INDIFOODBEV VOLUME 1 ISSUE 2 OCTOBER-NOVEMBER 2019 - PROCESSING & PACKAGING
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Volume 1 Issue 2 October-November 2019
IndiFoodBev
Processing & Packaging www.indifoodbev.com FSSAI on health & food safety
Cocoa bean Cremica believes Frozen food
to chocolate in continuous market in
bar 12 innovation 18 India 20
Trends in the food ingredients market
Demand for multifunctional &
creative ingredients
Dear readers and advertisers, Natural food ingredients
Urbanization, informed consumers, and a rising population
We are pleased to bring you the second issue of with its growing purchasing power have led to the rapid
EDITORIAL
IndiFoodBev magazine. This bi-monthly issue coincides adoption of convenience foods. Ever-increasing consumer
with the Food ingredients and Health ingredients (Fi India & awareness of the health benefits associated with natural
Hi) and Propak India 2019 to be held from 22 to 24 at ingredients fuels their growth. The latest trends in the food
Mumbai, India. and beverage industry reveal that most functional food
ingredients are sourced through natural means.
Launched in 2006, FiHi is a B2B show for the food and
health ingredients, processing, and packaging industry. The Meeting consumer demands
trade fair offers food, beverage, and health industry leaders The food and beverage industry in India is continually
an opportunity to source the latest and most innovative evolving based on the needs of consumers. Consumers
ingredients available. In addition, it is an excellent want to try new, exciting, yet healthy food options. And at the
networking platform for meeting relevant ingredient same time, they are keeping a distance from sugary,
suppliers and buyers in the region. Meant for all caffeine-laden drinks – looking for alternatives that are both
professionals associated with the food and health industry healthy and environmentally friendly.
FiHi is co-located with Propak.
The food and beverage industry is embracing a more holistic
IndiFoodBev explores the emerging trends in the food and view of the health and wealth of its consumers. In the
beverage industry, including new ingredients, technologies, coming years, the industry may also see an increasing
processes, packaging, food safety and regulations. It emphasis on functional food and beverages with super
highlights the factors affecting the growth of the food and ingredients; plant-based products like creamers or milk;
beverage industry in India and globally. and, globally inspired flavors and new textures.
Growing demand for multi-functional ingredients With dynamic changes in consumer perception and
Industry experts say that the rapidly growing food industry is awareness, we see food and beverage manufacturers
positively affecting the food ingredients industry. Food becoming more creative with the natural ingredients sooner
ingredients including starches, vegetable oils and fats, rather than later. Sustainability, too, is a significant trend in
natural sweeteners, enzymes, antioxidants, natural flavoring the market. Consumers are ready to pay more for products
and colors, and functional ingredients are defined as that are sustainably sourced, processed, packed and
additives for performing various functions in food such as delivered.
maintaining or improving nutritional value, taste, texture,
and appearance. Persistence Market Research projects the – Mandeep Kaur, edit4@ippgroup.in
global food ingredients market to exceed US$ 400 billion
(approximately Rs 28,43,220 crore) in revenues by the end
of 2022.
Various studies report an increase in demand for food
ingredients such as functional food ingredients, specialty
food ingredients, nutraceutical ingredients, health
ingredients, and fermented ingredients. Given an example,
dietary supplements are creating an opportunity for
nutraceutical ingredients manufacturers to come up with
new options for the evolving consumer base. In addition,
increased awareness about health and fitness and
regulatory bodies’ mandates for food fortification, and
changing lifestyles are fostering the growth of food
ingredients and driving innovations in the food and beverage
industry.
October–November 2019 IndiFoodBev 3
NEXT GEN
CONSUMER FULFILMENT
S U M M I T 2 0 1 9
Creating a Frictionless & Effortless Fulfilment
in a New Age of Engagement
Chief Guests
Mr. N Sivasailam Mr. Anil Srivastava
Special Secretary - Logistics Pr. Consultant & Mission Director
Department of Commerce, Government of India Mission for Transformative Mobility
& Battery Storage, NITI Aayog
KEY SPEAKERS
Alok Bansal Vaibhav Khandelwal Neelanjan Roy Mukesh Chaudhary Prasanna Pahade Vijay Kumar
CEO, DTDC Co-Founder & CTO, Shadowfax SVP, Integrated Logistics Director-Real Estate, Engineering, Chief Strategy Officer Head Logistics, Supply Chain
Kerry Indev Logistics Pvt Ltd Projects & Facilities Management, Mahindra Logistics ITC Limited
Amazon (Lifestyle Retail Business Division)
MEDIA PARTNERS
KNOWLEDGE PARTNER
E: upendra@questconferences.com
conceptualized & Organized T: +91-22-6771-5361
by
M: +91-9833324080
Contents
OCT-NOV 2019
06 DESIGN & MARKETING
Discussing the realities of rural
24 TECHNOLOGY &
INNOVATION
Alstrut launches Cobotizur at
46 LOGISTICS
TRACK & TRACE
Artificial Intelligence in logistics
markets ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐6 PackPlus Expo ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐24 improves customer X ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐46
Fresh Cap reduces oxidation Mr Milkman – a dairy industry Toppan and Amcor combine to
of the beer ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐7 platform ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐26 supply InTact ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐48
BottleVin launches NFC and QR
28
enabled bottles for Reynold’s Family
49
FOOD SAFETY &
Winery ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐8 RETAILING
POLICY MATTERS
FrieslandCampina uses intelligent
packaging to tackle infant formula FSSAI focuses on safety The customer experience ‐‐‐‐‐‐‐‐‐‐49
counterfeits in China ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐9 and health ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐28
Thermo Scientific designs multi‐
10 AGRICULTURE
frequency metal detector for
checkweigher systems ‐‐‐‐‐‐‐‐‐‐‐‐‐‐32
51 PRODUCT LAUNCH
Mondelez India launches
33
Cargill opens first corn silo in Cadbury Dark Milk ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐51
Karnataka ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐10 PACKAGING Danone India launches Protinex
Cocoatrait to Cocoshala ‐‐‐‐‐‐‐‐‐‐‐‐12 Kesar Badam ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐51
New sustainable packaging
Ball launches recyclable
solution from Uflex ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐33
