www. timesinfomedia.com Vol. 6, Issue 4, September (I) 2013, Rs. 20/-

India’s Ist Fortnightly Newspaper For Beverages, Food & Allied Industries

The country’s dairy market will continue to grow at about 13-15% annually till 2019-

20, on increasing consumption of value added products and the value chain becoming more and more organised, according to a report by Rabobank.“India dairy is emerging as a strong consumption story, with the market growing at a pace. We expect this trend will gain momentum over the next 4-5 years driven by increasing consumption of value-added products and the formalisation of the value chain,” the report said.According to the report, Rabobank expects this segment to grow at a CAGR of 13 to 15% until 2019-20. The market share of value-added products is likely to increase to 31% from the current 21% during this time period, it pointed out. The main factors driving growth are increased consumer interest in higher protein diets, greater affordability due to growing disposable incomes and rising awareness and availability of dairy through channels such as organised retail and food service segments, it said.The country’s total organised diary sector is about $10 billion in

India’s Dairy market to grow by 13-15% till 2019-20: Report

2012-13, comprising cooperatives and private players who control the supply chain linkages. “For years, the Indian dairy market has remained an enigma for global dairy players,” saidd Rabobank analyst Shiva Mudgil, adding that currently, however, the market is in a transition phase.High market growth and favourable market conditions may make now the right time for global players to engage with the Indian dairy sector, he pointed out. India’s large consumption market, its existing milk supplies and established consumer preference for dairy products, has encouraged global dairy companies to engage with India in the past, the report said.However, the challenging environment, with its informal fragmented supply chain, raw milk quality concerns, small base for value-added dairy products and ever-changing trade regulations, proved a challenge and a strong disincentive.Nonetheless, India’s formal dairy market has shown strong growth in recent years, which is likely to accelerate due to product innovation, enabling government policies and industry consolidation. Rabobank anticipates this acceleration will

help improve i n d u s t r y margins by a t t a i n i n g greater scale, higher capacity utilisation and an increasing con t r i bu t i on from value-added products in total dairy r e v e n u e s . “While the dairy market in India is not for every company, c o n s i d e r i n g the challenges, many global c o m p a n i e s should now be revisiting their Indian dairy strategy,” he said, adding that for some, it may prove to be the right time to join the game, even on a small scale, through starting a strategic dialogue on Indian dairy.

Punjab Deputy chief minister Sukhbir Singh Badal unveiled the Agro Industrial

and Food Processing Policy-2013 announcing a special package of incentives for fixed capital investment ranging from Rs.1 crore to above Rs.100 crore. Announcing this at a function regarding Agro and Food Processing Policy for Punjab organized by Confederation of Indian Industry (CII) at New

Delhi, the Deputy chief minister said Punjab would provide 80% VAT (Value Added Tax) and 75 per cent CST (Central Sales Tax) exemptions for 10 years for all projects with fixed capital investment ranging from Rs. 01 crore to Rs. 25 crore. He said similarly 85% VAT and 80 % CST exemption would be given for investment from Rs. 25 crore to Rs. 100 crore. Mega projects with investment of Rs. 100 crore

Sukhbir unveils agro industrial & food processing policy: VAT, CST exempted

or above will invite 90% and 85% VAT and CST exemption, he added. Sukhbir Badal while addressing a galaxy of leading industrialists also announced that property tax exemption of 100 percent would be also provided for investment up to Rs. 100 crore and the mega projects with an investment of Rs. 100 crore or above would be exempted from property tax for twelve years.

Among the other slew of benefits announced by the Deputy CM was exemption from stamp duty on purchase or lease of land for three years and exemption from Mandi Fee, Rural Development Fund and Infrastructure Development cess. Giving further details, Badal informed that no VAT would be charged on branded Atta, Suji, Maida and Dalia manufactured by units purchasing wheat from within the state and no VAT would be charged for preserving food products including horticulture, milk and meat purely for enhancing shelf life. The government would also provide subsidy on waxing, grading, cold-storage, packing and freight, ranging from 25 to 50 percent. The Deputy CM said his government was taking concrete steps to ensure farmers were able to market their agro products effectively. He said the government would promote Private Market Yards in the state by making amendments in the Agriculture Produce Marketing Committee Act. He assured the industrialists that a concerted drive would be launched to make the farming community aware about the benefits of direct marketing and contract farming.

Interacting with the industrialists during question-answer session, Badal announced that the state government would launch an online portal for ‘Single Window Clearance’ for all types of NOCs from October onwards. He said simultaneously the Administrative Reforms Department had been directed to simplify old acts and rules for quick access to facilities and services to eradicate the hindrances posed by the errant officials. He also announced that the State cabinet would take up the issue of establishment of a dispute redressal authority for approval in its next meeting. Prominent among those present on the occasion, included Akshay Bector, Chairman CII, Jayant Davar, Chairman CII Northern Region, MRajinder Gupta, Trident Group, Kamal Oswal, Nahar Group, Rajesh Srivastava, Robo Equity, D.L. Sharma, Vardhman, Pankaj Mahajan, Cargill India, Sunil Duggal, Pepsico, Sanjay Khajuria, Nestle, Anil Mittal, KRBL India. Others present included Karan Avtar Singh, Principal Secretary Industries and Kalpana Mittal Baruah, Principal Resident Commissioner cum Investment and Promotion.

Beverages & Food Processing Times - September - I - 2013 2

V S INTERNATIONAL

Based on Arla Foods Ingredients’ Nutrilac protein, the new process allows companies to use their acid whey to

make value-added dairy products, such as high protein fermented beverages, whey smoothies and fermented desserts.Acid whey has been put into the spotlight recently as a result of the booming popularity of Greek yoghurt. For every 100kg of milk used to make traditional Greek yoghurt, only 33kg ends up used in the final product. The remaining two-thirds is acid whey, a by-product that must be dealt with by the processor.Until now, Greek yoghurt makers have tended to offload acid whey into the animal feed and biofuels markets. But handling costs are high and returns are low, making both of these uneconomical options. Alternatively, some producers simply dispose of acid whey in their waste stream, a solution that attracts unwelcome overheads and zero income – and controversy on environmental grounds.However, Arla Foods Ingredients has developed a unique and simple process using Nutrilac protein, which is derived from milk, to turn acid whey into a range of dairy products that can be sold at a high margin on consumer markets. The result is a fresh tasting and nutritious product that is a good source of calcium, protein and essential amino acids. In addition, using acid whey in this way eliminates the storage and transportation requirements associated with other methods of disposing of it.After collecting the award at Drinktec, Carsten Valentin, Senior Director – Functional Milk Proteins at Arla Foods Ingredients, said: “We’re very pleased to win this award and delighted the judges have recognised the ground-breaking nature of our new acid whey concept. It is an important development for the Greek yoghurt industry and winning this award reflects the hard work and skills of our superb development team.”He added: ”Until now it has simply been accepted that acid whey is an unavoidable waste product of Greek yoghurt production – but not any more. With the addition of our Nutrilac protein solution to the acid whey, what was once a waste product is now a raw material that can be used to create a high quality product with added value.”Arla Foods Ingredients’ acid whey concept is also suitable for use in other applications where acid whey is a by-product, including quark production.

Arla Awarded for Ground-Breaking Acid

Whey ConceptAn innovative processing solution that enables

manufacturers of traditional Greek strained yoghurts to profit from their acid whey waste

stream has been named ‘Best Beverage Ingredient’ at the Beverage Innovation Awards, held at the Drinktec trade show in Munich on 19

September 2013.

Food Ingredients News

Alra Foods Ingredients to launch Protein Water beverage conceptScandinavian dairy producer, Arla Foods Ingredients is set to unveil a new protein water beverage concept at Food Ingredients Europe 2013, one of the world’s largest trade shows for ingredient suppliers, distributors and buyers for

the food & beverage industry.

Protein Water contains a high quality whey protein isolate and

has been developed as a prototype product which will be pitched to key soft-drink companies. Each 500ml bottle of Protein Water contains 25 percent of the recommended daily intake of protein and can be enhanced with vitamins and minerals to appeal to varied target markets. Business development manager for health & performance at Arla Foods Ingredients, Peter Schouw Andersen said the product will be well positioned to cater to the ever growing popularity of dairy protein.“The attraction of protein as an ingredient has broadened among consumers,” said Schouw Andersen. “Once the domain of hardcore sports and workout enthusiasts, dairy protein is now seen as a wholesome and nutritious ingredient sought out by mainstream consumers – something the success of Greek yoghurt has testified to. Our Protein Water concept has been created to show soft drinks companies how they can tap into this market and reap the rewards.”

Beverages & Food Processing Times - September - I - 2013 3

Premium Blendhub,

challenging the agri-food status

quo through Open and Anywhere

concepts

Premium Blendhub, an innovative company started from the union of Premium Ingredients (manufacturer

of food ingredients) and Blendhub (manufacturer and marketer of “Portable Powder Blending”, the first portable powder blending factory in the world), has become the first player in a new category of products and services, Smart Powder Blends. As a pioneer of this new category of the agri-food industry, Premium Blendhub offers its clients a complete and renewed portfolio of services, with two central themes: Open, open formulation; and Anywhere, powder blending anywhere in the world and anywhere in the value chain, through “Portable Powder Blending”, a complete factory, internationally patented. The union of these two concepts will equip flexibility and transparency to an industry traditionally based on black boxes. The open formulations permit the purchaser to learn about the know-how that has been applied in the manufacturing process of the product, have more transparency in the price and reduce the number of suppliers, choosing between those who are able to provide you more value. “Portable Powder Blending” allows quick entry and almost no risk to new markets, as the factory is operational in six months after the order and can be used anywhere in the world and anywhere in the value chain, reducing costs compared to a conventional plant. It also allows IP protection and the optimization of the supply chain, bringing production closer to raw materials, reducing duty fees or warehousing stock, and helping to increase production. Based on these two concepts the new Premium Blendhub service catalog covers a wide variety of needs for the powder processing industry; regarding both the sale of open formulations to improving the clients own formulations. These services are divided into: Formulation. Premium Blendhub offers customers open formulations, with the possibility of receiving the IP license within 2 to 5 years depending on the complexity of the product. For those customers who have their own formulas, Premium Blendhub offers consulting services to develop new functionality, improving these formulations or minimizing costs with new raw materials. Finance. Transparency in the calculation of costs for the development and improvement of formulas, with information on raw material prices, fixed and variable costs, and

the profit margin. Arrangements for renting, purchasing and leasing of a “Portable Powder Blending” factory and cost t r a n s p a r e n c y for consulting clients with their own formulas. Supply Chain. Raw materials m a n a g e m e n t service for Open Formula product buyers until a license is granted, s u b s e q u e n t s e r v i c e d e v e l o p m e n t and valuable f e e d b a c k relative to the previous links to food production. P r e m i u m B l e n d h u b also provides raw material a c q u i s i t i o n or consulting for clients with their own formulas. QA / QC. Transparent Services for Open Formula c u s t o m e r s before and after the license, and also for those that require it. Premium Blendhub makes a laboratory with the latest t e c h n o l o g y and the highest standards of quality available to its clients. Blending & P a c k a g i n g . Anywhere in the world and

Food Ingredients News

anywhere in the value chain, for both Open Formula clients and those interested in having a portable factory. IT. Specialized mixing software once the formulation license is granted or

access to MES or SCADA data in either raw or report form for those who do not want to own the software. For more information, please don’t hesitate to visit www.premiumblendhub.com; to contact

with info@premiumblendhub.com; or visit the 218 booth in Food Technology Summit & Expo in Mexico City where Premium Blendhub will be present next 25th and 26th September, 2013.

Beverages & Food Processing Times - September - I - 2013 4Food Ingredients News

DSM Nutrition Business Grows, Warns on Fragile Animal Protein Markets

Feike Sijbesma, CEO and Chairman of the DSM Managing Board, said:

“Three years ago we announced our strategy DSM in Motion: driving focused growth, setting out ambitious targets and aspirations. Since then we have significantly transformed our portfolio, which has resulted in more stable, higher quality earnings. This progress is being underpinned by an extensive Profit Improvement Program. DSM remains firmly on track to achieve the strategic objectives set out in 2010 and our focus will continue to be on improving profitability“.

At the Capital Markets Day DSM will address:• The transformation of the

portfolio, which is well aligned to global megatrends, and supported by the four compelling growth drivers (high growth economies, innovation, sustainability and

acquisitions & partnerships).• The strong strategic progress

that has been achieved in the past 3 years, including a total of €2.8 billion in value enhancing acquisitions (of which €2.4 billion have been in Nutrition).

• Its shift to becoming a truly global company. DSM is well positioned for accelerated growth in High Growth Economies, where approximately 40% of sales are currently realized.

• Innovation and sustainability, both of which are driving future growth and profitability. The three exciting Emerging Business Areas: Bio-based Products and Services, Biomedical and Advanced Surfaces are creating very interesting new business opportunities.

• Its updated targets for 2015. These targets reflect a transformed portfolio and

market dynamics and include a new group EBITDA margin target of 14-15% with a ROCE target of 11-12%.

Furthermore, DSM will outline its priorities for the coming two years:• Completing the strategic

actions for DSM Pharmaceutical Products and Polymer Intermediates

• Integrating the acquired companies, capturing full synergies and driving organic growth

• Improving the operational performance of its businesses

During the Capital Markets Day DSM will also further detail the current market conditions:• The challenging macro-

economic environment experienced during H1 2013 continues, with little or no growth in Europe. Asia

Royal DSM has provided a review of its strategic progress and an update on its 2015 targets at its annual Capital Markets Day being held in Vaalsbroek, The Netherlands. DSM is also providing an update on

current trading conditions.

General Mills Commits to Sustainably Source 10 Priority Ingredients by 2020

The commitment, part of General Mills’ long-term sustainable sourcing

strategy, covers a broad range of raw materials including oats, wheat, corn, dairy, fiber packaging, cocoa, vanilla, palm oil, sugar cane and sugar beets.“General Mills is committed to creating long-term value for our business, and our society,” said Ken Powell, chief executive officer of General Mills. “Producing enough food to feed an increasingly hungry world will require not only innovation and dedication, but also careful attention to the impact of agriculture on our environment.”The opportunities for each priority ingredient are unique and geographically specific, which require General Mills to pursue a range of sustainable approaches including certification, verification, continuous improvement, and origin-direct investment.“As a food company, we know that the vitality of our business depends upon access to high-quality ingredients,” said Jerry Lynch, vice president and chief sustainability officer at General Mills. “We also know where we can have the greatest impact from an environmental standpoint. We believe that through sustainable sourcing, we can create the

continues to show good levels of economic activity, though at more modest levels, while the US maintains a modest rate of recovery.

