Food Marketing & Technology

Dear Reader!

Welcome to the October issue of our Magazine. We hope this issue fi nds you well. As this is the 3rd last month of this year, still we are in the danger zone of Covid-19 and cases are increasing day by day. We still continue to work from home and our daily routine is infused with webinars. Our most recent appointment was to attend the Packaging Live webinar on “A Great Debate on Sustainable Packaging Lifecycle”. The webinar consist of a great debate on how sustainable packaging, decorative labels / other choices making an impact on this journey. We had several interesting articles in this issue from various sections like Ingredients, Processing, Packaging, Food Technology and Analytical Marketing.

One article named “Freezing Frozen Foods” is one of the interesting and knowledgeable article in this issue. One of the main advantages of freezing preservation is the convenience and ease of food preservation with minimal impact on food quality compared to other preservation techniques. During freezing time the food placed below −12 °C and there will be no growth in food poisoning or food spoilage microorganisms. One more article is of “Cereal Processing”. Cereals are low cost energy food with good shelf life. Normally, cereals are used as fl our or in pure form. Cereal processing is a multiplex operation containing series of unit operations to convert cereals into easily digestible and consumable products such as fl our, dhal, grits, or any further processed products.

Packaging section includes an article that is “Convenient Packaging”. This article includes the classifi cation their characteristics and many more information. One more article is on “Emerging Trends and Responsibilities of Food Product Developers during Pandemic”. The COVID pandemic has delivered the biggest and broadest value chain shock in recent memory. It is clear that the lockdown has had a profound impact on how people live. “Food Additives” is an important concern in today’s society so we considered this topic in our October issue. Food Additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food ,whether or not it has nutritive value, the intentional addition of which to food for a technological purpose.

Apart from this you will come to fi nd some more interesting article in this issue like “GI tag status of Agro-horticulture Produces of North East India”, “Minimising Unintentionally added Contaminants in Milk by Good Practices @ Dairy Farm”. You can also go through the article named “Salt Content in Indian Packaged Foods”. Salt, or Sodium Chloride (NaCl), provides one of the fi ve basic tastes, and one that consumers love saltiness and salt contributes both fl avour and functionality in a wide range of applications.

This issue consists of one more article that is “Intermediate bulk containers (IBCs)”. These are the containers that consist of a pallet, an inner container, an outer cage (optional), a lid and a ball type bottom valve. In food industries, these containers can be used for storage, packaging and transport of food ingredients; also waste collection.

Apart from the articles and webinars we have an Interview with the Managing Partner of Cremeitalia in which he discussed about their products and the processing and storage techniques used for the production of cheese which makes it special. Apart from this various varieties of cheese were also discussed in this interview. He also disclose about the various challenges that the organization have to face during this pandemic situation.

Ian D. [email protected]

Benno Kellerkeller@ harnisch.com

Food for a Good Mood

Don‘t you always feel comfortable when you’ve had a good meal? Eating a piece of hot toast and butter on a cold European morning helps to make the world a better, friendlier, warmer – even softer – place. How food plays such an important role in our day-to-day lives!

Different ingredients and fl avours contribute to our total food experience. There are obvious physical and nutritional benefi ts in proteins, vitamins, minerals, fi bres and so on. But there are also emotional and spiritual benefi ts, which should not be neglected. Whether it is actually true that chocolate makes us happy or that coffee keeps us awake is not really important. Different people metabolize in different ways (buzzword - personal nutrition!). However the perception that foods and beverages give us a particular boost is very interesting.

Good taste and texture are very benefi cial. Who has never paused to enjoy a particularly soft and creamy ice cone in summer has never lived. We have certainly lived! On the other hand an off-taste or poor texture bring disappointment and negative emotions. We feel grumpy or sad. And we don’t buy this product a second time. This is a warning for manufacturers, bad quality always comes back to haunt us.

The concept of food as a reward is also an aspect of ‘mood food‘. The waiting for something makes it special. It is a dream, a positive feeling to look forward to. In today’s fast, fast, fast society this is lacking. The concept of a reward at the end of a challenging experience is often used with small children or animals. This snack contributes to a good mood after a job well done.

For those of us fortunate enough to travel, the association of different foods with different places also brings correspondingly different emotions. There are still enough foods, ingredients and products which are true to their local market, or which are cooked in a particular way in a particular place. This makes a visit more special than it might otherwise be. To fi nd something new or unique to a city or region is also a special feeling – and always puts us in a good mood.

Sincerely

Linda Brady Hawke

October 2020In

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Food Safety Q & A

Processing

Pack

agin

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Analytical Marketing

Webinar

Interview

12 Salt Content in Indian Packaged Foods18 Minimising Unintentionally added Contaminants in

Milk by Good Practices @ Dairy Farm23 Food Additives - A Review..!

10 Food Safety Helpline answered the following queries raised on its platform

27 Cereal Processing30 Food Recalls

32 Intermediate Bulk Containers

34 Convenient Packaging- A promising channel to functionalize Nutrition Security

38 Freezing Frozen Foods

42 Freedom Healthy Cooking Oils campaign#Immunity begins in the Kitchen

44 Emerging Trends and Responsibilities of Food Product Developers during Pandemic

46 GI tag status of Agro-horticulture Produces of North East India

49 “A Great Debate on Sustainable Packaging Lifecycle”

40 Managing Partner of Crèmeitalia

6Food Marketing & Technology October 2020


LANXESS India donates six ventilators to hospitals in Thane

Clariant Chemicals (India) Ltd (‘Clariant’) wins ‘ICC Aditya Birla Award for Best Responsible Care Committed Company 2019’

Thane, September 21, 2020 – To help combat the novel coronavirus pandemic in the country, specialty chemicals company LANXESS today donated six ventilators worth over INR 1 crore to Kaushalya Medical Foundation Trust Hospital and Bethany Hospital in Thane. Both hospitals have been provided with three ventilators each. The donation was done as part of the company’s CSR initiative for 2020-2021.

The hospitals, located in Thane will use these ventilators for treatment of patients from neighboring areas. LANXESS has been proactively collaborating with authorities and medical institutions in its concerted efforts to help local community in fi ghting the pandemic.

In the past months, LANXESS India has undertaken various initiatives with regards to minimizing the

impact of COVID-19. This includes fi nancial support of INR 2 crore to the Prime Minister’s Citizen Assistance and Relief in Emergency Situations Fund (PM CARES) and donation of relief material worth INR 30 lakhs to local authorities in the states of Maharashtra, Madhya Pradesh and Gujarat. This also included collaboration with the Akshaya Patra Foundation, through which the company provided over 30,000 free meals to the needy.

LANXESS helped in reducing cross contamination of coronavirus by donating 1 tonne of its highly effective surface disinfectant, Rely+On™ Virkon™ to the BMC and TMC through the Government of Maharashtra relief co-ordination center.

Dr. Sameep Sohoni, MS Ortho, DNB Ortho, FICS(USA), Consultant

Orthopaedic and Joint Replacement Surgeon, Kaushalya Medical Foundation Trust Hospital said, “We are grateful to LANXESS India for donating these ventilators to us as it is the most important equipment which is required in the management of Covid patients in ICU and who have low oxygen levels. We thank the management of LANXESS India for this support and are sure that this donation would help us save more lives and will also give a moral boost to our team that has been working tirelessly for Covid patients for the past 5 months.”

Mumbai, India- Clariant, a focused, sustainable and innovative specialty chemical company, won the ‘ICC Aditya Birla Award for Best Responsible Care Committed Company 2019’. The award was received by Adnan Ahmad, its Vice-Chairman & Managing Director and Region Head – Clariant Group in India, at the Annual Awards ceremony, held virtually this year by the Indian Chemical Council.

Clariant was recognized for its continued efforts in upholding the highest environment, health and safety standards through the effi cient management of its operations. In adition to conforming with all 6 Responsible Care codes, the company has quite a few fi rsts when it comes to Safety & Sustainability - implementing leading and lagging indicators; formulating and practicing Life Saving Rules; sustained efforts towards meeting

environmental targets; commitment towards the UN Sustainable Development Goals; responsibility towards managing suppliers and transportation safety through TfS and Nicer Globe programs; focus towards Product Stewardship and product lifecycle through Portfolio Value Program; developing products from renewable sources across businesses and the three pillar CSR strategy in India.

Commenting on the ocassion, Adnan Ahmad, Region Head for the Clariant Group in India, said, “It is an honor to receive this prestigious award for Clariant as the Best Responsible Care committed company. This reinforces that our team adheres to all the prescribed norms and practices. As a Responsible Care certifi ed company, safety and sustainability are at the core of Clariant’s operations.

News


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Ingredion Introduces Cold Swelling Starches for Indulgent Instant Bakery Fillings

Ingredion EMEA has added three new cold swelling modifi ed potato starches to its highly functional starch portfolio. Bakery manufacturers can choose from three different cold swelling modifi ed potato starches, with differing grades depending on their processing and functionality requirements. Each potato starch is purposefully designed to provide high fi rmness, process and freeze-thaw stability, to deliver the perfect thick creamy mouthfeel in every bite.

Derived from sustainably farmed ingredients, the potato base gives a neutral fl avour and colour profi le to the three SWELY™ GEL starches making them suitable for instant cream bakery fi llings for sweet pastries, cakes and buns. SWELY™ GEL starches can be labelled as ‘modifi ed starch’ according to EU

legislation and is available in the UK, Africa, Turkey and the Middle East.

Working with Ingredion applications and bakery experts, bakery and bakery solutions manufacturers can fi nd the right ingredient solution for their instant cream formulations. Ingredion’s range of cold swelling modifi ed potato starches includes;

· SWELY™ GEL Medium –all-purpose cost-effective texturising solution for instant bakery fi llings with good process and freezing stability.

· SWELY™ GEL 100 – Modifi ed potato starch suitable for milder processes here excellent

dispersibility is required.

· SWELY™ GEL 200D – Designed for more demanding processing conditions and freezing stability, this modifi ed potato starch can be used to create premium indulgent textures with best fi rmness in instant yellow bakery cream fi llings with an excellent baking stability.

LANXESS India wins prestigious awards from Indian Chemical Council

Mumbai, India: Specialty chemicals company LANXESS India has received multiple awards from the Indian Chemical Council (ICC), recognizing the organization’s commitment and outstanding performance specifi cally in the areas of Environment and Human Resource Management under the ‘Large Companies’ category. It also won the Certifi cate of Merit for Best Compliant Company for two codes under Responsible Care - Process Safety Code & Distribution Code. Additionally, based on the Nicer Globe Initiative of ICC for Transportation Safety, two of the top three drivers who were engaged by LANXESS were awarded as the

management. Only 64 out of nearly 40,000 large, medium and small chemical companies in India are Responsible Care Certifi ed and LANXESS is one of them.

The awards were presented to all the winners on Friday, 25th September at the ICC Awards function held virtually in the presence of Chief Guest Rajesh Kumar Chaturvedi, IAS, Secretary, Department of Chemicals & Petrochemicals, Government of India and Purnendu Chatterjee, Founder & Chairman, Haldia Petrochemicals & The Chatterjee Group.

‘Best Drivers’ for their disciplined performance towards road safety.

LANXESS has been annually bestowing awards to the top Transporters & Driver partners on Safety Performance. All the vehicles contracted with the company are GPS tracked and violations, if any, are recorded and corrective actions are taken including driver counselling by an external partner company - Hubert Ebner.

The Responsible Care Award by ICC recognizes the organization’s ongoing efforts in maintaining high Process Safety and Distribution standards through effective site


Food Safety

Food Safety Helpline answered the following queries raised on its platform

Can you help me with any test method for the detection of Melamine in Milk & Milk Products?

Please refer the following link for the methods of detection of Melamine in Milk & Milk Products:

https ://www.fssai .gov. in/upload/uploadfi les/f i l e s / M e t h o d _ M e l a m i n e _ M i l k _ M i l k _Products_20_02_2018(1).pdf

Is FSSAI License No. required for Sweet shop/Bakery shop?

Yes, Food License/Registration is required for running a Sweet Shop, Bakery Shop, Confectionery etc as they all are covered under the Food Safety & Standards Act, 2006.

If a company wants to export their product but still have a domestic sale, is there any requirement for additional approval or license from FSSAI? If exported without any special license what are the legal issues?

For food exports, the central license from FSSAI is a mandatory requirement and no one can do the food exports if the fi rm/company is not registered under FSSAI licensing. There are provisions for a penalty (monetary & imprisonment) for carrying out business without a valid license in compliance with Food Safety & Standards Act, 2006.

Can we pack raw milk in pouches after getting FSSAI License?