14 FOOD INGREDIENTS
Barry Callebaut unveils the full
Sakata INX inks for the
food industry ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐34
Bisleri’s ‘Bottles for Change’
aluminum cups ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐52
Cremica launches
new flavors of Mayonnaise ‐‐‐‐‐‐‐‐52
power of the cacao fruit ‐‐‐‐‐‐‐‐‐‐‐‐14 initiativecreates awareness about
Natural colors in the
food industry ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐16
proper plastic waste disposal ‐‐‐‐‐‐36
Valio brings recycled plastic to food
packaging ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐37
53 INDUSTRY NEWS
Nestlé launches world’s
18
Greater F&B processing to increase largest Milo factory in Malaysia ‐‐53
FOOD PROCESSING demand for packaging ‐‐‐‐‐‐‐‐‐‐‐‐‐‐38
PepsiCo organizes
BillerudKorsnäs invests in ‘Nagpur Cleanathon ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐53
Cremica Food Industries – recycling ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐39
Uncle Ben’s partners with Innit ‐‐54
Continually creating and
innovatin ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐18 Huhtamaki acquires
Improvement in cold chain and new
food categories ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐20
Second Nature’s preservativefree,
40 FILLING & SEALING
KB Associates launches
South African flexible packaging
company Everest Flexibles ‐‐‐‐‐‐‐‐55
Patanjali to acquire Ruchi Soya ‐‐‐‐55
cold‐extracted juices ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐22 Quadra Fill at PackPlus Expo ‐‐‐‐‐‐40 Bühler expands insect
portfolio by mealworms ‐‐‐‐‐‐‐‐‐‐‐‐56
HMPL offers a gateway to liquid
packaging solution ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐42 Huhtamaki acquires
Mohan Mutha Polytech ‐‐‐‐‐‐‐‐‐‐‐‐‐‐56
KHS to exhibit smart beverage
filling systems at the BrauBeviale
trade show, Germany ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐43
Allinone Visitron Filler on its
way to Australia ‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐‐44
October–November 2019 IndiFoodBev 5
Discussing the realities
of rural markets
DESIGN & MARKETING
Rural India is an opportunity for
FMCG companies
T he first edition of the
Rural Marketing Summit
India was organized by
Messe Frankfurt India in
association with the Rural
MANDEEP KAUR marketers to effectively cater to
rural Indian consumers across
sectors.
The two-day summit
included several panel
Rural India is an opportunity
Rasneet Kaur, marketing lead –
Rural Business, GSK Consumer
Healthcare admitted that rural
areas represent an opportunity
Marketing Association of India discussions between the senior for GSK and said, “If you just
(RMAI) and MART Global FMCG industry leaders, policy look at rural India, 62% of
Management Solutions, from 7 makers and consultants on pregnant women are anemic,
to 8 August 2019 in New Delhi. understanding the rural 50% of the women in rural areas
The event was inaugurated consumer, digital technologies are malnourished and the same
by Anil Pratap Singh, adviser – in rural India, public private is with their children. This is one
Agriculture, NITI Aayog, partnerships in providing of the neglected verticals of the
Government of India, along with affordable solutions, reaching rural areas. We at GSK create
the IT veteran Som Mittal and the last mile and ensuring the the category need first. We
Pradeep Kashyap, who is right product, among understand their nutritional
known as the father of Rural others.While sharing brand case needs and create categories for
Marketing, and Biswabaran studies during a panel them.” She also added that GSK
Chakrabarti, president of the discussion, the moderator makes people understand what
Rural Marketing Association of Pradeep Kashyap addressed their product does to them. “We
India. the issue of product design for are aware that the palates for
The summit was introduced the rural market and said, “We rural and urban differ, so we are
with the perspective of should not push the same formulating products with
enhancing the reach of various products that we have various taste modifications. For
organizations in the rural market developed for the urban market example, Boost does not have
and aimed to be a platform to into the rural market. Rural the same taste in Delhi and in
Panel discussion
probe and explore winning on ensuring the market is bigger than the urban South India,” she said.
strategies in the currently right product market, but we have a Gul Raj Bhatia, vice
dynamic rural environment. It and service for perception that rural people buy president – Healthcare, Dabur
also served as a platform to the rural cheap products. In reality, they India agreed that Dabur’s
markets at
bring together leading don’t buy cheap products; in products were evolved for
Rural Marketing
stakeholders to deliberate Summit India, fact, they buy valuable future. He said, “We have
learnings from successful rural New Delhi products.” developed products keeping the
strategies and facilitate rural consumer in mind. Our
6 October–November 2019 www.indifoodbev.com
home remedies are put in a benchmarks for pricing where The key takeaway for the
package and offered to the we offer equally comparable panel discussion was – For rural
consumer at an affordable margins as the local brands offer consumers, price is not
price.” He acknowledged that to rural retailers,” Raj shared. necessarily the biggest
rural consumers have less Rajat Kumar Jain, category concern. In fact, it is really the
disposable income and they are head, Maggi Noodles shared creation of value through
DESIGN & MARKETING
inclined to products that are insights about Nestle and said, relevance.
affordable, offer value for money “Nestle is a premium product The conclave witnessed
and are more acceptable for company. All of its products participation from various
daily usage. undergo many stages of value industries including FMCG and
“Dabur has a unique addition before they are cooked media where eminent speakers
approach to designing products and served.” He also made the represented the entire cross-
and creating formats that are audience aware of the section of the FMCG industry
acceptable in the rural market. innovation and renovation who addressed the
At Dabur, we do a lot of reverse processes of the company’s opportunities and challenges
engineering and we have products. within the industry. z
Fresh Cap reduces oxidation of beer
Ensures 15%
longer freshness period things we can do in our
operations, in our communities,
and in our products that can
C arlsberg believes that
‘fresher beer equals
better beer’. So, it's
Fresh Cap’ innovation was
designed to reduce oxidation via
make a difference, we also
believe that attention to small
details can have a major impact
on what we deliver to society.