• Nutrition is expected to show clearly higher results than in 2012 due to organic growth moving towards the target of 2% above GDP and the acquisitions made, with EBITDA margins well within the 20-23% range. However, the recovery in animal protein markets remains fragile, currently leading to some pricing pressure especially in Vitamin E. Additionally, fish oil-based Omega 3 sales are being impacted by somewhat lower consumer demand following recent sharp retail price increases. Overall, the compelling growth drivers of the Nutrition business remain unchanged.

• Business conditions in Pharma remain challenging, but DSM is confident that it will be able to deliver substantially better results, notwithstanding the usual uneven delivery patterns between quarters.

• Performance Materials is expected to show improved results in 2013, despite the

negative effects of caprolactam.• Polymer Intermediates is

expected to show lower results than in 2012.

• For the Innovation Center the result of the second half of 2013 is expected to be in line with the second half of 2012.

Overall, DSM expects a significant increase in EBITDA during 2013 from the €1.1 billion realized in 2012. This is a result of stronger organic growth, supported by DSM’s Profit Improvement Program, as the benefits of acquisitions and a more resilient portfolio are having an increased impact. Foreign exchange rates and the recently announced Dutch “crisis tax” renewal are likely to have a negative impact on EBITDA. Overall, based on current economic assumptions, DSM continues to expect to move towards its 2013 EBITDA target of €1.4 billion. The combination of the above factors could however result in an EBITDA for 2013 slightly below €1.35 billion.In Q4 2013 DSM expects to launch a share repurchase program for 4-5 million shares to cover its commitments under existing management and personnel option plans, which is anticipated to continue into Q1 2014.

most long-term economic, environmental and social value.”Improving sustainability is a continuing process – one that General Mills does not undertake alone. Nearly two-thirds of General Mills’ greenhouse gas emissions and 99 percent of water use occur outside the company’s operations, primarily in agriculture. Therefore, the company believes it can have the greatest impact by working with industry partners and non-governmental agencies across the supply chain to identify new solutions.“By understanding their environmental risks, prioritizing where the company can have the greatest impact and committing to sustainable sourcing, General Mills can have a significant impact,” said Dave McLaughlin, vice president of agriculture, World Wildlife Fund (WWF). “The company has an opportunity to take a leading role in the move toward global sustainable agriculture, while addressing critical issues like ecosystem health and water scarcity.”Since 2010, General Mills and WWF have been working together to integrate sustainability into the company’s supply chain, conducting a supply risk analysis of the company’s agricultural sourcing and water risk assessment.In addition, General Mills counts

among its partners industry groups including Field-to-Market: The Alliance for Sustainable Agriculture and Bonsucro as well as non-governmental organizations like The Nature Conservancy and CARE.

Specific commitments by ingredient area are as follows: 1.Oats100 percent of the company’s oats will be sourced from growing regions that demonstrate continuous improvement against industry-based environmental metrics. 2.Wheat100 percent of General Mills’ U.S. wheat will be sourced from growing regions that demonstrate continuous improvement against the Field-to-Market framework or comparable environmental metrics. 3.Corn100 percent of the company’s dry milled corn will be sourced from growing regions that demonstrate continuous improvement against the Field-to-Market framework or comparable environmental metrics. 4.Dairy100 percent of General Mills’ directly sourced fluid milk will originate from producing regions that demonstrate continuous improvement as measured by the Dairy Sustainability Framework (U.S.) or other comparable environmental metrics (globally).

5.Fiber Packaging100 percent of the company’s fiber packaging will be from recycled material or from virgin wood fiber regions that are known TO NOT BE contributing to deforestation. Any high-risk regions will be independently verified. 6.Cocoa100 percent of General Mills’ cocoa will be sourced through origin-direct investment, which will improve the incomes of smallholder farmers and the quality of ingredients. 7.Vanilla100 percent of the company’s vanilla will be sourced through origin direct investment, which will improve the incomes of smallholder farmers and the quality of ingredients. 8.Palm Oil100 percent of the company’s palm oil will be sourced from responsible and sustainable sources in 2015. 9.Sugar (Cane)100 percent of General Mills’ sugar cane will be sourced from responsible and sustainable sources. 10.Sugar (Beets)100 percent of the company’s U.S. beet sugar will be sourced from growing regions that demonstrate continuous improvement against the Field-To-Market framework or comparable environmental metrics.In addition to its sustainable commitment, General Mills will continue to support the humane treatment of animals in agriculture. The company will enforce its animal welfare policy, which covers pork, milk and egg

production, antibiotic use and animal testing.To achieve its 2020 goal, General Mills will continue to follow a four-step sustainable sourcing model – assessment, strategy formation, transformation and monitoring/evaluation.Assessment: In 2011, General Mills worked with WWF to complete a comprehensive, supply risk analysis of all the agricultural raw materials the company buys worldwide. This assessment prioritized raw materials which were analyzed against dozens of potential risk categories such as human rights, deforestation, economic sustainability, fertilizer (nitrogen) use, GHG emissions, soil loss, water quality and water use. In addition, the company worked with the Rainforest Alliance to assess fiber sourcing.Strategy Formation: General Mills identified the priority raw materials where it can have the greatest impact from a sourcing standpoint: wheat, oats, palm oil, vanilla, cocoa, corn, dairy, eggs, fiber packaging and sugar (sugar beets and sugar cane). The company will focus on developing strategies for sustainably sourcing these materials.Transformation: Through its work with outside partners, General Mills leads and participates in pilot projects, sharing the results so others in the industry can continue to refine their approach. The company has taken the lead in pursuing sustainable solutions for wheat and oats.Monitoring and Evaluation: General Mills’ efforts to monitor and evaluate its progress are ongoing. When necessary, the company involves third-party auditors to help measure and analyze its results.

General Mills announced a commitment to sustainably source 100 percent of its 10 priority ingredients by 2020. These ingredients represent 50 percent of General Mills’ total raw material purchases. The commitment builds on the company’s sustainability mission to conserve and protect the resources upon which its business depends.

Beverages & Food Processing Times - September - I - 2013 5Food Ingredients News

• Kamut Believed to be of Egyptian origin, this ancient grain is higher in protein than many other whole grains. It is also a good source of selenium, zinc, magnesium and iron.

• Spelt – a prehistoric ancestor of modern wheat, spelt is an excellent source of manganese and a good source of fiber, vitamin B3 and protein.

• Farro – This whole grain has been enjoyed since ancient Roman times. One taste and you’ll see why – it has a delicious nutty flavor and a delicate chew.

Organic Baking Mixes at a Glance• Made with

Ancient Whole Grains & Natural Sweeteners

• USDA Certified Organic

• No artificial sweeteners or HFCS

• No GMOs• Clean: NO

artificial flavors or preservatives

• Made with i n g r e d i e n t s you’d find in your own kitchen

• From scratch without all the work

• Now available• MSRP $4.99 to

$6.4

Baking Mix Flavors• Organic Ooey -

Gooey Chocolate Brownie Mix Made with Ancient Grains

• O r g a n i c M M M …Chocolate Chip Cookie Mix – Made with Ancient Grains

• O r g a n i c MMM…Yummy Yellow Cake Mix – Made with Ancient Grains

• O r g a n i c MMM…Yummy Chocolate Cake Mix – Made with Ancient Grains

• Organic Flip for Flapjacks Pancake Mix – Made with Ancient Grains

Baking at home is a much-loved pastime. Now, Madhava Natural Sweeteners

is making its debut in the baking aisle with a solution to the “from scratch vs. store-bought” dilemma with mixes that rival homemade: Organic Ooey-Gooey Chocolate Brownie Mix; Organic MMM…Chocolate Chip Cookie Mix; Organic MMM…Yummy Yellow Cake Mix; Organic MMM…Yummy Chocolate Cake Mix and Organic Flip for Flapjacks Pancake Mix, all made with a blend of delicious ancient grains and natural sweeteners.“Consumers have been telling us for some time that they’re looking for healthier baking mixes that also taste great,” said Madhava Executive Vice President Victoria Hartman. “Whether you’re enjoying a freshly baked cookie or brownie as an afternoon snack, a slice of cake on a special occasion or pancakes for breakfast, you deserve a treat made with natural, pure, organic and non-GMO ingredients, plus the added benefit of ancient grains and natural sweeteners.”

Bake Yourself Something Nutritious and DeliciousNow, home bakers can bake from scratch – without all the work! Madhava organic brownie, chocolate chip cookie, pancake, yellow and chocolate cake mixes are made with the goodness of ancient grains and natural sweeteners with the modern convenience of a mix. The mixes contain all-natural, pure, organic and non-GMO ingredients, and are free from processed sugars, HFCS, chemicals or preservatives.From melt-in-your mouth chocolate chip cookies to fresh and fluffy pancakes, you can take your home baking to the next level – and no one will even know you baked from a box.

Great Grains: Our New (Ancient) FavoritesWhen it comes to baking mixes, only the best all-natural ingredients will do. We don’t just use any old grains, but a blend of nutritious and delicious ancient whole grains.

Madhava Mixes it Up With New Organic

Baking Mixes Made With Ancient Grains &

Natural Sweeteners

Beverages & Food Processing Times - September - I - 2013 6Food Ingredients News

Overall, Sensient provides manufacturers with a simple means of

capturing the market’s most important trends: Premium indulgence, innovative taste sensations and naturalness. Among the new line’s innovative taste experiences, Sensient blends Apple harmoniously with Blackcurrant and Cranberry, while the combination of Rhubarb and Pear leads to a bitter-sweet fruit explosion on the tongue.When it comes to the traditional lemonade variants, the high fruit content is the surprising element: With 10 per cent and in some cases even 20 per cent fruit, the classic flavors such as Lemon, Orange and Grapefruit offer far more fruitiness than would normally be expected in a soft drink.The new drinks are available as concentrated, semi-finished beverage systems which are easy to process. Each one is characterized by a natural,

fruity taste and a well-balanced sensory profile.Hans-Juergen Sachs, General Manager, Bremen Germany at Sensient Flavors, says, “With our new soft drinks concepts, we are covering different trends within the food and drinks industry. Our classic lemonade flavorings, for instance, conjure up nostalgic memories of childhood and meet the increasing demand for comfort food. With the novel flavor compositions, on the other hand, manufacturers can reach out to consumers who are keen on new taste experiences. The high fruit content of all of the soft drinks is the most innovative part of this new line and promises high-grade appeal. Additionally, the use of all natural colors and flavors ties in with the huge demand for all things natural.” Sensient Flavors Europe creates sensory appeal for food, beverage and pharmaceutical applications across Europe, Africa and the Near East. Customers appreciate the company’s value-added

With its latest concepts, Sensient Flavors presents a refreshing way to add new appeal to soft drinks. The range includes variants with both traditional and exceptional flavor compositions. With a higher fruit content than conventional

products and made with only natural flavors and colors, the drinks meet consumer demand for more premium and natural products.

Sensient Flavors Introduces New Premium

Soft Drinks Concepts

Chr. Hansen Launches Original

Culture for Authentic Greek Yogurt

Chr. Hansen now offers “SoGreek” with original culture isolated from the island of Crete – for authentic, yet modern, mild high protein

yogurt. SoGreek is designed to work optimally in the predominant processes used for Greek style yogurt helping to solve a number of

issues for producers.

For instance a powdery flavor or chalkiness can be avoided in fortified yogurt, whereas

strained yogurt maintains a low post acidification in the production process, ensuring the required mild taste.The global yogurt market has undergone a major transformation due to the past years’ Greek yogurt revolution. The creamy, thick, low fat and protein rich yogurt is the catapult that is transforming the yogurt segment into a major consumer category all over the world. In response to the growing consumer demand for dairy products with natural ingredients and perceived inherent goodness Chr. Hansen is now launching an authentic Greek yogurt culture series: YoFlex and nu-trish SoGreek for fortified as well as strained yogurt. “The new SoGreek cultures, which are also available with our well-documented probiotic BB-12, contain the best from two worlds: Modern high performing yogurt cultures from Chr. Hansen and an authentic Greek culture from a strain collection from the Agricultural University of Athens. The university set out to find and understand the cultures used in authentic Greek/ Mediterranean artisanal dairy

products,” explains Morten Boesen, Marketing Manager, Chr. Hansen. “They visited small producers and families around the Aegean Sea to sample their homemade recipes from when food was made pure and simple. This work has led to the discovery of the culture used in SoGreek, which was isolated from an artisanal Greek yogurt from the island of Crete 20 years ago.” The cultures are designed to provide excellent Greek yogurt using either separation technology or milk powder fortification to reach the high protein level. SoGreek is the perfect answer to a broad spectrum of trends in the industry and among consumers: • Heritage: Contains real Greek

culture, authentic, artisanal • Health: High probiotic cell

counts, high protein, low fat, medium sugar

• All natural: Short ingredient list (milk, cultures), no additives like starch etc.

• Delicious taste and smooth texture

“To our knowledge we are the first to globally launch an authentic Greek culture for Greek yogurt, which is a segment that has far from peaked. We are inviting our customers to unfold the value of dairy with SoGreek!” concludes Boesen.