You must have disclosed the nature of your food

business at the time of applying for the license. So, if your license permits the same then you can defi nitely pack the raw milk for further sale and you have to comply with the packaging & labelling regulations besides meeting the food product standards & food analysis, also have to ensure that the conditions of the license should be met.

Do I create a batch number for each of my products or do I have to buy batch numbers? How does the whole ‘Batch Number’ issue work? Where do I get it?

As per FSS (Packaging & Labelling) Regulations, 2011, a ‘Batch No’ means any number either in numerals or in alphabets or in the combination of both by which the food can be traced in manufacture and identifi ed in distribution. You have to decide as how you would like to use it on the label. It will be easy to track & distinguish among the products if each product has different identifi cation ‘Batch No’.

I want to do manufacturing of Sharbat and to sell that in Bottles and I want to label on my Sharbat Bottles and my turn over is only 3 to 3.5 lac per year, so which type of process required for this…

Registration is required when the annual turnover is up to Rs. 12 lacs per annum and one has to apply for the license when the annual turnover is more than Rs. 12 lacs. However, for the processing units, it is the production capacity per day like for a production capacity of up to 100 ltr/kg per day, a registration certifi cate is required and for the production capacity of more than 100 ltr/kg per day, one will have to apply for the license.

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I have old packing materials, can I stick label containing license no., or stamp the no. with permanent ink on them?

No, it should be printed on the label.

There is one adjudicating matter pending against my brother (FBO) who has died. Whether myself or wife of my brother or his sons are liable for the same, though they were not in the food business?

If the adjudicating matter is against your brother only; who has died, the case is fi nished and no one else is liable on his behalf. If the company or the fi rm is also involved then the adjudicating case will proceed against the fi rm or company.

When a food product is packaged by a manufacturer of food products for another brand (Manufactured and processed by us and packed for and marketed under another brand name), is there a requirement to put the FSSAI number of the brand under which the product is marketed?

Indian Food Labelling Regulations state that the FSSAI

logo with the license number of the Brand owner has to be mentioned on the label of the food product. And for Manufacturer & Distributor/Wholesaler etc. only the License number is required to be mentioned on the label of the food product.

Is FSSAI logo is mandatory on food package? If yes, under which provision of the FSSA Act 2006? Is Nutritional information is mandatory on food package of Supari? If yes, under which provision of the FSSA Act 2006?

Yes, FSSAI Logo and License no. need to be mentioned on the Package of a food product (on the principal display panel) and this has been clearly stated under Clause 2.2.1 (General Requirements) of Food Safety and Standards (Packaging and Labelling) Regulation, 2011.

Nothing has been defi ned for the nutritional information on Supari but the labelling guidelines state that a warning in conspicuous bold print in a rectangular box should be given in the following manner:

Chewing of Supari is injurious to Health


INTRODUCTIONSalt, or Sodium Chloride (NaCl), provides one of the fi ve basic tastes, and one that consumers love saltiness and salt contributes both fl avour and functionality in a wide range of applications. Not only does salt make foods taste salty, but also aids in food preservation and food safety, offers a variety of functionalities in a wide range of applications, and contributes other taste properties that are not easily replicated by other available ingredients. Sodium itself, is a very potent inhibitor of off-tastes, particularly the bitter tastes, and so, one of the reasons salt is added to so many different foods is because it helps reduce the off-tastes, the bitter tastes, and thereby enhances other tastes. Researchers suspect there is at least one other mechanism that accounts for the sensory properties contributed by salt, salt also improves mouth feel in foods by increasing the thickness and body of

& Donnelly (1991) estimated that for the United Kingdom and USA, about 75% of sodium intake was from processed or restaurant foods, 10– 12percent was naturally occurring in foods and the remaining 10–15 percent was from the discretionary use of salt in home-cooking or at the table. According to the Center for Disease Control and Prevention (CDC), Atlanta, USA more than 40 percent of sodium intake in USA comes from 10 food categories—breads and rolls; cold cuts and cured meats; pizza; fresh and processed poultry; soups; sandwiches such as cheeseburgers; cheese; pasta dishes; meat-mixed dishes such as meatloaf; and salty snacks like chips, pretzels and popcorn.

Statistic Canada’s study revealed that the biggest culprit for high sodium intake in Canada is pizza, hamburgers and hotdogs, responsible for 19.1 percent of Canadians’ total sodium intake.

Ingredients

By Mini Thomas*

Salt Content in Indian Packaged Foods

foods and makes them taste richer. In meat products, it solubilizes protein and enhances hydration. In cheese, it helps to regulate enzyme activity and also enhances texture .Salt / sodium is a vital part of the cheese making process, as it controls moisture, texture, taste, functionality and food safety It controls the yeast activity in yeast-leavened breads and also strengthens gluten so doughs are more machinable. Salt exerts a preservative effect in foods because it lowers water activity. Although few foods today are preserved by salt alone, in some products salt is considered one of the multiple hurdles used to reduce microbial activity in foods.

SOURCES OF DIETARY SODIUMIn developed country diets, a large proportion of the sodium ingested is added (as sodium chloride) in food manufacture and foods eaten away from the home. James, Ralph & Sanchez-Castillo (1987) and Mattes

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Other sources include soups, pasta and dairy products. Processed foods are responsible for 77 percent of a person’s total sodium intake, and so to meet those recommended sodium intake values, it is important that people with hypertension cut back on those high-risk foods.

CONSUMPTION OF SALT / SODIUM IN INDIA: The World Health Organisation has recommended a daily intake of 5gm of Salt per day per person or 2400mg of Sodium per day per person. This is the norm considered for the Indian population. Based on the study carried out by Mrs. Mini Thomas and Dr. E. Kannan, Associate Professor, Dept of Clinical Nutrition & Dietetics, PSG College of Arts & Science, Coimbatore, following can be concluded is the overall consumption of Salt or Sodium among Indians in the Indian Sub-continent.

1. Salt Used in home foods / Cooking and consumed through homemade foods is 8 gms per person per day or 3680 mg of Sodium per day.

2. Salt Consumed through processed foods or restaurant foods are low in India as the Processed Foods Industry is in its infancy stages and not fully developed nor processed foods has gained acceptance among Indian Consumers. From the Study it is evident that families under study consume packaged foods as meal accompaniment or as evening snacks. Hence assuming that the Urban Indian Consumers consumes on an average of 100gms of processed or baked foods then the daily intake of Sodium will be approximately 500 mg of Sodium per person per day which is equivalent to 1.10 gms of Salt per day per person.

3. The last source of consumption of Sodium is through the naturally occurring sodium in the foods. Indian consume leafy vegetables, vegetables, eggs and various forms of Dairy products such as paneer, curd, cheese and milk which contain the naturally occurring sodium. From the study we can safely assume that from such foods Indian consumers consume approximately 400 to 450 mg of sodium which is equivalent to 900 mg of salt.

SODIUM CONTENT IN INDIAN PACKAGED FOODS:On Analysis of various packaged processed foods available in the Indian market the Sodium content in these processed foods as reported as under. The below table gives the sodium content of the commonly consumed packaged / processed foods / snacks in India. This was analysed by using fl ame photometry.

Ingredients

The above table shows the local mixture is having high sodium contents of 2500mg / 100gm.


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The above table depicts the sodium contents of the commonly consumed snacks / Packaged / processed foods. The commercial

products analysed had a sodium content ranging from 294mg / 100 gm of Tomato ketchup to 18000 mg / 100 gm of Garlic pickles.

The appalams which are used as accompaniments along with main course of menu among south Indian, are found to have 15000 mg / 100 gm.


Ingredients

SODIUM CONTENT IN THE PACKAGED READY TO EAT MEAL PRODUCTS AND CONCENTRATED POWDER DRINKS.

• Nimbu Pani It is a commercial concentrated powder suppose to quench the thirst contents 12.5 gm of sodium / 100 gm.

• Aam Panna which is also a commercial product made of Raw Mango, Salt, Sugar etc., which is a common drink in North India, in summer to prevent de-hydration and make the body cool which contents high sodium content of 12.850 gm / 100 gm.

Hence based on the above analysis the packaged processed foods available in the Indian Market having high Sodium content (in the descending order) are as follows :

1. Instant Noodles and Soups.2. Breakfast Cereals.3. Ready to Eat (Heat and Eat)

Meals and or Currys4. Meal Accompaniments such as

Pickles, Chutneys and papads.5. Powdered Drink Concentrates

(salt based).6. Instant Ready Mixes for

Breakfast and Snacks.7. Packaged Namkeen Snack

Products.

8. Prepared and Ready to Use Condiments and Sauces.

OVERALL CONSUMPTION OF SALT / SODIUMThe World Health Organisation has recommended a daily intake of 5gm of Salt per day per person or 2400mg of Sodium per day per person. This is the norm considered for the Indian population. Based on the study following can be concluded is the overall consumption of Salt or Sodium among Indians in the Indian Sub-continent.

1. Salt Used in home foods / Cooking and consumed through homemade foods is 8 gms per person per day or 3680 mg of Sodium per day.

2. Salt Consumed through processed foods or restaurant foods are low in India as the Processed Foods Industry is in its infancy stages and not fully developed nor processed foods has gained acceptance among Indian Consumers. From the Study it is evident that families under study consume packaged

foods as meal accompaniment or as evening snacks. Hence Assuming that the Urban Indian Consumers consumes on an average of 100gms of processed or baked foods then the daily intake of Sodium will be approximately 500 mg of Sodium per person per day which is equivalent to 1.10 gms of Salt per day per person.

3. The last source of consumption of Sodium is through the naturally occurring sodium in the foods. Indian consume leafy vegetables, vegetables, eggs and various forms of Dairy products such as paneer, curd, cheese and milk which contain the naturally occurring sodium. From the study we can safely assume that from such foods Indian consumers consume approximately 400 to 450 mg of sodium which is equivalent to 900 mg of Salt.

* Author is Clinical Dietitian, Nutritionist, Nutrigenomic Counselor (NIN) and Diabetic Educator and can be reached at minithom@rediff mail.com


Ingredients

With approximately 1 lakh crore INR, India is all set to become a giant market

on the global dairy map. In 2018 India produced approx 22 percent of global dairy volume which indicates the importance of India in the dairy segment.

Since India has a maximum vegetarian population and milk as an undeclared national heath drink, we should not be surprised that India is the largest milk producer with approx 22 % of global production and the biggest milk consumption market as well.

While Indian dairy farmers acknowledge their responsibility towards producing good quality milk; unfortunately Indian milk quality is questionable from time to time both locally and internationally; mostly because of microbiological and chemical contaminants often found in the milk.

Signifi cant improvements have been done by government to minimise the intentional adulteration and the same is visible, which is very encouraging; at the same time, contamination resulting from unintentional adulteration is still

prevalent and is a matter of serious concern.

A detailed survey by FSSAI in 2018 on Milk Safety & Quality revealed improved quality,

with areas of concern as well. Overall, above 93% of the samples that is 5976 out of 6,432 samples were found to be absolutely safe for human consumption. This is undoubtedly good news for the Indian consumers; however about 41% samples, though safe, fell short of one or another quality parameter or standard.

Minimising Unintentionally added Contaminants in Milk by Good Practices @ Dairy Farm

By Anurag Mishra

THIS IS THE FIRST TIME THAT THE PRESENCE OF AFLATOXIN M1 IN MILK HAS BEEN ASSESSED. THE SURVEY FURTHER SHOWED THAT 1.2 % OF THE SAMPLES HAD RESIDUES OF ANTIBIOTICS ABOVE THE PERMISSIBLE LIMITS.


Ingredients

On intentional adulteration the survey results showed that out of 6,432 samples of milk 12 samples were adulterated rendering those samples unsafe for human consumption. Six samples were found adulterated with hydrogen peroxide, three with detergents, two with urea and one sample was found to have neutralizers.,

Unintentional adulteration - a major fi nding in the survey was the presence of afl atoxin M1 residues beyond permissible limits in approx 5.7% of the samples. This is the fi rst time that the presence of afl atoxin M1 in milk has been assessed. The survey further showed that 1.2 % of the samples had residues of antibiotics above the permissible limits. Only one raw milk sample in Kerala was found to contain pesticide residue above the permissible level.