Our new ZerO2 bottle cap is in
an oxygen scavenging many ways a culmination of this
compound inside the liner of the belief. We discovered that by
cap. This results in less oxygen rethinking how we design the
in the bottle, because the cap lids of our bottles, we could
actively absorbs the gas, deliver an even better product to
removing it from the headspace. consumers – which just goes to
The introduction of the cap, show that no detail can be
initially it seems for Asian overlooked on the path to
markets, coincides with a progress,” he said. z
complete makeover of the
packaging for the famous
pilsner brand, which is being Learn more about active and
touted as ‘New look for the same Carlsberg in The solution promises up to a intelligent food and beverage
great brew’. Currently, AIPIA is bottles now 15% longer freshness period packaging at the
not aware if this is an ‘in house’ comes with an compared to other conventional upcoming Packaging Design
innovation or outsourced. innovative caps on the market, over the full Innovation and Technology
Fresh Cap that
As freshness is one of the shelf life of a product. conference (PDIT2) on 13
removes oxygen
factors defining better beer, from the air in While it is known as ‘Fresh December 2019 at Pragati
Carlsberg always aspires to find the bottle (pic Cap’ in several markets, in Maidan, New Delhi, India. The
ways of keeping its bottled beer courtesy Vietnam it will be called the conference will be co-organized
fresher for as long as possible – Carlsberg) ‘ZerO2 cap’, where it was by IPPStar and Messe
and to secure better beer introduced on Carlsberg Dusseldorf India and it will be
quality, it is important to control Premium Smooth Draught – one partnered this time by the Active
the amount of oxygen in the of the company’s key products and Intelligent Packaging
bottle. When beer is exposed to in that market. Industry Association (AIPIA),
oxygen, it begins to oxidize, Stefano Clini, managing Netherlands.
resulting in unwanted flavors. director, Carlsberg Vietnam https://ippstar.org/2019/08/2
The reduction of flavor commented, “At Carlsberg, 7/the-2nd-packaging-design-
oxidation ensures that the beer we’re consistently striving to do innovation-and-technology-
tastes fresher for longer, it says. better, and while there are big conference/
October–November 2019 IndiFoodBev 7
BottleVin launches NFC and
QR enabled bottles for Reynold’s
DESIGN & MARKETING
Family Winery
Active and intelligent packaging
B ottleVin, a Silicon Valley-
based, startup that
developed a smart
bottle marketing and analytics
platform for wine, spirits and
beer producers in 2018, has
announced the launch of its
latest near-field communication
(NFC) enabled bottle for its
original client, Napa Valley-
based Reynold’s Family Winery.
The company’s first NFC-
enabled bottles were introduced
with Reynolds in a pilot program
and is entering the second year
of bottling with both NFC and
unique QR labels. BottleVin
partnered with Landmark Label
or Cellotape, a Resource Label
Group company, to create the
NFC labels for its smart
packaging platform.
“This offers an extraordinary
marketing opportunity,” said
Steve Reynolds, founder, and BottleVin's understanding their market to goal, it claims. The technology is
owner of Reynolds Family smart bottle increase sales.” already on more than 200,000
Winery. “If you were to just see platform utilizes Selecting a wine has largely bottles of wine. z
our wines on a crowded store a combination become a mobile experience –
of NFC, QR and
shelf, you wouldn’t immediately with a majority of consumers not
image
know our story. But thanks to recognition researching online at a desktop Learn more about active and
BottleVin, with just a tap, the technologies before entering a store or intelligent food and beverage
bottle becomes the storyteller. (Pic courtesy restaurant. BottleVin’s platform packaging at the
The depth of product Business Wire) turns bottles into IoT devices, upcoming Packaging Design
information we can deliver is far providing a new way for Innovation and Technology
beyond what a label offers.” producers to reach customers conference (PDIT2) on 13
“We created BottleVin wherever they are engaging December 2019 at Pragati
because we saw an opportunity with wine. Maidan, New Delhi, India. The
to blend the world of wine with The marketing and analytics conference will be co-organized
technology, connecting platform provides producers by IPPStar and Messe
producers directly to their real-time control over their brand Dusseldorf India and it will be
customers in a meaningful and message and product partnered this time by the Active
authentic way,” said Paul information to keep it fresh and and Intelligent Packaging
Salcedo, co-founder and chief relevant while delivering Industry Association (AIPIA),
executive officer at BottleVin. actionable market insights, says Netherlands.
“Our platform lets producers the company. A BottleVin- https://ippstar.org/2019/08/2
easily engage customers via connected product is ready to 7/the-2nd-packaging-design-
NFC, QR and image recognition share content for achieving any innovation-and-technology-
technologies, while better branding, awareness or loyalty conference/
8 October–November 2019 www.indifoodbev.com
FrieslandCampina uses intelligent
packaging to tackle infant formula
DESIGN & MARKETING
counterfeits in China
Track and trace technology for
consumer engagement and
authenticity
T he high level of
counterfeit infant
formula in China is a
major concern for those
supplying this huge market with
integrated the solution with
China’s popular WeChat
platform, which enables
consumers to scan the code
using the app.
authentic and carefully Commenting on the project,
regulated products. A dairy a senior representative of
product manufacturer, FrieslandCampina said,
FrieslandCampina, has “Ensuring our consumers can
appointed longstanding AIPIA have full confidence in
member, Kezzler, to provide FrieslandCampina brands is
global serialization and track paramount. This is why we have
and trace services for its Friso adopted Kezzler's serialization
range. technology, to deliver supply
The project involves the chain visibility for our infant
application of unique, secure Friesland partners, such as dairy farmers, formula brands, as well as
and traceable identities in the Campina uses and downstream participants, providing a way for stakeholders
form of codes to the brand. By intelligent such as importers and throughout the supply chain to
creating a fully connected packaging to distributors, is associated with validate their products in real-
tackle
supply chain from production to each unit using Kezzler´s time.” z
counterfeits for
consumption, the solution its Friso infant traceability solution.
supports confidence in the formula range “We live in a world of
brand by eliminating complex, global supply chains.