ADM Launches Low Fat Cocoa Powder

Available worldwide from this summer, D-00-ZR enables

users to formulate lower calorie products with lower saturated fat contents, but that still retain the desired chocolaty taste, as well as the bright chocolate colour that improves visual appeal, differentiating products in the market. It enhances the quality of formulations where fat can have a negative effect, such as protein foam based confectionery and bakery

products.Brent Cuddy, trade director, cocoa powder says, “The presence of fat may have a negative effect on the functionality of ingredients in the formulation, but at the same time fat also provides flavour to a product. D-00-ZR delivers the flavour not the fat. Due to the unique production processes of D-00-ZR, the cocoa solids are able to carry an intense chocolaty flavour. Consumers nowadays are more health-conscious but still look for great flavours

and indulgence. This unique reduced–fat cocoa powder helps achieve this with ultra low fat levels.D-00-ZR is also compatible with more delicately textured products such as meringue and sponge cakes. Normally, a reduced-fat cocoa powder containing 10-12% fat or more will force these kinds of products to lose crucial structural properties. D-00-ZR overcomes this, allowing them to hold their light structure while providing an intense chocolate

Cocoa and chocolate expert ADM Cocoa is delighted to announce the launch of a new deZaan reduced-fat cocoa powder with only 0.5% fat. D-00-ZR retains the great chocolaty taste of deZaan™ ZR cocoa

powders but with virtually no fat content.

flavor systems and customized solutions, such as beverage compounds and emulsions, fruit and chocolate sauces as well as inclusions for confectionery and dairy applications. The base for these sophisticated preparations is the use of proprietary technologies. A particular company milestone in this respect are natural extracts with authentic tastes.Sensient Flavors is part of Sensient Technologies Corporation, a leading global manufacturer and marketer of colors, flavors and fragrances. Sensient employs advanced technologies at facilities around the world to develop specialty food and beverage systems, cosmetic and pharmaceutical systems, inkjet and specialty inks and colors, and other specialty chemicals. The company’s customers include major international manufacturers representing most of the world’s best-known brands.

flavour and pleasant milk or dark chocolate colour, depending on the concentration.”deZaan offers a range of premium cocoa powders and chocolate with varying flavour profiles, fat content and pH levels to suit a variety of applications from chocolate milk and chocolate muffins to ice cream bars, breakfast cereals and high end chocolates. deZaan’s unique

performance cocoa powders help optimize usage levels and reduce cost in use, whilst delivering a full, rich cocoa and chocolate flavour. Other products from deZaan include high quality cocoa butter, liquor and most recently, chocolate and compound confectionery products, including toppings, curls, batons and chocolate powders.

Beverages & Food Processing Times - September - I - 2013 7

Beverages & Food Processing Times - September - I - 2013 8Food Ingredients News

Döhler acquires Eastern European flavours specialist Aromes Group

As a global manufacturer and marketer of ingredients and

ingredient systems, Döhler has secured its leading position in flavours for beverages and food through the 100% takeover of the Polish Aromes Group. Alongside its core competence in the field of flavours, Aromes also provides its customers with beverage bases, emulsions, colours and compounds. In addition to Aromes’s production site, which is located near Warsaw (Grodzisk Mazowiecki), the company also has two sales locations in Ukraine and the Baltics. As a renowned partner for the food and beverage industry, Aromes has many years of experience in the production of premium flavours and extracts and in the application of baked goods, confectionery and beverages, as well as detailed knowledge of the Eastern European market and its consumers. This has allowed Aromes to develop a product portfolio that is tailored especially to local taste preferences. In addition to premium extracts and flavours for beverages, including many flavour specialities in regionally significant flavours, Aromes also offers a wide-ranging flavour portfolio for the baked goods and confectionery industry. This

final strategic part of the portfolio makes Döhler the ideal partner for the Eastern European food and beverage industry.The Eastern European food and beverage market is one of the fastest-growing in the EU. By acquiring Aromes, Döhler is paving the way for further growth in the Eastern European flavours market and the expansion of business activities in the food segment.

About Aromes: Aromes Group has been manufacturing and selling raw materials for the food industry since 1991.Its wide-ranging portfolio includes high quality flavours, beverage bases, emulsions, compounds, colours and other raw materials for confectionery, baked goods, ice cream, savoury products, and alcoholic and non-alcoholic beverages.These products are subjected to extensive consumer studies and constantly optimised according to trends on the Polish and global market.Aromes is certified in accordance with the specifications of the ISO system.

About Döhler:Döhler (www.doehler.com) is a

Expansion of Döhler flavour expertise for the food and beverage industry in Eastern EuropeOutstanding addition of local flavour specialities to the Döhler product portfolio

Got Cupcakes? BENEO

showcases range of healthier

cupcakes at Fi Asia 2013

BENEO’s booth at this year’s Fi Asia in Bangkok took the form of a

‘wellness café’, reflecting the company’s commitment to healthy snacking solutions. Visitors to the stand were invited to sample delicious products formulated with BENEO’s functional carbohydrate Palatinose™ and its prebiotic fibres Orafti® inulin and Orafti®Synergy1. Healthy snack alternatives at the wellness café included low-fat, sugar-free, and energy-enhancing cupcakes, as well as tea with bone-health benefits, and chocolate drinks for children.

For further information on BENEO and its ingredients, please visit: www.beneo.com and www.beneonews.com. BENEO offers functional ingredients derived from chicory roots, beet sugar, rice and wheat.

BENEO is the ideal partner to help improve a product in its nutritional and technological characteristics. Key nutritional benefits are ‘less fat’, ‘less sugar’, ‘less calories’, ‘added fiber’, ‘gluten-free’ and dairy alternatives as well as energy management, digestive, bone and dental health. Key technological benefits focus on taste and texture improvements. Through a unique chain of expertise, including the BENEO-Institute that provides decisive insights into nutrition science and legislation, and the BENEO-Technology Center that consults in application technology, BENEO actively supports customers in the development of more balanced and healthy food products.BENEO is a division of the Südzucker Group, employs almost 900 people and has production units in Belgium, Chile, Germany and Italy. www.BENEO.com

global producer, marketer and provider of technology-based natural ingredients, ingredient systems and integrated solutions for the food and beverage industry. Döhler’s integrated approach and the broad product portfolio are the optimal basis for innovative and safe food & beverage applications. The product portfolio ranges from flavours, colours, speciality & performance ingredients, cereal ingredients, dairy ingredients, fruit & vegetable ingredients to ingredient systems. Headquartered in Darmstadt/Germany Döhler has 23 production sites, 48 sales offices and application centres as well as sales activities in over 130 countries. More than 3,000 dedicated employees provide our customers with fully integrated food & beverage solutions from concept to realisation. “WE BRING IDEAS TO LIFE.” briefly describes Döhler’s holistic and strategic approach to innovation. This comprises market intelligence, trend monitoring, the development of innovative products and product applications, advice on food safety and microbiology, food law as well as Sensory & Consumer Science.

Beverages & Food Processing Times - September - I - 2013 9Beneo Ad_FPFC_AFJ_GeneralLady_240x360_EN.pdf 1 26/09/2013 11:24

Beverages & Food Processing Times - September - I - 2013 10

Flavouring up the fragrance of world Sonarome Pvt Ltd

EXCERPTS FROM THE INTERVIEW:

How do view the journey of Sonarome and where do you see it going as in future?Well things have changed a lot in the last few years. After returning from USA, with fresh and innovative outlook, my son took over as the president of the company andbrought over a lot of positive and lucrative change in the company.We are now fully on ERP and ISO 22000 and GMP/IPEC certified. Apart from this we are also in a venture with an American company – “FONA”. This company is going to use our facilities to manufacture flavours for key customers like Wrigley, Kellogg, Dole and other international companies.Sonarome is based in Bangalore, India and we are also now planning to revamp and modernise our factories alongside with the expansion of our facility.

Now that you are tied up with the American flavour company like

fona, do think this has opened the international arena for you and how big an achievement do you take it as?This venture is a milestone for us in two ways, firstly FONA chose Sonarome out of all the Indian flavour company. They have an extreme high techniques and standard level.Indeed after this prestigious venture our standard has leveraged very high for our clients as well as other companies.Additional to this we are now into new undertakings like, spray drying fresh fruit powders, honey and menthols. These are the ingredients that we are going to supply internationally.

Are you also catering the ice cream industry and are they taking up the spray dried flavours too?We do have the best known ice creams companies as our customers. Our cherished clients include Kwality walls, Vadilal, Arun Ice creams, Amul and others. Most of these companies on the liquid flavour but there are some who do ask for spray dried flavours too.

In India there are some global leaders in flavor, how different and defined is Sonarome as an R&D Company, as a supplier and as a dealer?We compete with all the multinational flavour companies both in India and other global countries where we operate. In Bangalore we have the world class facility and in terms of range we can compete with anybody in the world. In terms of customer service we are among the best and the top as we can deliver our samples anywhere in the world within 4 days.All this takes lots of effort and cost but we are in the league of all the MNC’S and many a times if our product is good they are chosen over the international brands.

There is immense opportunity in the global and western market but what about the third world countries and in the gulf?We are already seeing it as the world is changing. The Multinational companies are coming to our country and we are entering their market. It’s a free for all business –

If I can supply the best product to my customer with the best customer service then I think I can sell anywhere in the world.We do not look at the global companies as threat but rather as competitors, Competition is always good as it brings out the best in us. We have excellent marketing team with four export managers, who travel and trade all over the globe. Recently we have started operation in the Latin American side – with our customers in Mexico, Guatemala and west Indies.Our produces are exported to 40 countries in Africa, Middle East, the Far East, CIS countries and North America. We have a web of mediators in many countries and also a marketing office in U.A.E. Also our experts are well qualified, fluent in specific Zonal languages with have able salesmanship quality.

Flavor is the connection between a consumer and a product; all foods are recognised because of a distinct flavour. So how do you make people aware about the perspectives of the flavor and its

functionality?There are two ways to create a flavor; one is to follow a trend that is already a big hit in the market but we choose the other way – we come out to be proactive and we try to innovate different ideas on the products and do our research and survey about a particular flavor get opinions. That is we go to the customer with new ideas and get their honest view. In fact what we do is give the customer the savour of a product and inquire if we can launch this product along with that we strike a deal by selling them the flavor as well asthe formulations. Many customers really appreciate proactive involvement as this gives them new business opportunities.

What are yourforthcoming plans?We are doing two things; one is the upgradation of our technology because in a lot of ways our technology is still very conventional. We are planning to go for latest automation and robotics too.Secondly we are looking into expanding our markets. We have made our presence felt already on 45 countries and before I retire I would like to make a century. You can say I am like Sachin Tendulkar; I will play till I enjoy my game.But I think it’s also essential for the new generation to put in their ideas an views. My son has done a tremendous job in upgrading Sonarome’s system and methodology. He is a financial wizard while I am totally in to sales and marketing. He has upgraded all the financial tranquillity of our company.Sonarome is also receiver of the highest quality award - National Award for Quality Products by Government of India, and several other awards for excellent export performance from CHEMEXCIL, FIEO and other prominent bodies.Our growth has been powered by our desire to produce the finest blends of flavours and fragrances to enhance product. On time delivery is our fixation. Our company was built on the simple philosophy of serving customers, no matter how small or large, with the same degree of commitment.

Everyone is into very colourful food. Obviously lots of flavor is the answer as we eat with our eyes first, get the aroma of the flavour and then relish it. Ultimately it’s the flavor that makes a food look great and taste heavenly. From India to more than forty countries around the world, Sonarome’s creations of good taste and smell have added a sensory experience to millions of products.For 30 years now, Sonarome has supplied customers, with quality flavours and fragrances. The company has carved a niche for itself in this highly competitive market both in India and in forty countries around the world. This is no magic - only a result of hard work and total commitment to quality. At Sonarome, quality begins in the Creative laboratory and extends through every phase of production, quality control, technical assistance and after-sales service. Their basic dictum is “put our name in your formulation before you put your name on it.Their products are exported to 40 countries in Africa, Middle East, the Far East, CIS countries and North America. The company has a network of selling agents in many countries and also a marketing office in U.A.E. Sonarome offers wide range of fragrances for use Cosmetics, skin care products, including natural/herbal products.In an interesting conversation Mr T S Gulathi, chairman of Sonarome Pvt Ltd tells our Editor, Firoz H Naqvi the success story of his company and the hardwork and dedication involved. He also discussed about their proactive involvement in production of flavors and fragrances and what future plans they have;

As per a a study conducted by the National Skill Development

Corporation on human resource and skill requirement in the food processing sector, the annual human resource requirement in food processing industry is estimated at about 5.3 lakh persons including about one lakh persons in the organized sector. Ministry of Food Processing Industries is implementing a scheme for Human Resource Development (HRD) in the food processing sector. The HRD scheme focuses on developing technologists, managers, entrepreneurs and

Human resource requirement in food processing

manpower for quality management in food processing. The scheme provides assistance for creation of infrastructure facilities in academic institutions and for setting up of food processing and training centres (FPTC). There are also two academic-cum-research institutions under this ministry viz. National Institute of Food Technology Entrepreneurship and Management (NIFTEM) at Kundli, Sonepat, Haryana and the Indian Institute of Crop Processing Technology (IICPT) at Thanjavur, Tamil Nadu, which offer academic programmes at Bachelors, Masters and Ph.D Level in food processing. The institutes are also conducting

short term skill development training courses. The government has been promoting food processing with a view to minimize harvest and post-harvest losses of major agricultural produce and increase shelf life of food products. Promotional measures for increasing exports of agricultural and processed food products include implementation of Focus Product Scheme (FPS), Focus Market Scheme (FMS), Vishesh Krishi and Gram Udyog Yojana (VKGUY) Scheme, Market Linked Focused Product (MLFPS) Scheme etc.

Hatsun Agro plans to expand premium ice-cream chain

Hatsun Agro Product Ltd, the Rs 2,000-crore private dairy company, will focus on Hatsun branded curd and Ibaco chain of exclusive ice-cream parlours during the current year.By early next year, the company, which has a capacity to handle over 25 lakh litres of milk daily, will add three lakh litres of processing capacity.Hatsun’s curd production will increase to about two lakh litres a day from 1.25 lakh litres now, said R. G. Chandramogan, Chairman and Managing Director.The expansion plan covers its Rs 50-crore dairy unit in Tirunelveli, South Tamil Nadu, with a capacity of 30,000 litres a day of curd and 2.5 lakh litres of milk. Some of its existing production facilities will also be strengthened.Addressing the company’s AGM, Chandramogan said the company is targeting a national presence with Hatsun Curd and Ibaco chain of ice-cream parlours. `Arokya’ has emerged the largest milk brand, he said.There are 92 Ibaco ice-cream parlours in Tamil Nadu, Andhra Pradesh and Karnataka, and in the next one month the number will hit 100. The company plans to expand the chain to Maharashtra and Odisha.Ibaco is a premium product with volumes coming from Arun Ice Creams, which is a strong player in the South. It has about 80,000 litres a day of ice-cream production capacity in two plants in Chennai and Salem.

Interview

Beverages & Food Processing Times - September - I - 2013 11Interview

We follow good manufacturing practice with rigid quality control systems

We follow good manufacturing practice with rigid quality control systems from raw material sourcing to finished product with traceability and our quality is at par with international standards and hence we do not encounter any quality issues.

