionally, plant-based meat (Canada), The Vegetarian Butcher by health-conscious consumers and products are rich source of protein (Netherlands) are a few key players a flexitarian population. Currently, and can help resolve India’s protein in the global market. At the global the Indian plant-based meat sector is deficiency issues. level, we see the shift of consumers to plant-based food products as 12Food Marketing & Technology November 2021



Ingredients KEY PLAYERS IN THE INDIAN concepts and B2B services on a PROTEIN INGREDIENTS USED IN MARKET global platform. PLANT-BASED MEAT The key players in the Indian market Plant-based meat products are made are GoodDot, Vezlay, Ahimsa Foods, TYPES OF PRODUCTS AVAILABLE of water, protein, fats, carbohydrates, Wakao Foods, Blue Tribe Foods, Mister IN THE INDIAN MARKET salt, and spices (sometimes flavour Veg. There are many other start-ups Consumers in India view plant-based ingredients are also added). Jackfruit in India like Greenest, Plantmade, meat products as highly innovative, is also used to get the meat-like tex- VegetaGold that are doing well in the healthy and environment friendly. ture. Plant proteins act as a primary market. Some of the start-ups are in Products available in the Indian ingredient for plant-based meat. the research phase and would launch market are mostly homegrown, Plant proteins impart important func- their products in the market very with a few imported products being tionality to plant-based meat prod- soon. India’s food processing sector launched in recent times. Products ucts by providing higher gelling and is one of the largest in the world. The by Beyond Meat, a key global player water holding capacity, while giving sector’s primary industries include are also available in a few Indian coarser texture to products like con- the processing of grain, sugar, edible cities, at select retail stores and on ventional meat, while also fulfilling oils, beverages, dairy products, Urban Platter, an online healthy the nutritional requirements. fresh fruits, poultry, vegetables, grocery store. meat, and fishery products. This Among plant protein ingredients, soy built-in capacity and experience in Various forms of plant-based meat and wheat proteins have been chiefly processing plant ingredients has are available in the Indian market- used in plant-based meat. However, inspired many Indian processors to Ready meals which include RTC and soy proteins are considered ideal in produce plant-based meat substitutes RTE products, formed meat such as meat analogue products as they imi- over the past few years. plant-based meat chunks, plant- tate the meat-like texture and have a based fish, nuggets and similar good protein value. Soy protein iso- GoodDot, a leading player in the products and Emulsified meat, which lates and concentrates are generally Indian market has anticipated a includes minced meat, sausages, used in sausage, burger, and muscle 250% year-on-year growth for 2021; patties, keema and similar products. like meat analogues. Defatted soy it serves nearly 100,000 meals a day The distribution of plant-based meat flour has a protein content of 50%, through its various product lines. products is through retail stores, high water binding capacity and fat GoodDot also exports its products online platforms, and Quick Service retention functionality, due to which internationally. Blue Tribe, which Restaurants (QSRs). it provides a better meat texture and received a very good response acts as a binder. It is used in burger from the market is expanding Despite it being a nascent market, patties, minced meat analogue and its portfolio of meat alternatives there is a huge potential for plant- sausage type products. It is also used with a new line of vegan chicken based meat products to change to make isolate and concentrate and pork sausages; products will Indian food habits. There are many through a process called fractiona- be made available in major cities. small and big restaurants which tion. Other plant proteins such as Greenest’s Green Meat Pounder, a are including plant-based meat pea, mung and potato are gaining plant-based meat burger is priced products in their menu, for example traction for use in plant-based meat. on par with its chicken counterpart. GoodDo, Tandoori Hut, Flipside, Burgill, a homegrown QSR chain Dominos, and many others in Wheat gluten which has 75-80% of has associated with Greenest Foods metropolitan cities have a full menu protein has water and fat binding and has introduced The Green dedicated to Plant-based meat capacity and emulsification Meat Pounder. “Imagine Meats,” a dishes. Very recently, Burgill an functionality. It gives a firm texture company founded by Bollywood Indian burger chain launched plant- after thermal processing due to couple Ritiesh Deshmukh and based chicken burgers. Dominos which it is used in most meat- Genelia Deshmukh also launched also has launched ‘The Unthinkable analogue products. its products recently in Mumbai. Pizza,’ which is made from plant- Bollywood star Shahrukh Khan based ingredients and claims to Legume proteins from pea, chickpea, announced its launch. B-Veg Foods have same taste as that of chicken. mung bean, fava bean and other has launched plant-based sausages Online platforms like Nature’s types of beans have been examined across 24Seven convenience stores basket, Fipola, Urban Platter also for their functional properties, such in North India. BVeg is also prepared have a separate section for Plant- as emulsification, foam stabilisation to present its unique product based meat products. and gel formation. Amongst these, 14Food Marketing & Technology November 2021



Ingredients pea protein gained a lot of attention of India fully endorses and supports and middle-aged population who since it can be used in several forms a sustainable plant-based diet. The are ready to try new, trendy, and in meat analogue products. Pea government is supporting the re- nutritious products will mark a big protein isolate has approximately search and development of cultivated success in the meatless sector. The 85% of protein and can be used meat, also known as “clean meat.” FS- guilty meat-eating population who in burger patties, minced meat, SAI has also launched a vegan logo would not eat meat at home but will sausages, muscle-type products, as for vegan foods. There are no sepa- eat out for various reasons will be it gives firm texture after thermal rate regulation/s or guidelines for benefitted as they can take plant- processing like wheat gluten. Often plant-based dairy or meat products based meat home and cook it. hydrocolloids are added in pea in India; however, plant-based meat protein containing meat analogues products should be labelled and pack- CONCLUSION as pea-based structures were aged with full disclosure about the The Indian population is embracing found weaker than their soy-based origin (i.e., plant-based), and features. healthier foods and plant-based counterparts. Proteins from lentil, The government has allowed 100% lifestyle. Plant-based meat products lupine and fava bean have weaker FDI in marketing of food products; are identified as immune boosting gelling capacity than soy, which this and other food sector reforms products and hence demand for is why they are not used majorly, will help growth. these products is rising. Since but on the other hand mung bean India has a high population of and chickpea proteins show good CHALLENGES IN THE MEATLESS guilty meat-eaters, this sector has gelling properties and are therefore SECTOR a huge market base. Growing focus promising for meat analogues. Challenges that plant-based meat on nutrition and fitness is also products are facing in India is that increasing demand for healthy food Soy protein production currently currently there are limited R&D products. Greater awareness about dominates the Indian plant protein facilities for plant-based meat the harmful effects of consuming ingredients market. There is very producing companies, because of too much processed meat and little production of other plant-based which the taste, texture of plant- adoption of healthier lifestyles proteins in India. Most of the protein based products does not match would help meatless products be a ingredients are imported from conventional meat products. There good success story. Promotional and China, followed by Europe. However, is a need to boost taste and texture marketing campaigns attract a wider some start-ups are involved in the of plant-based meat through R&D audience and should be undertaken. production of plant-based protein investment. Investments in the Consumers would be tempted to try ingredients in India. Pune-based protein purification sector are these products at food outlets and plant protein start-up ‘Proeon’ whose required so that the proteins can be QSRs which feature these in their product portfolio includes mung better extracted and used to develop menus. The meatless sector in India bean protein, chickpea protein, new products with improved is currently in its infancy but poised amaranth protein, and hemp seed quality. Meatless products are more for good growth and is expected to protein, has recently raised USD expensive than conventional meat. have a big share of the food pie in 2.4 Million in a seed-funding round Production costs need to be lowered the next few years. By overcoming to enhance their R&D capabilities. to enable affordability. Increasing the challenges and leveraging on Devigere Biosolutions is providing awareness of meatless foods, beyond opportunities, plant-based meat minimally processed plant-based the urban markets (to rural markets sector has the potential to grow in ingredients for the B2B market etc.) will be a key challenge for the the coming years. globally. Its product portfolio market participants and establish a includes black eyed pea protein strong footing in the ever-growing * The author is Research Analyst, First MR concentrate, plant-based egg mix Indian food processed industry. Business Analytics and pregelatinized pulse flour. OPPORTUNITIES IN THE LEGISLATION / GOVERNMENT’S MEATLESS SECTOR ROLE Consumers are willing to spend more FSSAI and the Government are en- on innovative, healthy, and trendy couraging the consumption of vegan foods. The health-conscious group products. FSSAI recently released is increasing and demand for the guidelines under the ambit of the EAT healthy plant-based meat is expected RIGHT movement. The Government to rise. Growing number of youngsters 16Food Marketing & Technology November 2021