Afl atoxin M1 is the principal hydroxylated afl atoxin metabolite present in the milk of dairy cattle fed - a diet contaminated with afl atoxin B1. Afl atoxin M1 a metabolite of afl atoxin B1 is produced during normal biological processes of

animals. Afl atoxins are produced by Aspergillus fl avus and Aspergillus parasiticus which can contaminate feed. Afl atoxin is found in maize and cottonseeds and in their by-products. Favourable conditions of temperature, relative humidity/moisture, poor storage conditions, substrate composition, and storage time play an important role in fungal growth and contribute to the synthesis of these toxins.. Afl atoxin is carcinogenic in nature and very harmful for human consumption. Amongst the top three states with highest levels of Afl atoxin M1

residues are Tamil Nadu (88 out of 551 samples), Delhi (38 out of 262 samples) and Kerala (37 out of 187 samples). This problem is more dominant in processed milk rather than in raw milk.

Antibiotics are a medicine (such as penicillin or its derivatives) that inhibits growth or destroys . Studies have shown that antibiotics may affect the heath of some sensitive individuals. Various types of antibiotics are being used worldwide in the veterinary sector rather indiscriminately for promotion of growth and treatment of the livestock. Signifi cant portions of antibiotics are released through milk of dairy animals unaltered and exert serious harmful effects on human health.

These contaminants like Afl atoxin, Antibiotics, Pesticides etc. (Added unintentionally) can be completely avoided if we implement right farm practices. If we compare India with other milk producers then Farm Practices really need a complete changeover from conventional to a science based approach. While the Government has put in great efforts in terms of supporting the up gradation of practices; until farmers are committed, efforts will not yield the desired results. To get the right quality of milk, cattle should be properly fed, with proper care, and good management practices must be followed. Improving farm practices require, storage and handling practices to be upgraded through various extension activities at village or dairy farm level. At dairy farms awareness programmes need to be conducted about how nutritious feed improves the increase of fat and SNF levels to desired limits as specifi ed by the FSSAI.

Reducing unwanted chemicals Residues of Detergents: It’s good to

AFLATOXIN M1 IS THE PRINCIPAL HYDROXYLATED AFLATOXIN METABOLITE PRESENT IN THE MILK OF DAIRY CATTLE FED - A DIET CONTAMINATED WITH AFLATOXIN B1. AFLATOXIN M1 A METABOLITE OF AFLATOXIN B1 IS PRODUCED DURING NORMAL BIOLOGICAL PROCESSES OF ANIMALS.

Ingredients

clean the utensils before using it into food related operations and if you are cleaning the same with cleaning agent then it’s even better to rule out any microbial cross contamination. But when we are using or selecting any cleaning agent, we must assess the risk so that while removing the microbes, cleaning agent must not infuse its harmful residues to the food so is true in case of Milk as well. In Rural areas majorly fabric detergent powder / cake is used to clean the kitchen utensils including milking utensils like buckets , screens etc. , this practice is not right as it may infuse the harmful detergent chemicals to the milk making it harmful to consume .

So as a right practice, Farmers must use only relevant cleaning agents to clean the milking and storage equipment like Cans, Buckets. These chemicals are very widely available all across India. Dairy Organisations who are sourcing milk from farmers are equally responsible of providing these cleaning agents to farmers under their dairy development plan. If anyhow these specialised cleaning agents are not available

* Author is Food Safety Professional and can be reached at [email protected]

then dish wash cleaner like Vim bar etc. Can be use as a minimum, but still farmers must prefer specifi c and safe cleaning agents for milk contact surfaces / utensils.

Reducing Antibiotic Residues: As mentioned above, antibiotic residues is been found in milk which is harmful for human when consumed. Now we need to understand that antibiotics are coming in milk when its been consumed by cattle in case of any specifi c illness. Residues of the antibiotics remain in the milk for few days . Now questions come that how we can avoid it??? And the answer is very simple.....

First of all, farmers need to use only approved antibiotics on cattle by getting proper consultation by vet doctors. Only those antibiotics must be bought from authorised seller and then use. On each pack of antibiotics, clear instruction of withdrawal period is mentioned. “Withdraw Period “is nothing else but a time duration after which milk can be used for consumption. For example if its written that “Milk Must not be used till 7 days from

the day Antibiotics consumed“ then it simply means that milk drawn in those 7 days is not fi t for consumption and must be discarded and from 8th day its fi t to use and can be supplied further.

But in rural areas such awareness is not there. Farmers do avoid milk supply but it’s varies areas to areas. Some farmer avoids milk supply for 2.... Some 3 and some may be for 4 days. Additionally that milk which is not been supplied to dairies must not be consumed by farmers as well, it must be discarded.

Not only farmers but also dairy organisations collecting milk from farmers must create awareness in this regard. Training plan may include spreading awareness about authorised antibiotics usage, withdrawal periods etc and at Village collection centres, random enquiries can be done with farmers at the time of Milk Collections.

In smaller farms, castles treated with antibiotics or other medicines can be identifi ed easily but in bigger farms where 200-300 cows/ buffalos are there, then identifi cation of treated cows are extremely important to avoid any mixing of good and contaminated milk. Farm owner must defi ne quarant8ine area where all treated cattle’s are shifted to avoid any cross contamination. This will also help in reducing the illness spread. Treated cantles can be given some identifi cation as well.

In this series of article we will discuss the best farm practices to minimise the contamination risk to the milk and producing the best quality Milk. The above article is the fi rst part of the article.


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INTRODUCTIONFood Additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food ,whether or not it has nutritive value, the intentional addition of which to food for a technological purpose.

Food additives are intentionally added to food and must be safe for a lifetime of consumption based on current toxicological evaluation. Food additives are used for the purpose of maintaining or improving the keeping quality, texture, consistency, appearance and other technological requirements. Food additives do not include use of vitamins, minerals, herbs, salt, spices, yeast, hops, starter cultures, malt extract etc. Food additives are classifi ed on the basis of their functional use and are grouped as:

1. Colours2. Preservatives3. Acidity Regulator 4. Antioxidants5. Antifoaming Agents 6. Artifi cial sweeteners 7. Enzymes8. Emulsifi ers9. Flavours10. Modifi ed Starches11. Stabilizers

1. COLOURS : There are three types of colors in food industry. One is natural and other is nature identical and the third is synthetic. Natural colors are extracted directly from the natural pigments of food, comparatively higher in cost than rest two.

Synthetic colors are completely made in the lab using chemicals compounds. Colors enhance the

sensorial properties the food product, makes it bright, vibrant and attractive to the consumer eyes.

2. PRESERVATIVES : Preservatives are the compounds added to food extend the shelf life of a product in order to reduce the microbial growth in food.

FSS (Food Product Standards and Food Additives) Regulations, 2011 defi nes preservative as “a substance which when added to food is capable of inhibiting, retarding or arresting the process of fermentation, acidifi cation or other decomposition of food” They are classifi ed into Class I and Class II preservatives.

Class I Preservatives are natural and found in nature.

Class II Preservatives are man

Food Additives - A Review..!

By Harsha Pore


made and processed for its further application.

Class I preservatives are

1. Common salt 2. Sugar3. Dextrose4. Glucose5. Spices6. Vinegar or acetic acid 7. Honey8. Edible vegetable oils

Addition of class I Preservative in any food is not restricted

Class II preservatives are

1. Benzoic acid including salts thereof

2. Sulphurous acid including salts thereof

3. Nitrates or Nitrites of Sodium or Potassium in respect of foods like ham.

Pickled meat4. Sorbic acid and its sodium,

potassium and calcium salts5. Propionates of Calcium or

sodium, lactic acid and its sodium, potassium and calcium salts and acid calcium phosphate

6. Nisin7. Methyl or Propyl parahydroxy

Benzoates Sodium Diacetate.

FSSAI has given limits for each and every preservative we use in the food application.

3. ACIDITY REGULATORS Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid.[1] Acidity regulators are indicated by their E number,

such as E260 (acetic acid), or simply listed as “food acid”.

4. ANTIOXIDANTS Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures. They are sometimes called “free-radical scavengers.” The sources of antioxidants can be natural or artifi cial.

Ascorbic acid (E300), or vitamin C, is found in many different fruits. It is also commonly used as a fl our improver.

Butylated hydroxyanisole (E320) is a synthetic antioxidant which works by stabilising free radicals.BHA, Tocoferol are some of the antioxidants.

5. ANTIFOAMING AGENTS Food anti-foaming agents or defoamers are chemical additives used as ingredients in food or industrial processes to reduce and prevent foam formation or effervescence.

6. ARTIFICIAL SWEETENER OR SUGAR SUBSTITUTE A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing signifi cantly less food energy than sugar-based sweeteners, making it a zero-calorie or low-calorie sweetener. They are many times sweeter than regular sugar, so they are also referred to as intense sweeteners.

Artifi cial sweetener is one of the most attractive substitutes to sugar as it does not add many calories in our diet. It can be used directly in the processed food as in puddings, dairy products, candy, soft drinks, baked goods, jams and many other foods and beverages. It can also be used

after mixing it with starch-based sweeteners. Examples are Sucralose, aspartame, saccharin.

7. ENZYMESEnzymes are proteins that are biological catalyst. The role of enzymes in food industry is to enhance the physiochemical and biological properties. Some of the important microbial enzymes used in the food processing industry are lipases, amylases, proteases, rennet, pectinases, invertases, cellulases, and glucose oxidase. Enzymes play an important in food preservation. These can be widely used in bakery and beverages.

8. EMULSIFIERS Emulsifi ers are additives that help two liquids mix. For example, water and oil separate in a glass, but adding an emulsifi er will help the liquids mix together. It is commonly used for different foods and drinks. Some examples of emulsifi ers are egg yolks, lecithin and gums, mustard.

Emulsifi ers helps in improving the textural and sensorial properties. These can be widely used in bakery products.

9. FLAVOURSFlavourings are products not intended to be consumed as such, which are added to food in order to impart or modify odour and/or taste. Just like color there are three categories of fl avour.

NATURAL FLAVORING SUBSTANCESThese fl avoring substances are obtained from plant or animal raw materials, by physical, microbiological, or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artifi cial fl avoring substances.

Ingredients

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NATURE-IDENTICAL FLAVORING SUBSTANCESThese are obtained by synthesis or isolated through chemical processes, which are chemically and organoleptically identical to fl avoring substances naturally present in products intended for human consumption. They cannot contain any artifi cial fl avoring substances.

ARTIFICIAL FLAVORING SUBSTANCESThese are not identifi ed in a natural product intended for human consumption, whether or not the product is processed. These are typically produced by fractional distillation and additional chemical manipulation of naturally sourced chemicals, crude oil, or coal tar. Although they are chemically different, in sensory characteristics they are the same as natural ones.

10. MODIFIED STARCHESModifi ed starches are plant-based ingredients used in food, derived from cereals and tubers. They belong to the Carbohydrates family. They are used for their functional properties to enhance the texture and appearance of the food. Three types of starches basically used in food industries are native Potato starch, native wheat starch, native Corn starch etc. Modifi ed starches

11. STABILIZERS/THICKENING AND GELLING AGENTS Stabiliser is a food additive which helps to maintain the structure of the product. Stabiliser helps to stop separation of two phases or two ingredients e.g. forming ice crystals in ice cream. Most common stabilizers are hydrocolloids for e.g. Alginate, Agar, Carrageenan, Gelatin, Gums etc. The stabilizers are a group of compounds, usually polysaccharide food gums, that are responsible for adding viscosity to the mix.

Overall, all food additives are added to the food either to enhance the shelf life or to improve the sensory parameters of the food. Food additives are widely available across the world, people are becoming aware of food additives and their applications in food. Within the prescribed limit all food additives and preservatives are safe to use and it gives the look and feel to the food product. There is no harm using permitted additives & preservatives. All additives given by FDA and FSSAI carries E numbers and categorized in the FSSAI manual precisely.

* Author is R & D Manager at Maverix Platforms Pvt Ltd

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COVID-19 MT Support StrategiesSpeed-up Productions with Halogen Moisture AnalyzerIn the advent of crisis caused by COVID-19 across the world, local government bodies are taking steady but concrete steps towards striking right balance between minimizing the spread of virus on one hand by imposing ‘lock-downs’ to enable social distancing and on the other hand by continuing business operations, to keep up their economy breathing. In this context, the countrywide business fi rms are expected to continue operations viz. production and supply of essential commodities, as categorized by respective government departments.

Typical industries involved in the fi ght against this pandemic are Pharmaceuticals, Life Science & HealthCare, Food and BSL-3 Testing laboratories. To keep up the supply poised against ever-increasing demand, the production fl oor operations as applicable in some of these industries face an inevitable challenge. The challenge to enhance SPEED of production without compromising the QUALITY of product.