counterfeiting concerns as well To properly ensure food safety,
as enabling FrieslandCampina brands need to have visibility on
to engage consumers directly, each product from creation
the company reported. through to consumption. Learn more about active and
The codes are generated Kezzler's serialization intelligent food and beverage
using Kezzler’s patented technology helps packaging at the
encryption technology. For each FrieslandCampina protect both upcoming Packaging Design
unit of Friso Gold, Prestige or its brands and consumers. Innovation and Technology
FrisoMum, a first QR code is Tracking Friso products through conference (PDIT2) on 13
located under the can to be the supply chain, storing the December 2019 at Pragati
used for track and trace associated product information Maidan, New Delhi, India. The
purposes. A second QR code and enabling real-time conference will be co-organized
will be placed inside the product authentication supports both by IPPStar and Messe
and provides a channel for food safety and consumer Dusseldorf India and it will be
direct consumer engagement, confidence,” explained Christine partnered this time by the Active
including loyalty programs and C Akselsen, chief executive and Intelligent Packaging
promotions. officer, Kezzler. Industry Association (AIPIA),
Friso is manufactured in The The codes allow consumers Netherlands.
Netherlands and exported to to scan the product using their https://ippstar.org/2019/08/2
China. As the product moves phone to check its authenticity 7/the-2nd-packaging-design-
through the supply chain, data and learn more about their innovation-and-technology-
from upstream production purchase. Kezzler has also conference/
October–November 2019 IndiFoodBev 9
Cargill opens
first corn silo in Karnataka
Silo gives better
AGRICULTURE
market access to local farmers
C argill has recently
opened its first corn silo
in the country in
Davangere, Karnataka, making
inroads into bulk agricultural
storage in India. Built with an
investment of US$ 10 million
(approximately Rs 70 crore) and
a storage capacity of 60,000
tons, the silo is situated next to
Cargill’s corn milling plant in
Davangere. According to the
company, this allows Indian and
global food companies access
to high-quality, raw material
stored at the right temperature,
translating to superior product
quality for their food products. Cargill “Helping local communities is ensuring supply of top-quality
The silo will also provide local launches its the joint responsibility of the corn to the plant,” said George.
farmers with increased market first corn silo in industry as well as the “We will continue to innovate for
the country in
access as Cargill expands its government. It is very Indian and international
Davangere,
procurement of corn locally. Karnataka. encouraging to see Cargill come customers and help Indian
The corn silo was (pic courtesy forward with public utility farmers align better with the
inaugurated by GM apnnews) initiatives for the development of market. This silo expands
Siddheshwra, an honorable Davangere.” Cargill’s supply chain
member of Parliament, “As we continue to capabilities in India and the
Davangere, Karnataka and collaborate with Indian stringent food safety standards
Ramappa, honorable member manufacturers to expand our followed here will prevent
of Legislative Assembly, footprint in starch and contamination of corn during
Harihara, Karnataka along with sweetener business, this silo is storage.” z
Simon George, president, an important step towards
Cargill India.
Speaking at the occasion
Siddheshwara said, “Major
population of the local
Davangere community is
engaged in corn farming. With
this initiative, I am happy that
local farmers will get more
opportunities to sell their
produce, making them more
profitable in the long run.”
Ramappa also inaugurated a
local community initiative where
Cargill has constructed a
washroom in a school in
Bhanuvalli village. He said, (File image)
10 October–November 2019 www.indifoodbev.comIndiFoodBev
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Tel: 0120-4326053, 0120-4546988, Email: subscrip琀on@ippgroup.in, For more informa琀on contact Umesh Kumar: +91-9654256258Cocoatrait to Cocoshala
Chocolate professionals
warmup to the bean to bar
revolution
AGRICULTURE
F ounded by L Nitin Chordia
in 2014, the Chennai-
based Cocoatrait has
three business verticals –
Cocoatrait, a consulting vertical;
MANDEEP KAUR meeting with Martin Christy from
IICCT in the UK gave me good
clarity on myths about cocoa
and chocolate. After coming
back to India, I started
Processing influences
the final chocolate flavor
Chocolate processing from
bean to chocolate starts with
cleaning, sorting, grading of
Cocoashala, education and Cocoatrait.” cocoa beans, roasting. The next
training vertical; and, Kocoatrait, The company officially hosts steps include cracking,
a product vertical. the IICCT, UK courses in India. winnowing, refining, conching,
Speaking about these, “We have trained more than 100 tempering, molding, and
Chordia says, “We offer students from across the world demoulding.
educational programs, raw in bean to bar chocolate tasting. Explaining the importance of
materials, product supplies, We believe we are influential each step in chocolate
chocolate experiences and and have played a role in the processing, he says, “Each step
consulting services. Our success of almost every bean to of the bean to bar processing
education initiative is bar maker in India,” adds plays a role in influencing the
Cocoashala, where we host the Chordia. final chocolate flavor. However, I
bean to bar chocolate making would say that fermentation,
certification program and the
chocolate tasters certification
program.
“Cocoatrait supplies raw
materials to the bean to bar
industry and curates chocolate
experiences across the country.
Also, Kocoatrait is our chocolate
brand (world’s 1st zero waste
and sustainable) that we have
established. For the bean to bar
industry, it is the benchmark to
emulate and follow.”
First professional
chocolate taster
Chordia claims to be India’s 1st
chocolate taster certified by the
International Institute of
Chocolate and Cocoa Tasting
(IICCT), UK. He has worked as
a retail business consultant both
in India and abroad. Explaining
how he got started in the
chocolate business, Chordia
says, “While working on a local
retail consulting assignment in
India, I had a chance to
experience bean to bar
chocolates in 2007. I started
following the trend across the
world, and over the years, L Nitin Chordia,
decided to focus on crafting founder of
chocolates. Moreover, my Cocoatrait
12 October–November 2019 www.indifoodbev.comAGRICULTURE
roasting, and conching are the L Nitin Chordia Thermal stability packaging using water-based
sorting cocoa
main flavor developers. Any
fruit with
of chocolates inks in the future, which is both
negligence in other processing farmers Considering India’s climate, environment and people-friendly
steps would also mean a chocolates should be stored and and is printed by V-Excel, a
possible compromise on the transported under controlled company that trains young
final flavor of chocolate.” conditions. According to minds who have special needs.