Advertorial PREP IN FULL SWING: THE UPCOMING EVENT OF MITHAI & NAMKEEN-WMNC 2021, JAIPUR The Federation of Sweets and Namkeen Manufacturers (FSNM) industry, interaction with industry leaders, and a platform for has organised the fourth edition of the ‘World Mithai & Namkeen the exchange of dialogues. Convention - Expo’21 in Jaipur, Rajasthan, on the 15th, 16th, and 17th of December 2021. WMNC has become a one-stop-solution event for the entire trade and industry and is the world’s unique display platform Following a strong demand to prolong the event’s duration, for the traditional sweets and snacks trade and industry. the event will be hosted for three days starting this year, with a size four times greater than the last exhibition in Hyderabad. The event’s only objective is to provide a center-stage where This year, Jaipur-The Pink City-was voted the best site since all industry-related solutions may be found. It houses solutions it represents the country’s namkeen and mithai commercial for product packaging and processing technologies, packaging hub. materials, automation, food safety systems, display and cold chain technology, raw materials and ingredients, milk and milk FSNM represents the whole sweets and namkeen business, product processing technologies, and bakery and confectionery including manufacturing and allied industries. FSNM was solutions. WMNC is the only site where the whole industry can founded with the goal of promoting its members’ interest in meet all of its demands under one roof. addressing the numerous difficulties that arise in the business. The objective of FSNM is to enhance India’s sweets and The WMNC 2021 will host 6 concurrent events at JECC Jaipur: namkeen industry, as it contributes to the country’s progress the WMNC Ingredients & Raw Materials Expo, the WMNC together with other sectors. Packaging Expo, the WMNC Processing Expo, the WMNC Dairy Technology Expo, the WMNC Display & Logistics Expo, and the WMNC 2021 is expected to host more than 200 stalls and WMNC Bakery & Confectionery Expo. expects a footfall of more than 10,000 visitors and delegates from all over the country. Gatherings like WMNC are helping The show will also have a seminar “Taste the Future of Mithai & the industry to comprehend the latest global trends of the Namkeen” on the 2nd day of the event. 18Food Marketing & Technology November 2021



Ingredients Three Preferences on Sweet Taste Perception now Decoded • Three taste routes to reduce the sugar level while also meeting consumer taste preferences • Diverse consumer preferences on the ideal level of sweetness • Taste solutions portfolio evolved to support food & drink manufacturers One of the fastest growing demands relates to better-for-you food and drink products with a natural and balanced level of sweetness. Symrise has done a deep dive into consumption behaviors and focused on revealing the diversity of sensorial preferences. It has conducted studies to guide the development of new taste solutions that meet the latest consumer taste preferences. The resulting solutions balance the taste of a reduced sugar level from cookies to cocktails while keeping a maximum level of indulgence in different ways, for different consumers. Established and new labelling This refers to a study on sweet taste overall taste profile and sweet taste systems like the UK’s traffic perception in Europe, Africa and dynamics from mouthfeel, Symrise light system or the Nutriscore the Middle East Symrise has recently conducted a second study and tried are helping consumers to navigate carried out. It has found that multiple to increase the consumer liking of their purchase. “The desire for a routes exist to reduce the sugar level sugar-reduced products by applying healthy weight and more natural while at the same time meeting taste Symrise taste balancing solutions sweetness in products has led to preferences. with Symlife®. The team succeeded an increasing number of people in dramatically increasing the looking for sugar-reduced products. Route #1 – tastes as sweet as the overall liking of sugar reduced cola These should taste good and, ideally, full sugar version and 33 % of versions 85g/l and 75g/l by adding contain fewer calories,” says Dr. respondents prefer it. Route #2 – the taste solution of Symrise. Dariah Lutsch, Sensory & Consumer tastes similar and less sweet and Insights Research Manager of 20 percent of consumers prefer this Regardless, which route consumers the Flavor Division at Symrise. “A route. prefer and which target consumer purchase simulation shows that 75 food manufacturers would like percent of consumers would choose Route #3 – The third group of about to reach, Symrise supports their reduced-sugar versions within 22 % behaves more adventurous. customers in reducing calories in a nearly all product categories”, adds They are looking for a new unique range of beverage products – from Lutsch. flavor composition and accept a ice tea to CSDs – and offers the final difference in taste compared to the taste profile consumers love across full-sugar version. all three scenarios. IDEAL SWEETNESS FOR SOFT IDEAL MATCH FOR SWEET GOODS DRINKS Especially in sweet baked goods, With a further study on the ‘Ideal consumers desire a guilt-free Level of Sweetness’ in 2019 for Cola and highly indulgent experience. CSD (carbonated s o f t ®Symrise experts for sweets and drinks) in Germany, Symrise wants baked goods have extended the to determine the optimal sweetness portfolio with a new natural Symlife level with different sugar contents taste solution ‘Sweet Optimizer from 106 g/l to 75 g/l sugar. The study Baking MFC” to meet that demand. re-confirmed the findings and also The multi-functional compound revealed that consumers perceive uses flavor and bulk ingredients a sample with 75 g/l as lacking in and particularly focusses on sweet sweetness. Knowing that sugar baked goods to meet the multiple reduction in beverages impacts the challenges of sugar reduction. The 20Food Marketing & Technology November 2021





www.fmtmagazine.in compound allows manufacturers to its ecosystem and partners the taste experts can offer a full replacement reduce up to 50 % sugar and it works complemented with additional balancing ingredients. like a 1:1 replacement e. g. in biscuits while keeping the preferred taste, TASTE EXPERTISE ON ALL LEVELS appeal and texture. Food and drink manufacturer have started to reformulate their products and have to meet the challenge to maintain the taste experience consumer love. “At the same time, consumers are Next to the evolved Symlife® portfolio, Symrise offers regulatory guidance, becoming increasingly aware of sensory methods and analytics to ensure that all solutions are meeting latest their choices in the confectionary regulatory standards without any compromise on experiencing indulgence. segment, says Lisa Wulf, Marketing Manager Category Confectionary. A sugar-reduced product can fulfill consumers’ desire for healthy food and The reduction of sugar in drink in many different ways – from 1:1 replacements to completely new taste confectionery products affects experiences. Symrise is building on these insights and offers natural taste the entire level of richness and solutions across for all segments to meet the demand of diverse consumer mouthfeel like in a chocolate bar. groups. Our confectionery customers ask us to support this demand of healthier products with a highest level of superior experience and pleasure. That’s why we have developed Symlife® solutions, to overcome the compromises on the indulgence level, Wulf explains. THE DAIRY HEALTH TREND The Symrise studies have also re- vealed that especially with dairy products consumers want to reduce their sugar intake and feel healthier. They are looking for less sweet and also rich taste experiences. As a re- sult, the ‘no added sugar’ claim trend in dairy has been growing. To support manufacturers in this field, Symrise has increased its know-how to pair flavors with a no added sugar ma- trix, delivering a delicious sensory experience. In this, the depth of the flavor forms a no-compromising ele- ment whereas consumers allow the sweetness level in some cases to taste different, new and exciting. In that regard, Symrise benefits from global chefs inspirations to refor- mulate products to taste great with natural taste solutions. For food manufacturers that want to meet the target of a 1:1 replacement Symlife® offers taste balancing solutions for a 25 % or even 50 % sugar reduction with no compromise on the experience level. Thanks to

Ingredients Chickpea Protein Beats Eggs in Mayo ChickP’s 90% protein isolate demonstrates compelling “aquafaba” effect. ChickP Ltd., presents its as it hits key notes in sensory and and holistic nutritional boost. It is a chickpea isolate as an all- flavor qualities. proven and compelling egg replacer purpose, nutrition- packed, for vegan food formulations in this plant-based egg alternative for Products crafted with ChickP’s category, giving food companies’ eggs in mayonnaise. The start-up isolate exhibit long shelf life and new opportunities to shorten and company teamed up with select good heat stability, making the simplify their labels. The solution food companies to help formulate ingredient suitable for dispersal into has the potential to release the egg-free recipes, including a creamy both hot and cold applications. vegan mayo market from traditional mayonnaise substitute and salad- dependence on modified starches, dressings. The resulting products The isolate, which boasts 90% hydrocolloids, and stabilizers for have the flavor, appearance, and protein content, utilizes all the emulsification and flavor. The functionality of counterparts extractable components of the unusually high protein content with real egg, all the while adding chickpea, providing a powerful eliminates the need for adding nutritional value. The company ingredients that are less nutritionally is commercializing two different relevant to the final product. chickpea-sourced isolates, each designed to impart specific BOOSTING THE AQUAFABA EFFECT organoleptic qualities. The chickpea’s unique ability to assume egglike behavior has been A 1:1 EGG REPLACEMENT FOR gaining traction among the global MAYO vegan and egg allergic communities ChickP’s proprietary isolate is for a number of years. Following a starring in different mayonnaise turning point revelation by vegan recipes as a one-to-one replacement foodie Goose Wohlt in 2014, many for egg yolk. The pilots were so have been fervently embracing the successful that one formulation practice of using aquafaba — the is now going into large-scale starchy liquid from tinned beans — pilot production. Food producers to whip up creams for meringues, operating in the plant- based spaces macaroons, mousses, and savory also are turning to the ChickP isolate delicacies as well as mayonnaise, as a highly functional clean-label creamy dressings, and cheese emulsifier allowing them to whip up substitutes. vegan creams, sauces, and dressings “The discovery of the chickpea aquafaba effect has been a culinary gamechanger for many vegans,” notes Ron Klein, CEO of ChickP. “The downside is that it still doesn’t VARIOUS BRANDS OF EGG-FREE MAYONNAISE AND DRESSINGS ALREADY ARE AVAILABLE, BUT MANY USE WHEY PROTEIN CONCENTRATE. OTHERS INCLUDE VARIOUS NUTS AND STARCHES. THE FORMER IS NON- VEGAN, AND ALL POSE ALLERGEN RISKS. 24Food Marketing & Technology November 2021