What kind of RnD set-up your company has product development for this part of the world?We have a full-fledged R& D lab which is focused on quality improvement as well as product development for customers. We are also an ISO 9001- 2008 CERTIFIED COMPANY and we have in house developed Agarose used as a molecuar biological reagent. We have competent and dedicated staff to implement development activities.

Indian economy and growth rate have slowed down in the last 2 years, do you see any slowdown in Indian food & beverages segment and its procurement of raw materials and ingredients?Though Indian Ecnomy and growth rate had gone down, we are not affected and in fact we had a steady growth in last 2 years.However the cost of the finished product has increased due to shortage of raw materials and Government should consider reducing import duty on seaweeds which is the raw material, in order to enable us to compete in international market.

In the year 1977 Mr. Kurian Jose who was running a Banking Institution entered into the industrial field by setting up the largest Ice plant with Cold Storage facilities in Cochin, under the name Deepa Ice & Cold Storage.

After successfully running the unit for a period of time, as a part of diversification a new company Marine Chemicals was established in the year 1982 with a view to manufacture AGAR

AGAR food grade (China Grass). As a result of constant focus on R&D, Bacteriological and Pharmaceutical grade AGAR AGAR was introduced in the year 1989. Today they are the largest producer and market leader of AGAR AGAR in India. Its CEO Mr Kurian Jose (JR) is briefing about their business and general trends in the India Food Ingredients Industry.

What are the products and services your company is providing to the food processing Industry?We are the largest manufacturer & exporter of Agar which is used as 100% vegetarian gelling agent in the food and confectionary industry. We also provide various recipes to our customers to support them in their product developments.

Indian has become a hub for the sub-continent food processing industry for sourcing food ingredients of Indian as well as foreign suppliers, your views?India is yet to become a major hub for food processing industry. However there is a tremendous growth in this sector and the future is very promising. The

quality of our Agar is at par with other major players in Europe and Far East and is accepted well world wide as well as in local market.

What are the thrust segments (beverages, bakery, confectionery, biscuit, RTE, Snacks, Etc) you see in the food processing industry?Our Agar is used in all the above segments. However the major focus is mainly in Bakery, confectionary dairy products as Agar is 100% vegetarian gelling agent and therefore it is well accepted by vegetarian and non vegetarian community.

What quality assurance you give to your foreign as well as Indian buyers if they opt for your products?

DuPont Launches New Brewing Enzyme to Maximize Beer Flow

Using the latest in enzyme technology, the brand new enzyme offers enhanced mash

separation, efficient beer filtration and consistent processing regardless of raw material quality.For the large-scale brewer, it’s all about keeping cost under control whilst ensuring a high and consistent throughput. Modern brewing enzymes can help provide solutions to many of the inherent challenges in beer brewing today – from faster processing and limiting CAPEX to reducing environmental impact by saving energy.Utilizing a special combination of β-glucanase and xylanase, LAMINEX

MaxFlow 4G is developed with a particular focus on beer filtration and the suitability for use with all c o n v e n t i o n a l types of separation e q u i p m e n t used in modern breweries. Test runs have shown that LAMINEX MaxFlow 4G is very efficient in reducing high-molecular weight β-glucan in all types of wort, making mash separation and beer filtration much easier and faster due to the reduction in wort viscosity. Anne Dorte Andersen, global product manager for Brewing Enzymes explains:

At Drinktec 2013 in Munich, one of the most exciting product releases for brewers is the new LAMINEX MaxFlow 4G Brewing Enzyme from the DuPont Danisco product range. The new DuPont™ LAMINEX MaxFlow

4G brewing enzyme can maximize your beer flow.

“If you aim at a production level of several hundreds of thousands of hectoliters of beer, what you really need is a solution to keep things flowing. You will typically make a raw beer with high gravity, and in order to be able to process it, you need to keep production flowing without too many stops. Basically, that’s what our new enzyme is doing”.Brewers care about one thing above all: the overall quality of the beer they brew. But there are many challenges to face along the way, one of which is to avoid any risk of off-flavor formation when applying brewing enzymes. Test runs have shown that LAMINEX MaxFlow 4G can minimize the risk of off-flavor in the finished beer compared to other filtration enzymes on the market. The level of ferulic acid is markedly lower when the brewers apply LAMINEX MaxFlow 4G as their brewing enzyme of choice. Better beer filtration and the reduced risk of filter cake collapse also will mean that E.g. cleaning operations need to take place much less frequently, allowing brewers to reduce the number of time-consuming and costly production stops. The result: a much more consistent production flow and a better economy – with a lower CO2 footprint.DuPont Danisco is the brand for a range of ingredients that help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food and beverages, dietary supplements and pet food. Through the work of the global network of food scientists and technologists in DuPont, the Danisco range is supported by a uniquely broad spectrum of know-how across applications and processing.

Beverages & Food Processing Times - September - I - 2013 12Health

www. timesinfomedia.com Vol. 6, Issue 4, September (I) 2013, Rs. 20/-

India’s Ist Fortnightly Newspaper For Beverages, Food & Allied Industries

Healthier Snacks for a Healthier IndiaSnacking has long been a

major pastime in Indian culture. As a recent

Datamonitor report points out, the purpose of snacking in modern India has evolved from being associated with a more leisurely consumption to having a more practical, satiating purpose. Lifestyle changes are accredited to these modifications in Indian’s dietary patterns. Hectic work and family commitments mean that many Indians defer or skip breakfasts and lunches, increasing the number of snacking occasions throughout the day . The research company also reports that Indian consumers are increasingly looking for healthy snack alternatives, and that 42 percent of consumers globally are choosing healthy snacks. However, market data also shows that 36 percent of these consumers feel guilty after snacking. Non-communicable diseases (NCDs) – such as diabetes, cardiovascular disease and obesity – are on the rise in Asia, and in India specifically. According to the International Diabetes Federation there are nearly 50 million diabetics in India. Recent reports show that cardiovascular disease causes some two million deaths annually in India. Various health-awareness drives have sought to address such figures, and as a result, consumers are increasingly aware that a healthy lifestyle starts with a balanced nutrition – approximately 40 percent of Indians across all age groups are making an effort to follow some kind of diet plan . As such, healthy snacks – with reduced sugar or fat or fibre-enriched recipes – present a great opportunity for Indian food manufacturers that are looking for food ingredients that help to improve products’ nutritional profiles, without compromising on taste and texture.

Major trends in snack productionThere are four key trends that are currently at the forefront of the snack market around the world, that are also becoming increasingly prominent in India.

All natural, clean labelling Manufacturers are increasingly interested in having “cleaner” labels. Naturally derived texturizers such as rice starches are thus of growing interest. The vegetal origin of rice starches contributes to optimized textures, such as improved creaminess in fat-reduced dairy products with natural positioning but also helps to replace artificial whiteners in confectionery.

Sustained energy releaseConsumers today need a lot of energy to get through their busy lives. Many have had to resort to

quick snacks or caffeine for an instant energy boost when energy levels start to flag in the afternoon. Today, consumers are increasingly looking for snacks that give them a constant energy supply, and help them to get through the day, rather than those that give a quick burst of energy that drastically increase blood sugar levels only to have it drop just as quickly. This presents an opportunity for manufacturers to deliver snacks with low glycaemic and fully digestible carbohydrates.

Low fat/sugar or fat-free/sugar-freeWith 1.6 billion overweight and obese people worldwide, and studies suggesting that one-in-three Indians are overweight , weight management still is one of the most important topics within the food industry. Providing more balanced nutritional properties with less fat and sugar or even no fat and sugar at all are thus of great interest for food and beverage manufacturers alike.

Wholegrain and fibresIn India, people generally still find it hard to incorporate a sufficient amount of dietary fibre in their diet although they are aware of its benefits. Singapore is the only country in all of Asia that meets its daily recommended fibre intake currently. To reach the recommended level of dietary fibre intake and to maintain good digestive health, a good combination of natural fibre, such as wholegrains, vegetables and fruits, along with fibre-enriched food is needed. Food, such as cereals and snack bars fortified with fibre, offer quick and easy options for consumers looking to reach the daily required intake. Interestingly, among the claims used in snack promotion, ‘added/high in fibre’ and ‘wholegrain’, along with ‘low/reduced fat’ have the highest influence on Indian consumers’ product choices.

Indian snacks made healthierThe question is: are healthier snacks possible in India? BENEO believes that it is possible if we follow the SNACK approach (see attached diagram). India is a nation which embraces all sorts of snacks, from local snacks – samosas, chaat, and mixtures – to Western snacks like popcorn, cereal bars, and fruit bars. BENEO is working to support manufacturers in their effort to meet evolving snack demands by developing functional ingredients from the natural vegetable sources chicory roots, sugar beet and rice. Its ingredients enable food manufacturers to improve the nutritional profile of any snack category, whether it is fat or sugar reduction, fibre enrichment, or low glycaemic that is required.

The total valuation of the food processing industry is expected to reach $194 billion by 2015 from a value of $121billion in 2012, in India. The sector directly employs 13 million and 35 million people are indirectly involved.

Globally we see huge investments in terms of value addition in products and packaging both. Developed world has also been doing lots of research and development in food ingredients and on the other hand Indian is lagging behind. No doubt India is positioning herself as a major source of natural ingredients, especially agar-agar, flavours, colors, stabilizers, etc. but product development is yet to pickup locally. All the global biggies are already there in the country like DSM, Dupont, Sensient, Beneo and Chr. These are the some global movers who have been investing in research and development and I see India will benefit from their experience at both ends, food industry as well as local ingredient manufacturers. Scandinavian dairy producer, Arla Foods Ingredients has unveiled a new protein water beverage concept. Protein Water contains a high quality whey protein isolate and has been developed as a prototype product which will be pitched to key soft-drink companies in India too. Soft drinks manufacturers have been soft target of the critiques, says, “They don’t carry any benefit for the consumers”. But now with this research beverages companies can fortify soft drinks with protein water and can claim healthy beverages tag. Arla has also been Awarded for Ground-Breaking Acid Whey Concept An innovative processing solution that enables manufacturers of traditional Greek strained yoghurts to profit from their acid whey waste stream has been named ‘Best Beverage Ingredient’ at the Beverage Innovation Awards, held at the Drinktec trade show in Munich this month. Based on Arla Foods Ingredients’ Nutrilac protein, the new process allows companies to use their acid whey to make value-added dairy products, such as high protein fermented beverages, whey smoothies and fermented desserts.Madhava Natural Sweeteners is making its debut in the baking with new Organic Baking Mixes Made with Ancient Grains & Natural Sweeteners. Now, home bakers can bake from scratch – without all the work! Madhava organic brownie, chocolate chip cookie, pancake, yellow and chocolate cake mixes are made with the goodness of ancient grains and natural sweeteners with the modern convenience of a mix. The mixes contain all-natural, pure, organic and non-GMO ingredients, and are free from processed sugars, HFCS, chemicals or preservatives. At Drinktec 2013 in Munich, one of the most exciting product releases for brewers is the new LAMINEX MaxFlow 4G Brewing Enzyme from the DuPont Danisco product range. The new DuPont™ LAMINEX MaxFlow 4G brewing enzyme can maximize your beer flow. Brewers make a consumer product and when it reaches the market quality and pricing both plays major role. By this innovation brewers can also save a lot of money. Modern brewing enzymes can help provide solutions to many of the inherent challenges in beer brewing today – from faster processing and limiting CAPEX to reducing environmental impact by saving energy.Sensient Flavors also Introduced New Premium Soft Drinks Concepts. Sensient presents a refreshing way to add new appeal to soft drinks. The range includes variants with both traditional and exceptional flavor compositions. With a higher fruit content than conventional products and made with only natural flavors and colors, the drinks meet consumer demand for more premium and natural products.Overall, Sensient provides manufacturers with a simple means of capturing the market’s most important trends: Premium indulgence, innovative taste sensations and naturalness. Chr. Hansen Launched Original Culture for Authentic Greek Yogurt. It now offers “SoGreek” with original culture isolated from the island of Crete – for authentic, yet modern, mild high protein yogurt. SoGreek is designed to work optimally in the predominant processes used for Greek style yogurt helping to solve a number of issues for producers. For instance a powdery flavor or chalkiness can be avoided in fortified yogurt, whereas strained yogurt maintains a low post acidification in the production process, ensuring the required mild taste.The global yogurt market has undergone a major transformation due to the past years’ Greek yogurt revolution. In India also yogurt market is take shape. After the entry of AMUL many big payers are trying to get in to this segment. India already has many global brands in the market. In response to the growing consumer demand for dairy products with natural ingredients and perceived inherent goodness Chr. Hansen has now launched an authentic Greek yogurt culture series: YoFlex and nu-trish SoGreek for fortified as well as strained yogurt. ADM one of the leading cocoa producers in the world launched low fat cocoa powder with only 0.5% fat in it. D-00-ZR retains the great chocolaty taste of deZaan™ ZR cocoa powders but with virtually no fat content. Consumers have been skipping cocoa products due to fat content but now they can enjoy low fat cocoa in their chocolates. Available worldwide from this summer, D-00-ZR enables users to formulate lower calorie products with lower saturated fat contents, but that still retain the desired chocolaty taste, as well as the bright chocolate colour that improves visual appeal, differentiating products in the market. It enhances the quality of formulations where fat can have a negative effect, such as protein foam based confectionery and bakery products.

Beverages & Food Processing Times - September - I - 2013 13Health

Healthier Snacks for a Healthier India

Great snacks galore BENEO ingredients can be used by food manufacturers in a variety of snack applications, including: Fruit juice drink with Palatinose™ – Palatinose™ is a low glycaemic but fully digestible carbohydrate derived from sugar beet and thus has a sugar-like sweetening profile. Palatinose™ provides the full carbohydrate energy in a balanced sustained way, delivering energy over a longer period. Fat-reduced yogurt with inulin – While enhancing a product’s fibre content, BENEO’s prebiotic fibre inulin also imitates the mouthfeel of fat particles and is thus ideal to reduce the fat and calorie amount in dairy products, including yogurts. Texture and taste are not affected. Fruit or cereal bars with oligofructose – The prebiotic fibre oligofructose has a mild sweet taste and no effect on blood glucose levels. It helps add fibre and partially replace sugar at the same time. It also masks the undesired aftertaste sometimes associated with high intensity sweeteners. When BENEO’s oligofructose is used in fruit or cereal bars many benefits can be achieved, such as improved digestion and regularity as well as fibre-enrichment and calorie reduction. Additionally oligofructose enhances the fruit flavour in a product.Savoury cracker snacks with inulin, rice bran, rice starch and rice flour – Using BENEO’s prebiotic fibre inulin and rice ingredients, the cracker is high in fibre and whole grains while having a crunchy texture. It can be combined with the fat-reduced and creamy spreadable cheese which contains rice starch and inulin. Both ingredients contribute to a creamy texture and fat-like mouthfeel.