METTLER TOLEDO has government – allowed ‘Essential Supplier’ status in many countries. Especially in Pharmaceuticals and Food industry to enhance production throughput, we deliver solutions from our laboratory instruments like Halogen Moisture Analyzers (HMAs) to release fi nished goods quickly with uncompromised quality testing of tablets and food supplies for amount of moisture content specifi ed by respective Food & Drug Regulatory bodies in the country.

Example: Milk & Milk Powder Manufacturing

Industry : FoodWorkplace : QC LaboratoryApplication : %MC in Milk and applied productsProduct : HC103 Halogen Moisture Analyzer

Application

Milk & Milk Powder: Determination of Moisture content

Raw Milk (Solid Content)Milk – low fat (Skimmed milk containing 2.7% fat, homogenized)Milk – un-skimmed (Unskimmed milk containing 3.8% milk fat)Milk Cream – whole (Cream with 35% milk fat)Milk Powder* (Powder of milk with 2.7% milk fat)

*Milk Powder production is higher than normal with decrease in demand for packaged milk. The production requires moisture testing within strict specifi ed control limits.

Other Dairy Products: Determination of Moisture content

Condensed Milk – Sweetened (Viscous liquid, sweetened)Yogurt – plain (Yogurt, unskimmed milk)Cheese (Processed cheese with emulsifi ers)Butter – salted (approx. 80% butter fat)Clarifi ed Butter (milk fat rendered from butter)

METTLER TOLEDO SolutionsMoisture Content results in just 7 – 8 Minutes using HC103 Halogen Moisture Analyzer. This is against 240 minutes using conventional Oven drying method.• Fast & Accurate results• Integration of SOP for %MC analysis• Data management (EDM Software)• Non-editable .pdf reports• USB fl ash drive connectivity• Method shortcuts for easy operation• ID management & barcode scanning• Results matching reference method• Strip printing• 20 Methods & 100 results storage

About METTLER TOLEDOMETTLER TOLEDO is a leading global manufacturer of precision instruments. The Company is the world’s largest manufacturer and marketer of weighing instruments for use in laboratory, industrial and food retailing applications. The Company also holds top-three market positions for several related analytical instruments and is a leading provider of automated chemistry systems used in drug and chemical compound discovery and development. In addition, the Company is the world’s largest manufacturer and marketer of metal detection systems used in production and packaging. Additional information about METTLER TOLEDO is available at www.mt.com.

Email us at – [email protected] us toll-free at – 1800 22 8884 & 1800 1028 460

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INTRODUCTIONPopular cereals like wheat, rice, corn, rye, oats, barley, sorghum and some of the millets like pearl millet, fi nger millet, proso millet, etc have fi lled up our dish with myriad of food products and are very versatile and reliable source of food. Cereals are low cost energy food with good shelf life. Normally, cereals are used as fl our or in pure form. Cereal processing is a multiplex operation containing series of unit operations to convert cereals into easily digestible and consumable products such as fl our, dhal, grits, or any further processed products. Different cereals follow little different processing depending up on the end products and their characteristics such as physical and biochemical properties and market demand.

PRIMARY PROCESSING OF CEREALSCereals are processed after harvesting to make them suitable for longer storage, edible uses and for processing into value added products. After harvesting cereals undergo primary processing such as cleaning, grading, sorting for

separation of foreign and unwanted matters, quality based grading and separation. Drying for safe storage and milling to remove outer layer or husk to make it edible are also important unit operations. Relatively low temperature and high air fl owrates are effective in reducing the moisture content and not fi ssuring the grains. Drying conditions may affect the milling quality of the grains. Generally, fi eld drying is carried out reduce the moisture but it is time consuming, weather dependent and unhygienic process resulting loss in quality of grains. Modern and mechanical drying processes are available to dry the grains in safe and hygienic controlled conditions producing uniformly dried product. The dried grains are stored until required for secondary processing.

MILLINGMilling is a process in which grains such as oats, wheat, rice, and corn are dehulled and ground into grits or fi ne fl ours to improve palatability, reduce cooking time, and prepare food products. The milling of cereal grains includes the removal of tough

outer fi berous layer known as hull or husk followed by fl aking, crushing, grinding and screening.

WHEAT PROCESSINGWheat fl our and derivatives have huge demand in bakery and confectionery industries. The aim of wheat milling is to have white fl our – the possible maximum extraction of starchy endosperm and separation of germ and bran. The outer bran layer known as wheat feed and embryonic germ are the co-products of modern wheat milling. Before wheat goes to milling, they are cleaned and tempered (application of water) or conditioned (application of heat in conjunction with water) to toughen the bran and mellow the endosperm. Due to this process, the moisture content increases in the range of 15 to 17 percent (for soft wheat, hard wheat, durum wheat, rye). Then these grains are passed to the milling section. The gradual reduction system comprising of breaking system, purifi cation system and the reduction system, is used to produce milled wheat fl our products. This system uses a series of grinding and sieving stages to yield desired

Cereal Processing

By D. A. Patel1, B. L. Jani2 B. M. Devani3


quantity and quality fl our. The break system is the area where maximum endosperm separation is achieved. The purifi cation block contains three machine types: purifi ers, roller millsand sifters that separate particles on the basis of differences in size, air resistance, and particle specifi c gravity, simultaneously.

The types of wheat used for the production of different products play very important role considering its protein content, mainly gluten content. Generally, T. vulgare wheat is used to produce fl our for bread making, and for cakes and cookies. T. durum is mainly ground into semolina (purifi ed middlings) to prepare pasta instead of fl our and T. compactum is more suitable for confectionery and biscuits. The modern milling technology using roller mills has made possible to extract 70 percent high quality fl our from wheat berries compared to only 10 percent in the older processes using stone mills.

Whole wheat fl our (before the fi nal shipping, 100 percent extraction) can be divided into straight grade and

shorts and bran. The straight grade fl our is the combination of patent fl our (long – about 65 percent) and low grade fl our (about 7 percent). The patent fl our consists of minimum ash content (least contaminated with the non-endosperm material) while the low grade fl our has maximum ash content and dark in colour. The fl our is passed through an impact mill to kill any insect eggs. The fl our may be treated physically (e.g., air classifi cation, fi ne grinding, and agglomeration), chemically (e.g., addition of vitamins and minerals, bleaching and oxidizing chemicals, and leavening agents), or biochemically (e.g., addition of α-amylase orendoxylanase) to meet consumer demands.

RICE PROCESSINGNumerous unit operations are performed to convert paddy into value added products like brown rice, parboiled rice, white rice, quick cooking/instant rice, enriched rice, rice bran oil, etc. Paddy has 20 percent hull, which is removed by most common highly effi cient (> 90 percent) dehuller known as rubber-roll shelller. The rice hull is used as rice millfeed (mixture of 61 percent rice hull, 5 percent bran and 4 percent polish), as a bedding or litter, as a fertilizer or mulch, as a fuel, etc. Dehulling of paddy given brown rice as a main product, which has bran layer still adhered to it. It is highly nutritious than the white rice (rice without bran layer) but the higher cooking time and shorter shelf life limits its use. This brown rice is milled by pearler (where abrasion of grain to grain or grain with steel cylinder takes place) to produce the white rice and removal of bran layer. Breakage of rice occurs at this stage, so addition of water or sometimes dry calcium carbonate powder (3.3 g/kg) is added to loosen the bran layer followed by easy removal. Different fractions of paddy milling are hulls (20 percent),

Fig. Roller mill and set of sifters

Adapted from Ziegler and Greer (1971)

Wheat 70% Extraction FlourAsh, % 1.55 0.4Fiber, % 2.17 TraceProtein, % 13.9 12.9Oil, 5 2.52 1.17Starch, % 63.7 70.9Th iamin, ug/g 3.73 0.70Ribonfl avin, ug/g 1.70 0.70Niacin, ug/g 55.6 8.50Iron, mg/g 3.08 1.42Sodium, mg/g 3.2 2.2Potassium, mg/g 316 83Calcium, mg/g 27.9 12.9Magnesium, mg/g 143 27.2Copper, mg/g 0.61 0.18Zinc, mg/g 3.77 1.17Total phosphorus, mg/g 350 98Phytate phosphorus, mg/g 345 30.4Chlorine, mg/g 39 48.4

CHANGE IN COMPOSITION FROM WHEAT TO FLOUR

Processing


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bran (8 percent), polish (2 percent), head rice and broken (80 percent). The head rice is the main product of process and fetch higher price than the broken, which generally goes as adjunct in rice brewing (beer making process) industry, or for rice starch isolation process. While rice bran and polish are the co-products of the process. After that the loose bran is removed by aspirator and milled rice is polished by polisher (a rotating vertical cylinder with straps of leather on it). The rice bran is a source of food grade oil (15-18 percent) which is extracted using solvent. The use of rice in different products preparation depends up on the amylose content which is responsible for the cooking characteristics of the rice. Typical long-grain cultivars of rice (23-27 percent amylose content) cook to be dry and fl uffy and are preferred for quick-cooking rice, canned rice, canned soups, and convenience foods containing rice. In contrast, typical short- and medium-grain types (15-21 percent amylose content) are moist and sticky after cooking and are suitable for breakfast cereals, baby foods, and brewing. Cooking quality of rice varies with the aging/after ripening (changes in rice biochemical/physico -chemical quality) process took place during the storage of rice. To produce better quality of rice, parboiling process has been in practice which comprises of soaking (50–70°C water for 2–4 h), steaming (using steam under pressure for 8–20 min) and drying (to reduce moisture from around 35 percent to 14 percent) before it is dehulled and debranned. It gives improved milling effi ciency, resistant to adverse storage condition and altered cooking quality. Quick cooking rice/ instant rice is produced by cooking the rice with 60-80 percent moisture to have fully cooked rice and then drying it slowly by freeze drying or puffed drying process. This dried

rice is then rehydrated while using it. Many a times, the white milled rice can be enriched with vitamin B (thiamin) to avoid the problem of Beriberi.

MAIZE/CORN PROCESSINGMaize/corn is the cereal used for human consumption, livestock, feed and fuel. Maize is processed into starch, protein, fi ber, and oil-rich germ by wet milling method. Maize is processed industrially to produce maize fl ours and corn meals to obtain precooked refi ned maize fl our, dehydrated nixtamalized fl our (Masa), fermented maize fl ours, and other maize products. Maize undergoes different processing techniques such as dry maize mechanical processing to obtain whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm and wet maize processing techniques which separates maize by chemical compound classifi cation such as starch and protein. The germ is separated out using degerming process which is then used for oil extraction and deoiled germ, hull (known as Hominy) goes as feed. Generally, the corn milling process yields 70 percent endosperm and 30 percent hominy feed. The process comprises of many unit operations such as cleaning, tempering/conditioning, degerming, drying and cooling, rolling and grading to have endosperm, germ and bran as separate products. While wet milling process includes similar stages like cleaning, steeping, germ recovery, milling and fi ber recovery, starch-gluten separation, etc to obtain starch and gluten as an end products.

APPLICATION OF CEREALSCereals are consumed mainly as fl our. The use of cereals as nonfood products’ cellulose in paper industry, wheat gluten in metal industry as core binder, rice chaff as fuel and many more. The cereals are used

* Author author is 1Research Scholar, C P College of Agriculture, Sardarkrushinagar Dantiwada Agricultural University, Gujarat, 2,3Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh - 362001, Gujarat

in many other ways besides milled products and bakery products. The cereals are used as malt. The malt is prepared from various cereals such as wheat, barley, fi nger millet, rye, etc. The malt is prepared using many processing steps such as cleaning, steeping, germinating, kilning, etc. The malt from cereals are used in the production of beer making industry, in the bread making industry (i.e., as an enzyme or fl avor source), and in the breakfast food industry (mainly as a fl avoring agent). Wheat is used for bread making using naturally leavening agent (yeast), however many other non-wheat cereals (oats, barley, fi nger millet, sorghum, gluten free bread, etc.) are used for making composite fl our bread to have improved nutritional characteristics. Many other chemically leavened (using sodium or ammonium bicarbonates) products prepared from wheat and other cereals are also available in market. Some of these are cookies/biscuits (high in sugar and fat and low in fat), sugar wafers, crackers (contain less sugar and moderate to high fat), snack crackers, cakes, pasta and noodles (extrudate products). Utilization of cereals as a breakfast cereal has also great demand and market worldwide. The breakfast cereal products may be classifi ed as cooked before serving and ready-to-eat products. Farina made from hard wheat often fl avoured with malt or cocoa, rolled oats, grits from maize and rice are the popular breakfast cereal products which require prior cooking before consumption.