www.fmtmagazine.in www.fmtmagazine.in “CHICKP ISOLATE PRESENTS A HIGHLY NUTRITIOUS CLEAN-LABEL, PLANT-BASED SOLUTION TO REPLICATING THE ROLE OF THE EGG YOLK IN MAYONNAISE FORMULATIONS” present a viable egg substitute in nutritional terms, as it contains only a fraction of the protein of an egg. We took the aquafaba concept a leap further and derived that same desired effect from the body of the nutrient dense chickpea isolate.” Future Market insights anticipates the global egg replacement ingredient market will register a CAGR of 5.8% by 2026 reaching an estimated value of US$1.5B as manufacturers meet consumer demands for vegan, vegetarian, and allergen-free products. Various brands of egg-free mayonnaise and dressings already are available, but many use whey protein concentrate. Others include various nuts and starches. The former is non- vegan, and all pose allergen risks. While growing environmental awareness is driving a consumer shift towards the adoption of vegan and flexitarian diets, additional factors such as egg shortages, rising prices of eggs, salmonella risks, and various egg- related allergies are also making room for the egg replacement market. “ChickP isolate presents a highly nutritious clean-label, plant-based solution to replicating the role of the egg yolk in mayonnaise formulations,” says Itay Dana, VP of Sales and Business Development for ChickP. “Our isolate demonstrates superior foaming capabilities due to its high solubility and smooth texture and possesses minimal off-notes. This allows us to tailor mayo recipes to the customers’ desired requirements and produce a truly creamy product that is visually and organoleptically appealing, without the use of synthetic thickening, texturizing, or masking agents.”

Ingredients The Market for Functional Value-added Modified Starches into the Indian Food Industry By Kanchan Sharma* The Indian modified starch temperature stability. The most efficiency and better quality of the market scenario has common names of these food grade end products. functional modified starches are witnessed significant acetylated distarch adipate (E-1422), The availability of these functional acetylated distarch phosphate (E- modified starches is very much changes in the past few years. The 1414), hydroxypropyl starch (E-1440), import-dependent, and India imports hydroxypropyl distarch phosphate over 30kt of modified starches every industry looks promising with many (E-1442), and acetylated starch (E- year. The import of E-1422 accounts 1420). These functional modified for over 45% of the overall import secondary converters investing starches have applications across of functional modified starches. all food and beverage sectors such Ingredion, Azelis, Signet Chemical in the modified starch value line. as bakery, beverages, RTE, soups corporation, Brenntag are some of and spreads, noodles, processed the leading names importing these Modified starch usage is listed in meat, spice mix, confectionery, starches into Indian market with food service, dairy, and snacks as different raw material bases. chemicals considered emulsifiers, stabiliser, thicker, binders, emulsifier and stabiliser. These various The demand for modified starches thickeners, and stabilisers under specific applications result in higher in different food and beverage Food Safety and Standards Authority (FSSAI). When added to food, they act as emulsifying and stabilising agents, which means they facilitate uniform dispersion of oils and fats in aqueous media or vice versa and/or stabilising the resultant emulsions. Modified starches are used to overcome shortcomings of native starches such as loss of viscosity/thickening power upon cooking and storage, retrogradation characteristics and others. As per the legislation (the Food Few products with functional modified starches as one of the ingredients Safety and Standards Authority of India (FSSAI),2016), the dosage THE BAKERY SECTOR HAS CONTRIBUTED 22% of modified starches in processed DEMAND SHARE FOR MODIFIED STARCHES, WHILE foods can be considered under THE SNACKS SECTOR ACCOUNTS FOR 15% DEMAND GMP (Good Manufacturing Practice) by the producer instead of the SHARE. OTHER KEY FOOD APPLICATIONS FOR earlier dosage limit of 0.5%. This MODIFIED STARCHES LIKE PROCESSED MEAT, SPICE modified starch regulation has not only increased the dosage of the MIX, ETC., HAVE AN 18% DEMAND SHARE. ingredient in current applications but also paved the way for new applications, which has positively affected Indian starch demand in recent years. The functional modified starches have higher temperature resistance, and provide exceptional stability of freezing, transparency, and high- 26Food Marketing & Technology November 2021

www.fmtmagazine.in total market share of modified starch usage. Source: F1rst based on analysis THE INDIAN MARKET The Indian market being a very price- BEING A VERY PRICE- sensitive market, cost is a significant segments is expected to grow at SENSITIVE MARKET, COST IS criterion while choosing suppliers as a CAGR of 4.5% for the forecast A SIGNIFICANT CRITERION it has a domino effect on the price period 2019-2024. Sauce, dressings WHILE CHOOSING SUPPLIERS of the end-product. The awareness and spreads are key end sectors for AS IT HAS A DOMINO EFFECT level of modified starch usage in food modified starch, accounting for more ON THE PRICE OF THE END- products is still low. In our finding, its than 40% of modified starch demand usage is expected to increase in the and are expected to fuel demand of PRODUCT. next 5 years as most companies are specifically modified starches at a looking at it as a replacement and CAGR of 5.0%. The bakery sector has demand share. Other minor sectors shelf-life solution for some existing contributed 22% demand share for such as dairy, confectionery, food competing ingredients such as modified starches, while the snacks service, noodles, RTE, and beverages xanthan gum and guar gum. sector accounts for 15% demand constitute 5% of the food segments’ share. Other key food applications Currently, there are no producers of for modified starches like processed 40% these functional modified starches meat, spice mix, etc., have an 18% in India. Due to the need to look for alternatives for Xanthan/Guar Sauces, dressings and... gums, corn wet millers (CWMs) or secondary converters (SCs) may start local production in the coming years. Acetylated distarch adipate (E-1422) is a highly recommended functional modified starch for domestic players because of its wide application and increase in demand in multiple end food and beverage segments. So, producing them domestically is an opportunity for starch players and secondary converters to offer import substitutes. Based on F1rst’s conversion cost-margin analysis, we recommend adding these modified starches to the existing product lines and product mix. Bakery 22% Other foods (Processed... 18% Snacks 15% Dairy, Confectionery,... Source: F1rst based on analysis * The author is marketing and sales manager at Firstmr Business Analytics, 5% India. F1rst has recently published a study on value added functional modified starches. She can be contacted at [email protected] 27Food Marketing & Technology November 2021