BENEO’s expertise in functional carbohydrates, fibre and rice specialties from nature is combined with applications, such as dairy, beverages, bakery and cereals, and confectionery to help food manufacturers deliver healthier snacks without sacrificing on appearance, texture, taste, and convenience. What BENEO also brings to the table is a connected chain of expertise which supports customers in the development of new products from lab to shelf. The BENEO-Institute, which is a network of minds bringing together BENEO’s expertise from nutrition science, nutrition communication and regulatory affairs, provides decisive insights into nutrition science and legislation. To complement this, the BENEO-Technology Center provides consultation in application technology including recipes, formulation advice and if necessary on-site support. It brings together BENEO’s long-standing food application and technical expertise to enhance and encourage product innovation within the bakery and cereal, soups and sauces, meat and vegetables, baby foods, beverages, confectionery and dairy sectors. By combining the

experience of specialists within BENEO’s different application fields, customers have access to a wide knowledge base for BENEO’s ingredients in their main applications.Finally, BENEO’s marketing team offers strong market intelligence and consumer insights. Altogether, a holistic innovation process is given that takes the product from the lab to the shelf. One example of how a new product idea was brought to life through a BENEO-customer partnership was the development of sugar-reduced and fibre-enriched candies from a German confectionery manufacturer. Following a BENEO concept presentation on new confectionery ideas, a decision was made by the customer to produce sugar-reduced and fibre-enriched candies, with BENEO’s oligofructose, isomalt and stevia.The team at BENEO-Institute provided support on nutritional communication and labelling, the BENEO-Technology Center gave advice on the recipe as well as during the manufacturing process. Last but not least, the marketing team not only presented the initial idea but also supported the communication of the product.

If you have any questions or would like more information on BENEO, its food ingredients or would like

By:Thomas Schmidt, Interim Managing Director BENEO Asia Pacific

to speak with Thomas, please contact Michelle Robinson at +65 3157 5633, or email

Beverages & Food Processing Times - September - I - 2013 14Food Processing News

India has sought expertise from New Zealand in development of cold storages in the country, where fruits and

vegetables worth thousands of crores go waste every year due to inadequate storage infrastructure.This was one of the important issues discussed by Indian officials with their New Zealand counterpart during their meeting in Wellington on 29th and 30th July.“India has 37 million tonne opportunity for developing cold storage. We have asked New Zealand’s expertise in this matter,” a senior official in the commerce ministry said.The official said since New Zealand is a major producer of fruits and dairy products, it has expertise and modern technology in setting up of cold storages.Agriculture and Food Processing Industries Minister Sharad Pawar has recently said that the value of annual wastage of fruits and vegetables was estimated at Rs 13,309 crore.However, if the wastage value of rice, wheat, cereals and others are taken into account, it would go up to Rs 44,000 crore a year.

India seeks New Zealand’shelp for setting up

cold storagesAs per estimates, there is requirement of about 60 million tonnes of cold storage in the country against the present capacity of around 29 million tonnes.The government also provides financial assistance for construction of cold chain infrastructure.Further, India has also suggested New Zealand to invest in the dairy sector.“New Zealand dairy sector can invest in India to produce dairy items that India does not produce,” the official added.Besides, the country has sought greater market access to export items like gems and jewellery, pharmaceutical, engineering goods, leather products and sports goods in order to increase bilateral trade between the countries.Both the countries are also negotiating a Comprehensive Economic Cooperation Agreement since 2010. The broad-based free trade agreement proposes to cover goods, services and investment.The bilateral trade between the two countries stood at meagre USD 998.68 million in 2012-13. It was USD 1.07 billion in the previous fiscal.The FTA is important for India as it hopes to get more work visas for its professionals especially teachers, healthcare providers, technicians, IT experts, architects and hospitality providers in New Zealand.New Zealand wants access to Indian markets for its agri products like apple, kiwi, dairy and also wine.

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Beverages & Food Processing Times - September - I - 2013 15Food Ingredients News

Varun Beverages, a part of the RJ Corp Group, is in talks with PE firms to

sell a minority stake for R300 Cr, ET states. The company plans to use the funds for expanding its operations overseas. GIC Singapore, Temasek, Apax Partners and Blackstone have been approached independently and are in preliminary stages of discussion. The company is also planning an IPO in FY15 to widen its capital base.RJ Corp was established by Food & Beverage Entrepreneur, Ravi Kant Jaipuria in 1991 and in the same year had signed an license agreement with PepsiCo. It is PepsiCo’s biggest bottler in India and South Asia and manages about 10 of the beverage maker’s bottling plants across Haryana, Western UP, Rajasthan, the North East, Goa and Delhi-NCR in the country. Overseas, RJ Corp operates PepsiCo bottling operations in Nepal, Sri Lanka, Mozambique, Zambia and Morocco. It produces and markets 30% of Pepsi’s business in India.The beverage portfolio includes Pepsi, Miranda, Mountain Dew, 7 UP, Aquafina drinking water, Juice based drinks like-

Tropicana, Tropicana Twister and Slice. The total turn over of the division is R800 and enjoys a market share of 52%. It also has its own manufacturing units of PET performs, crowns, plastic lugs, PEt closures.In the years 2011 and 2012, RJ Corp had raised around $80 million in two rounds from Standard Chartered PE for purchasing PepsiCo’s minority stake in the subsidiary.RJ Corp controls various subsidiaries such as Devyani International, Devyani Food Industries and Varun Beverages, which are present in branded F&B business in the country.It is present in the coffee shops and quick service restaurant businesses through Devyani International. Devyani is the master franchisee in India for Costa Coffee and also the Franchisee for Pizza Hut and KFC outlets. Through Devyani Food Industries, it also manufactures and markets the Cream Bell and Disney branded ice creams.RJ Corp also has a separate JV with Belgium beer major InBev, under the name InBev India International, for brewing and bottling beer in the country.

Varun Beverages To Raise PE Funding

Australia Collaborates with Tamil Nadu in

Indian Food Processing Sector

Australia is looking to strengthen collaboration with food and food-

processing companies in the Indian state of Tamil Nadu. This was announced by Michael Carter, trade commissioner, Australian Trade Commission in India. Carter was speaking at the 3-day 10th Indian Food Processing and Food Technology Fair, ‘Foodpro 2013’ in the state capital, Chennai.Carter said that Australia is keen on making the Tamil Nadu coast a hub for lobsters and yellow-fin tuna. “We already had discussion with the state government,” he said. Speaking at the event, Carter said that Australia has a strategic plan for direct collaboration with Tamil Nadu. He said Australia’s expertise in food processing and related technologies could help build India’s capability in the sector.This would be particularly relevant for fishing, aquaculture, dairy farming and horticulture sectors in the state.Speaking at the expo, state agriculture secretary and agricultural production commissioner, Sandeep Saxena, said the state government is looking at ways to

make farmers stakeholders in the food processing industry.He said this effort would help the government to ensure inclusiveness in the sector. The state will be setting up the corridors in Madurai-Thoothkudi belt, Coimbatore-Dindugal belt and Kanchipuram-Villupuram belt. The 3-day event is organised by the key industry body in India, Confederation of Indian Industry (CII). Besides an exhibition, the event also comprises a conference. This year’s event focused on the current trends in the food processing industry. It was attended by over 150 exhibitors with companies showcasing innovation through state-of-the-art machinery and technology in food processing, refrigeration and cold chain equipment, processed and packaged foods and dairy equipment, among other things. The event was also a venue to explore new business opportunities as well as create and develop networks in the food and related sectors. A conference on ‘Technologies for value-added food product development’ was held on the side-lines of the event.

39 Indian firms to participate in Saudi Agro Food exhibition

Thirty-nine Indian firms will participate at an agro-food exhibition in Saudi Arabia,

which will have a dedicated India Pavilion to showcase its products, from basmati rice to coffee and spices, among others.The four-day Saudi Agro Food 2013 exhibition will start from September 15 in the Arab state’s capital city Riyadh.The India Pavilion will showcase the country’s products, from basmati rice, frozen meat, coffee, spices to mango pulp and fruits, among others, and would be spread over in an area of approximately 400 sq mtrs.Senior officials from India Trade Promotion Organisation, Agricultural & Processed Food Products Export Development Authority, Ministry of Food Processing Industry, Ministry of Commerce and Industry would also be available to explain the

unique characteristics of Indian food and will hold extended discussions on matters related to investments in agro-food sector in India, among others.Saudi Arabia is India’s fourth largest trading partner with a bilateral trade crossing $43 billion in 2012-13.India’s huge agro resource base and a host of natural advantages make it a chosen destination for sourcing a variety of agricultural products, a statement from Indian embassy in Riyadh said.The total Indian agri exports were $ 22,138 million during 2012-13, out of which, Saudi Arabia accounted for $1,203 million during this period.Major products being exported to Saudi Arabia are rice, buffalo, sheep and goat meat, fresh and preserved fruits and vegetables, confectionery and other processed foods, among others.

PepsiCo India to scale up collaborative farming model

Satara (Maharashtra): Global beverages and snacks major PepsiCo is looking

to enhance potato procurement through its tie up with farmers by around 20 percent to 65 percent in India in the next five years.The company aims to strengthen regions where it is already working with the farmers and also entering new geographies in the country.PepsiCo which works with around 24,000 farmers across nine states under collaborative farming model, procures around 45 percent of its current total requirement of 2.40 lakh tonnes of potato per annum by working with farmers and the rest 55 percent from the open market.“We expect the share of potato procurement through the collaborative farming to go up to around 65 percent from the current 45 percent in the next five years,” PepsiCo India Senior Director - Operations (Foods) Rajiv Wakhle told.He added that the company is looking to strengthen the existing regions where it is working with farmers and is also eyeing entering new geographies in the next few years.PepsiCo India currently works with farmers across various states including Punjab, Maharashtra and West Bengal, to procure agri-products from them. It utilises potatoes for various brands under food business like Lay’s and Uncle Chips.Under its collaborative farming programme, the company provides technical and financial support to farmers, which includes tie-up with banks and insurance firms.

The firm assures buy back of the farm produce at pre- agreed prices from cultivators thus helping them insulate from market price fluctuations besides ensuring stable income.On the company’s collaborative farming in Maharashtra, Wakhle said around 3,500 farmers work with the company across Pune, Satara and sangli, covering over 6,500 acres of land.“In Satara, where major challenge is erratic rainfall, we have been able to put 1,600 acres of farm land under drip irrigation for cultivation of potato. This is an eight-fold increase as compared to 200 acres under drip irrigation in 2009,” PepsiCo India Vice President-Agro Jaideep Bhatia said.These 1600 acres constitute more than 50 percent of the total area under drip irrigation supported by the company in the country, he added.Commenting on the benefits of drip irrigation, Bhatia said the methodology has helped the company save more than 1.5 billion litres of water in India since 2009.“Over 400 acres of land in Satara, which was earlier not under cultivation due to a variety of reasons including water scarcity and rocky terrain, is now being used for potato collaborative farming,” Wakhle said.The company works with farmers throughout the crop lifecycle and this includes the supply of planting material, offering plant protection programme and assistance in securing soft loans under collaborative farming model, he added.

The Indian Grape Processing Board (IGPB) is planning to increase the presence of

Indian wine in the Hong Kong and Singapore markets, as a part of its strategy to increase wine export from the country in the Asia Pacific region.To promote Indian wine, wineries are participating in a trade fair in Hong Kong, organised by the Hong Kong Trade Development Council (HKTDC), in November 2013. A business conference will also be organised in Singapore by the IGPB, with the help of the Indian embassy in Singapore and the Agricultural and Processed Food Products Export Development Authority (APEDA).“Wine is made in Australia, Africa, South America and European countries. But India is the only major wine producing country in Asia. Our aim is to increase exports in the Asia Pacific region. As a part of this, we are initially targeting markets in Thailand, Singapore and Hong Kong, the major hubs for covering other Asia Pacific countries like Cambodia, Burma, Indonesia, Malaysia and Vietnam,” Jagdish Holkar, chairman, IGPB, told in Nashik.“We recently held wine and food tasting event at the India House in Bangkok - the official residence of the Indian ambassador to Thailand - to promote Indian wine in the country. Around 150 wine importers, food and beverage managers of various establishments and hospitality professionals participated in the programme. We also held business meetings with some wine importers and hotel mangers in Thailand. We are expecting good business from Thailand over the coming months. We are also targeting the markets in Hong Kong and Singapore. The primary objective is to promote Indian wine in these countries,” Holkar said.At present, wine production in the country stands at around 12 million litres a year, with a market size of Rs 480 crore. Export from India stands at around 12 lakh litres, valued at Rs 50 crore. Of the total wine sales in the country, the hospitality industry accounts for 65 per cent of the consumption, while the rest is accounted for by retail wine shops. Of the 93 wineries in India, 75 are located in Maharashtra. As many as 36 wineries are in Nashik, 12 in Pune, 13 in Sangli, five in Solapur, four in Osmanabad, three in Buldhana and one each in Latur and Ahmednagar. Maharashtra accounts for almost 91 per cent of the total wine produced in India and Nashik contributes to 80 per cent of the production from Maharashtra.

Indian Grape Processing Board eyes Asia Pacific

for wine export

Beverages & Food Processing Times - September - I - 2013 16Interview

Slowdown of the economy has had a very minor effect on the food industry

Calpro Food Essentials is a New Delhi based company engaged inmanufacturing and marketing of premium and specialty bakery ingredients and

ingredient-related baking technologies to the Indian industrial, retail and artisan bakeries.

Its parent company, Calpro Foods Pvt Ltd began making preservatives for the bakery industry around

mid 80s and has now become one of the largest suppliers of specialty ingredients like preservatives,

emulsifiers and enzymes to the Indian industrial bakeries. Now, Calpro Foods Pvt Ltd together with its sister company, Calpro Food Essentails Pvt Ltd forms the Calpro Foods Group. Ayush Agarwal, Managing

Director of this group is informing us about his company and its services.