Consumer brands gain confi dence and trust from consumers with the delivery

of safe, correctly labelled and good quality food products. Food processors constantly thrive to ensure that food safety and quality is maintained through all the phases of processing which initiates from responsible sourcing, handling and storage of raw materials, processing of the food and ends until the food product is delivered to the consumer and is safe for consumption as well as storage under the recommended conditions. Owing to the perishable nature of foods, it becomes very diffi cult to assure that under no circumstances should the food be exposed to conditions or environment which can contaminate the food. Hence, food safety does reside in the interface of risk management as well as supply chain management of any food processing fi rm. As discussed, food products are delicate and have high risks of contamination and the contaminated foods could pose different levels of severities of cases which could result to huge losses for the food producers. In such cases, depending upon the severity, food manufacturers take an action to remove the food product from all levels of distribution, sale and consumption as early as possible. This is known as a food product recall process.

There could be various reasons of a food product recall. Few of them could be related to microbial/chemi-cal contamination, an undeclared

allergen, foreign matter contamina-tion, inappropriate labelling, mis-leading claims on the product etc. A recall could be either requested from a food processor on discovering such a defect or it could be initiated by the regulatory agencies based on consumer complaints. Irrespective

of how profoundly the food has been distributed through the distribution network, the food product must be completely removed from the entire system.

In order to counter such uncertain recall issues effectively, it is highly important that food businesses establish a proper food recall system. Based on the extent of distribution, there are broadly two levels of recall: trade level recall and a consumer level recall

Trade level recall is when the product has not been distributed at consumer level or is not available to the public for purchase, such as the caterers or wholesalers. A consumer level recall is when the food is intended for a retail sale.

Based on the severity of food recalls, there are three categories: Class 1, 2 & 3 Recalls

Processing

By Ms Ria Bhadra

Food Recalls

INDIA BEING ONE OF THE LARGEST FOOD PRODUCERS FACES A THREAT TO SUCH FOOD RECALLS DUE TO THE ABUNDANCE OF MULTIPLE AND GEOGRAPHICAL SPREAD OF RAW MATERIAL SUPPLIERS, PROCESSING UNITS AND ONLINE FOOD RETAILING.


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In a situation where the probability of use or exposure to the product could cause serious health effects or deaths is categorized as the Class 1 Recall. In the case of a temporary or medically reversible condition, it is categorized as the Class 2 Recall. In the case where the use or exposure to a product does not likely cause any health adversities, it is categorized as the Class 3 Recall.

In India, FSSAI has issued guidelines on developing and implementing a food recall plan for food businesses. It is mandatory for the food business operators to follow the guidelines during the event of such a recall failing which the esteemed body could take an action against the food business operator under the act, rules and regulations made thereunder.

A complete recall plan has the general steps to follow as mentioned below:

• Recall management team to take responsibility of coordinating the entire recall process.

• Notifi cation to the Food Authorities and targeted customers in the form of a paid advertisement or press release

• Identifi cation of the food product (batch/lot/variant etc.) to be recalled

• Recovery of the product

• Checking the effectiveness of the recall

• Submission of a post recall report to the Food Authority

• Termination of the recall and steps taken on prevention of such occurrences in the future

A food processor is required to maintain the food distribution records including the product details, its nature, delivery date, lot & batch number, date of manufacture, expiry date, names of suppliers/customers, pack size etc. for a specifi ed period of time. In case of any food recall event, the food business operator must alert at all the levels of distribution network by the quickest means of communication such as email, telephonic/radio announcements, online/social media etc. in order to immediately proceed for the returns of the sold goods.

These returns could be at levels ranging:

1) From customers to retailers, retailers to traders, traders to the distribution channels and then to the food producers.

2) Returns directly from customers to the food producers.

India being one of the largest food producers faces a threat to such food recalls due to the abundance of multiple and geographical spread of raw material suppliers, processing units and online food retailing. The lack of a proper traceability system could worsen the scenario during a food recall. The clarity of how many batches/lots are affected, the scope of the food recall process and at which level of the supply chain the food product has reached are the common areas where the food business operator is expected to be detailed with. There have been numerous food recall events in the

past ranging from serious disease outbreaks after consumption of contaminated foods to mislabeling of the pack and the level of damage varies from one fi rm to the other based on how strong the traceability system of the organization is.

Besides huge fi nancial losses, the consumer trust that takes a long time to build also gets affected during such an event associated with a food manufacturing fi rm at the incapability of maintaining proper food processing operations and functions.

The events of such food product recall incidents should therefore be tried to be minimized at the food processing level itself, as we say, “Prevention is better than cure”. Few are some of the approaches which the food processing fi rms should obey and religiously follow in order to avoid/reduce the likeliness of occurrences for such food recalls:

• An effective GMP (Good Manufacturing Practices) program

• A proper traceability system • Suitable HACCP plans • Appropriate sampling plans and

testing frequencies of incoming raw materials, swab tests of workmen and food processing equipment etc.

• A proper GHP plan• Proper manufacturing procedures

and process control• In process control and records of

raw material supplies, processing parameters and fi nished products

• Proper raw material storage • Implementation of 5S in the food

production facility

The author is in Tasty Bite Eatables reached at [email protected]

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Packaging

Intermediate Bulk Containers

INTRODUCTIONIntermediate bulk containers (IBCs) are the containers that consist of a pallet, an inner container, an outer cage (optional), a lid and a ball type bottom valve. In food industries, these containers can be used for storage, packaging and transport of food ingredients; also waste collection. The outer cage material is made up of galvanized steel or iron which is regarded as food-grade materials and can be used in IBCs according to the food safety standards. Depending upon their application for packaging, there are different types of materials used in pallet and inner containers as shown in the Table 1 below:

TYPES OF IBCSAccording to the applications in food industries, IBCs are of three types:

Rigid IBCs- These are cubical in shape. The inner containers are made up of HDPE or metals like aluminium

By Dr Parul Thapar1, Riya2

S.No. Pallet materials Features S.No. Inner container materials Features

1. Wood/ Timber Cost- effective; easy to ship and withstand long shipping distances

1. Plastic [High density polyethylene (HDPE), polypropylene]

Easy to clean; rigid and food-grade material

2. Plastic [High density polyethylene (HDPE), polypropylene]

Easy to clean; rigid and food-grade material

2. Metals like aluminium or galvanized iron

Maintain the shape of the container

3. Wood-plastic (hybrid)

Can handle multiple shipments; best material according to food safety and standards; but expensive than wood or plastic

3. Plastic- metal composites Hybrid composites; food-grade

4. Stainless steel Easy to clean; food-grade material

5. Carbon steel Light in weight than stainless steel

Rigid IBCs

Folding IBCs

Flexible IBCs

Table 1- Types of Materials used in IBCs

or galvanized iron or hybrid. These IBCs have a tap or valve at the base where a hose can be attached to allow transfer of contents into small containers for easy packaging, distribution and sale in the target location. These are designed to maintain their shape during food storage and transport. These are cost-effective and can be easily carried from one point to another. They can carry most hazardous and precious chemicals across long stretches of land and water without leakage. These IBCs can be easily reinforced which prevents fumes from escaping. The diagrammatic representation of a cube shaped rigid IBC is shown in the Figure 1.

These IBCs are mainly used for storing of:• Liquids such as syrups, crushes

or other beverages.• Powdered ingredients like fl our.• Drinking water• Flammable liquids like alcohols

used for sterilization purpose.

There are some specialized forms of rigid IBCs that are constructed for



as polypropylene or polyethylene (woven polyethylene bags). They can also be made up of aluminium. They include four tubular elements sewn to one another longitudinally. When fi lled with food materials, the fl exible IBCs transforms into cubical shape. On each bag, there is a discharge point at the bottom that helps to easily dispense the material. These are easy to manufacture and have high strength. They also improve in the fl ow control and eliminate spillage of the products. Similar to FIBCs, they also use less space once empty even on return journeys. They are mainly used to transport granular material like food grains. One of the modifi ed and improved

1 The author Assistant Professor, School of Healthcare and Paramedical sciences, CT University, Ludhiana-1420242 Student, School of Healthcare and Paramedical sciences, CT University, Ludhiana-142024

the storage of specifi c products, are mentioned in the Table 2:

�Folding IBCs (FIBCs)- In FIBCs, the inner containers are made up of durable plastics that can be folded inwards when empty. These IBCs do not have an outer cage. These have a capacity of about 1000 litres. Below the containers, there is a fl exible pocket which is adapted for the storage and transport of liquid or free fl owing powdered material. These IBCs can be used for more storage of both solid and liquid materials and easy transportation. They come in variable sizes according to the need. They use less space once empty even on return journeys.

Fig. 1- Diagrammatic representation of Rigid IBCs

Table 3- Modifi ed form of Flexible IBC

Table 2- Specialized forms of Rigid IBCs

S.No. Type of Rigid IBC Features Products

1. Rebottled water Totes

Also called caged water tanks. Tanks include specialized valves to allow easy pouring.

Use UV- specialized plastic to resist damage from the sun.

Store large amount of drinking water

2. Fire resistant composite Rigid IBCs

Inner container is high density polyethylene surrounded by steel based metal cage.

Easy to stack, high strength and chemical resistant.

Hold fl ammable liquids

As compared to rigid IBCs, the folding and fl exible IBCs are not suitable to all kinds of substances and even not as durable.

CONCLUSIONWith the increase in modifi cation of forms of different food products, there has to be a modifi cation even in the storage, packaging and transportation processes in food industries. Intermediate bulk containers can be an important mode to bring a revolution in this sector. As mentioned above, due to their compact and fl exible construction, the IBCs can store large quantity of material without deterioration of the food products, especially during transportation. There are numerous brands that are working towards manufacturing IBCs and are dominating the market including Grief Inc, Schutz, Werit, Mouser, Scholler Allibert etc. In near future, these containers will certainly be in increased demand to bring the change.

Type Features Product

Stackable Flexible Intermediate containers with corner supports

Inner container is a baffl ed, bulk bag having double layered side wall and baffl es extending across the corners.

Triangular support membranes are formed from plastic panels.

Used for bulk storage

�Flexible IBCs- Flexible IBCs are also called bulk bags that are made up of heavy materials such

form of fl exible IBCs has been created and patented, as shown in the Table 3 below:


Convenient Packaging - A promising channel to functionalize Nutrition Security

Packaging

INTRODUCTIONConvenient packaging should not only defi ne convenience but also posses many qualities like, it also extends shelf life with barrier properties and maintains the food organoleptically acceptable. It incorporates frustration-free tear or opening features and minimizes chemical or physical deterioration. It creates infestation-free protection and reduces costly returns.

There are many challenges to solve the above mentioned purpose like, to preserve at best the quality of food products as well as increase shelf life of food products. Maximum protection to food products from environment should also be provided. Reduction of cost also matters.

CLASSIFICATION OF CONVENIENT PACKAGINGConvenient packaging can be classifi ed by the following way: Resealable package, pouches and bags, lidding fi lms and shrink fi lms.

Easy-Open/Reclose (Resealable) Package- It improves overall package functionality and enhance consumer convenience because it provides frustration free alternative which is easier to open, pour and store.

Pouches and Bags- Easy to store and pour. It is available in individual pack. It is ideal for sauce sachet, butter cubes, milk pouches.

By Dr A. Raajeswari*

Lidding Films- These fi lms can go with aluminum (uncoated or lacquered), PP, PE, PS, PVC, paperboard, pulpboard/fi bre trays. Lidding fi lms can incorporate the following additional features: laser perforation, hot needle perforation, steam venting, macro hole perforation, peel seal or weld seal, low to very high gas barrier, suitable for pasteurisation/ hot fi ll, very high strength/ impact resistance, chilled/ frozen/ ambient.

Shrink Films- These are of following types-

Plain or printed multi-pack fi lm for tray or pad-supported packages

Corrugate-free fi lm for unsupported packages

Film for fi lm-to-fi lm applications and prevention of inter-package adhesion

Perforated shrink fi lm organizes, dispenses cans and bottles.

Characteristics of shrink fi lms- It optimizes for high-speed operations and gives outstanding strength and durability.

Benefi ts- These are sustainable, eco-nomical multi-pack, ideal for replac-ing corrugate, paperboard and plastic rings for PET bottles, aluminum cans and more. It reduces packaging ma-terial more than 50% by weight lower the costs as much as 30%.

Shrink fi lms are great for bundling aluminum cans, glass bottles, PET bottles, tetra Pak boxes and more in everything from convenience store to club store pack sizes. Applications include beer and adult beverage multi-packs, bottled water multi-packs, canned vegetables, juice box multi-pack, peanut butter multi-packs, pudding, soda/soft drink



multi-packs, soup multi-packs, yogurt cup multi-packs.