Press Release UI provides different views to users of various levels depending on their needs. Recipe-driven Key Technology Introduces VERYX® Digital operation ensures customers can count on Sorters for Pet Foods consistent performance from their VERYX sorter day in, day out. Operator qualification Key Technology, a member of the Duravant in-air inspection, VERYX sees all sides of the requirements are reduced, allowing a minimally- family of operating companies, introduces its product with no blind spots. Next-generation skilled individual to become a proficient user of VERYX® digital sorters for pet food products. cameras and laser scanners offer twice the the system in less than one hour. VERYX, which integrates seamlessly with Key’s resolution of previous sensor technology to find world-class material handling systems, finds smaller FM and defects. Available in different Heat and Control manufactures Key Technology and removes foreign material (FM) and products widths, VERYX satisfies a wide range of capacity equipment in Australia and India, and are the with defects to improve product quality, eliminate requirements. exclusive supplier of equipment and spare parts the chance of cross-contamination and protect for Key Technology equipment in Australia, New brands, all while minimising labour. To maximise FM and defect removal, VERYX Zealand, India and Africa. can be equipped with Key’s proprietary Pixel VERYX can be configured to sort a wide range of Fusion™ technology, which combines signals For more information on this product, visit pet foods. When installed at the end of the line, from multiple cameras and laser scanners at the www.heatandcontrol.com or email info@ it helps ensure final product quality for kibble, image pixel level to more clearly identify even heatandcontrol.com chews and treats including dried, dehydrated, the most difficult-to-detect FM and defects. Pixel and freeze-dried products. When installed Fusion helps VERYX to better identify specific About Key Technology, Inc. upstream near raw receiving, it inspects FM types and enable the optional FMAlert™ ingredients such as frozen proteins and other function to send a smart alarm if a critical quality Key Technology is a global leader in the design ingredients for wet pet foods. By detecting the problem occurs, so quick corrective action can and manufacture of automation systems includ- colour, size, shape and/or structural properties be taken. FMAlert also saves a time-stamped ing digital sorters, conveyors and other process- of every object, VERYX removes plastics, glass, image of every critical piece of FM detected by ing equipment. Applying processing knowledge paper, and other FM, as well as product defects, the sorter, which helps processors document and application expertise, Key helps customers in as defined by each pet food processor. and pinpoint product quality events and trends. the food processing and other industries improve quality, increase yield, and reduce cost. Key “Our vibratory conveyors and mechanical Key equips every VERYX with their Discovery™ manufactures its products at its headquarters in grading systems have had a strong presence suite of software capabilities, which enables the Walla Walla, Washington, USA; Beusichem, the in this industry for a long time – almost every sorter to collect, analyse and share data while Netherlands; Hasselt, Belgium; and Redmond, leading pet food brand around the world relies on continuing to sort product. By harnessing data Oregon, USA. Key’s domestic facilities are certi- our equipment, and we understand their unique about the sort process and about every object fied to the ISO 9001:2015 standard. Key offers needs. Now that these processors are seeing flowing through the sorter, Discovery can reveal customer demonstration and testing services at the value of digital sorting, we’ve leveraged our patterns and trends that improve sorting and five locations including Walla Walla, Beusichem, pet food application expertise to develop VERYX control upstream and downstream processes. and Hasselt as well as Sacramento, California, for these applications,” said Marco Azzaretti, The information that Discovery provides allows USA and Melbourne, Australia; and maintains a Director of Marketing at Key. “Consumers are processors to better manage incoming raw sales and service office in Santiago de Queretaro, demanding higher and higher quality pet food, materials and optimise processes, achieving the Mexico. Key is a Duravant Company. and VERYX can help manufacturers elevate their next level in operational efficiency. product quality to the level of human grade while About Heat and Control improving the efficiency of their operation.” VERYX eliminates the need for manual inspection, which decreases labour costs Established in 1950, Heat and Control is a Key can integrate VERYX with a variety of their and ensures more consistent FM and defect privately-owned company with a global team vibratory and mechanical grading solutions for removal while maximising yields. To ease use that has built an extensive knowledge bank and transferring, scalping, size separation, fines and simplify operator training, a highly intuitive developed a wealth of experience and expertise. removal, product distribution and more. Iso- Access to production and technical support Flo®, Impulse® and Marathon® vibratory from a network of engineers, food technicians, conveyors, as well as their rotary separation field service technicians, skilled tradespeople, equipment, are all suitable for pet foods, and support teams provide food manufacturers depending on the application. Built for rugged with confidence to achieve production goals. reliability, Key’s material handling solutions enhance sanitation with features such as open • Ten manufacturing facilities, 11 test centres, designs, fully welded frames, nickel-plated more than 30 offices globally finishes, oil-free drives, optional pan covers and more. • Testing, design, engineering, manufacturing, installation commissioning, user training, Each VERYX is tailored with the optimal spare parts, and provision of after sales cameras, laser scanners, lighting, ejection service. system, product handling and software to meet each customer’s specific requirements. Utilising Contact: www.heatandcontrol.com [email protected] LINKEDIN: https://www.linkedin.com/company/ heat-and-control FACEBOOK: https://www.facebook.com/Heat- and-Control-Inc-701882153205836 TWITTER: https://twitter.com/heatncontrol



Processing Cobot Palletizer Set to Revolutionize Robotic Uptake OMRON and Reeco have taken collaborative robotics innovation to the next level with the development of the RB1200 cobot palletizer that costs up to 50% less and has a 60% smaller footprint than a conventional robot palletizer. These game-changing metrics have a radical impact on project payback, making end- of-line robotic automation economically attractive to producers of all sizes for the first time. The concept of collaborative COBOTS REPLACE ROBOTS The cobot is inherently safe, using robots working alongside Although a mainstay of FMCG optical laser scanners to monitor humans has already been production lines for many years, the immediate area and stopping proven in automotive, warehousing robot palletizers take up considerable operation if potential human contact and fulfilment environments. We floor space, are complex to specify is identified. believe the time is right and the and programme, and are almost technology is ready for this next- impossible to redeploy to another UP TO 50% LESS EXPENSIVE generation automation approach location, making them cost- Based on a standardized platform to be adopted for palletizing tasks prohibitive for many SMEs. and without the need of a heavy- across a range of industries, from duty sub-frame to support a food and drink to personal care In contrast, Reeco and OMRON’s large robot arm, the RB1200 has and pharmaceuticals,” comments RB1200 cobot palletizer is a compact a more streamlined automation Dan Rossek, Marketing Manager for plug-and-play system that can be infrastructure at a dramatically OMRON UK. easily switched between lines. This reduced cost. The purchase price ensures users can maximize their is up to 50% less than a comparable He continues: “Designed together investment by providing flexibility to traditional palletizer robot, making with our solution partner Reeco cope with rapid changes in demand it a viable investment for many Automation, the RB1200 has the across the factory. businesses that have previously potential to revolutionize palletizing. ruled out robotics on cost grounds. Our offering is unparalleled in terms 60% SMALLER of its size, affordability and agility. Without the need for all-round MAXIMUM AGILITY The ease with which it can be set up guarding, the RB1200 measures The cobot’s intrinsic flexibility also for different products and layouts just 2.2 x 3.2m, which equates contributes to a compelling payback and redeployed around the factory to a 60% size reduction versus a case; the lack of extraneous kit floor is phenomenal.” typical 4x4m cartesian palletizer. makes the RB1200 easy to move between lines. “The RB1200 is The RB1200 cobot is fitted with a universal end-effector which can handle 90%+ of light and transportable; it can box-based products easily be moved by pump truck to another line within minutes. By contrast, to redeploy a traditional robot palletizer to another part of the factory would be a huge undertaking, requiring a significant logistics effort and considerable time,” explains Dan. CHANGES AT THE TOUCH OF A SCREEN Not only is it easy to relocate the RB1200, but product, pack and layout configuration changes can be completed in minutes using Reeco’s EasyStack visual software. No programming skills or robot

www.fmtmagazine.in experience is required to redesign a pallet pattern – the well as minimal programming requirements, to achieve operator simply has to enter a few parameters such as fast fulfilment the plug-and-play cobot is fitted with a box and pallet dimensions, define the layout for the first standard, unique, universal end- effector which can and second layers, then repeat for as many layers as handle 90%+ of box- based products. Reeco Automation required. can also provide custom-designed tooling for special application requirements. OFF-THE-SHELF SOLUTION From order to installation within 2-3 weeks, the RB1200 AUTOMATION FOR ALL slashes the wait time of a traditional robot by months. As With a maximum payload of 10 kg and a cycle time of 12 picks per minute, the RB1200 cobot palletizer is ideally Measuring just 2.2 x 3.2m, the RB1200’s footprint is 60% smaller than a suited for small to medium volume producers. typical 4x4m cartesian palletier As OMRON’s first cobot solution partner, Reeco is looking forward to presenting the RB1200 to the market in conjunction with OMRON. “The cobot palletizer is an off-the- shelf, market-ready solution that represents great value for money, with no hidden costs in design or engineering. Leasing options and a fixed service contract are also available, making next-generation, end-of-line automation a reality for FMCG producers of all sizes,” says Reeco Managing Director Llewelyn. 31Food Marketing & Technology November 2021

