Journal devoted to Processing & Packaging of Foods ... devoted to Processing & Packaging of Foods & Beverages 2 BEVERAGE & FOOD WORLD - Vol. 43 - No. 5 - MAY 2016 3 BEVERAGE & FOOD

MAY 2016 | VOL. 43 | NO. 5 92 PAGES INCL. COVERSISSN-0970-6194 | Rs. 45

Journal devoted to Processing & Packaging of Foods & Beverages

2 BEVERAGE & FOOD WORLD - Vol. 43 - No. 5 - MAY 2016


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CONTENTS

MAY 2016Vol. 43 No. 5MumbaiPrinted, Published and Owned by NormanJohn Da Silva, Proprietor, The AmalgamatedPress, 506 Hamam House, 5th Flr, 36 AmbalalDoshi Marg, Fort, Mumbai - 400 023.Tel : 91-22-22650268 / 30226463Email:[email protected],Website:www.beverageandfoodworld.com,and printed by him at Sevak Printers, 308, ShriHanuman Industrial Estate, G.D. AmbekarRoad, Wadala, Mumbai-400031.Tel: 91-22-24116484/4890.Editor: Norman John Da SilvaE-mail : [email protected]

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Public Health significance of Pesticides in Foods of Animal originby Mahendra Pal, Biniyam Mulugeta, Manyazewal Anberber,

Selamawit Mulu, P. K.Shukla ... 20

Will Drinking Mineral Water Save You from Chemical Impurities?by Saurabh Arora ... 24

Role and scope of Herbal Plants in Human life and their effectson environment

by Garima Jain, Vishal Kumar ... 25

Waste Utilization of Tomatoby M. M. Pragalyaashree, V. Thirupathi, Z. John Kennedy ... 29

Studies on Development and Evaluation of Guava-Mango Jamand Chutney

by Dang Linh Man, Rakesh Gehlot, Saleem Siddiqui, Rekha, Anju Kumari... 31

Osmotic Dehydration: A process for improved quality of Fruitand Vegetable Products

by Sucheta, Rakesh Gehlot, Saleem Siddiqui ... 34

An Overview of Microbiological Safety concerns and controlmeasures in Fresh Produce

by K. Ranjitha ... 36

Evaluation of nutritional properties of Jelaebi prepared usingselected varieties of Blackgram

by B. Kavitha, G. Hemalatha, S. Kanchana, K. Sivasubramaniam ... 38

Food Toxin and its role in Disease developmentby P. K. Praveen, S. Shekhar, N. Dalai, P. A. Para, A. Sahoo,

A. Padhy ... 40

6 Steps to protect your brand from the 2 minute muddleby Ashwin Bhadri ... 41

Public health significance of heavy metal residues in Meat andMeat Products

by A. Irshad ... 42

Kabab (Popular convenience ready to eat meat product)by Parveez Ahmad Para, Abhishek Sahoo, Raheeqa Razvi ... 44

Company News ... 51

Indian News ... 54

International News ... 56

R&D Updates ... 57

Products & Services ... 63

Buyers Guide ... 75

Trade Fairs & Conferences ... 83

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This paper is dedicated in the memory of late Dr.Shant Swarup Bhatnagar who createda chain of national laboratories. He worked as Director of CSIR, Secretary of AEC,and Chairman of UGC.

Public Health significance of Pesticidesin Foods of Animal origin

*1Mahendra Pal, Biniyam Mulugeta*, Manyazewal Anberber**, Selamawit Mulu*, P. K.Shukla****Department of Microbiology, Immunology and Public Health, College of Veterinary Medicine, Addis Ababa University, P.O.Box No.34, Debre Zeit, Ethiopia

**Department of veterinary laboratory technology, College of Agriculture and Veterinary science, Ambo University, Ambo, Ethiopia*** College of Veterinary Science, Mathura-281001, India

Email: [email protected]