Flexible packaging for convenience Aluminium foils- It provides superior product protection. It has high strength alloys for high speed machine wrapping. It can be laminated to paper or plastic fi lms using wax or adhesives. It can be reversed side coated in a heat sealable lacquer. It is supplied in reel or sheet form. It can be embossed with sophisticated patterns and specifi c logos.

Films- It may be of different types including coextruded fi lm, cold-seal fi lms, laminated fi lms, metallized fi lms, PCR content fi lms, shrink fi lms, steamable fi lms.

Paper- A range of confectionery wrappers includes a wide variety of printed specifi cations and in some cases, combination with other materials. Printed and wax coated papers are available for twist wraps pre-made bags in paper and paper/plastics combinations.

PACKAGING FOR MAINTAINING AND ENHANCING NUTRITIONAL VALUE OF FOODEdible fi lms and coatings- Edible fi lms are defi ned as a thin layer of material which can be consumed and provides a barrier to moisture, oxygen and sol-ute movement for the food. The mate-rial can be a complete food coating or can be disposed as a continuous layer between food components. Edible fi lms can be formed as food coatings and free-standing fi lms.

TYPE OF EDIBLE FILMS AND COATINGS-Hydrocolloids, lipids, composite. Application includes- Wrapping, brushing, spraying, immersing.

Composition of hydrocolloids- These are water based colloidal mixtures of proteins and/or polysaccharides.

Properties- It has poor resistance to water vapor but provides barriers to oxygen & carbon dioxide it has mechanical strength.

Lipid fi lms- It includes fi lms made up of waxes fatty acids, acetylated monoglycerides, sucrose fatty acid esters, shellac.

Properties- It provides barriers to water vapor. Coatings add gloss. It lacks structural strength & durability and requires supporting matrix. Many lipids exist in crystalline form. Composite fi lms

Bilayers- In which one layer is deposited over another layer.

Conglomerates- One layer includes a mixture of several components. It is again of two types- Components distinct and Components intermixing. For instance, lipids provide a barrier to water vapor movement and hydrocolloids provide the supporting matrix. So, the fi lm having both properties is composite fi lms. Another example is fi lms of casein and acetylated monoglycerides which are effective barriers to water loss in fruits and vegetables.

Effects of Edible Coatings: Edible coating reduces water loss and protects against contamination. Reduces gas diffusion and improves mechanical integrity. It encapsulates aroma compounds, antioxidants, pigments, vitamins etc. It reduces environmental pollution and establishes modifi ed atmosphere.

Some examples of edible coatings- Nutre seal (modifi ed cellulose polymers), Pro-long (sucrose polyesters of FA + Na salts of CMC), waxes, long-chain fatty acids like paraffi n , shellac is a resin secreted by an insect, sealgum and spray gum (gum acacia & gelatin), nutri-save

(carboxy methylchitosan) Additives to enhance nutritive value- They modify mechanical properties of the fi lm and cause signifi cant changes in barrier properties.

Components include antimicrobial compounds, antioxidants, fl avor and aroma compounds, pigments, preservatives, vitamins.

TYPES OF FILM ADDITIVESEmulsifers - Keep the components in solution.

Surfactants - Reduce the surface tension of the fi lm formulation to achieve uniform coverage.

Plasticizers - modify mechanical properties, water and relative humidity. For example, glycerol, polyethylene glycol and acetylated monoglycerides, sucrose.

Active packaging for convenience- Active packaging employs a packaging material that interacts with the internal gas environment to extend the shelf life of a food. Such technology modifi es the gas environment and may interact with the surface of the food by removing gases from or adding gases to the headspace inside a package. Recent technological innovations for control of specifi c gases within a package involve the use of chemical scavengers to absorb a gas or alternatively other chemicals that may release a specifi c gas as required.

“Packaging in which constituents have been deliberately includes substancein or on either the packaging material or the package headspace to enhance the performance of the package system”. Eg- sachet, fl exible tubes etc.

Some areas of atmosphere control in which active packaging is being successfully used

• Oxygen scavenging• Carbon dioxide production • Water vapour removal• Ethylene removal• Baked foods

Modifi ed atmosphere packaging for convenience - It is a practice of modifying composition of internal atmosphere of a package in order to improve shelf life of food product. There is modifi cation in the amount of oxygen which varies from 20.9% to 0% which slows down growth of aerobic organisms. Oxygen is replaced with nitrogen or carbon dioxide, which lowers pH or inhibits growth of bacteria. Carbon monoxide can be used for preserving the red color of meat. Re- balancing of gases inside packaging can be achieved using active techniques such as gas fl ushing and compensated vacuum or passively by designing “breathable” fi lms known as equilibrium modifi ed atmosphere packaging (EMAP).

CHARACTERISTICS OF PACKAGING FILMS FOR EMAPGas permeability, water vapour transmission rate, mechanical properties, transparency, type of package, sealing reliability.

Barrier fi lms are designed to prevent the exchange of gases and are mainly used with non-respiring products like meat and fi sh. Permeable fi lms are used for fruits and vegetables.

When it comes to convenient pack-aging, the keys to remember are that allowing the consumer the easiest possible path toward choosing your product is often the best one. Allow smaller sizes and different fl avors so that consumers have options. Pro-vide packaging that helps consum-ers stay healthy without harming the environment to ensure sustainable outcomes for our future generation.

The Packing industry is going through the most substantial transformation

in many years. From milk, ice creams, coconut water to wines and spirits everything is available in paper-based packaging. Companies have realized that packaging needs to add value to the product in order to stand out among competition. Living ahead of the curve, Tetra Pak’s paper carton packaging has been the most wonderful invention of all times. The development of the Tetra Pak package and the aseptic packaging technology made it possible to eliminate the cold chain supply for distribution and storage, substantially increasing access in the remotest parts of the country and even overseas.

* Author is Assistant Professor(SG), Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India.

[email protected], [email protected]

Packaging

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Freezing Frozen Foods

The most easiest, quickest and convinient method to preaserving food is Freezing. If

the food products are properly frozen then their original colour, texture and fl avour is more maintained than food preserved by other methods. The initial reason of packaging is to keep food from drying out and to maintain its nutritive value, fl avor, texture and color. Labels on packages will say if the product is suitable for freezer storage.

A good packaging material should have the following characteristics:

• Doesn’t become brittle and crack at low temperatures.

• Highly resistant to oil, grease or water.

• Preserve foods from off fl avors and odors.

• Easy to fi ll and seal.• Moisture proof or at least

moisture resistant.

Packaging

• Made of food grade material, i.e. designed to be used for food products.

• Durable and leakproof.• Easy to mark and store

Following are some of the popular frozen food packaging materials.

1. Polyethylene terephthalate (PET) – PET can withstand abrupt change in temperature. Hence, this can be used for boil-in-the-bag or microwaveable frozen product packagings.

2. Cardboard and laminated paper – This type of packaging generally observed in FMCG products like ice-creams, curds, fresh fruit juices etc. However, this packaging has a limited life after taking the product off from the freezer.

3. Tin cans – Tin cans are the traditional frozen food packaging

By Swati Solanki*

material. But, PET and PE are taking over metal cans because they are more economical. However, known brands still use tin cans to retain their brand identity.

4. Polyethylene (PE) fi lm – PE fi lms can cope up with temperature as low as -40 degrees without compromising fi lm quality. They also provide good mechanical strength and puncture resistance during low-temperature transportation, handling, and storage. In addition, PE fi lms are printable and can be layered for extra protection.

5. PE derivatives – Different types of plastics like HDPE, LDPE, Polypropylene, etc. are used for making frozen food packaging. This type of derivatives includes shrink wraps, rigid and fl exible packaging, and also at times single-use disposable packaging. Plastic is desirable because it can withstand


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* The writer can be reached at [email protected]

a wide range of temperature and provides insulation to the products from the outer environment.

We all enjoy convenience, so once in a while buying a pack of frozen meal in your shopping cart is reasonable. However, frozen food should note be in our habit because it has also various adverse effects in our daily life especially for our health. Frozen or packaged food is like a pause button which slows down any enzymatic reaction and increases the shelf life. As per demainding work life culture and also because of our surrounding we tend to consume frozen food. It is also used when the adults are too exhausted by the end of their day culture to cook fresh food. It has been surveyed that the Indian frozen market reached a value of INR 87 billion in 2019. The market consists of frozen vegetables, frozen meat products, frozen fruits, frozen vegetables, and frozen vegetable snacks. The market for frozen foods has been gaining traction in India owing to their convenience as they do not need any additional preparation and culinary expertise. The sodium content is much higher in these ready to eat meals. It adds to the increasing prevalence of lifestyle diseases like high BP, diabetes, cholesterol etc. at a very young age”.

EFFECTS ON NUTRIENTSVitamin content of frozen foods

Vitamin C: This type of Vitamin generally lost in a higher concentration than any other vitamin.. Several researches have been done to determine the cause of vitamin C loss. A vitamin loss of ten percent occurred during the blanching phase with the rest of the loss occurring during the cooling and washing stages. The vitamin loss was not actually attricuted to the freezing process. The frozen

is the convenience and ease of food preservation with minimal impact on food quality compared to other preservation techniques. During freezing time the food placed below −12 °C and there will be no growth in food poisoning or food spoilage microorganisms. Freezing has little effect on viruses or on histamine but will inactivate nematode parasites in pork and seafood. As long as the temperature of the food is reduced to below −12 °C in a reasonable time (hours rather than days) during the initial freezing operation and not allowed to rise above 7 °C during thawing, it will generally be as safe to consume after thawing as it was before freezing. Once the product thawed, any microorganisms present can again get activated, and under the right conditions will replicate to levels that can lead to foodborne illness. Overall it is therefore very important from a food safety point of view that control measures are put in place to ensure that processing before freezing results in safe food when frozen and that the thawing process does not result in any growth of food poisoning organisms.

vegetables were stored at −23 °C (−10 °F) and the canned vegetables were stored at room temperature 24 °C (75 °F). After 0, 3, 6, and 12 months of storage, the vegetables were analyzed with and without cooking.

Vitamin B1: (Thiamin): This vitamin is having a higher solubility in water and can also easily destroyed by heat. A vitamin loss of 25 percent is normal.

Vitamin B2: (Ribofl avin): Some investigation proved that this vitamin, had 18 percent vitamin loss in green vegetables, while another determined a 4 percent loss. It is commonly accepted that the loss of Ribofl avin has to do with the preparation for freezing rather than the actual freezing process itself.

Vitamin A: (Carotene): There is very low amount of carotene loss during preparation for freezing and freezing of most vegetables. Much of the vitamin loss is incurred during the extended storage period.

CONCLUSIONIn general frozen food has awesome shelf life and has an overall safety records. One of the main advantages of freezing preservation

at Foodhall, Nature’s Basket across Mumbai, Pune, Goa, Delhi, Lucknow, Meerut etc.

2.THE MILK USED IN YOUR PRODUCTS IS IMPORTED FROM EUROPE HOW DOES IT LEND VALUE ADDITION TO THE PRODUCTS?Milk plays a major role in the consistency and quality of the cheese. European milk has a rich and creamy texture which moreover is enhanced in the fi nal product. This overpowers the taste and quality of the product. There is however a certain inconsistency of quality with local milk.

PLEASE SHARE A BRIEF ABOUT CRÈMEITALIA AND ITS JOURNEY SO FAR?Having immense love for Italian food and always looking to explore more within the world of cheese we as a brand began our journey in 2018, providing various artisanal and authentic cheese in the F&B industry. Crèmeitalia came about with the joy of cooking good food relishing each bite fi lled with goodness and a burst of fl avor. The main aim is to bring such goodness right to your table at home. Using generation old techniques, our products are synonymous with those of traditional Italian farms. Fusing these methods with the highest standards of local production and technology, we focus on producing fresh, distinct quality and ready to consume artisanal cheese.

Due to the current pandemic situation, people turned towards home cooking and also over the past years, cooking at home has become a recreational activity. People want to make more than just the typical Indian meal and therefore bend towards cooking more European style cuisine at home, in turn experimenting with artisanal cheese to recreate restaurant style food at home.

The journey and response from the market has been great and therefore we have expanded into the retail space as well. Our products are available

Interview

Food Marketing & Technology magazine, India had an interaction with Prateek Mittal, Managing Partner of Crèmeitalia. He talked about the idea behind the providing various artisanal and authentic cheese to the Indian consumers with authentic Italian fl avours with local manufacturing.



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Most processed cheeses aren’t made with the entire milk fat and water content of the milk and are highly doused with preservatives to increase longevity. The quality of the milk makes a stark difference in the freshness of the cheese making it as pure and delicious as possible.