Processing The Bioautomated Algae Plantation Amid extensive media coverage in 2018, one of the largest and first closed, year-round microalgae cultivation facilities in the world was officially opened in Bruck an der Leitha in Lower Austria. The photobioreactor system developed by Austrian-based ecoduna, which consists of 43,000 6-meter high glass tubes, is designed to produce roughly 100 tons of ultrapure algae powder annually. With its high concentrations of high- grade vegan omega 3 and omega 6 fatty acids, natural color substances and micronutrients, plus essential amino acids, microalgae is considered a highly-sustainable and resource-efficient raw material of the future, particularly for the food industry. One of the key issues during research and development was the creation of an industrial-scale production infrastructure, which required an automated system for controlling the biological growth process. Over the course of the project, Endress+Hauser proved to be a highly-engaged, persistent partner. At that time still a startup, ecoduna was supported from the very beginning by the measurement technology specialist with both high-quality sensor technology and comprehensive expertise in the area of pH value and optical density (OD) measurements, two relevant pieces of the patented green technology puzzle. Franz Emminger and Mag. model and ventured step- by-step ecoduna was acquired at the end of Martin Mohr, ecoduna’s two into independence with the support 2020 by a private, Netherlands-based founders, originally wanted to of private investors. company active in the cultivation produce biofuels from microalgae. of organic plants and renamed The underlying idea was, and still The Austrian company has since Jongerius ecoduna GmbH. The is, to provide the green single-cell steadily enhanced and fine-tuned initial plan is to concentrate on the organisms constant and optimal the production processes and European sales market. photosynthesis conditions (light, safeguarded the technology through CO2 and nutrients) and thus be able global patents. As early as 2012, the PRODUCING LIKE NATURE to continuously and systematically company put the demonstration “We produce our algae the way cultivate and produce large and research facility in Bruck an nature does, just not in a horizontal quantities of high-quality biomass. der Leitha into operation, enabled flow, but vertically,” explains Lukas After tinkering with this project intensive process tests and created Neuwirth, quality manager at for a number of years, in 2010 they a basis for the technical and Jongerius ecoduna. molded their idea into a business commercial maturity of the system. “Microalgae are single-cell organisms that under ideal conditions, divide once each day through photosynthesis. That means they grow into high-grade biomass containing valuable substances faster than soil-based plants.” Optimal light conditions for cultivating the algae occur if there is neither too much (such as on the surface) nor too little (such as in deeper waters) light available. “In natural waters, this so-called photoactive zone is located several centimeters below the surface, but the zone itself has a depth of only about three centimeters,” says the expert in more detail. “With our vertically-aligned reactors, we 32Food Marketing & Technology November 2021

www.fmtmagazine.in simply rotate the photoactive zone and spray drying. “Depending on “In a test environment, you extract 90 degrees to expand the available the time of year, we utilize various samples manually and take them surface for the photosynthesis strains of algae. In the summer we to the lab for analysis. In order to process.” The facility comprises 32 need more heat-resistant strains be able to automate this analysis photobioreactors, each of which than in the winter,” explains Lukas process, we first had to define it, step- in turn is made up of around 1,400 Neuwirth. The cultures also age, by-step. There was no state of the vertically-installed, 6-meter long which makes it necessary to change art, recalls Lukas Neuwirth, who was glass tubes that serve as the habitat them every 10 to 12 weeks. “Although heavily involved in the development for the “floating” microalgae cultures. microalgae do not age, cells die of the process. “That’s why it was Altogether, that adds up to an and release substances into their important during this phase to find impressive length of 230 kilometers. surroundings. The organic material partners who understood that we No pumping occurs in the system. from the dead cells act as a carbon were unable to exactly formulate the Instead, air is injected into the tubes source for bacteria. A system with requirements at the product level. to mix the algae suspension, so dimensions like ours is impossible That was immediately the case that all of the microalgae receive to keep sterile,” says Lukas Neuwirth, with Endress+Hauser. We carried sufficient light, and also to transport illustrating one difference between out numerous tests to determine CO2, selected nutrients (nitrate, a real large-scale production the suitability of a wide variety of phosphate and trace elements) environment and a laboratory test sensors. During this phase, it was and O2 as the only accumulated setup. And it’s exactly this capability very helpful for us as a startup ”waste”. “By making the shift from to transform years of biological to have Endress+Hauser make the polycarbonate profile elements knowledge and technical know- numerous products available to us at that we used in the past, to the glass how into an industrial production tubes, we were able to significantly process that distinguishes Jongerius increase the life cycle of the ecoduna. modules, and thus the productivity of the system,” says Lukas Neuwirth, Economic feasibility is the one making no secret of the fact that reason why the plant has to be largely this decision, made roughly four automated. That’s why, parallel to years ago, was the breakthrough the biotechnology processes, the that led to economically-viable, automation technology was also large-scale production. “We produce developed with the aim of being a wide variety of algae. The single- able to control the growth of the cell organisms proliferate within an protozoan with a maximum degree enclosed and controlled ultrapure of efficiency. system, protected against external influences, which allows us to manufacture high- quality algae powder for the food industry. This clearly sets us apart from competitors that often deliver heavily- contaminated “open-pond- quality” in uncontrolled cultivation conditions.” “BIOAUTOMATION” Since the photobioreactor system operates 365 days a year, the cells divide once a day, thus doubling the number of microalgae in the ideal situation. That also means that each day, up to 50 percent of the total volume containing the regrown biomass can be harvested using crossflow filtration, centrifugation 33Food Marketing & Technology November 2021

Processing no cost and provide us solid advice and valuable tips.” MEASUREMENT PARAMETERS AND MANIPULATED VARIABLES Roswitha Schützner managed the project from Endress+Hauser Austria’s side. “The collaboration with Jongerius ecoduna was highly exciting and interesting from the very start,” admits the project manager for analysis technology in describing her personal enthusiasm. “I was impressed by the vision and the spirit of the young and motivated development team.” A lot of joint testing was carried out, which then resulted in a sensor standard that could be used to begin series production. “The two most important measurement parameters are pH on the current requirements of travelling. Furnished with an NIST- the microalgae at multiple points in traceable and certified push-on and optical density,” reveals Lukas the system. In concrete terms, each filter, the OUSBT66 is especially easy reactor has an inline »OUSBT66« to inspect and calibrate. Over the Neuwirth. “We can use the pH value near-infrared absorption sensor and course of harvesting, CLS82D digital a CPS11D pH sensor from the Orbisint 4-electrode conductivity sensors to draw conclusions about the CO2 series, both from Endress+Hauser. are employed during cross-filtering “What we really liked about the of the water in the filtrate, which is saturation and the optical density Endress+Hauser products was the then recirculated to the process. The possibility to measure directly in the signals from all three sensors are provides direct information reactor without a bypass,” adds Lukas analyzed by a CM44P transmitter Neuwirth. “We’re testing sensors from Endress+Hauser, which regarding the algae concentration, from other manufactures as well.” supplies its data via Profibus to a control application employed by a and thus the cell growth.” This The CPS11D pH sensor - the digital system integrator using technology jack-of-all-trades for process from Siemens. measurement data makes it possible control technology within the Endress+Hauser portfolio - is WELL LOOKED AFTER ALGAE to continuously sustain ideal growth moisture- and corrosion- resistant, Jongerius ecoduna was successful can be calibrated in the lab and in harmonizing the biological and conditions through targeted feeding enables predictive maintenance technological processes for the algae thanks to the integrated “Memosens” production system, thus making of CO2 and other nutrients based technology. it suitable for industrial scale use. Lukas Neuwirth nevertheless sees The OUSBT66 absorption sensor for plenty of additional optimization and monitoring optical density measures research potential for even better in the 860 nm near-infrared range, cultivation conditions and is already which means the performance is looking forward to another sensor unaffected by different colors of envisaged by Endress+Hauser. algae. The measuring principle is “The next thing we want to do is based on Beer-Lambert’s law, which optimize the mixing ratio between relates the attenuation of light recirculated and fresh water by to the properties of an absorbent measuring the organic carbon in the material through which the light is filtrate as a TOC value.” 34Food Marketing & Technology November 2021