What are the products and services your company is providing to the food processing Industry?Calpro Foods Pvt. Ltd. is a fast growing ingredients company in the Indian Food sector. We are working closely with our customers in Bakery, Dairy and Fruit Processing sector to bring innovative products and solution from our International partners. Our focus is on hydrocolloids, preservatives, proteins and

stabilizers for improving customer’s product quality and shelf life.

India has become a hub for the sub-continent food processing industry for sourcing food ingredients of Indian as well as foreign suppliers, your views?The rapid changes in the life style and eating habits have given a boost to the food processing sector. As domestic market grows, technological advancement in quality and

efficiency will lead the growth of the companies to compete globally. I say this is only first stage of the evolution of the food processing industry in India.

What are the thrust segments (Beverages, Bakery, Confectionery, Dairy, RTE, Snacks, Etc) you see in the food processing industry?The Dairy sector will continue to grow at a pace much higher rate than the other segments. One main reason is because

of the abundant availability of milk in India and its importance in our lives. You would see a lot new innovative products being launched through industrial routes.

What quality assurance you give to your foreign as well as Indian buyers if they opt for your products?Calpro Foods along with its International partners including Meggle Foods of Germany, SilvaTeam of Italy and Real Foods bring an international quality to Indian companies. The products distributed by us are HACCP certified by our manufacturers with most stringent manufacturing and quality norms. What kind of RnD set-up your company has product development for this part of the world?Our focus has been to work closely with our customers for innovative ideas and product development. We also boast of providing customize solutions to specific problems for our

customers in bakery, dairy and fruit processing. To facilitate our approach we are now expanding our innovation centre from 500 sq ft to 2000 sq ft with facilities for full scale trials of dairy and bakery products.

Indian economy and growth rate have slowed down in the last 2 years, do you see any slowdown in Indian food & beverages segment and its procurement of raw materials and ingredients?The slowdown of the economy has had a very minor effect on the food industry. It is the last in the value chain to be effected. Have we started eating less? Infact it’s an opportunity for Indian food industries to build in on their sales by beating the food inflation and offering customers value pack. The ingredient procurement policy or strategy of most large food FMCG companies remains unchanged and no compromises are being made on quality.

Beverages & Food Processing Times - September - I - 2013 17Dairy News

“Merchandised Production of Indian Dairy Products” a seminar conducted

by IDEA & Aim Events

Indian Dairy Engineers Association in collaboration with Aim Events held two days

seminar at Mumbai this September. The topic of the seminar was “Merchandised Production of Indian Dairy Products”. The main piller for the seminar was Dr J V Parekh renowned consultant in the India Dairy Products industry. Attended by 200 plus delegates seminar was a great success for the delegates from western parts of the country. Seminar also received the delegates and members of IDEA from other parts of the country as well. Chief Guest of the seminar was Dr R P Banerjee a renowned dairy technologist in India &

Chairman of SSP P Ltd. and Key not was presented by Dr B N Mathur Ex Director of NDRI. Dr Parekh said, “The flavour of the new millennium is India’s traditional milk products. To fully benefit from the new opportunities, this sector needs to take initiatives in many areas such as technology improvement, automation of manufacturing processes, overall improvement in quality, enhance shelf life of products and improvement in packaging. These interventions will be necessary to maintain a favourable environment for its future growth”.He also added, “The output of traditional dairy products is

estimated at over Rs. 1,50,000 crores, while the organised sector accounts for Rs. 30000 crores. The share of the indigenous products in this sector is at present only Rs. 15000 crores, but it is expected to rise rapidly in the coming years”.The organized sector has started showing keen interest in processes and equipment for manufacturing traditional products, standardization of products, as well as refinement in packaging and improvement in safety and shelf life. Any innovation which can enable the organized sector to manufacture and market indigenous milk products on an industrial scale can have a far reaching impact on the dairy industry as wells as on the economic condition of milk producers.The market for indigenous products far exceeds that of western dairy products like butter, milk powder and cheese. A great scope exists for further expansion of the market for indigenous milk products provided quality and safety are ensured and shelf-life is extended to facilitate distribution

over larger areas.Dr Parekh also updated your newspaper, “Major innovations are needed in manufacturing, quality assurance, packaging and process engineering to adapt these products to current marketing and consumer requirements. Some Commercial processes have been developed for manufacture of ghee, khoa, shrikhand and gulam jamun but much is required to be done”. “Indigenous dairy products have huge demand from Indians and even non-Indians in various parts of the world and hence these products have high export potential. But this requires mechanised and hygienic production which will give high shelf life products” said he..The Indian dairy industry is passing though a phase of automation and up-gradation of

technologies. We see a great gap between the knowledge of latest technologies and end users in the dairy industry. The dairy industry needs to recognize the importance of indigenous products to sustain its overall growth. Secondly, enough attention and investments are necessary to raise the status of this product category from a dominantly non-organised sector to emerge as a mature segment of the industry. This seminar will help the dairy industry to understand latest trends available in the country and the global arena to modernize the Indian Dairy Products on an industrial scale. These types of gathering will always help dairy products industry to not only understand latest technologies but also they can learn from each other’s experiences.

National Dairy Development Board

receives Indira Gandhi Rajbhasha award

An a n d - h e a d q u a r t e r e d National Dairy Development Board

(NDDB) has recently received the Indira Gandhi Rajbhasha Award for the financial year 2011-12.NDDB, which was set up in 1965 through an Act of Parliament as the apex body of dairy cooperatives in the country has received the national award under the category of boards/ autonomous institutions for excellent implementation of official language policy in region ‘B’ (other than Hindi speaking region) during 2011-12. President Pranab Mukherjee presented the award to NDDB chairman Dr Amrita Patel on the occasion of Hindi Diwas during a function organized by the

Government of India, Ministry of Home Affairs in Vigyan Bhawan, New Delhi.R P N Singh, minister of state for home, presided over the function. M. Ramachandran, minister of state for home, A K Jain, secretary and Poonam Juneja,

joint secretary of Rajbhasha Vibhag were also present.Rajbhasha awards are presented to institutions for outstanding achievements in the use of Hindi language through a scheme which was drawn up for various ministries/departments, banks and financial institutions, public sector undertakings and employees for outstanding achievement in promoting the official language policy of the government from 1986-87.Under the scheme, six awards are given every year. These awards are given as per regions categorised in official language rules as Hindi speaking - A region, other than Hindi speaking as B region and the rest as C region.

FIAPO Hails the Rejection of IFFCO Mega Dairy Plans

IFFCO Kisan SEZ’s plans to set up a mega dairy in Andhra Pradesh’s Nellore district

are likely to be dropped as their proposal to import 9000 high yielding pregnant cows from New Zealand has been rejected by the Andhra Pradesh Animal Husbandry Department. Plans to import frozen embryos and semen for subsequent breeding were also in place. The dairy was proposed by a consortium led by IFFCO, the Indian fertiliser cooperative, Fonterra, a New Zealand based dairy company, Global Dairy Health, an Indian company. According to the proposal, at peak operating capacity, the dairy would have housed 40,000 animals at one location. Such high numbers coupled with the exploitative techniques proposed to be used had drawn flak from animal protection and other groups. The Federation of Indian Animal Protection Organisations (FIAPO) and Blue Cross of Hyderabad (BCH), which led the campaign against the establishment of this dairy welcomed this news. Norma Alvares, Chairperson of FIAPO said, “We are delighted at the progressive stance taken by the department, which is the right step towards ensuring that cruel and exploitative mega-dairies

are not set up in India. Industrial style mega-dairies have an adverse impact on the welfare of the animals, and the environment. Amala Akkineni of BCH said, ” A.P. is a fodder deficit state and even this year Ananthapur district has been declared drought hit. Considering the multiple factors of environment and cruelty related issues concerning factory farms, this sends out a strong message to other companies using the factory farming model looking to enter the Indian dairy industry.” Previously, the Animal Welfare Board of India had also expressed concerns over the IFFCO mega dairy , pointing out that intensive dairy systems are prone to several environmental and animal welfare risks. Mega dairies or factory farms have raised ethical and practical issues around the world. Such industrial milk production involves holding a large number of animals in close confined conditions, with little chance to express normal behaviour such as grazing, grooming calves and establishing social bonds with other animals. Such systems of production also generate large amounts of waste, often disrupt livelihoods of farmers in their immediate vicinity and are extremely cruel to animals.

Andhra Pradesh rejects proposal to import 9000 cows from New Zealand

In India, the Dharampal Satyapal (DS) Group is entering the country’s fast

growing packaged milk market with its own brand Ksheer, to compete with established players including Nestlé, Britannia and Amul.“We are betting big on the dairy and milk business. In the coming months, we will expand our range of dairy products,” said DS Group vice chairman Rajiv Kumar. He explained that the company is taking calibrated steps to cement its position in the organised dairy market, which is growing at 7% a year and is expected to touch Rs 5 lakh crore by 2015.Initially, the Ksheer brand will offer UHT milk with a shelf life of 6 months, but by 2014-15, the DS Group plans to also add poly-packed milk.

DS Group to enter Indian dairy market with ‘Ksheer’

Beverages & Food Processing Times - September - I - 2013 18Meat & Poultry News

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Indian broiler meat production to double

by 2015Broiler meat production in India is set to nearly double to around

six million tonnes in the next three years according to the

country’s Associated Chambers of Commerce and Industry.

The sector is growing at a compounded annual growth rate (CAGR) of about 10%

with demand growing at over 15% due to the rising population, expanding middle class and growing penetration of quick

service restaurants. However, the industry is facing challenges due to the absence of proper financial and marketing support, the lack of storage and processing facilities and the ever-rising feed stock prices. The industry body said that South India accounts for about 45% of the broiler meat production across the country while Andhra Pradesh also known as ‘chicken bowl of India’ accounts for about 20% of the total broiler meat production in India.

A spokesman for the industry body also states that there are abundant opportunit ies for private and foreign i n v e s t o r s in broiler p r o c e s s i n g as in many parts of India broilers are still s l a u g h t e r e d manually and sold in small neighborhood shops. There is also a huge opportunity in the retail sector as demand for processed and packed meat is considered safe, hygienic and fresh by young customers.

Russia to review decision on allowing

buffalo meat from India

Russia has agreed to hold a review on allowing import of buffalo meat and egg

powder from India next month and has assured a satisfactory resolution of the issue.The issue, discussed between Commerce and Industry Minister Anand Sharma and his Russian counterpart Denis Manturov in St Petersberg, is important as Russia is a large importer of bovine meat and India is one to the top exporters of the same.Russia recently lifted a temporary ban on import of rice/rice cereals and peanuts that was placed after traces of khapra beetle was found in some rice and peanuts consignments.Sharma pressed for regulatory simplification for supply of Indian generic medicines to Russia. He said that as Indian pharma companies are keen to

establish manufacturing facilities in Russia, it is imperative that the Government addresses their concerns in an expeditious manner.Both sides agreed that that there was considerable scope of cooperation in modernisation of steel manufacturing facilities. Sharma was informed that Russian companies in power sector are keen to participate in modernisation of old power plants and heavy engineering units based in India.While acknowledging India’s efforts in opening up the economy further, the Russian Minister said it was important to maintain regulatory certainty and stability in policy regime.He was alluding to the problems faced by Russian telecom company Sistema in India after the Supreme Court cancelled its licences as a fallout of the 2G scam.

Beverages & Food Processing Times - September - I - 2013 19Meat & Poultry News

Municipal boards across India to provide facilities for hygienic meat productionThe municipal boards

across the country will take initiatives to provide

facilities for safe and hygienic production of meat. They will also address the problem of availability of suitable land for modernization of abattoir (slaughterhouses).The decision assume significance in the light of the Supreme Court order last year through which all the State and Union Territory Governments were directed to constitute committees for modernization of slaughterhouses, check child labour, close illegal slaughterhouses etc.The meat industry in the country has defied the economic downturn and grown at a brisk pace of 13 per cent in 2011-12 over the previous year as per the latest data available in the Animal Husbandry Statistics compiled by the Department of Animal Husbandry Dairying and Fisheries under Ministry of Agriculture. The growth rate of meat production during the last four years of 11 th Plan (2008-09 to 2011-12) was 7 per cent compared to growth of 4 per cent during the 10 th Plan.There is a growing demand for meat and meat products, supported by a young population and changes in the food consumption pattern with shift from simple grain based diet to a diet which includes more

vegetables, eggs, milk, fruits and meat, especially among the middle class. Another trend visible of late is the increasing demand for “convenience items” such as semi cooked ready-to-eat, ready-to-cook meat food products. Some frozen meat and poultry products are already available in the market and their demand is increasing.Yet the meat sector’s output is way below potential due to a multiplicity of reasons. Slaughter of animals for food is a State subject and regulated by local bodies through licensing of slaughterhouses and retail meat shops. However, most of the municipal slaughterhouses lack modern machinery and equipment with inadequate attention, hygiene and sanitation.The facilities for effluent treatment and waste disposal in these traditional slaughterhouses are far from satisfactory. The utilization of slaughter house by-products such as skins, edible offal, blood, bristles, etc. is low and lacks the desired level of quality; this has limited the prospects of downstream industries that can address both domestic as well as external markets and can be a source of gainful employment.Alarmed by the present condition of slaughter establishments, a number of PILs have been filed

in the Supreme Court of India seeking directions to the State Governments as well as the Government of India to effectively implement the statutory rules relating to prevention of cruelty to animals and pollution control. The Supreme Court in its order dated 23rd August 2012 in the Writ Petition (Civil) No. 309 of 2003 - Laxmi Narain Modi versus Union of India and others - has directed all State Governments and Union Territories to constitute committees for slaughterhouses to fulfil mandatory requirements under various legislations dealing with the functioning of slaughterhouses in the country.The functions of the State Committees as mandated by the Court include preparing database of slaughterhouses, recommending modernisation of old slaughterhouses, identification of unlicensed and unlawful slaughterhouses and to crack down on these with the help of local administration and law enforcing agencies and to check for child labour.The Court directions are expected to spur the State Governments to review the condition of existing slaughterhouses and to take up plans for their modernization.

Filling the meat gap-JKThe Jammu and Kashmir government is trying to promote sheep farming, with the state producing only half the meat it needs and even less milk.