ABSTRACTPesticides are widely used to control pests in varioustypes of plantations throughout the developed and thedeveloping nations of the world. Pesticide residues inanimal feed are the commonest sources of pesticidecontamination of dairy products. The presence ofresidues in milk and dairy products is a matter of publichealth concern. It is estimated that about 51% of ourfood is contaminated with pesticides. Many ingredientsused in animal feeds are waste by-products from foodprocessing, where pesticide residues concentrate inexcess of the permitted tolerance for the raw agriculturalcommodity from, which the by-products were derived.Upon metabolization of pesticide contaminated feeds,some amount of the chemical substance remains in fattytissues, kidneys, liver, and muscles of animals, andreleased in to the milk. The estimation of public healthrisk, based on residues transmitted through animal foodproducts, can be examined by studying epidemiologicaland environmental features of the various substances.Monitoring of pesticide residues include laboratorytests, field monitoring, timing in the use of animalproducts before consumption, and the setting andmonitoring of tolerance levels. Control of pesticidecontamination in foods of animal origin could beachieved through strong and sustainable riskassessment and management program comprisingenforcement of regulations concerning the availabilityand use of chemical compounds, monitoring/surveillance of residues as well as setting and practicingthe MRLs of pesticides permitted in products of plantand animal origin, and the Hazard Analysis and CriticalControl Point (HACCP) programme. A food productionchain using science-based and transparent pre-harvestand post-harvest food safety programs is much morelikely to satisfy consumers food safety concerns. Pre-harvest programs must be based on good managementpractices (GMP) and post-harvest programs must applyboth GMP and HACCP principles. Surveillance andinformation systems, GMP and HACCP and import/

export regulations all require a basic understanding ofrisk analysis elements: risk assessment, riskmanagement and risk communication. It isrecommended that training of veterinary and publichealth personnel in risk analysis methodologies andtheir practical application be considered for fosteringglobal food safety. Monitoring of feed and feedingredients should include inspection, and samplingand analysis to detect unacceptable levels ofundesirable substances. All feed and feed ingredientsshould meet minimum safety standards. It is essentialthat levels of pesticide residues are sufficiently low infeed and feed ingredients that their concentration infood for human consumption is consistently below thelevel of concern. In general, Pesticide residues havegreater impact on human diet, and contamination withthese residues should be checked with greater concernespecially in milk and milk products as these are widelyconsumed by children, patients and the elderly people.

Key words: Dairy products, GMP, HACCP, Milk, Pesticides, Public health,Surveillance

INTRODUCTIONPesticide is a substance or mixture of substances used tokill a pest. A pesticide may be a chemical substance,biological agent, antimicrobial, disinfectant or device usedagainst any pest. Pesticides could be classified as syntheticor biological pesticides (bio-pesticides). Broad-spectrumpesticides are those that kill an array of species, whilenarrow-spectrum or selective pesticides are those that killonly a small group of species (Miller, 2004). A systemicpesticide moves inside the plant following its absorption bythe plant. Pesticide use has a positive and dramatic effecton agricultural production through protection of crops againstinsects, pests and diseases (Khay et al., 2009). About, 350pesticides are used on the foods we eat, and to protect ourhomes and pets. The worldwide consumption of pesticideshas reached 2.6 million metric tons of, which 85% is used inagriculture (Aspelin,1997).The maximum use of pesticidesis reported in USA and Europe. Although the largest volumeof pesticide use is in developed countries, pesticide usagehad also been growing rapidly in developing countries.Biodegradable and non-biodegradable pesticides had beenused for prolonged period in Pakistan and pesticide residues