Industry Connect Unique Opportunity to OWN a Cashew Processing Facility in the Special Economic Zone of Benin Benin is a promising investment have been the two key drivers of growth in assistance through trained local staff destination for all kind of recent years. on a request basis (in case of self- manufacturing enabled by a procurement) or long term guaranteed business-friendly policy framework and Benin is ranked 3rd in UNDP’s 2019 Human contracts arranged with local suppliers competitive infrastructure. Extending over Development Index in West Africa. 670 km from the Niger River to the Gulf • Dedicated warehouse (with drying of Guinea, Benin enjoys a particularly As per World Bank’s 2019 “Ease of Doing space) to store one year of RCN on pay advantageous geostrategic position in Business” report, Benin ranks above if you use basis West Africa. most of the Western and Central African countries. Benin is ranked 14th in Africa • Support in international marketing of The country’s economic zones, road and 2nd in West Africa for good governance the finished product network and the Port of Cotonou are key in the 2017 Mo Ibrahim Foundation Index. enablers of trade flows across the region, Other Fiscal Incentive to units in our offering access to the sea for many Benin is part of ECOWAS (Economic Industrial Platform: neighbouring landlocked countries (Burkina Community of West African States), a Faso, Niger, Mali & Chad). regional political and economic union of • No Property Tax fifteen countries located in West Africa Glo-Djigbe Industrial Zone (GDIZ) is a (Nigeria, Benin, Togo, Ghana, Ivory Coast, • 100% Income Tax exemption 1000-Hectare Industrial Zone owned jointly Liberia, Sierra Leone, Guinea, Guinea- by the Government of Benin and ARISE IIP Bissau, Senegal, Gambia, Cape Verde, • 100% Exemption on custom duties on and dedicated to the local processing of Niger, Mali & Burkina Faso) which offers the import agriproducts. free trade borders. Collectively, these countries comprise an area of 5 million sq. • 100% TVA exemption The industrial park is just 45 Km from km and an estimated population of over Cotonou and is being developed on the 349 million as per 2015 estimates. • 100% exemption on capital gains model of an integrated business city and concept of WORK – LEARN- LIVE & GDIZ salient features mentioned below: • Other relaxations and waivers: PLAY. • The Government of Benin supported - Relaxed Labour laws & flexibility in Benin is characterized by an investor- Project - First come first serve – employing expatriates friendly climate and is one of the Africa’s (subject to meeting of qualification most political and social stable countries criteria) - Long term Land rights – 99 years since the independence in 1960, with a per capita GDP of USD 2,300. The Republic of • Ready-made 10,000 Sq.m. factory for - Preferential tariffs for the Benin is a model for democratic stability in cashew processing companies operating in Industrial sub-Saharan Africa and around the world, Free Zone (Water and electricity having marked four successive peaceful • Funding for fully mechanized Cashew supply electoral turnovers since 1991. Benin’s processing machines is available GDP has been steadily growing for the past without any guarantee/collateral To Know More Contact years and is forecast to reach 7.1% by 2021. It is one of the highest growth rates • Single Window Clearance facility Ashish JAIN : (India 91 9004056783) in the region, above average growth rate of - Complete paperwork including [email protected] 4.5% in sub-Saharan Africa. Since 2016, Environment Approval and other the reforms conducted by the government statutory approvals ensured. Heena SABOO (India 91 8383057074) have helped restructure the national [email protected] economy and boost sustainable growth. • Pre Approved Working Capital for Agribusiness and manufacturing sectors purchase of one-year Raw Cashew Nivedh SHETTY (Benin +229 5304 6722) Nuts (RCN) is available [email protected] • Full-fledged RCN procurement Jasveer SINGH (Dubai +971 505452369) [email protected] 36Food Marketing & Technology November 2021



Packaging Packaging and Technology with It is important to note that, Sustainability is the Way Forward manufacturing, logistics, storing, warehousing, inventory norms, By Sanjay Gupta* ageing, credits, supply chain ecosystem has also observed a significant transformation. Packaging is the art, science 21 in India and anticipated to Just to emphasise, Globalisation and technology of wrapping, reach USD72.6 billion by the which was an engine of prosperity protecting and showcasing FY 2020. (Key factors are rising to global economies has suddenly products for consumer-centric, population, increasing income started working against the basic commercially viable manufacturing, levels, and changing lifestyles) principles during the pandemic due distribution, storage, movement, • The Indian packaging industry to closure of borders which led to sale and use with ease for ultimate constitutes about 4% of the global serious supply chain disruptions satisfaction and delight to the packaging industry. or rather complete breakdown of consumer. • Towards growth in Packaging supply chain ecosystem impacting consumption, there is also both demand and supply side. • Packaging is the mirror image of one more important catalyst any product or an organization and that’s the trend of more For a variety of exogenous and urbanization in Indian cities. endogenous variables right from • Packaging is an important Notably, the percentage of the Trade barriers, Global & Domestic attribute that cannot be urban population is growing all Political Volatility, Violations of compromised or devalued but over the world. An increasing Intellectual Property, Crude Oil has to be experienced as a rate of urbanization stimulates Price, Currency Fluctuations, personal emotion demand for packaged goods DE globalisation, Severe and and the development of retail Fragmented logistics & Supply Chain • Packaging is certainly the last infrastructure, subsequently Issues, Sentiments against China, point or time an organization driving up demand for Development of China+1 Strategy, has an opportunity to ‘touch’ the packaging. Sustainable & Climate Change consumer Issues, Cartel formations….. There In the time since Pandemic, has been a very steep surge in raw • Packaging is the fifth largest consumer landscape concerning material prices which is affecting sector in India’s economy and preferences, choices, expectations, the Packaging Industry. is one of the highest growth desires, brand loyalty, Price point, sectors. consumption pattern, buying This is an era of unpredictable ex- method, shopping experience, repeat treme volatility where you need to • The packaging industry in India buying …….., everything has changed. develop tools, knowledge bank, skill- is/was predicted to grow at set technology, human resource to approx. 12%-15%, with flexible Further, sentiments and awareness predict unpredictable outlook but packaging growing at 25% and towards sustainable packaging have very very scientifically as you cannot rigid packaging at 15% also increased manifold. afford to have miss else land up in a • As per global consulting firm EY, the packaging industry is/ was expected to witness an outstanding growth during 2016- 38Food Marketing & Technology November 2021

www.fmtmagazine.in complete knockout business situa- Technology and Transformation go quality and safety. This is linking tion towards the ruin of your brand. hand in hand social good to business good. So, in brief, agility and resilience On a sustainability issue, the It has become important as a social, of client-vendor, technological COVID-19 pandemic is a live example moral and ethical responsibility to limitations, the readiness of that nature punishes humankind fast track eco-friendly initiatives local vendors and availability of excruciatingly when we keep on such as conservation of natural resources i.e Human, Technical, Raw abusing our planet. resources like water, use of solar & Material….. renewal energy, reduction of carbon We must admit that Pandemic has footprint in the entire supply chain Further, in Packaging, infrastructure forced mankind to think on a serious right from packaging, manufacturing, from techno know-how, machines & note that whether the conventional logistics, housekeeping, construction equipment, raw material and value yardstick to measure the economic and settlement of plastic waste engineering formats are dependent performance of an economy by GDP generated from packaging material on China and European Union based growth model is leading to through EPR model to facilitate countries. a fast depletion of natural wealth circular economy. and resources and present pattern It is high time to accept that of growth adopted by society is not These initiatives will also apart from manufacturing scale sustainable. help in social and economic & capabilities, we, in Packaging transformations. Industry need to invest a sizeable It is also evident that we are heading pie in R & D. towards an ecological credit crunch As famous environmentalist Robert and humankind is under severe Swan says that the greatest threat to Digital Procurement Transformation: ecological debt as we are over our planet is the belief that someone Technology intervention is the key utilising natural resources without else will save it. We must understand to procurement transformation, but replenishing and this crisis is far two facts-one, there is no plan B procurement function needs to be worse than all the financial crises we and two, this is one of the corporate very very agile and very quick to have ever faced. problems where they cannot throw react else delay may be devastating. money and get away with it. It is high time to tap tech for breath- This is a good time to think that is taking consolidation. it wise to invest all of our resources There is a saying that if we sweat in creating a financial wealth of more in peace, we will lose less blood As I understand, this function is a nation without creating value in the war. So, it is high time for all of not as fast as other functions to chains to save the ecosystem and us to set our houses in order so that adopt big technological trends like when nature punishes us after a we and our next generations can see investments in automation, big data while, we invest this wealth to save a better, cleaner, safer and healthy and the use of artificial intelligence. our race. tomorrow. This will be one of the best gifts we can pass on them as an If organisations do not invest in full- Further, there had been various inheritance. scale transformation and relying on government regulations on waste small scale incremental changes, management systems on fast track. businesses may be in the red zone. The industry has also understood * Author is Vice President - Corporate If we need to make procurement that India is one of the youngest Procurement and Packaging transformation succeed, it should be nations globally wherein Y and Z Development, DS Group. Packaging expert –on a top-down approach. younger generation who is going with over 30 years of experience. Runs to rule the market till at least 2040 YouTube channel ’Shifting Focus Technology is constantly creating believe in green businesses. solutions to unforeseen problems at a fast pace So, heightened consumer awareness and environmental concern are Problems we had not realised indeed changing consumer’s existed. perception and expectations for 39Food Marketing & Technology November 2021