“So far we have helped set up of 400 mini-farms across the valley by providing farmers

500 ewes each,” says Nazir Gurezi, Minister of State for Sheep Husbandry. “The government is helping more farmers establish farms so that the import of meat will go down.”He says the deficit in production is 50 per cent for meat and 40 per cent for milk.“The sheep husbandry department has been created just to meet the demands of the state as it has the highest meat consumption in India,” says Dr Faizullah Chesti, who retired as a veterinarian from Sher-e-Kashmir University of Agricultural Sciences. “Even now the state government imports sheep in bulk from neighboring states,”The landscape and climate of the valley make it suitable for sheep rearing but the concept of mini-farms was introduced only recently.Mubashir Dewani, a young veterinarian from North Kashmir’s Bandipore town, ventured into sheep farming four years ago and is earning handsomely from his farm that has grown since. “After I postgraduated in veterinary sciences I started a farm in Bandipore with just 10 to 12 ewes.

Over time my farm has grown and now I have 200 ewes,” he says.Dewani sees sheep rearing as a promising enterprise but stresses the right kind of focus. “The government should introduce the meat breed that is more likely to grow in our environment rather than the wool breed,’’ he says.Officials say the state, with the assistance of the central government, has made a number of schemes available for rearing sheep.“I took the benefit of one of the centrally sponsored schemes, under which the government provided me the inputs,” says Pervaz Ahmad, who has set up a large farm in North Kashmir’s Baramulla town. “It is an easy job, even people with little know-how can easily adopt it as a career through proper management.”

Buffalo meat to become top agri exportBuffalo meat export, growing at 15% per annum in the last decade, was

$3.2 bn in 2012-13, while in April-May this year, it stood at $578 mn

India emerged as a top exporter of buffalo meat in 2012-13, with 50 per cent market share

and it is growing. The commodity has been in the top three exports items in the agri commodity basket. This year, it could be a tough competition to basmati rice in becoming the top exporting agri item.The export, growing at 15 per cent per annum in the last decade, was $3.2 billion in 2012-13, while in April-May this year it stood at $578 million, according to data compiled by the Agricultural and Processed Food Products Export Development Authority (Apeda).India’s export potential is growing further as Brazil, another major meat supplier to the world, is facing issues in exporting, while China’s demand is rising. India and China have signed a memorandum of understanding to export buffalo meat directly to China, which otherwise was routed through Vietnam.Allana Sons is a 146-year-old export house, with the fifth generation running the business at present. The group is not only the number one buffalo meat export

but also the number one coffee exporter. Its total export in 2012-13 was $225 billion with half the revenue from buffalo meat. (IN THE BIG LEAGUE)Al Kabeer, another exporter, sold meat worth Rs 650 crore abroad in 2012-13. Gulamuddin Shaikh, who founded Al Kabeer in 1970 to export buffalo meat, was considered among the first to think of exporting the meat in the frozen, brick form. He first exported meat in 1968.“China stopped buying beef from Brazil due to a non-classical bovine spongiform encephalopathy (BSE) case. Only eight plants were authorised to export to China out of a total 200 federally inspected plants in Brazil,” according to Rabo Bank.With a fall in Brazil’s exports, India is penetrating its market. India exported 1.1 million tonnes in 2012-13. the export realisation in terms of price was an average $2,900 per tonne in 2012-13 and has been quoted now at $3,200 per tonne. Expectations are that in the coming months, it will cross $3,500 per tonne, with the fall in Brazil’s exports and China’s

growing demand.“I believe exports will be higher by 20 per cent this year in tonnage and prices could cross $3,500 per tonne,” says Aspi Dinshaw, chief general manager of Al Kabeer. In value terms, total exports could be $3.6 to $4 billion, which will be higher even then basmati rice.While Vietnam has been the single largest buyer of Indian meat with 30 per cent share, Malaysia, Egypt, Saudi Arabia and the Philippines are next in line, each having 7-11 per cent share. The list of importers is as big as 85 countries. Exports to Vietnam is mostly to meet Chinese demand. Dinshaw adds: “Efforts are now being made to increase direct exports to China.”The meat exporting industry, which is utilising only unproductive buffalo livestock, has set up modern integrated abattoirs with quality control labs. Modern abattoirs, apart from processing meat, also make better use of the hide and skins of buffaloes, on which the leather industry, another export commodity, thrives. Apart from skins, supplied to tanneries, rendered products are supplied to poultries as feed.According to the All India Meat and Livestock Exporters Association (Aimlea), there are 42 abattoirs-

cum-meat processing plants in India and 32 meat processing plants are registered with the export regulatory authority Apeda, employing 74,000 directly and 150,000 indirectly.“India has 50 per cent of the world’s buffalo population, which, as per the latest census of 2007, stood at 105.3 million. This is at a time when India has emerged as largest milk producing country in the world,” says Rashid Kadimi, president of Aimlea. “Milk production increased because of an increase in productive milch buffaloes and decrease in unproductive culled buffalos, as buffaloes removed from the system improves efficiencies of the system,” he adds. Management of cattle fodder, etc is possible only due to that.Most of the buffaloes and meat

are procured from places like Hyderabad, Aligarh, Aurangabad, Uttar Pradesh and Punjab.Most large exporters have established water treatment and rendering plants. Kadimi says: “Because of exports, a trend is emerging within to ensure quality in meat processing. When animals are properly handled and dressed, good quality of raw hides and skins are made available to tanneries. Even with good quality production of leather and other by products like poultry feed is better and hence exporters have been able to pay higher prices to farmers as well.”Kadimi raises another crucial issue. “There is a need to stop illegal exports of livestock cattle from India which is far higher than meat exports.” He adds it is estimated that $5 billion worth of cattle is smuggled from India to Bangladesh, Pakistan and Nepal and from there to other destinations.

Buffalo Meat FY10-11 FY11-12 FY12-13

Qty in MT 7,26,287.3 9,85,491.3 11,06,965Rs Crore 8,607.79 1,37,25.23 17,400.6

$ Mn 1,888.5 2,862.66 3,198.17

Value Per MT ( Rs) 1,18,517.7 1,39,273 1,57,191.9Value Per MT ( $) 2,600.21 2,904.81 2,889.13

Growth in Rs - 59.45 26.78Growth in $ - 51.58 11.72

Beverages & Food Processing Times - September - I - 2013 20Technology News

Storopack increases its presence in the Asian market New location in India

In Pune, India, Storopack is establishing its own location. This move is part of the company strategy to get a

foothold in developing markets. The protective packaging specialist already has renowned national and international clients with subsidiaries in India. „The Indian economy is at a turning point. Market participants need to increase their competitiveness in order to keep pace with the huge development. This includes a professional protective packaging solution, which consistently increases the value of the company. Storopack offers the perfect solution for this,“ explains Frank Imkamp, President of Storopack Asia. “Storopack India is being launched at a strategically favourable time.“On India’s Day of Independence, 15 August 2013, a five-man team began work under the leadership of Dipin Kalra. In the launch phase the company in Pune will initially be offering the AIRplus®

and PAPERplus® products. The FOAMplus® products and other system integration services will follow later. On a floorspace of 210 m² there are not only offices, but a workshop for equipment maintenance and repair, as well as a showroom in which key products are presented.

Internet trade and the rapid development of industrial manufacturing offer great market potential. Storopack is working with distributors in order to cover the vast geographical area of the country. The plan is to obtain five distributors for the most important economic regions and the central region of India by the end of 2013. „This move is another milestone in the history of our company. We are learning how to take advantage of the enormous opportunities of these developing economic regions, “confirms Imkamp.Storopack is an international group with headquarters in Metzingen, Germany. The family firm was established in 1874. Today the packaging business has locations in North America, South America, Europe and Asia. Its products are available through distributors in over 40 countries. Further information is available at www.storopack.com.

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Beverages & Food Processing Times - September - I - 2013 21Technology News

Bosch launches hygienic SVC vertical packaging

machine platformNew solution for high product safety

Bosch Packaging Technology, one of the leading suppliers of

complete solutions in processing and packaging technology, is debuting the SVC 4020, the first machine in its new hygienic and flexible vertical packaging machine platform at PACK EXPO Las Vegas 2013 and FachPack 2013. The SVC 4020 is ideal for fresh and frozen food packaged in pillow bags, while subsequent machines in the platform will be available with additional pack styles to handle a wide variety of free-flowing dry, wet and frozen food products. Bosch designed the SVC with simplicity, versatility and cleanability in mind, focusing on hygienic design to help manufacturers meet diverse food handling regulations.“We designed the SVC vertical packaging platform to be uniquely customizable,” says Robert van Mol, product manager, Bosch Packaging Technology. “It can

be tailored to meet the needs of numerous industries, as well as meet diverse hygienic levels. The SVC gives our customers a versatile and flexible solution to maximize business opportunities.”Streamlined design simplifies productionComposed of a stainless steel frame, the SVC offers manufacturers a streamlined design for clutter-free workspaces, simplifying operations. Its electric cabinet has been incorporated within the machine frame to reduce the number and length of cords and cables. Quick and tool-less format changeovers reduce downtime. The SVC is easy to operate via an intuitive Human Machine Interface (HMI) to reduce training time and improve productivity.Versatility from product to packageThe SVC gives food producers the versatility they need to package practically any free-flowing product and the ability to react

quickly to changing end-user demands. Products can range from sensitive dry infant powders to nuts, confectionery products, mixed salads, cheese, protein, frozen food, as well as many other products. The platform technology accommodates multiple bag styles, including pillow, side gusseted, stand-up, corner seal and doy, with various reclose and easy opening features in different sizes up to 400 millimeters. Manufacturers can also choose their desired sealing technology, including poly heat seal (PHS), heat seal (HS), and ultrasonic.Designed with hygiene in mind to ensure product safetyThe SVC has been designed to simplify cleaning, as well as to offer a wide range of hygienic features to meet specific customer requirements. Its dry cleaning configuration allows for basic wiping when packaging most dry foods and powders. For wet cleaning, the SVC can be wiped

down with simple cleaning agents. In case product-specific characteristics require more intense cleaning procedures with foam cleaning agents, the SVC is available in a washdown configuration. Additional hygienic features include sloped stainless steel surfaces ensuring proper drainage and preventing food residue. The elimination of holes and slots as well as the reduced amount of cables further supports a hygienic environment. Options for increased hygiene levels also include upgraded components, such as stainless steel film rollers and improved hygienic forming

sets that offer higher protection.Fast film speedsThe SVC’s film input is designed ergonomically, sloping at 45 degrees providing the operator optimum access and enhanced speed for threading and splicing in new film. There are fewer rollers compared to previous generations of packaging equipment, increasing bag per minute speeds. Total Preventive Maintenance (TPM) has been incorporated in the basic design philosophy, so producers are reassured that their production will continuously run at its highest efficiency.

Attracting 66,886 visitors from 183 countries, drinktec 2013, the

World´s Leading Trade Fair for the Beverage and Liquid Food Industry, has exceeded all expectations – and put the exhibitors and visitors in a euphoric mood. The overriding feeling among the 1,445 exhibitors from 77 countries was: There´s no getting round this top event, drinktec is simply the best. As compared to the last drinktec in 2009, the 2013 edition showed a significant rise in visitor numbers, of 14 percent. And what was especially pleasing was that

German SMEs, too, many of them local and regional brewers, were discovering drinktec all over again and enjoying the benefits of the show, including the well attended “Brewers’ Meeting Point” in Hall B1, specially set up for this target group.

Strong growth in the number of visitors from overseasIn terms of the international scope of drinktec 2013, the show again ventured into new dimensions, over and above the already high level achieved in 2009. The number of countries form which the trade

visitors traveled to the show rose from 172 to 183. The proportion of visitors from outside Germany rose again, from 57 to 62 percent. What was particularly noticeable was the strong growth in visitor numbers from overseas, in particular from Asia and the US. The number of visitors from Japan doubled to 1,170. A total of 1,779 visitors (+16%) came from the US, making this country fourth in the visitor rankings. China, from which 1,423 visitors (+45%) came, achieved seventh place. The figures for Thailand, too, were a surprise: 586 visitors came from this country, a rise of 71 percent. In the overall ranking of countries of origin among the visitors from abroad, Italy was first with 4,418 visitors, and Russia second, this country showing a strong 112-percent increase in visitor numbers to 2,095. Switzerland was in third place, with a 32-percent rise in numbers to 1,930. Also among this top ten were Great Britain, Austria, France, Belgium and Japan. This makes drinktec a truly world-spanning event, as pointed out by

Dr. Reinhard Pfeiffer, Managing Director of Messe München GmbH: “The fact that around one third of the trade visitors from abroad came from overseas is highly impressive. Drinktec has thus further consolidated and further expanded its status as the world´s most important meeting place for the beverages sector.”Many exhibitors reported doing good business at the show – exploring options, discussing new business, working out the fine details and even signing contracts during the five days of the event. Following a number of difficult years, it is now clear from this show that the sector is moving forward again and that there is an increasing willingness to invest. In a survey of the exhibitors at the show 84 percent described the current economic situation in the sector as “excellent to good”; four years ago only 48 percent were able to be so positive. For VolkerKronseder, Board Chairman of Krones AG and President of the drinktec Advisory Board, the signs were already promising ahead of drinktec 2013:“Because of this background of rising demand, we came to this event with high expectations. And we were not disappointed!” Richard Clemens, Managing Director of the VDMA Food Processing and Packaging Machinery Association (VDMAFach verband Nahrungsmittelmaschinen und Verpackungsmaschinen), stressed the importance of drinktec for the

exhibiting companies: “drinktec is the ‘World Summit’ for the beverages sector. Companies large, small and medium-sized – all were more than delighted with the quality and number of the trade visitors here.”

Spectacular machinery parksA whole host of exhibitors really pulled out all the stops for their presentations, and indeed some of the booths impressed with spectacular architectural designs. The top players in the sector installed extensive machinery parks – an exciting and exhilarating display that delighted the visitors who had traveled from far and wide for this event. World premieres were on show at many booths. Behind closed doors, in exhibitor´s offices and VIP lounges, business was being discussed and orders signed. The key themes at drinktec 2013 were energysaving, variety, flexibility and safety. In the spotlight were cost-effective and sustainable solutions for process optimization. There was also a special focus on innovative packaging solutions that use as little packaging material as possible. Another trend theme was digital direct printing on bottles.