Chordia, “Like every pure We use the most energy-
Role of Cocoatrait chocolate, our chocolates need efficient equipment (many
in the supply chain to be stored in temperature and developed in-house) and intend
“To evolve further, the Indian humidity-controlled conditions. to utilize solar energy at least in
bean to bar industry needs to Thermal shocks do impact the part of our operations going
access fine flavor cocoa beans. visual appeal of chocolate. We forward.”
Unless these are available, the try and ensure that our
bean to bar industry will not chocolates are stored and Bean to bar revolution
keep pace, and we shall not be transported in good condition. Nowadays, consumers have
able to make fine chocolates. The ideal storage and display already realized the need to
Cocoatrait works with farmers condition are 18º Celcius.” consume organic products and
to define post-harvest protocols make sustainable purchases.
and arrange for the buyback Step towards sustainability “We are happy that our efforts to
from the farmers to ensure that Chordia says proudly, “We are connect with consumers have
they get paid according to the 1st chocolate brand in the paid off. On the other side,
international norms,” Chordia world to use a completely consumers are also warming up
explains. sustainable, up-cycled, to the bean to bar revolution,
He adds, “We work with biodegradable, recyclable and and we see that we are warmly
farmers in Kerala and Andhra compostable paper, plastic-free accepted.”
Pradesh where we help them by and zero-waste packaging “We hope that Cocoatrait
educating them to improve their material. We have used will educate many relevant
flavor quality by controlled upcycled cotton fabric blended audiences about bean to bar
fermentation and drying. We with cocoa husk to make a box chocolates in India and place
store the beans in a to place the chocolate.” India firmly on the global bean to
temperature and humidity- Chordia further adds, “We bar chocolate map. Our goal is
controlled environment in our believe sustainability is not just to ensure that India is at par with
warehouses in Chennai.” about using organic ingredients. many other cocoa-producing
We believe that we need to be countries that have begun their
sustainable across the supply evolution in the bean to bar
chain. With that aim, we also space,” Chordia concluded. z
have decided to print our
October–November 2019 IndiFoodBev 13Barry Callebaut unveils the
full power of the cacao fruit
FOOD INGREDIENTS
Launches whole fruit chocolate
made from 100% pure cacao
fruit
B arry Callebaut, one of
the world’s leading
manufacturers of
chocolate and cocoa products,
unveiled an innovative range of
products made from the cacao
fruit and marked the creation of
a next-gen food and drink
category at an exclusive event in
San Francisco ‘Cacaofruit
Experience’. As part of
‘Cacaofruit Experience’, the
company also presented the
artisan world with the delicious
whole fruit chocolate made from
100% pure cacao fruit.
Food and drinks Barry Callebaut one of the pillars of our growth Potential of whole fruit
for the next generation launches whole strategy. Our unparalleled chocolate in the market
fruit chocolate
Whereas normally 70% of the knowledge has enabled us to A quantitative consumer study
made from
fruit is discarded as waste, 100% pure
break the new ground, conducted by an independent
‘Cacaofruit Experience’ cacao fruit (pic unleashing the full power of the global market research agency
unleashed the full power of the courtesy cacao fruit, which the Mayans in the US, the UK and China
cacao fruit as these products Barry cherished as ‘food of the gods’. predict that whole fruit is a
Callebaut)
make use of the entire fruit such We are looking forward to winning value proposition.
as its beans, its nutrient-dense starting a new journey with our Pablo Perversi, chief officer -
peel, and its fresh and fruity pulp customers and discovering the Innovation, Sustainability and
and juice. This results in a range completely new range of Quality at Barry Callebaut
of good-quality ingredients that applications that ‘Cacaofruit added, “Our goal in R&D is to
can be used in applications such Experience’ and whole fruit develop on-trend innovations,
as juices, smoothies, frozen chocolate will make possible.” satisfy unmet consumer needs
desserts, bakery and pastry and also taste great. Whole fruit
products, and snacks to Whole fruit chocolate made chocolate scores on all three
chocolate. from 100% pure cacao fruit points. It will respond to the
‘Cacaofruit Experience’ ‘Cacaofruit Experience’ is also need for millennials and
responds to the millennials and hitting the chef and artisan centennials for ‘healthy
centennials’ needs of living a market as a new type of indulgence’ just like our Ruby
healthy life. They claim to have a chocolate – Whole fruit chocolate, launched in 2017,
fresh and fruity taste and are chocolate made from 100% meets the need for ‘hedonistic
rich in nutrients such as fibers, pure cacao fruit. According to indulgence’. Moreover, by using
protein, and magnesium. At the the company, from May 2020, more of the cacao fruit and
same time, they are good for the whole fruit chocolate will be wasting less, we are also having
planet and its people because available in two variants - the a positive impact on the planet
the entire cacao fruit is utilized. punchy WholeFruit Bold and the and its people.” z
Antoine de Saint-Affrique, smooth, luscious WholeFruit
chief executive officer at Barry Velvety.
Callebaut said, “Innovation is
14 October–November 2019 www.indifoodbev.comNatural colors
in the food industry
FOOD INGREDIENTS
Technology to revolutionize the
natural food color industry
T he color of processed
food plays a vital role in
consumer acceptance
by visually stimulating one’s
appetite. When we think of an
ANU BHUSANI
orange beverage, we instantly
associate it with a bright orange
color, similarly tomato ketchup
with rich red, strawberry ice
cream with a unique pink color,
and mint candy with green.
These are the innate colors of
the vital ingredients of food.
However, during processing,
there is often a loss in color
intensity. Hence, additional
colors are used in the food
industry to restore the color of
food lost during processing and
to create uniformity in the
product (for every batch). These
added colors can either be
artificial or natural. Artificial
colors are chemically
synthesized, whereas natural
colors come from agricultural,
biological, or mineral sources.