had been reported in various types of fruits and vegetables(Tariq et al., 2006), and tissues of fishes (Saqib et al., 2005).Although most pesticides leave agricultural products ordegrade in soil, water or the atmosphere some trace amount,potentially harmful to health, passes to humans through thefood chain (Benbrook, 2002). Furthermore, pesticides areused to prevent pest infestations in livestock as sprays,insecticide-impregnated ear tags, self treatment back rubber,dust bags, and injections (Poppenga, 1999). Consequently,both of these routes could lead to persistent accumulationof pesticides in the muscles and fats of animals as well astheir products such as eggs and milk due to the lipophilicnature of pesticides they accumulate in milk and other fat-rich animal tissues (Qiu, et al., 2005). Therefore, animalderived products could be sources of pesticides residues inhumans and represent a serious risk for human health(Pagliuca et al., 2005). Food safety, in many countries,focuses mainly on circumventing the transmission ofzoonotic diseases, and less attention is paid to chemicalresidues possibly due to the course of the resulting diseases.This paper reviews the public health significance ofpesticides in foods of animal origin, in particular milk andmilk products. In addition, the emphasis is given on thosecontaminant pesticides introduced during crop and animalproduction.Pesticides used in Agricultural ProductionPesticide is a general term for products that control pests.Pesticides can target insects (insecticides), plants(herbicides), fungi (fungicides), or other pests. Fumigant isa pesticide that produces gas or vapor intended to destroypests. Herbicides are pesticides that kill weeds and otherplants that grow where they are not wanted. Insecticidesare products, which kill insects and other arthropods.Fungicide is designed to destroy the fungi. Insecticides arecategorized as organochlorine pesticides, carbamatepesticides, organophosphate pesticides, pyrethroidpesticides and neonicotinoid pesticides. Nowadays, morethan 800 different kinds of pesticides are used for the controlof insects, rodents, fungi and unwanted plants in the processof agricultural production. Although most of them leave theproducts or degrade in soil, water, and atmosphere, sometrace amounts of pesticide residues can be transferred tohumans via the food chain, being potentially harmful tohuman health. (Benbrook, 2002). Pest control in intensiveagriculture involves treatment of crops (fruits, vegetables,cereals, etc.) at pre and post harvest stages.The rodenticidesare employed in the post-harvest storage stage, andfungicides are applied at any stage of the process dependingon the crop. These chemicals can be transferred from plantto animal via the food chain. Furthermore, breeding animalsand their accommodation can themselves be sprayed withpesticide solution to prevent pest infestations. Consequently,both these contamination routes can lead to bioaccumulationof persistent pesticides in food products of animal originsuch as milk, meat, fat, fish, and eggs (Lehotay, 2005).Several countries banned the use of organochlorinepesticides (OCPs) during the 1970s and 1980s, althoughmany of them continue to been used by other countries.Contamination of Milk and Milk ProductsMilk is an essential nutritious food for infants; it is a goodsource of protein, fat and major minerals. However, as aresult of using pesticides for controlling plant pests, and