Delighted customers – Interest from around the globeMany exhibitors expressed their delight about the way the show went in almost euphoric terms. They were especially pleased with the quality of the visitors and the international spread reflected

Closing Report for drinktec 2013 Update Euphoric mood at the

world´s leading trade fair• 66,886 visitors – rise of 14 percent

• 183 countries – even wider international spread• Exhibitors: “drinktec is simply the best”

Beverages & Food Processing Times - September - I - 2013 22

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in that trade audience. KHS Chairman, Matthias Niemeyer met with “delighted customers” and “interest from all around the globe”. Oliver Hoffmann, Marketing Director at Döhler, reported meeting “owners and CEOs with their entire management team”. Laying the foundation for new business, talking about specific projects, signing up new orders and meeting many new and promising contacts – that´s what makes drinktec so attractive for the exhibitors. Two examples: Martin Hammerschmid, Managing Director of Gernep, was able to “generate new orders”, Michael Mäusl, Managing Director of Hümmer Werbung, received “inquiries from many new prospects”. And why does a company like Lindr from the Czech Republic exhibit at drinktec for the first time? Answer: “Because we want to be where all our key clients are and acquire new clients”, explained General Manager Martin Hladik.

Top marks from exhibitors and visitors

The satisfaction of the exhibitors and visitors is reflected also in the surveys conducted among these groups by market researchers TNS Infratest. The results are surely hard to beat. 89 percent of the exhibitors and almost all the visitors (98%) rated drinktec 2013 as “excellent to good”. Top marks came from the exhibitors in particular for the quality (92% “excellent to good”) and international spread (94% “excellent to good”) of the trade visitors. In terms of what they thought of the current economic situation, 62 percent of the exhibitors believed that things are likely to improve still further going forward. The visitors,too, gave drinktec 2013 top marks in practically all the categories. Almost all the drinktec visitors (97%) rated the breadth and depth of the range on show, and their success in reaching the exhibitor groups of interest to them as “excellent to good”. 97 percent were successful in paving the way for new investments, 89 percent in searching for new products and innovations. The supporting

program was also well received, and rated as “excellent to good” by an average of 90 percent of the visitors.

Tremendous response to the Innovation Flow LoungeThe extensive supporting program at drinktec 2013 went down very well with the visitors. Particularly popular was the new Innovation Flow Lounge, which attracted around 800 visitors. This was the first dedicated forum for marketing themes at drinktec. Many visitors from other corporate functions also came to the Lounge, to find out about new developments in beverages marketing and to talk to the experts there. The “Talking Table” in the Innovation Flow Lounge featured many prominent personalities in the beverages and marketing world.The wheat-beer brewers Georg Schneider and Jeff Maisel discussed with other experts the booming craft beer scene. Jorge Grabmeier from Becker´s Bester and Nils Lorbeer from Campari were among the panel discussing “Top it off with something good! Promotion

extras for beverages”. High-ranking experts also gathered in the Innovation Flow Lounge to discuss packaging intelligence, among them Geert Marsé from Coca Cola and Myriam Shingleton from Carlsberg. Petra Westphal, the Exhibition Group Director at Messe München responsible for drinktec, believes the Innovation Flow Lounge is a new and unique platform: “The tremendous response to this new project surprised even us. Many speakers at and visitors to the Lounge expressly welcomed the idea of promoting dialog between marketing and technology in this way. We have clearly hit the bull´s eye with this and we will be developing it further with a viewto drinktec 2017.”

Other highlights in the supporting program were:The election of the new World Champion Beer Sommelier. Oliver Wesseloh, a “creative brewer” from Hamburg, won through in the final against five opponents. Second was the American Don Lindsay ahead

of Brazilian Tatiana Spogis.T h e c o m p e t i t i o n to find the “ E u r o p e a n Beer Star”. Of more than 1,500 beers from all over the world s u b m i t t e d for the compet i t ion , 51 received a coveted gold medal. The most successful brewery came from the US: The Firestone W a l k e r Brewery from Paso Robles secured four gold medals, among them the coveted “Consumers´ F a v o r i t e ” medal, which was selected

from among the gold medal winners by visitors to the trade show. Among the German brewers, Brauhaus Riegele of Augsburg came top, winning two gold and three silver medals.The lectures in the drinktec Forum. Here independent experts discussed a range of topics, such as the brewery of the future. Other theme days concentrated on packaging, nutrition, hygiene and product quality. On the five days of the show, more than 2,000 visitors seized the opportunity of finding out about themes affecting the future of the beverage and liquid food industry.The presentation of the Beverage Innovation Awards. 27 awards were presented in six categories. The prestigious award for the “Best environmental sustainability initiative” was won by Frigoglass from Greece, for its “Solar Ice Cold Merchandiser”.The drinktec beer “Orange Spirit”, specially brewed for the trade show. Trade visitors were able to taste this new brew at the Brewers´ Meeting Point, organized by the Bavarian brewing organization. And, for a taste of the beers currently being offered by US craft brewers, the place to go was the Craft Brewers Lounge organized by the US Brewers Association.

Success for oils+fatsTaking place in parallel with drinktec 2013 was oils+fats, the International Trade Fair for the Technology and Trade in Oils and Fats. The synergies with drinktec were primarily in the area of liquid food, where often similar machinery and components are used. The 47 exhibitors from 16 countries who took up around 3,000 square meters of exhibition space in Hall B0, were pleased in particular with the professionalism and internationality of the visitors. oils+fats has therefore consolidated its status as the world´s only dedicated business platform for the sector. What was noticeable this time was that many exhibitors had brought along large machinery exhibits to show to the trade audience.The next drinktec takes place from September 11 to 15, 2017.

Technology News

Beverages & Food Processing Times - September - I - 2013 23

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Food Grains News

India’s Saudi rice import share reaches 63 percent

India’s share in Saudi rice import is 63 percent with the basmati rice much

in-demand, said the Indian delegation from the Ministry of Commerce and Industry, which is in Riyadh to participate in the ongoing international agriculture and agro-industry trade show, in which India is the largest participating country with 40 companies.“Sixty three percent of rice import to Saudi Arabia comes from India with the Indian basmati much in demand,” said the Indian official.The government is keen to increase export of basmati rice by providing assistance to Indian exporters with mounting trade delegations abroad and participation in international fairs, the official stated.India, the largest supplier of rice to the Kingdom, is also getting more orders as Indian companies have renewed their efforts to fulfill the ever increasing demand from the Gulf country, which is one of the world’s largest rice importer.Rice is a major staple food of the people in the Kingdom with an average annual per capita consumption of about 43 kg. The country is dependent on rice imports to meet its growing requirements.According to statistics provided by the commerce and Industry ministry of India, the country’s basmati rice export to the Kingdom till April-May this year was 138,704 million tons valued at $171.15 million, whereas the export of non-basmati rice during the same period was 22629.83 tons with its value to the tune of $13.58 million.Rehan Zaheer, a top official from the Indian ministry of food processing industry urged Saudi businessman and agriculture companies to invest in India’s food processing sector, especially in rice and meat processing.He, however, clarified that India does not allow direct investment in farmlands.India recently relaxed foreign

direct investment (FDI) norms in a number of key sectors, including food processing and agro-based industries as the hike in caps with liberalizing routes will stimulate FDI inflows into the country.Ajit Kumar, a high official from the Indian ministry of commerce and industry said that Saudi Arabia was an important market for Indian rice, especially basmati, and one of the largest market in GCC countries in terms of productivity.“We look forward to the Saudi market for our services in value added products,” he said.“There is a huge opportunity to look at food processing industry and we are looking forward to the growing demand of the industry,” he added.He also disclosed that a Saudi delegation including some senior officials of the Saudi Food and Drug Authority will visit India this year to check the conditions of abattoir in order to grant licenses for meat processing in the K i n g d o m ’s interest.Apart from rice, major I n d i a n p r o d u c t s b e i n g exported to Saudi Arabia i n c l u d e buffalo, sheep and goat meat, as well as fresh and p r e s e r v e d fruits and vege t ab l e s , confectionery and other p r o c e s s e d foods that will be showcased at the Indian pavilion in the agro-industry trade show.The four-day a g r o - f o o d e x h i b i t i o n , which ends

on at Riyadh International C o n v e n t i o n Center, features a dedicated Indian pavilion comprising 40 companies.The pavilion will showcase e x p o r t products from India’s major c o m p a n i e s , which include A P E D A r e p r e s e n t e d by its General Manager S.S. Nair, Nutrilite agro products

Pvt Ltd., Indian food tech Ltd. and Kabir foods apart from the ministries of food processing and

commerce and industry.India Trade Promotion Organization (ITPO), the premier trade promotion agency of the government of India, has organized India’s participation in the India pavilion.The visitors to the exhibition can visit the India pavilion to savor biryani, the Indian cuisine, made of basmati rice, and other processed foods from India.They will also be benefited from the personal presence of selected and leading exporters of agro-products including rice, chutneys and pickles, ready-to-eat snacks, processed foods and other Indian delicacies.Senior officials from ITPO, Agricultural and Processed Food Products Export Development Authority, Ministry of Food Processing Industry, Ministry of Commerce and Industry, and the exhibitors are also available to explain the characteristics of Indian food in detail and hold extended discussions on matters related to the subject, including investment in Agro-food sector

in India.According to the Indian embassy, Saudi Arabia is the fourth largest trading partner of India and their bilateral trade crossed $43 billion in 2012-2013.India’s huge agro resource base and host of natural advantages make it a chosen destination for sourcing a variety of agricultural products.The embassy figures suggest that the total Indian agricultural exports were $221 billion during 2012-2013, of which Saudi Arabia accounted for $120 billion during this period.The 32nd edition of this bi-annual event is the Kingdom’s leading food industry event providing an opportunity to introduce new products, equipment, and technologies.Attended by the region’s food trade and business professionals, it is considered a unique platform to expand existing exports or establish new ones, at the center of the region’s fastest growing market.

Beverages & Food Processing Times - September - I - 2013 24

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IFC approves Olam’s $120m loan to upgrade food processing

facilities-Singapore

In a joint release, the International Finance Corporation (IFC), a member of the World Bank

Group, and Olam International, a global integrated supply chain manager and processor of agricultural products, announced that they have signed a five-year US$120 million loan agreement to finance upgrades and expansion of five food processing facilities in Nigeria and India.The projects will benefit local communities by generating rural employment and creating new market opportunities for smallholder farmers to sell their crops.IFC financing will support the following facilities operated by Olam: Hemarus sugar milling, Kolhapur, India (upgrade); Spice processing, Cochin, India (upgrade); Crown Flour Mill, Lagos, Nigeria (expansion); Mechanical cashew processing, Illorin, Nigeria (new); and Sesame hulling, Lagos, Nigeria (new).The Crown Flour Mill in Nigeria will process imported wheat into flour for domestic bakers. The remaining four facilities

will integrate by 2015 more than 45,000 small-scale farmers from surrounding regions into Olam’s supply chains by allowing them to supply their crops directly to the processing units, thereby guaranteeing a market for their products.“Our partnership with IFC reiterates Olam’s continued focus of enabling economic prosperity and social and environmental sustainability throughout Olam’s operations,” said A. Shekhar, Olam’s Executive Director for Finance and Business Development. “IFC’s rigorous environmental and social review has been focused on the five processing facilities to ensure they meet IFC’s stringent loan criteria. However, IFC has also reviewed a range of Olam’s policies, procedures and management initiatives that apply throughout our supply chain and we will continue to build on these best practices in line with The Olam Sustainability Standard.”Atul Mehta, IFC Director for Global Manufacturing, Agribusiness and Services added: “Olam is a critical link between small farmers, businesses and global markets.

It is a supply chain manager and partner for leading multinational corporations and recognized brands – all of whom looking to improve traceability of their sourcing and address sustainability issues in their supply chains.”IFC said its agribusiness strategy aims to promote food security, inclusive growth, and environmental and social sustainability in agricultural supply chains. IFC works with supply chain integrators to provide small farmers and rural businesses with access to finance, access to inputs like equipment and seeds, advice and extension services, and access to markets. In fiscal year 2013, IFC invested US$4.5 billion.Olam is a leading global supplier for multiple agricultural commodities like cocoa, sesame, and cashew nuts, which are primarily produced by smallholder farmers. The company sources from over 3.5 million farmers and is a major investor in agribusiness in Africa and Asia, including some of the poorest countries in those regions.

Parle Agro launches India’s first coffee carbonated drink

Two decades after Parle sold marquee soft drinks brandssuch as Thums Up,

Limca and Gold Spot to Coca-Cola, one of the Parle brothers, Prakash Chauhan, is returning to the carbonated soft drinks segment. Chauhan’s Parle Agro launched Cafe Cuba, the country’s first coffee-flavoured carbonated beverage.The product, available in 250 ml cans priced Rs 20, was recently test-marketed in big cities and is now being taken to smaller towns and rural markets. The maker of juices and fruit drinks such as Frooti, Appy and Hippo expects the new coffee drink to record Rs 1,000-crore sales in the first 12-18 months of its launch.In an exclusive interaction with ET, Prakash Chauhan said his firm is initially targeting 5% share of the Rs 15,000-crore carbonated soft drinks (CSD) market with Cafe Cuba. Edited excerpts:Was the decision to re-enter CSD emotional?It was more business than emotional. Emotions will come in after the product is put in the market. The product is more a strategic one, which we feel has a greater chance of success in a big category.Cola segment is big in soft drinks, while tea is the preferred choice in the hot beverages space in India.

Both your beverage and its name are completely different...When we were thinking about what could be a possible product, there were many options, including tea and coffee. We decided on coffee and started working with flavour houses to blend the product, which came out good. If we had created another cola, then we would have spent lots of money to compete with rivals. But we created coffee and are not competing with any other products in the market. We are targeting a 5% market share initially.Will you replicate similar strategy you had for Thums Up and other popular brands?We will bring a strong character and an identifiable taste, which is not common. Even today, Thums Up has its identity and taste. We don’t want a wishywashy personality of the product and have to be focused on what this product is without wavering from it. We will follow everything same as earlier because we should never deviate from a success story.Won’t you feel bad when the new product competes with brands you created years ago?Not at all. Within our company, if this brand competes with Appy Fizz, it’s not a problem. Our focus is on creating strong character and personality and identifiable taste.