Packaging Michelman Barrier Coatings for Paper: A Versatile Solution for Various End Applications Plastic is one of the widely used ban implementation, in August 2021, standards ASTM D6400 and D6868 material and the most ideal the Indian government continues to per the terms and conditions of and convenient form of pack- show its commitment to supporting Biodegradable Products Institute’s aging, However recyclability is the greener packaging solutions by (BPI) certification program for major challenge in the use of plas- making recyclability, downsizing, compostable products. These tics for packaging. Paper has gained and down-gauging top priorities for products have had biodegradation tremendous popularity since it can both Indian manufacturers and the and ecotoxicity testing in order to be recyclable and is environmen- multinational companies. The recent receive BPI certification. This testing tally friendly, renewable and biode- ban on single-use plastic provides means that Michelman BPI certified gradable. Paper provides a versatile an excellent opportunity for the coatings are proven to biodegrade in and responsible packaging solutions creation of paper and paperboard- an industrial compost environment for product manufacturers, retailers, based packaging solutions. and can be used in quantities and consumers. Despite of paper be- typical for the applications they ing one the best replacement option Many E-commerce Brands & are designed for with minimal to plastic, it comes with several limi- converters are now focussed on limitations. The newly developed tations compared to plastic. Some of recyclability & repulpability and Michem® Coat 2000 and Michem® the limitations of paper can be over- have switched to paper packaging Coat 525 are functional coatings that come by the use of barrier technol- with coatings for barrier properties. provide maximum oil and grease ogy. Improving paper’s barrier prop- Not only for the E-commerce performance in fiber-based food erties can increase its viability as a industry, Coatings also play a crucial service applications. Hydraban® packaging material. With the push role in the food service industry as 8000 is a water-resistant paper towards sustainability, repulpability well as coatings can also impart coating with excellent gluability and recyclability, water-based tech- oil and grease resistance to paper, and printability used for food nologies are gaining acceptance. which is an excellent functionality packaging. Michelman’s portfolio of for disposable take away boxes, most compostable coatings is currently Michelman is a global developer and commonly used in restaurants, sweet available only in North America, manufacturer of environmentally boxes, and seafood applications, etc. with global development underway. friendly coatings for the packaging industry. Michelman Water based For packaging converters looking for Michelman’s purpose is “Innovating coatings can be recycled and compostable solutions, Michelman is a Sustainable Future”, and we repulped. These green solutions are excited to announce the certification are passionate about making a eco-friendly and can also improve of three high performance difference. We have a 70-year and impart Oil & Grease resistance products to help make design and history of providing water-based on paper, water repellency on paper, performance needs a reality. The solutions. We have an innovation it can also improve the aesthetics three PFAS-free coatings, Michem® centre in India called ‘Michelman of paper used for packaging, some Coat 2000, Michem® Coat 525, and Innovation centre for coatings’ coatings can even impart heat seal Hydraban® 8000, have recently (MICC), where we can ideate and properties to paper. complied with the specifications develop packaging prototypes for established by the American brands and converters. Businesses With the latest notification of plastic Society for Testing and Materials can collaborate with Michelman’s technical experts to become Plastic Waste Management compliant. Our holistic approach of dedicated space, collaborative innovation, and technology allow all members of the packaging value chain, including brand owners, film producers, and converters to access the tools needed to develop innovative and sustainable solutions.



Industry Speak In conversation with Vikas Kulkarni, Managing Director, Bostik India, Food Marketing and Technology Magazine asked him questions regarding Bostik’s adhesive solutions and his learnings from the Covid-19 disruption. He talked about excellent food- grade products and their applications. 1WHAT IS BOSTIK FOOD TOUCH H18? (F&B) manufacturers should comply with all COULD YOU ELABORATE FOR OUR applicable laws, regulations and directives, by READERS? continuously reviewing the composite formula- Bostik Food Touch H18 is a series of hot melt tions to determine compliance, and ensuring pressure sensitive adhesives suitable for direct that each authorisation should comprise of three food contact labels. It offers a wide application parts: the identity of the substance, specifications temperature range and can be applied to many including purity or physical properties, and types of surfaces, such as velum, cast gloss, limitations on the conditions of use. thermal paper or other designs for green public procurement (GPP) labels. As a food contact materials manufacturer, Bostik works closely with industry partners and As food labels convey important consumer customers to exchange information on new information, the adhesive used must help ensure updates on food safety requirements and partner that the labels can properly and safely stick on the with them to develop food labels that are safe to products. This means that they must offer good stick on the food we consume. resistance to fruit essence and leave no residue when removed from the fruit or vegetable – a basic 3HOW DIFFERENT IS THIS FROM THE but key consumer requirement that needs to be EXISTING PRODUCTS IN THE MARKET? met. Fruit and vegetable adhesives are classified as either direct or indirect food additives and Food Touch H18 has well-balanced initial tack, peel must meet specific food-grade standards and and shear performance and performs well in low requirements. Currently, most food labels to semi-freeze temperature. Like all Bostik label adhesives in the market can only fulfil nation- adhesives, it possesses excellent die-cut, matrix specific regulations. stripping abilities and is formulated for minimal to no haloing and curling. Bostik Food Touch H18 fills the gap in the industry as it is compliant with copious local standards for 2WHAT ARE THE IMPORTANT ASPECTS food safety, including: TO BE CONSIDERED, FOR ADDITIVES IN FOOD CONTACT MATERIALS? • (EU) 10/2011, the regulation for plastic food Each country has its own set of legislation and contact materials mentioned in the European requirements for food safety. Food and beverage Framework Regulation (EU) 1935/2004. It 42Food Marketing & Technology November 2021

ensures that manufacturers meet the safety www.fmtmagazine.in requirements for plastic materials and articles for direct food With more consumers consciously living a more sustainable lifestyle, producing food packaging • FDA 175.125, the Code of Federal Regulations for adhesive that acts as a sustainability enabler is indirect food additives in the United States our utmost priority. We have two eco-friendly adhesives solutions for the food packaging • GB9685-2016, the Standard for the Use of industry - M-Resin and HERBERTS™ LF794/ Additives in Food Contact Materials and H180. Articles in China Our M-Resins series are used in the food industry The bottom line is that using food label to produce resealable films and lids for packages, adhesives that comply with multi- national food safety standards, exporting specifically for cheese, processed meat food produce to most countries in the world packaging, fresh produce, fresh-cuts trays, can be easily achievable. bowls and baked goods. They are 100% solid, pressure-sensitive adhesives packaged 4IS BOSTIK FOOD TOUCH H18 in a protected, pelletised form that can THE ONLY PRODUCT THAT YOU be extruded on most standard blow and HAVE FOR APPLICATION IN FOOD cast extrusion lines. Packages using INDUSTRY? our M-Resins do not require secondary The food industry is one of our core markets and packaging such as zippers, slider and as a pioneer in food packaging adhesives, we have a wide portfolio of customised solutions that meet reclosures. even the most demanding applications. They are also: • Eco-friendly – The extrudable, peelable and resealable adhesives for flexible packaging help 43Food Marketing & Technology November 2021

Industry Speak 5SINCE ITS LAUNCH, CONSIDERING THE FACT THAT CONSUMER AWARENESS keep food fresh for an extended period and have AROUND FOOD SAFETY HAS RISEN, HOW minimal effect on taste and odour HAS BEEN THE RESPONSE FROM THE MARKET? • Compatible with blown or cast extrusion resins Since the Food Touch H18 was launched in 2020, we’ve seen high demand mainly due to an • Resealable – Increase consumer satisfaction increased awareness of food safety brought upon as packages are easier to keep as compared to by the pandemic. click-top lidding In India, the food & beverage (F&B) industry • Efficient – Provide operational efficiency is witnessing a radical transformation. The with their higher green strength, and enable pandemic, coupled with India’s Ministry of Health the ability to run at faster packaging speeds, and Family Welfare proposal to strengthen food translating to lower cost-in-use and a more contact regulations, provided an opportunity for straightforward manufacturing process industry players to bolster India’s food safety systems. More food manufacturers in the country On the other hand, HERBERTS™ LF794/H180 have undertaken extensive preventive measures is a polyurethane solvent-free retort adhesive to ensure that the safety of their products that improves performance while being observes food safety requirements locally and environmentally friendly. This high-performance internationally. With growth projections of fruit flexible lamination adhesive is made for flexible exports to the West, this need will only grow. Based packaging in food sterilisation, stand-up pouches on the initial interest from label manufacturers, with foil and spouts for boiling lidding. It is suitable Food Touch H18 appears to provide a clear solution for up to four layers of aluminium lamination retort for a number of manufacturers, and we see this with features like: trend growing in the coming years. • Cost-effectiveness 6WAS COVID THE ONE REASON FOR THIS • Environmentally friendly PRODUCT? • Good heat peel resistance The Food Touch H18 was formulated even before • Provides quality adhesion without impacting the outbreak. That being said, the demand for the product can be attributed to consumers’ changing the packaged material view on food safety and sustainability. • Stable bonding strength • Chemical resistance for packaging ingredients with higher acidic content 44Food Marketing & Technology November 2021