transfer of residues to milk, the contamination of milk isconsidered as one of its hazardous aspects in the last fewyears (Ismail et al., 1987).Milk can be contaminated byresidues of organochlorine (OC) and organophosphorous(OP) pesticides through a variety of sources (Abou-Arab,1997). The major source of contamination of dairy productsby different hazardous pesticides is the presence of theirresidues in animal feedstuffs. Other factors that may alsocontribute to this sort of contamination include the applicationof pesticides on farm animals, environmental contaminationand accidental spills (Goodarzi et al., 2010). A study onMilk samples of cow, buffalo, goat, sheep and camelrevealed contamination of 50 % of the milk samples withbifenthrin, chlorpyrifos, carbofuran, deltamethrin, lambdacyhalothrin, and imidacloprid pesticides of whichdeltamethrin was highest followed by carbofuran (Neelamet al.,2013). Various types of pesticides with differentconcentration levels were reported in milk samples. Theaverage pyrethroid pesticide residue level found in milksamples was 02-0.80 mg/kg (Neelam et al., 2013).Endosulfan was the main pesticide residue, which wasdetected in feed samples of dairy animals with an averageconcentration level of 0.10 mg/kg (Tsiplakou et al., 2010).Organophosphate pesticides residues were also detectedin milk samples and 73 % of the milk samples examinedwere contaminated with deltamethrin pesticide residue(Ombui,2013). Milk contamination with the pesticidesresidues can be controlled by preventing the contaminationof feedstuffs. A study by Mohd and co-workers (2013) inbuffalo milk of Delhi, India indicates that DDT is the majorcontaminant of milk samples, p,p’-DDT was detected in 70%of the samples with a mean level of 0.01565 ìg/g and, themajor metabolite of DDT namely 2,2-bis (p-chlorophenyl)-1,1-dichloroethylene (p,p’-DDE) was detected in 80% of themilk samples with a mean level of 0. 0996 μg/g. Averagepesticide residue levels in food are often higher in developingcountries than in developed nations. A study in Egyptreported that a majority of assayed milk samples, whentested for fifteen different pesticides, contained residue levelsbetween 60% and 80% (Dogheim et al., 1990). Pesticidesin milk and dairy products are known to be contributingfactors in several diseases such as cancer, Alzheimer’sdisease, heart disease, and Parkinson’s disease (Ames andGold,1998). Clorinated pesticides such as DDT,polychlorinated biphenyls and dioxins can enter milk anddairy products. As much as 20 % of an ingested chlorinatedhydrocarbons excreted in milk. They adhere to milk fat andtherefore, butter contains much higher proportions of theseinsecticides. Though DDT and BHC have been banned inChina since 1983, residues of such compound persist inthe environment and cause contamination through foodchain (Wong and Lee, 1997). In India, 30% of people useinsecticides. DDT causes severe effects in children whodrink milk. Mycotoxins in milk and dairy products can createpublic health problems in humans. Aflatoxin M1 in milk anddairy products lead to increase the risk of cancer in liver(Pal, 2002).Pesticides and Public HealthThe World Health Organization has estimated that eachyear there are some 3,000,000 cases of acute pesticidepoisonings, with 220,000 deaths. The majority of theseincidents occur in developing countries, particularly in Africa,


Asia, and Central and South America (He,2000).Organophosphate exposure is highly prevalent in developingcountries. In Central America, for example, between 1992and 2000 the importation of pesticides increased noticeably,the incidence rate of acute pesticide poisoning rose from6.3 per 100,000 population to 19.5 per 100,000 population,and the mortality rate climbed from 0.3 per 100,000population to 2.1 per 100,000 (Henao and Arbelaez, 2002).High dose levels of organophosphate insecticides causeacute intoxication as a result of increased activity of ACH atmuscarinic, nicotinic, and CNS receptors. This manifestsas acute cholinergic signs and symptoms of OP poisoning,including gastrointestinal upset, bronchospasm, miosis,urination, sweating, lacrimation, bradycardia, fasciculations,muscle weakness, hypertension, and CNS depression orcoma (Schenker et al., 1992; Sullivan and Blose, 1992). Inthe United States in 1999 more than 13 000 cases oforganophosphate poisoning were reported to poison centers,there were more than 3 000 cases seen in emergencydepartments, and 83 fatalities occurred (Riegel, 2002).People with chronic exposure to organophosphateinsecticides at low to moderately high doses develop apesticide-related illness. These mild to moderate symptomsof organophosphate toxicity include nausea, headache,dizziness, blurred vision, abdominal pain, vomiting, andchest tightness, with depression (Sullivan and Blose, 1992).Risks to Young ChildrenAdverse effects were reported on the neurologicaldevelopment of children exposed to organophosphatepesticides from the foods they eat, children with higher levelsof organophosphate pesticide metabolites in their urine weremore likely to be diagnosed with attention deficit hyperactivitydisorder (ADHD). Organophosphate exposure, at levelscommon in U.S. children, may contribute to ADHDprevalence (Bouchard et al., 2011).Other types of pesticides,including those belonging to the neonicotinoid class, whichare supposedly safer pleasure alternatives toorganophosphates, also target the nervous system and arepotentially harmful. The scientific literature indicates linksof pesticide exposure to chronic health complications inchildren, including neurodevelopmental or behavioralproblems, birth defects, asthma, and cancer (Roberts andKarr, 2012). Most insecticides have neurotoxic potential, andchildren can be especially vulnerable because of their stageof development, differences in metabolism, and inability todetoxify compounds Infants and children also eat more foodper pound of body weight than adults. There are other, lessobvious, reasons children may be more vulnerable topesticide exposure. Children’s bodies have much lowerlevels of detoxifying enzymes that deactivate widely usedpesticides (Cole et al., 2010; Costa et al., 2013). Childrenmay also be vulnerable because their immune and nervoussystems are still developing.Risks to Farmers and Farm WorkersCompared with the general population, farmers, farmworkers, and even their children are at higher risk becausethey experience more direct exposure to pesticides, at higherdoses, and through various routes (inhalation after spraying)(Calvert et al., 2008). The Environmental Protection Agency(EPA) estimates that 10,000 to 20,000 pesticide poisoningsoccur each yearamong the approximately 2 million peoplewho work in agriculture (CDC, 2013). Farmers and farm