COULD YOU ELABORATE ON THE PROCESSING AND STORAGE TECHNIQUES THAT YOU USE?We at Crèmeitalia use age old cheesemaking recipes combined with state-of-the-art modern-day manufacturing technology. Storage and temperature play an important role in ensuring the shelf life and quality of the cheese. Being fresh cheese, a change in temperature can tamper in taste and overall quality of the cheese. The right temperature is must for storing the cheeses well. Always keep the cheese airtight once opened and consume as soon as possible. Fresh, artisanal cheeses are always best suited for immediate consumption. Do not freeze as this will spoil the texture and fl avor completely. Always use clean and dry cutlery while slicing and eating the cheese.

HOW IS THE GROWTH OF THE INDIAN CHEESE MARKET? WHAT ARE THE FACTORS THAT ARE IMPACTING IT? The Indian cheese market grew phenomenally by 25.5% CAGR during 2014-2019 and has been growing rapidly since then with a worth of INR 125.4 Billion by 2024. There are various factor that have impacted such growth such as affl uent and growing disposable incomes, urbanization and changes in lifestyle, dietary habits - changes in tastes and preferences, tourism in terms domestic and international travels, awareness and accessibility via advertising, modern trade, ecommerce.

HOW MANY VARIETIES OF CHEESE DO YOU HAVE IN ARTISANAL AND AUTHENTIC ITALIAN?Currently, we have ten variants of cheese and are constantly looking to innovate and expand into new products. Our product range comprises of most cheeses from the Pasta Filata family such as Fiordilatte Pizza Cheese, Fiordilatte Bocconcini/Cherry Mozzarella, Burrata, Stracciatella, Buffalo

Mozzarella, Ricotta, Mascarpone, Scamorza Cheese and Sour Cream.

We have also launched Crèmeitalia exclusives such as Truffl e Burrata, Pesto Burrata, Pickled baby Mozzarella, Truffl e Scamorza and Green Peppercorn Ricotta.

WHAT IS YOUR TARGET AUDIENCE? HOW DO YOU MARKET YOUR PRODUCTS?We cater to the target group from 20-45 years of age with 61% focusing on women’s interest. Being

a premium brand, we cater to Sec A,B.

We market our products through modern trade, general trade, e-commerce platforms, digital media, infl uencer collaborations.

WHAT ARE THE CHALLENGES YOU FACED DURING THE PANDEMIC? HOW DID YOU MANAGE THE PRODUCTION? The pandemic has been a tough time for everyone in business. From majorly supplying to restaurants/hotels and

with the partial shutdown of the hospitality business, we decided to venture into the retail and e-commerce space.

At the factory outlets, we are extremely cautious and are constantly on the lookout for safety and distinct sanitization processes. However, we have managed systematically and are doing well in terms of production and have expanded in different parts of the country.

WHAT ARE YOUR LEARNING’S FROM THE PANDEMIC?The pandemic was truly a shock which came to everyone. In all aspects, we have been hit, not just in business but our personal lives too. However, these times were truly survival of the fi ttest. With the right decision at the right time, we shifted our focus and moved into the retail space.

As they say, “every cloud has a silver lining” we choose to look forward to the brighter side and move ahead in positive ways. We’ve had an overwhelming response, our products are available at multiple modern trade and general trade store across Mumbai, Pune, Goa, Delhi, Lucknow, Meerut and e-commerce websites.


Freedom Healthy Cooking Oils campaign#Immunity begins in the Kitchen

We are all dealing with COVID-19 pandemic, which till date has no

defi ned cure or vaccine. According to experts, wearing a mask, frequent sanitization, social distancing and boosting your immunity are the only ways to deal with COVID-19. The terrible pandemic awakened the fact that our food systems are vulnerable, we have all heard the saying that ‘food is medicine’ due to their inherent medicinal and healing properties.

The Indian kitchen is a hub of ingredients like cereals, vegetables, fruits, herbs & spices, edible oils, etc. which are a source of vital nutrients like carbohydrates, proteins, fats, minerals, vitamins and antioxidants. This has been established by studies conducted over a period of time.When these ingredients are used

effectively in small quantities in a dish, they help improve the health and well-being besides strengthening the immune system. When we cook the food ourselves, we can be sure of the ingredients being used in the dishes, how they are cooked and what can be the possible outcome on our health and immunity.

Nutritionists and Wellness experts highlight the importance of strengthening immunity to live a healthy life. As the coronavirus spreads across the country and the world, you might be wondering how to stop the virus. While there aren’t foods that can prevent you from contracting the coronavirus, there are ways to make viral symptoms less painful. You can also protect your body from coughing and sniffl es by loading up on immune-boosting ingredients in food.

By Sravya P*

Promotes self-cooking in the kitchen using traditional ingredients from reputed brands to build immunity to fi ght COVID-19 pandemic

HOW TO BOOST IMMUNITY TO SAVE YOURSELF FROM COVID-19: #IMMUNITY BEGINS IN THE KITCHEN

• Eat Healthy & Live Healthy – Eat Balanced home cooked food as it is the best way to ensure your family stays healthy.

• Boosting Immunity: Food needs to include the right balance of Carbohydrates, Fats, Proteins, Vitamins etc.

• Add more Veggies, fruits & whole grains to your diet. Vegetarian or Non-Vegetarian – include high-protein food to your diet

• Use Trusted Brands: Use Quality brands for all your ingredients & enjoy maximum nutritional and health benefi ts

• Upgrade to healthier options:

- Use products like Freedom Sunfl ower Oil fortifi ed with Vitamin A,D& E to help boost your immunity & health.


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According Dr. Lahari Surapaneni PhD (USA) Nutritionist &Wellness consultant, Hyderabad, “Strong immune system is the keyto a healthy life. For this Strong Immune System we need nutrients like proteins, Iron, Zinc, Selenium, Vitamins A, C, D & E. We can get most of the nutritious food from dairy products, fruits & vegetables, meats, leafy vegetables, Pulses, grains. To ensure that our immune system is performing optimally weneedto know the nutritious home-cooked meals & the right ingredients for the required vitamins. When it comes to cooking, I prefer Freedom Sunfl ower oil as it is fortifi ed with Vitamins A, D &E to cook the food.”

Adding to this Mr. P Chandra Shekhara Reddy, Vice President Sales & Marketing, Freedom Healthy Cooking Oils said,”COVID-19 infection can be prevented by sanitizing your hands, using mask, maintaining social distancing, and eating healthy food to boost immunity. Kitchen is a hub for many ingredients that have a proven record for providing the required carbohydrates, minerals, vitamins, anti-oxidants, etc to help

* The author is in Konnections (Integrated Marketing Communication Consultancy) and can be reached at [email protected]

us stay healthy and boost immunity. However, we strongly recommend people to use quality brands for all your ingredients to enjoy maximum nutritional benefi ts. These Brands ensure that the best quality product is packaged in a completely sanitized & hygienic environment – safe for your consumption. Often the products like Freedom Sunfl ower Oil are fortifi ed with vitamins A,D &E

Immunity boosters are available in every Indian Kitchen, all we need to do is to make sure, we use them in the food we cook & eat daily.

Turmericfi lled with antioxidants and anti-infl ammatory where it can fi ght a range of diseases like cancer, diabetes & Illness.

Ginger &Tulsi are stapled with many nutritional benefi ts & helps to fi ght fl u & infections.

Honey is the traditional medicine to soothe the symptoms of cough & cold and helps fi ghting infections.

Aloeverais very rich in antioxidants

Amlais a powerhouse of Vitamin C that helps you to fi ght coughs & cold.

Garlic Full of essential nutrients and a super –food

Cumin Improves Immunity & Digestion

Cinnamon Powerful antioxidant

to help build immunity. Please stay safe and use standard Brands for kitchen spices, pulses, Edible Oils, etc to get the best quality product for your consumption.”

Freedom Healthy Cooking Oils, are doing an awareness through a campaign ‘#Immunity Begins in the Kitchen’to identify the ingredients that help improve the immunity and encourage their use in daily food. To boost your immune system, the best way is to manage a balanced lifestyle that involves nutritious eating habits, yoga and meditation, deep sleep and a positive outlook towards life. Eating the right food helps in healthy and disease-free body. To tide over the COVID-19 let’s all resolve to cook using these immuno-boosting ingredients as #Immunity begins in the Kitchen



Innovation will be more important than ever as we move toward the next normal given changing consumer needs and occasions. Companies can rethink their innovation agendas to more effi ciently address those needs and drive growth. Many are acting decisively to adjust assortment, fi ll product gaps, evolve price pack architecture, adjust promotional activity, and increase omnichannel presence. This outbreak has really put into stark perspective how important it is to have a resilient and agile supply chain. Companies should take this moment to derisk their supply chain. If it’s single source, for instance, in a fairly volatile area, now is the time to fi nd multiple sources of supply. And it’s also about increased localization and regionalization of their supply chains.

The world’s population is growing and there is increasing pressure on precious resources such as land, water and energy. At the same time there is often great fl uctuation in terms of price, quality, quantity and seasonal variation of raw materials leading to instability of ingredient supply for the foods and beverages people love.

For example, Companies are under pressure to reduce their water usage

The COVID pandemic has delivered the biggest and broadest value chain shock

in recent memory. It is clear that the lockdown has had a profound impact on how people live.

During lockdown, the home has become a focal point. It’s where we work, eat, play, and connect with our families and friends. We saw the rise of the at-home occasion, as people were restricted in their movement. They actually found, probably to their surprise that they like spending time at home, cooking for themselves. Obviously, there will be some changes shortly. People will go out again. They will go to malls. But I do think that the affi nity for the at-home occasion has risen and that companies will need to really be very thoughtful about how they tackle the different at-home occasions in order to continue to be successful going forward. Quick-fi x meals, do-it-yourself meal kits, packaged foods and ready to eat products have seen a huge and sustained uptick in demand during the lockdown. Even as overall consumption has declined, the portion allocated for at-home categories has climbed. What we buy has changed across categories.

In a post-pandemic world, this challenge of anticipating consumers’ needs, and measuring and managing innovation to address those needs, is likely to get tougher as a result of massive, lasting behavioral disruption across consumers, categories, and

channels. Consumers are placing greater priority on necessities, seeking larger sizes, shelf-stable and easy-to-prepare products, as well as products that deliver a higher value. They’re shifting their shopping behavior to online and direct-to-consumer channels. Changes in disposable income and consumer attitudes increasingly favor brands that stand for trust, safety, health, and value.

Consumers are being mindful about their spending and trading down to less expensive products. Many consumers have tried a different brand or shopped at a different retailer during the crisis. Value, availability, and quality or organic products were the main drivers for consumers trying a different brand. Consumers buy more from companies and brands that have healthy and hygienic packaging and demonstrate care and concern for employees. Consumers are more focused on their own health & well-being including mental & emotional health and will continue to prefer new preventive healthcare measures. Surge in e-commerce, strong preference for global A-brands, more staple foods etc. are the few trends being observed though overall consumption continue to decline.

By Jayanta Roy*


Emerging Trends and Responsibilities of Food Product Developers during Pandemic


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because of mounting water scarcity. According to U.N. projections, the world will face a 40% freshwater shortfall by 2030 if nothing changes. This is a growing issue for corporate water users, who consume more than 40% of all water used in industrialized economies and an increasing share in developing nations.

The share of the world’s population currently living in urban settings is unprecedented in human history. Africa and Asia regions are urbanizing faster than others. Urban dwellers tend to value, and to pay for, convenience foods more than their rural counterparts. Furthermore, urban residents are also more exposed to highly processed and non-traditional foods than rural populations through ready access to food retail outlets, street vendors (particularly in poorer areas) and marketing campaigns.

Many recent reports during pre-Covid times highlighted the changing patterns of meal provision and a large infl uence of advertising on shaping food habits. For many urban families, one to two meals per day are eaten outside the home. For many children this means the majority of meals are consumed at school or day care centers. Lot of urban Indians are suffering from obesity, underweight, anemia, hair loss problems and osteoporosis. The growth among children is also imbalanced.

Today’s teenagers are growing up as a sustainability-aware generation. They are concerned about Climate change, Animal welfare, Food Ethics, Packaging disposal/recycling etc. The current group of Generation Z /teenagers are our new age customers, very large group of customers who are well informed and more value & ethics driven. They can infl uence their friends and families and the

whole ecosystem much faster.

The emphasis, during the pandemic, on health and hygiene that has led to an increase in single-use plastic, reversed some of the preexisting focus on sustainability.