www.fmtmagazine.in Now Vegetarian has Many Snacking Options Ashok Bansal, Co-founder and CEO Kancha Cheena Foods Pvt Ltd in conversation with Food Marketing and Technology Magazine, India discusses the snacks market for vegetarians. Founded by great minds the company has a foundation for lofty growth. 1HOW DID YOU GET INTO THE PACKAGED has trained five star chefs. She has been an out FOOD BUSINESS WHEREAS YOUR and out entrepreneur. She is the mind behind EXPERIENCE HAD BEEN IN COMPLETELY great recipes. DIFFERENT FIELDS OF BUSINESS? I have varied experience from oil refinery to We have an OTP team - Operation, Technology hospitality with international exposure. I had also and Production - I do not fit in any of them but been in FMCG companies so that way I am not new have a role in everything. Starting with Aneeta to food business as such. This gives me a solid Myint Chairperson, she is the technology footing in understanding nitty gritty of running a behind the venture. All sumptuous dishes. business. Ankush Myint, Marketing and Supply Chain. He has had stints with bars and restaurants. I met with Aneeta during my stint with Max He understands food business as well as Healthcare. I was impressed with the knowledge conventional and digital marketing. and passion of what she was doing. She brought to my notice that gap that exist in the market for vegetarian snacks. That is what spurred on by thinking. Aneeta Myint Dinesh Murthy Ankush Myint 2THIS IS YOUR FIRST Ashok Bansal ENTREPRENEURIAL JOURNEY. I have been associated with start-ups. I am still advising one start-up. However, there is a vast difference between being adviser looking at the business from outside and being fully immersed in a start-up. This is my first journey with blood in the game. It is exciting and challenging to grow a company from ground zero. I am so fortunate to have experienced and passionate co-founders with me. Aneeta ex-Taj Group of Hotels, a dynamic lady having set-up her business in Nigeria and Port Blair and managed and ran them profitably. She 45Food Marketing & Technology November 2021

Industry Speak Dinesh Murthy is the human supercomputer. He Pesto Fingers, Stuffed Mushroom Caps and Desi can work 22 hours continuously day in and day out. Mini Cigars with Khatti Meethi Imli). He is the grey matters of our business. We are available in Modern Bazaar, Spencers, Food Hall and Nature’s Basket. We know D2C 3WHAT WAS THE REASON OF STARTING is very important today for any FMCG product THE BUSINESS AT THE TIME OF COVID? but to be seen on the self is equally important. It was co-incidence that Covid happened around On the selves it gets visibility thus brand recall. the time we launched. Our planning started in 2019 Therefore, we take modern retail as seriously as taking into account all formalities the company online. It is available in Delhi NCR, Muradabad got registered in Aug 2020. We took Covid head and Lucknow. on so to say. We were busy in decoding business plan, recipes, manufacturing, logistics etc during Shortly products will be online for Delhi NCR then Pandemic with passes issued to food companies. slowly we will expand in other cities. We, as a team, were committed the Pandemic did not deter us. Our first product got launched in April Products are ranging from Rs 170 to Rs 328 per pack. 2021. 6CAN YOU TELL US ABOUT THE 4WHAT ARE YOU TRYING TO ADDRESS MANUFACTURING FACILITY AND THE THROUGH THIS BUSINESS? CAPACITY? Let start by saying we are committed to vegetarian We have tied-up with Jubilant Foods and using snacks by choice. We want to be the snackigrater. their certified factories for manufacturing our In coming 5 years we plan to have 82 snacks products. The present capacity is 1200 tons and we under 10 varieties. There is practically nothing are export compliant. Our basic understanding as a for vegetarian for snacking besides, aloo tikki and business house is to use the best of the best things french fries, kababs etc. We want to change that. available to create our products. We will never be selling regular dal fry, rajma rice. There are fantastic regional snacks such as litti 7YOUR VIEW ON D2C Choka from Bihar, Dal Bhati from Rajasthan we D2C is going to grow exponentially. This is want to make them available for general public. how products will be sourced and purchased by consumers. Three things are common stuff in vegetarian snacks - flour and potato - and all need deep frying. The supply chain for even frozen products is effi- cient today. This makes the reach faster and better. We understand vegetarian and we wish to bridge the snacks gap for vegetarians. 8ADVICE TO START-UPS Scale and vision must be clear otherwise it 5PLEASE ELABORATE ON THE PRODUCT would just another product. It is important to be RANGE AND IT AVAILABILITY original and know what problem or gap that you Presently we have 6 SKUs (Grilled Vegetables, are doing to bridge. I think one must be judicious Herbed Baby Potatos, Paneer Mix Cigar, Paneer about discounts as it hampers the brand. 46Food Marketing & Technology November 2021





Industry Insight www.fmtmagazine.in Mintel Launched Food and Drink Landscape APAC 2021 Report Mintel, the experts in what consumers want and why, has today launched Asia Pacific: The Food and Drink Landscape 2021, featuring the latest market research, product innovation insights, and consumer trends from across the region. The pandemic has caused a seismic shift in calories consumed from foodservice and catering to retail and e- commerce. The long term shift to home-based working is driving better quality food and drinks made available for home consumption. Latest research from Mintel’s expert food and drink analyst team paints a picture of changing consumer behaviours and attitudes due to COVID-19, trends shaping the sector, and future opportunities for brands. JOLENE NG, SENIOR GLOBAL FOOD AND DRINK stunning, and fast-changing, results. Fashion is a new ANALYST AT MINTEL, SAID: frontier for food and drink brands and represents a “In the Mintel Asia Pacific Food and Drink Landscape, we new way of achieving cut through in the increasingly take a look at how our insights have shaped today’s food competitive online world. Mintel data shows that 62%of and drink market and are driving the industry into one Chinese consumers seek new flavours/ foods to try. of unparalleled innovation. With our sights trained on the future, Mintel Food & Drink gives you a full view of In this digitised retail and social world, the goal of the the marketplace to enable better strategic decisions and brands is to develop products attuned with the latest understanding of what consumers want and why. ” fashion trends. Factors such as aesthetics, novelty and/ or covetability are vital for brand relevance and driving Key findings from Mintel’s APAC Food and Drink sales. Landscape 2021 include: What’s more, those stressed-out consumers increasingly RISING INTEREST IN DIGESTIVE HEALTH turn to indulgent desserts and beverages for emotional Considering dairy’s nutrient-rich image, consumers relief. And Asian consumers have shifted their value across APAC are looking for products that are easy to priorities beyond just price in the wake of the pandemic. digest while still addressing their health needs. They will seek value by buying food that meets their taste, quality and health expectations. Mintel data shows that, in India, 25% of consumers are encouraged to consume more/start consuming lactose- Mintel’s Asia Pacific: The Food and Drink Landscape free dairy drinks. In Thailand, 85% of consumers claim 2021 Report is available for free download here. For more to be interested in digestion-friendly dairy milk, such as information or to schedule an interview with our analyst lactose-free varieties. team, please contact the Mintel Press Office at press@ mintel.com. Brands can highlight the perceived health benefits of lactose-free dairy (eg digestion-friendly), which play an increasingly prominent role in this category’s strong growth. FOOD AND DRINK FOLLOWS FAST FASHION Digitalised retail and communications drives food and drink innovation into the realm of fast fashion with 49Food Marketing & Technology November 2021

Vol. 12 • Issue 11 • November 2021 IMPRESSUM FMT Publishing Company L.B. Associates (Pvt) Ltd B-4/148C, Safdarjung Enclave New Delhi - 110029 Website: www.lbassociates.com Publisher Linda Brady Hawke Marketing & Events Binoy Sahee [email protected] Neenu Choudhary +91-8744069171 [email protected] [email protected] Editor Kanchi Batra [email protected] [email protected] Legal Consultant Roopa Somasundaran Layout & Design Atul Kumar Subscription [email protected] +91-7827892179 Parent Company Dr. Harnisch Publications P.O. Box 90328 Nuremberg, Germany Email: [email protected] Website: www.harnisch.com/fmt NOTE: Key numbers at the end of articles can be used as references for reader requests DISCLAIMER: The views and opinions expressed in Food Marketing & Technology, India are solely those of the authors and do not necessarily reflect those of the editors or the publisher. Although all efforts have been made to ensure the complete accuracy of text, neither the editors nor the publisher can accept responsibility for consequences arising from errors or omissions or any opinions or advice given.