workers are at higher risk not only for acute poisoning butalso for illnesses associated with long-term exposure.Approximately 40 different EPA-registered pesticides thatare currently on the market, are classified as known,probable, or possible human carcinogens (Leffall and Kripke,2010).Although 40 known probable, or possible humancarcinogens may be a disconcerting number in and of itself,it occupies a small percentage of the approximately 900registered active ingredients in use today (Leffall and Kripke,2010).Unfortunately, many of these chemicals have not beenproved noncarcinogenic but rather fall into the cancerclassifiations of “not likely to be carcinogenic to humans”and “not classifible” (because of a lack of sufficientinformation on which to base an assessment). Theenvironmental Protection Agency (EPA) acknowledges thatthe associations between pesticide exposure and certaincancer and non-cancer chronic health effects are welldocumented in the peer-reviewed literature and setstolerance levels for residues to try to protect the public andenvironment from adverse effects (EPA, 2012).Prevention and ControlThe World Health Organization has a programme thatpromotes and coordinates policies, strategies, andguidelines for the use of pesticides in public health, includingin the areas of pesticide specifications, safety issues, andeffectiveness. Most of the developed countries had practicedthese policies and achieved significant public heath results.In the United States, regulation of pesticides started in 1947with the Federal Insecticide, Fungicide, and Rodenticide Act(FIFRA), which advocated the manufacture, use, anddistribution of pesticides. The FIFRA was amended severaltimes before 1970, when the EPA became responsible forpesticide regulation and registration (Ecobichon, 1996). TheFederal Food Drug and Cosmetic Act (FFDCA) allow theEPA to establish, modify, or revoke acceptable pesticideresidue levels in foods. The United States Food and DrugAdministration (FDA) ensure that the EPA-establishedpesticide residue levels are not exceeded in foods. Allpesticides sold in the U.S. must be approved for safety bythe Environmental Protection Agency before being used.Regulatory agencies have also set tolerance or thresholdlevels for allowable pesticide residues in foods such as milk.(IFICF, 2009).The Canadian Food Inspection Agency(CFIA), operating under the auspices of the Minister ofAgriculture and Agro-food, is responsible for conductinginspections and enforcement of federal food safety law. ThePest Management Regulatory Agency (PMRA), within theDepartment of Health, has a mandate to protect humanhealth, safety, and the environment by minimizing risksassociated with pesticides.Maximum residue levels (MRLs)have been set by the European Commission to ensure thatpesticide residues are not found in food or feed at levelspresenting an unacceptable risk for human consumption(Campos et al.,2005). MRLs are the upper legalconcentration limits for pesticides in or on food or feed. Theyare set for a wide range of food commodities of plant andanimal origin, and they usually apply to the product as placedin the market. Many countries of the Central and SouthAmerican Region have also instituted pre-inspectionprograms that include both farm level Integrated PestManagement (IPM) and post-harvest monitoring programs.Those programs help ensure that food that reaches


consumers does not carry excessive pesticide residues.However, such programs are very difficult to implement forthe thousands of small farmers involved. It is important tomention that total quality management and HACCPapproach have an important role for protecting andcontrolling of chemical contaminants in milk and dairyproducts (Jahed, 2007).