New age customers are seeking better “customer experience” as they are less formal in food service format from pre-Covid times. They like “special care” from the responsible companies who put in efforts to make them more mentally & emotionally strong and keep them productively engaged in social & environmental conversations. This trend has intensifi ed during pandemic.

New-age entrepreneurs and profes-sional product developers in food processing industry never accept the status quo, and constantly push themselves to test the limits of to-day—and realize the promise of to-morrow. They constantly evolve and adapt to rapidly shifting consumer preferences and customer demands.

Deep understanding of “Customer Experience” and “User Experience” Journey are more important now for R&D and Marketeers. For example, food brands, developing life style focused products in more localized fl avors, is the wayforward. Whey protein sells in home grown local fl avors such as masala doodh fl avors, kesar kulfi fl avors, chocolate brownies, strawberry creams, vanilla, banana etc. DIY Protein Dosa, made with soy protein isolate powder will be another example.

Coordination between agriculture, education, health and nutrition is essential in this arena to provide favorable environments and appropriate messages for maintaining or recreating healthy food cultures. Collaborative ecosystem is the need of the hour in the food processing industry. New

Technologies need to be developed collaboratively to maintain a balance between growing market demands and what nature can provide.

As a true industry partner, the food product development fraternity should be on a mission to offer customized taste solutions that comply with consumer demand for less salt, fat and sugar, and less meat and other reformulations. While health is a driver for today’s consumer, no one is going to change their ways of eating if they don’t fi nd their food enjoyable.

The informal food sector is vital for meeting the dietary needs of many urban dwellers – particularly the urban poor in India, inspite of current low demand in HoReCa sector and the street foods due to consumers’ fear and anxiety and reverse migration of urban workers. Rather than penalizing or seeking to eliminate it, measures are needed to improve the street food sector in order to better address sanitation and health risks. Investment in the education of consumers about healthier food choices and reconnecting with our Indian traditional cuisines is essential.

India’s “vocal for local” initiative where the idea is to promote local sourcing and local manufacturing, local brands and local supply chain ensuring global quality standards, will further boost the morale of our Food professionals.

Food professionals clearly should have a lot of knowledge and practical insights to develop winning authentic food formats with a sense of sustainability that our business can use to capture the opportunities in today’s and tomorrow’s market.

* Author is the founder & principal consultant at JRMC Global and can be reached at [email protected]


or production conditions unique to a geographical location. GI registration is an initiative to preserve and promote the bio- diversity of the region and it also helps farmers secure better remuneration for their produce. Interestingly, this region of India already has as many as seventeen agro-horticultural products from across the eight states with the coveted GI tag, thus giving them the much-needed recognition that these belong exclusively to the region and are legally protected from being produced, processed and value added elsewhere.

As of September 2020, out of the 370 GIs on the list released by Gi registry Authority, 29 (twenty nine) are from the Northeast. Out of which, 17 (seventeen) products

North Eastern Region of India is the hub of organic and exotic agro-

horticultural produces. Region is characterized with diversifi ed agro-climate conditions i.e. favorable environment conditions to produce multiple crops. Rich water resources, fertile land and soil to produce quality crops are the strength of the region. NE Region comprises of eight states and is a basket full of opportunities for the unusual and the special spices and herbs. Most of its productions are naturally organic and has enormous potential now and is expected to grow more on the post-covid resurgence when there is a demand for organic, all natural, traditional vegan, immunity foods, high protein foods, functional foods and nutraceutical.

GI (Geographical Indication) is a form of intellectual property right, which provide exclusivity and legal protection to a product in a defi ned geographical area. It helps a community of producers to differentiate their products in the market and build goodwill, which often fetches a premium price. For the consumers, GI act as a stamp, which help them to identify genuine quality products. India enacted the Geographical Indications of Goods (Registration and Protection) Act, 1999 and the act came into force on September 2003.

Geographical indication is given to identify agricultural, natural or manufactured goods, which possess certain special qualities or characteristics based on the climatic

GI tag status of Agro-horticulture Produces of North East India

By Subhas Bhattacharjee*



www.fmtmagazine.in

are from agri-horti sector. The list of products includes Arunachal Orange (from Arunachal Pradesh), Assam Orthodox Tea, Tezpur Litchi, Assam Karbi Anglong Ginger, Boka Chawl, Joha rice of Assam, Kaji Nemu, Chokuwa Rice (from Assam), Kachai lemon, Chak-Hao commonly said as Black Rice (from Manipur), Khasi Mandarin, Memang Narang (from Meghalaya), Mizo Chilli commonly said Bird’s Eye Chilli (from Mizoram), Naga Chilly commonly known as Bhoot Jalakia, Naga Tree Tomato (from Nagaland), Sikkim Large Cardamom (from Sikkim) and Tripura Queen Pineapple (from Tripura). These produces are now expected to bring better fortune for hundreds of farmer families across the region. Besides above, Tamenglong Orange and Sirarakhong Hathei from Manipur

and Dalle Khursii from Sikkim has also been listed and it is expected that GI certifi cate will be issued for these three crops by next 120 days as per norms of the GI Authority. Another seven applications have also been fi led and are in the pipeline.

These farm produces unique to locations in the NE region having GI tag can facilitate and allow the farming clusters to go for more production by increase in the volume of production, thereby increase in earnings both in fresh as well as value added forms. It is envisaged to help the producers substantiate their claim in fetching remunerative price to their exotic produces and thereby raise the economy of the region and become Atma Nirbhar during the time of this pandemic and also on

the post-covid resurgence with its organic nature.

With the GI tag, a consumer can be rest assured that the product is authentic, genuine and fi nds it origin. Once the GI Tag is assigned to a particular product, no other product can carry the tag or the same name and thus it offers legal protection against free market malpractices. Even the logos of the GI registered products are also approved by the Authority and pit in the label. On the other hand, this procedure also helps open up the markets for the farmers of the particular region, enhancing the possibility of improving their revenue. Besides, many a time, the middlemen falsely tag sub-standard products, but with a GI tag, farmers also can be assured about their produces / products that will get


fi rst preference and even fair price. Moreover, GI tags help the farmers and producers in a big way for branding, marketing and protecting the exclusive, special local crops as an identity of the products; but also help in further propagation of GI for many more such crops. GI tag can thus substantiate the present slogan of Vocal for local for the benefi t of producers.

NE Region has already six numbers of Mega Food Parks and three Agro-processing Clusters in different states of the region at different stages of its operation. Besides, Govt of India’s Atma Nirvar Abhiyan schemes are aimed at giving huge support to the entrepreneurs of the region to make value addition & processing through One District One Product (ODOP) program where Government of India has earmarked to support 20,000 number of units jointly with the state Governments in the north east and many of them can take the advantage of utilizing the GI tagged products resulting into increase in demand and thereby boost the production of these products in the respective area of operation in the region.

In the north east, due to diffi cult logistics and terrain, end to end marketing is a huge problem even today. With the GI tag available for seventeen crops by now and few more in the pipeline, there will be a great advantage where the product as well as the farmers cluster will get its heritage. Moreover, by creating Pack Houses and processing facilities among the growing clusters of GI tagged crops, considerable employment can be created in every activity of pack houses like sorting, grading, packing etc. As well as processing and will allow these clusters reap both in getting value of their produce as also involving the rural mass with better employment opportunity.

GI tag will enable to widen the marketing network and thereby able to support the producer clusters of these crops more vigorously. However, it needs to be motivated by drafting a defi nite proposal in the form of a road map meant for necessary augmentation and improvement in the agricultural marketing management of these products from the north east. There is also a need to come up with a long-term plan to encourage and support more farmers to grow these crops and also support them by linking

them to the market both within the country and outside. There is an immediate requirement to promote commercial cultivation of these of crops, and provide market linkage.

As a post registration follow up of GI, promotion and continuous awareness building particularly among the consumers is very important. Proposals need to be initiated to organize events for promotion, branding and marketing of GI tagged products including road shows across PAN India and even abroad. Special events, theme based events and meet of trade counsellor of many countries etc. are also needed to be organized. It is observed that though already seventeen agro-horticulture exotic produces from the north east has got the coveted GI tag, its marketing and promotion efforts are still lacking. All these require sustained commitments of resources as there is a constant need for capacity building and awareness about GIs among various stakeholders including consumers. Govt of India has formed a special Ministry of Development of North East Region to promote and monitor the regional development, such promotional initiative can well be made through the Ministry of DoNER (Development of North Eastern Region), Govt. of India or through the NEC (North Eastern Council) in order to facilitate and bring up phenomenal change in the commercial horticulture in the north eastern region. Outcome of these in terms of focused marketing possibilities will bring due importance in the farmers production in the region and will be effective in doubling farmers income and will certainly become a positive intervention.


IN THE NORTH EAST, DUE TO DIFFICULT LOGISTICS AND TERRAIN, END TO END MARKETING IS A HUGE PROBLEM EVEN TODAY. WITH THE GI TAG AVAILABLE FOR SEVENTEEN CROPS BY NOW AND FEW MORE IN THE PIPELINE, THERE WILL BE A GREAT ADVANTAGE WHERE THE PRODUCT AS WELL AS THE FARMERS CLUSTER WILL GET ITS HERITAGE.

* Author is Former Managing Director, NERAMAC Ltd, Ministry of DoNER, Govt. of India, Guwahati and can be reached at [email protected]


www.fmtmagazine.in

“A Great Debate on Sustainable Packaging Lifecycle”

A webinar conducted by PackPlus and Packaging Live on “A Great

Debate on Sustainable Packaging” on 4 September 2020 at 11:00 am. The webinar consist of a great debate on how sustainable packaging, decorative labels / other choices making an impact on this journey. The topic is so vast and very much knowledgeable.

Several Speakers alongwith one moderator were there-• Jikul Purohit, Packaging

Sustainability Sr. Manager, Unilever Limited

• Sattiassilan. R (Sathya), Head Packaging Development, JYOTHY LABS Limited

• Gagan Deep, Head Packaging Development, The Himalaya Drug Company

• Naveen Stuart, Packaging Development Manager, Reckitt Benckiser

• Sunil Dhawan, Director, S S F Plastics India (P) Ltd.

• Manish Desai, Director, MUDRIKA Labels Pvt. Ltd.

• Prasad Date, Customer Success Manager, HP India

• Ramaiah Muthusubramanian, Promoter and CEO, Packfora (Moderator)

A few key points that were discussed in the webinar-• Sustainable Packaging –

necessity, journey and enablers• Decorative Labels/Packaging

and Its impact on Sustainability• Future trends, Implemented

Case studies, Takeaways

Jikul Purohit, Packaging Sustainability Sr. Manager, Unilever Limited told his point of view that they work in three beliefs like brand with purpose grow, people with purpose thrive, companies with people last. We are working under fi ve pillars of Uniliver that are Water, Sustainable sourcing, Reducing plastic waste, health and wellbeing, Enhancing livelihood. Gagan Deep, Head Packaging Development, The Himalaya Drug Company describe about the what it really means to the

consumer and what are the brands expected to do a fundamental shift. Brands need to demonstrate correctly. He also discussed about Extended Producer Responsibility (EPR). Sunil Dhawan, Director, S S F Plastics India (P) Ltd. Give his brief idea on economy and sustainability. He also discussed about PCR for food products which is very important part of Post Covid. Prasad Date, Customer Success Manager, HP India said that we do everything for our planet fi rst. He also discuss about climate forest and water conservation. We are the enabler to meet sustainability. In UK one converter create a website to design our tiffi n bags. Sattiassilan. R (Sathya), Head Packaging Development, JYOTHY LABS Limited elaborate briefl y on End to End design approach for sustainable packing.

CONCLUSIONWaste free program has been announced by Uniliver. Unwanted use of packaging should be removed. We should resonate or connect to all the industries. Sustainable credential should be an integral part of brand offering. Brand should look to end to end value chain means we need to understand that happened to the product when it is disclosed. The collection of plastic has to be improved. We have to improve our lifestyle and should be more responsible. We should increase personalization to extending the use of initial plastic. Appropriate recycle symbol shall be engraved to ease sorting at recycler. Increasing use of recycled material helping to keep plastic in the economy.

By Swati Solanki*

* The writer can be reached at [email protected]

Webinar Summary on

NOTE: Key numbers at the end of articles can be used as references for reader requests

Vol. 11 • Issue 9 • October 2020

DISCLAIMER: The views and opinions expressed in Food Marketing & Technology, India are solely those of the authors and do not necessarily refl ect those of the editors or the publisher. Although all efforts have been made to ensure the complete accuracy of text, neither the editors nor the publisher can accept responsibility for consequences arising from errors or omissions or any opinions or advice given.

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