Natural colors market
Natural colors are increasingly Pic courtesy crore) in 2018. Market growth is are carotenoids, chlorophyll,
replacing artificial coloring in the Bruno anticipated to remain high in the anthocyanin, betanin, caramel,
Scramgnon
food and beverage industry. APEJ (the Asia Pacific excluding and turmeric.
from Pexels
There is an increasing demand Japan) region with a CAGR of
for natural food colors and 8.3% between 2018 and 2028. Carotenoids
consumer preference for ‘free- Global players in the food Carotenoids (E160a – 160g) are
from’ labeled products. The color industry are Archer Daniels a class of deep red, yellow, or
need for enhanced product Midland (US), DD Williamson orange-colored pigments found
appeal and extensive R&D in (US), Naturex (France), Chr. in fruit, vegetables, and plants.
the food and beverage industry Hansen Holding (Denmark), The common carotenoids are α-
are significant factors driving the FMC (US), Koninklijke DSM carotene, β-carotene, β-
market for natural food colors. (The Netherlands), Döhler cryptoxanthin, lutein,
According to Research and (Germany), GNT Group (The zeaxanthin, and lycopene.
Markets report, the global Netherlands), Color & Carotenoids are fat-soluble,
market for food colors is Fragrance (US), DowDupont heat-stable, and are not affected
expected to reach US$ 4.65 (US), Sensient Technologies by pH change. Hence, they are
billion (approximately Rs 33,000 (US), Lycored (Israel) and ITC a good choice for coloring dairy
crore) by 2024 as against US$ colors (India). The most products such as margarine and
3.027 billion (about Rs 21,000 commonly used natural colors cheese.
16 October–November 2019 www.indifoodbev.comChlorophyll
Chlorophyll(E140) is a green
photosynthetic pigment found in
all green leafy vegetables. It is a
green oil-soluble color used in
confectionery and dairy
products that use mint or lime
FOOD INGREDIENTS
flavors.
Anthocyanins
Anthocyanins (E163) are water-
soluble red, purple, and blue
pigments found in flowers, fruit,
and vegetables. They are pH-
sensitive that is anthocyanins
are red at acidic pH and blue at
alkaline conditions. Non-
carbonated soft drinks, jams,
jelly, and sugar confectionery
use these colorants.
Betanin
Betanin (E162) is a water-
soluble red dye obtained from
beetroot. Similar to anthocyanin,
betanin also changes color with Pic courtesy particularities of food and (cloudy and clear emulsion) that
pH. A bright bluish-red color Trang Doan beverage. Ready-to-eat meals, are highly stable and capable of
between 4 and 5 at pH, betanin from Pexels seasonings, sauces, bakery, delivering intense color even at
becomes blue-violet as the pH and alcoholic beverages use low doses. On the other hand,
increases. At alkaline pH, caramel colors. Sensient’s microfine technology
betanin hydrolyzes, leading to has produced natural colors that
yellow-brown color. Betanin is Turmeric disperse evenly in foods and
used for frozen or dried products Turmeric (E100) is a flowering eliminate the typical specking
with short shelf life such as plant, with a root that has a issues associated with natural
yogurt and ice creams since it is bright yellow color due to the powders.
less stable when subjected to pigment curcumin - The R&D departments in the
light, heat, and oxygen. demethoxycurcumin and food industries are continually
bisdemethoxycurcumin. coming up with innovative
Caramel Traditionally used for imparting solutions to overcome the issues
Caramel (E150a – E150d) is the flavor and color in cooking, the associated with natural colors.
color obtained through the yellow color obtained from Being safe and aesthetically
controlled heat treatment of turmeric is used in bakery appealing to consumers, natural
carbohydrates that are acquired products, dry beverage mixes, colors have a promising role in
to form glucose corn syrups and ice cream, sauces, soups and the food and beverage industry.z
sugar cane. This water-soluble frostings.
color is associated with the color
and flavor of baked foods. There A promising
are four classes of caramel with role for natural colors
different colors, charges, and Technology has the power to
stability. Each class has specific revolutionize the natural food
functional properties to ensure color industry by providing
Anu Bhusani is a doctorate in Food
compatibility with the solutions to several existing
Technology from CSIR – The Central
problems. Current barriers in the Food Technological Research
use of natural colors in the food Institute, Bengaluru, Karnataka, India
and beverage industry are their
high production cost, low heat
and light stability, poor shelf
stability, and selective (oil or
aqueous) solubility. For
Glossary:
Pic courtesy instance, Döhler’s natural colors E number is a food additive approved
Biogen extracts have developed color emulsions by the European Union (EU)
October–November 2019 IndiFoodBev 17Cremica Food Industries –
Continually creating and
FOOD PROCESSING
innovating
Doubledigit growth for an
innovative food processor
R ajni Bector, a passionate
food enthusiast, set up
the Delhi headquartered
Cremica group. Currently led by
chairman and managing director
MANDEEP KAUR
Akshay Bector, Cremica Food
Industries has established itself
as a food product conglomerate.
It leads the food processing
business through a range of
products including biscuits,
bread and buns,
confectioneries, Indian gravies Site view – and international flavors such as explains, “Cremica and Maison
and curries, tomato ketchup, Cremica Mega tandoori, cheese, and Piri Piri.” Routin bring forward more than
Food Park, Una,
sauces, mayonnaise, spreads, “Cremica salad dressings 130 years of a legacy by
Himachal
syrups, toppings, salad with the goodness of omega launching original French
dressings, ice-cream, fruit and balance and low sugar are syrups. All flavored syrups are
flavored syrups for milk and available in 13 exotic flavors. jointly created and developed
thick shakes. Also, the company has entered by Maison Routin and Cremica
Speaking about the the gourmet snacks category Foods. The Bonheur syrups
company, Bector proudly says, with Opera cottage-style olive oil are specially formulated to offer
“The company has potato crisps,” he adds. intensity and creativity to the
internationally certified Moreover, Cremica has entire range.”
production facilities with a entered the bar syrup category
special focus on the quality of its in association with Maison Cremica Food
products. Cremica has Routin of France with the launch Park in Una, Himachal
registered double-digit growth of 'Bonheur' – a specialized At the beginning of 2019,
year on year.” range of syrups. Bector Cremica set up a 55-acre food
park with an investment of
India's most approximately Rs 100 crore at
extensive tomato ketchup line Una in Himachal Pradesh.