CONCLUSIONSFoods from animals, principally the milk, meat, fish, andeggs can potentially be contaminated with one or more ofthe thousands of man-made chemicals, which are used insociety. Animals may become contaminated with pesticidesthrough consumption of residues in crop products orcontaminated feed, sprays with insecticides, or throughexposure to contaminated water, buildings or pastures.Public concerns about the adverse environmental andhuman health impacts of pesticide residues led to strictregulations on their use in the USA, Europe, Canada, andsome Latin American and Asian countries. Nevertheless,DDT and several other pesticides are still being used foragriculture and public health programme in most developingcountries. Consequently, the populations of developingcountries are exposed to greater dietary levels of thesepesticides. Furthermore, information on pesticide residuesin milk, dairy products, beef, mutton, poultry, and other foodsof animal origin are lacking. Therefore, the design andimplementation of appropriate epidemiological studies andintegration with monitoring of samples from foods of animalorigin as well as environmental samples would be of greatimportance to assess the risk of pesticides and formulateappropriate control measures in developing countries.

ACKNOWLEDGEMENTThe authors are greatly indebted to Prof.Dr.R.K.Narayanfor his critical comments during the preparation of thismanuscript.REFRENCES

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Kong (1993-1995). Association of Official Analytical Chemists International 80: 1332-

1335.


Will Drinking Mineral Water save youfrom Chemical Impurities ?

Saurabh AroraFounder, Food Safety Helpline.com

Did you know that the ‘packaged mineral water’ that you buyon railway platforms, in restaurants or from roadside vendorsmay not actually be mineral water? It could be just plainpackaged drinking water! Most people think that all bottledwater is the same but there is a difference. There are twotypes of water that is bottled; one is Packaged Drinking Waterand the other is Packaged Natural Mineral Water. Thedifference between the two is because they come fromdifferent sources and both types have different standards forpurification of the water.

The source of mineral water is natural and therefor it canactually be labelled “Natural Mineral Water.” Natural sourcemeans that the water has been obtained directly from naturalsources like lakes, rivers or drilled from underground water-bearing strata, spring water that is free from pollutants.Mineral salts and trace elements are the same as present atthe source. It is not treated chemically and is packagedhygienically close to the source of water. The mineral contentin this type of water is not disturbed but and the water ispermitted to only go through mechanical filtration which doesnot change the composition of the source water. NaturalMineral Water is free from contaminants and poses no dangerand since it is packaged close to the source it is also thereforemore expensive than Packaged Drinking Water.

Packaged Drinking Water on the other hand is obtainedfrom potable water in taps, ground water like bore-well, andpublic drinking water systems such as Municipality Supply. Itcan be demineralised and disinfected so it is safe to drinkand it could also contain minerals that have been addedartificially. Packaged drinking water could be treated withprocesses like decantation or various types of permittedfiltration. The testing for this type of water is more detailedas besides impurities it is tested for contaminants includingpesticide residues, heavy metals etc., that are often presentin ground water.Why is there a need for purification of drinking waterand water testing?In a tropical country like India, the minimum water requirementfor an average adult human who weighs around 64 kg isapproximately 6 litres per day (WHO, 2004). This equates toover 153,000 litres of water consumed in a lifetime (70 years)for an average adult! You can imagine that if these 153,000litres contain even a minute amount of contaminants likepesticide residues or heavy metals or toxic anions they canaccumulate in the body and cause very serious diseases inthe long-term, including cancer. Besides the potential to causechronic diseases, contamination of drinking water withpathogenic microorganisms can cause a number of short termwaterborne diseases, some of which might be acute.Therefore, regular drinking water purification and testing cango a long way to improve the quality of life and save bothdirect and indirect health costs.

What to Test for in Drinking Water?Nowadays packaged drinking water is purified by reverseosmosis (RO) coupled with UV irradiation to meet theprescribed standards and is bottled prior to distribution. It isalso disinfected to a level that will not lead to harmfulcontamination in the drinking water. However, in case ofPackaged Natural Mineral Water, the sourced water is notsubjected to processes like RO, demineralization ordisinfection before packaging (BIS Manual for PackagedWater, Third Issue March, 2013).

The general chemical parameters that are tested includeammoniacal nitrogen, anionic surface active agents, totalhardness, alkalinity, residual free chlorine and chloramines,various metallic and non-metallic ions, total solids and mineraloil. The water is also tested for toxic substances such aspesticide residues, polychlorinated biphenyls and poly-aromatic hydrocarbons. The toxic heavy metals like Lead,Arsenic, Cadmium, Chromium, Mercury, Selenium etc. arealso tested by methods such as Atomic AbsorptionSpectroscopy (AAS)and Inductively Coupled Plasma MassSpectrometry (ICP-MS).What do the Regulatory Authorities Say?It should be noted that the Food Business Operators (FBOs)need to obtain prior certification from the Bureau of IndianStandards (BIS) before applying for a FSSAI license. TheBIS has in total 21 Major Policy Guidelines on Certificationof Packaged Drinking Water and Packaged Natural MineralWater, issued from June, 2004 onwards, the link for which isgiven: BIS WATER. Importantly, the packaged drinking waterneeds to conform to guidelines issued both by the FSSAIand BIS. Moreover, the water testing report must be obtainedfrom a FSSAI notified and NABL accredited laboratory.The specifications for Packaged Natural Mineral Water andPackaged Drinking Water (other than Natural Mineral Water)are given below:Packaged Natural Mineral Water – As per Food Safety &Standard Regulations, 2011and IS 13428: 2005 (Reaffirmed– 2009) requirements.Packaged Drinking Water (other than Natural Mineral Water)– As per Food Safety & Standard Regulations, 2011 and IS14543: 2004 (Reaffirmed 2009) requirements.Furthermore, all FBOs should include the Pesticide ResidueReport of water while applying for a license.CONCLUSIONFrom the foregoing discussion, it is evident that when a safewater supply system is not available then “Packaged NaturalMineral Water” is safer and healthier to consume even thoughmore expensive. “Packaged Drinking Water” has flooded theIndian market in recent years and all of it might not be safe.Remember that bottled drinking water without BIS certificationis not safe to drink. Moreover, if you are in doubt about thewater quality, it is advisable to get a sample tested from aFSSAI notified/NABL accredited laboratory in order to putyour fears to rest.


Role and scope of Herbal Plants inHuman life and their effects on

environment*Garima Jain, Vishal Kumar

*Assistant Prof., Subharti Institute of Hotel Management, Swami Vivekanand Subharti University, Meerut 250005 (U.P.)*Email : [email protected]

ABSTRACTLong before recorded history, men and women createdpatterns and rituals to accompany the essential tasksof plant gathering and animal hunting, and thecommemoration of birth and death. Plant gathering, andlater the sowing and harvesting of crops and herbs wereespecially bound up with the power of the elements,the changing forces of the sun, the moon and theseason, and woven into myths of god and demons anduniversal legends. Herbal medicines, which is traditionalin every country played an integral part in these legendsand it gradually developed from the eating of herbs aspart of the general diet – when sharp tasting aromaticor bitter plants were gathered to satisfy the body need.It is easy to see plants with appetizing, pleasant tastewould play a vital part in man diet and that each wouldassume a strong character of its appearance, scent, andhabitat. Once again plants and seeds are beingdistributed by emigration. Trade and travel, their sharp,cooling, hot or bitter flavor are becoming part of ourdiet again, playing their roles as delectable foods andnutritious and preventive medicines. Not only that, manyherbs plants are beautiful to look at and easy to growand are a living part of our history and culture. Thispaper aims to increase awareness of the old empiricalknowledge of herbs and to encourage an open mindedand practical approach to their enjoyment and use. Herb-herb combinations have been used in Chinese medicinepractice for thousands of years, yet scientific evidenceof their therapeutic benefits is lacking. With increasinginterest in shifting from the one-drug-one-targetparadigm to combination therapy or polypharmacy toachieve therapeutic benefits for a number of diseases,there is momentum to explore new knowledge bytapping the past empirical experiences of herb-herbcombinations.Key Words: Herbals, Medicinal, Health, Diseases and Digestion