Describing the product portfolio, Bector explains the food
Bector says, “Cremica operates processing capability of the
India’s largest tomato ketchup new plant, “Cremica Food Park
line and is the country’s biggest provides a platform for
producer of ketchup portion establishing backward and
packs, capable of packing 2.5 forward linkages covering the
million sachets in a day. Also, Akshay Bector, entire food processing supply
the company offers a wide chairman and chain and implements best
managing
variety of exotic mayonnaise for director at
practices in post-harvest
sandwiches, including a Cremica Food management. The platform will
combination of ethnic flavors Industries help realize the Government’s
18 October–November 2019 www.indifoodbev.comaim of linking agricultural
produce to the market by
bringing all the stakeholders
together, including farmers,
processors and retailers.” He is
confident that it will undoubtedly
minimize wastage, increase
FOOD PROCESSING
farmers’ incomes, and create
employment opportunities.
Invests in expanding
manufacturing capabilities
Cremica is the third-largest
seller of tomato ketchup and the
Tomato ketchup
biggest seller of portion packs in squeasy filling unit at
India. Commenting on its high Cremica Mega Food
growth, Bector says, “Cremica’s Park, Una, Himachal
success lies in the fact that we
understand our customers’
smallest needs, anticipate future
opportunities and customize our
products according to the local
and global requirements of our
clients. Above all, Cremica has
regularly invested in the
expansion of manufacturing
capabilities and ensuring
maximum automation of our
plants.”
Belief in
continuous innovation
Bector states that the company Cremica salad packs for restaurant use. We of consumers. As India is
aims to inspire and delight the dressing range. were the first brand to launch becoming a big market, global
(Pic courtesy
customer by continually grill stable sandwich spread and brands are trying their luck with
Cremica)
innovating new options. He olive oil kettle chips worldwide, Indian flavors. Similarly, Indian
adds, “This has made us and we are pioneers for various consumers are no more afraid to
perhaps the world’s first categories in India as well.” try new flavors, which were
manufacturer of vegetarian considered a niche a decade
mayonnaise and zero Innovate to ago.”
preservative curries in pouch differentiate and grow
Commenting on its growth, he Focus on retail
says, “Cremica has a healthy and convenience foods
balance of B2B and B2C growth. Speaking of coming expansion
We are working very plans, he says, “We are planning
aggressively to increase our to focus more on the retail
presence in the retail market.” category in the coming years.
A diverse portfolio attracts We would focus on the
competitors in various convenience food category.”
categories. He states, “We focus The company’s vision for the
on innovation, quality and taste. coming ten years is, he says, “To
These three pillars have helped strive to become one of the
us differentiate our products in world’s leading premium food
various categories.” brands. Our roots make us
While international food special as a homegrown
brands are introducing Indian company with an understanding
flavors to the market, Cremica of the discerning Indian palate.
Site view – has introduced salad dressings We will use this skill to innovate
Boilers,
in global flavors. Bector states, and create new and exciting
Cremica Mega
Food Park, Una, “Cremica understands the offerings of uncompromising
Himachal Indian palate and requirements quality and unbeatable taste.” z
October–November 2019 IndiFoodBev 19Improvement in cold chain
and new food categories
FOOD PROCESSING
Demand drives the frozen food
market in India
B oth research and market
reports indicate that the
Indian frozen food
market is growing rapidly.
Steady demand growth is driving
MITHUN
APPAIAH
cooked or ready to eat foods like
pizza, biryani and meal
solutions are coming into the
frame as frozen foods.
Changing lifestyles, rising
freezing. It keeps the food fresh
and nutritious until the time it
reaches the consumer’s table.
Sumeru is using IQF technology
for all its frozen food products.
the processed and frozen food double incomes, long working
market in the country. In 2018, hours and shortened home time Packaging is critical
the Indian frozen food market have played a role in food Packaging plays a crucial role in
reached Rs 7,400 crore and was manufacturers drumming up the frozen food segment. The
projected to reach Rs 18,800 innovative products. For packaging used for frozen foods
crore by 2024, expanding at a instance, Sumeru has recently should be puncture-resistant,
CAGR of around 17% from 2019 launched frozen Momos. New moisture resistant, leak-proof,
to 2024. Comprising frozen products like non-veg fries, and durable enough to
vegetables, fruit, vegetable natural grated coconut, super withstand heavy drop weight.
snacks, and meat products, the millet kichadi are also reaching Moreover, it should be able to
market for frozen food is gaining the cold-chain shelves. withstand the pressures of
traction in India owing to sealing, freezing, storage,
convenience. Apart from Freezing technology transportation, thawing, and in
requiring less preparation and The use of innovative some cases, even cooking.
culinary expertise, the technologies for the safe These properties help to prevent
segment’s growth is bringing freezing of food is significant in spoilage and dehydration of
many innovations. this segment. The most sought- food, which eventually results in
after freezing technology is extending its shelf-life. Besides
Expanding product portfolio Individual Quick Freezing (IQF). these functional benefits,
Until a few years ago, frozen As the term suggests, it stands packaging plays a significant
foods only comprised of for the quick freezing of role in influencing consumer
Veg MoMo (Pic
seafood, chicken, snacks and courtesy individual pieces of product, as buying decisions.
vegetables. Today, mainline Sumeru) opposed to bulk or block Technological developments
20 October–November 2019 www.indifoodbev.comFOOD PROCESSING
have resulted in flexible French fries chain plays a critical role. According to surveys, with
packaging companies having processing line. According to the Imarc research an increase in fast-paced
Pic courtesy
the ability to supply new film report, the Indian cold chain lifestyles, a rise in the number of
Spudsmart.com
types and improved designs. market was worth Rs 112 crore women in the workforce, double-
Flexible packaging contains in 2018. The market is further income homes and young
multi-layered laminated sheets projected to reach Rs 261 crore professionals living alone, the
of single or a combination of by 2024, growing at a CAGR of consumption of frozen food has
substrates such as plastic, 14.8% from 2019 to 2024. Fleet increased dramatically. Today
paper, or aluminum foils. It expansions, quicker frozen food is more accessible
provides strength, moisture- transportation of goods is the to the Indian consumer because
resistance, aroma retention, key to frozen foods. of the increase in many large
gloss, printability, low odor, and format retail stores in the
better brand positioning as The emergence country. However, brands in this
compared to rigid packaging. of super and hyper marts category haven’t done enough
Moreover, the use of re-sealable The growth in the food sector to break the myth among
zippers, tear notch openings, has also led to a surge in consumers about frozen food.
and single-serve packing have supermarkets and With the advent of better
played a key role in enhancing hypermarkets. Large format infrastructure, and global
the trend. supermarkets and consumers and competition
hypermarkets offer the required heating this category, it will be
Cold chain infrastructure space and infrastructure for the the one to watch. z
By its nature, frozen food storage and display of frozen
warrants robust packaging. foods. Markets in the west have
Hence it needs appropriate large sections for frozen food,
transportation till the last mile. In and Indian shoppers living in
a country like India, where those countries can purchase Mithun Appaiah is chief executive
officer at Innovative Foods - makers
infrastructure is one of the Pic courtesy everything frozen – from fish to
of brand Sumeru
significant challenges, the cold bulkinside.com jackfruit seeds.
Sumeru chicken
egg roll (Pic
courtesy
Sumeru)
October–November 2019 IndiFoodBev 21Second Nature’s
preservativefree,
FOOD PROCESSING
coldextracted juices
Second to tree
A s we all are
experiencing new
trends in the fresh fruit
segment, new techniques, and
unique flavors are being added
MANDEEP KAUR
daily. Food processors are well
aware that not everyone can
enjoy fruit or fruit-based
products right from the tree.
This thought became the seed
for Nashik-based Second
Nature’s founder Dipti Motiani.
Her company claims to provide
additive-free (no added sugar,
no preservatives) 100% cold
extracted fruit juice and veggie
blends that are’ second-to-tree.’
Its products include cold
extracted fruit and vegetable
juices and dairy-free nut milk.
to retaining the taste and freshness without any nutrition
Farm to process nutrition of fresh fruit. She says, loss.”
Second Nature proudly talks “Our team of harvesters ensures
about its more than 20-year that the fruit is harvested at the Cold extraction
association with farmers, which right time, shipped to the versus cold-pressed
helps it to deliver products from processing plant within hours of Second Nature uses a cold
farm to home. The company harvesting and put into a extraction process to extract
manages the entire supply temperature-controlled juices. Explaining this process,
chain right from the growing environment to ensure Motiani says, “We use the cold
process to harvest, post- extraction method for juice
harvest management, and fruit extraction to retain the
processing. maximum nutrition and natural
Motiani explains, “We work taste of all of our products.
directly with farmers to source Other methods of juice
fruit and vegetables. We train processing involve heating,
farmers to follow globally which leads to the loss of
accepted quality standards and nutritional value.”
best practices at their farms. Adding to the difference
Our team of agronomists works between cold pressed and cold
with farmers throughout the extracted juices, she says,
year to help growers and “Most juices available in the
Dipti Motiani,
ensure that these practices are market are cold-pressed. In the
founder and
followed.” chief product
cold extraction method, the
She believes that post- officer at juice and pulp are gently
harvest management is the key Second Nature extracted under vacuum to
22 October–November 2019 www.indifoodbev.comremove the dissolved air
bubbles that help to prevent
oxidation and loss of natural
flavors. On the other hand, cold-
pressed juices are extracted
using pressure and strained in
open atmospheric conditions,
FOOD PROCESSING
which leads to fiber loss and
oxidation.”
Awareness of cold
extracted juices in India
Cold extracted juices are a
newer category in the Indian Machine
market, and the concept is still putting labels
on juice bottles
alien to most people. She says, (pic courtesy
“There’s a growing awareness Second Nature)
among the consumers about
health. They are mindful of the
nutritional value of their diet. So,
while cold extracted juices are a
new category, it is also fast-
growing. The Indian customer
has resources to make this
category a part of their daily
routine. It is now up to the
producers to address the supply
chain challenges and provide
the customer with the best
quality products possible.”
Packaging and food safety Juice filling in
Cold extraction processing of PETBottles.
juices reduces oxidation while Second Nature
the ensuing high-pressure sources PET
preforms from
processing (HPP) ensures their
the market and
prolonged shelf-life. The bottles then blow them
are put under extremely high at their factory
pressure (5 times that at the to ensure better
deepest point of the ocean) for hygiene of the
bottles (pic
HPP. She says, “This process
courtesy
requires flexible packaging; Second Nature)
therefore, we use PET bottles.
To ensure better hygiene Pune, Bangalore, Hyderabad Expansion plans
standards, we make the bottles and Delhi to ensure that the Motiani shares, “Progressing
ourselves. We source PET pre- juices are handled with the forward, we plan on expanding
forms from the market and then same care and love we put into products and geographies to
blow them at our factory to making them. We do direct-to- reach a wider audience in an
ensure better hygiene of the home deliveries through our affordable format. Further down
bottles.” website, and we are also the line, we see ourselves
available on Big Basket and at producing a range of associated
Distribution network Amazon.” food products, built around the
Since Second Nature’s juices “As for markets abroad, we fruit and vegetable area, beyond
are preservative-free, the cold are already exporting fresh fruit beverages.”
chain is critical to maintaining and bulk pulps and juices “Fo success in achieving our
product quality. She pointed out globally. We are also exploring aim, our efforts are directed
that India still lags in cold chain opportunities for business for towards encouraging and
infrastructure, “We are working our new-age products in already supporting good agricultural
on setting up our supply chain established markets.” practices in India and building a
and building relationships with culture of food safety and
supply partners in Mumbai, hygiene,” Motiani concluded. z
October–November 2019 IndiFoodBev 23You can also read