INTRODUCTIONIn general use, herbs are any plants used for food, flavoring,medicine, or perfume. Culinary use typically distinguishesherbs from spices. Herbs refer to the leafy green parts of aplant (either fresh or dried), while a “spice” is a product fromanother part of the plant (usually dried), including seeds,

berries, bark, roots and fruits. In American botanical Englishthe word “herb” is also used as a synonym of “herbaceousplant”. Herbs have a variety of uses including culinary,medicinal, and in some cases spiritual usage. General usageof the term “herb” differs between culinary herbs andmedicinal herbs. In medicinal or spiritual use any of the partsof the plant might be considered “herbs”, including leaves,roots, flowers, seeds, resin, root bark, inner bark (andcambium), berries and sometimes the pericarp or otherportions of the plant.

Today herbs are so pervasive that we take them forgranted and barely give them a thought except when cookingor gardening – in contrast to the past when people had amore intimate relationship with the plants around them. Oldherbal wisdom became suspect as primitive and unreliable,so that today in western societies, herbalism has becomesynonymous with cranky superstition. During the earlymiddle ages, medical treatment was based on herbalremedies accompanied by a curious mixture of superstitiousmagic, prayers, and appeals to the Christian saints andofferings of money. Some treatments from the 16th centuryand earlier are still familiar in therapeutic medicines, suchas the internal and external use of the essential oils ofaromatic herbs in aromatherapy. In this instance the oilsare considered the pure spirit of the plant and therefore actmost effectively, through the mind and emotions on thephysical body. Two of the most ancient methods of usingmedicinal herbs are no longer viable, or atleast they havechanged emphasis. One was treatment by the smoke ofburning herbs, when the patient was held or leaned overthe fire of smouldering aromatic plants and breathed in their“virtues”. Another way of drawing the good herb into thebody was by taking it dried and finely powdered, as snuff. Itis thought to clear the head and cure headache. Well over40 % of modern medicines have their origins in nature ratherthan labs. At the same time traditional herbal medicines hasbeen practiced by those who feel that the whole plant providea balanced remedy that is most suited to the body. Healthyherbs have long been held an holistic place in our wellbeing.Prized since ancient times, and today, we even more dependupon them to purify our body, mind, and soul. Of course, weall use herbal parts in our daily lives, one way or the other,whether for their rich flavor, for their healing power, or inlovely recipes. Herbal benefits are many; be it for spiritualreasons or to spice up your taste buds, or as a home remedy


for ailments like cold, or sore throat... herbs are handy foreach need. Although, the herbs been in use in our diet sinceantiquity, only recently they have taken the center-stage ofnutrition scientific world for their potential health benefitingand detoxification properties.HERBS PLANTS BENEFITSAt the onset of cold there are many herbal remedies thatwill help to reduce the severity of the symptoms. Cayennetea or a mustard footbath will quickly warm a chilled bodyand stimulate the circulation. The borage family are the bestknown of the cooling, refrigerant herb, and are especiallypopular for cold and fever. An infusion of elderflowers willhelp to cure throat infection and a hot elderberry drink isone of the best remedy for soothing an inflamed throat andcough. Ginger and cloves simmered with the berries or syrupadd their warming, antiseptic properties. Black current makea good substitute for an addition to elderberries. All membersof the onion family are helpful for treating colds, coughsand sore throat.Some Simple Cough Remedies� Cayenne tea- stirs the cayenne into the liquid and sip

slowly. This will warm the whole system and is an oldremedy for warding off disease.

� Eucalyptus inhalant- adds a few drops of oil to the boilingwater, cover the head with a towel to contain the steamand breathe in the vapour.

� Peppermint inhalant- it require peppermint, dry limeflowers, dry camomile flowers, dry basil and sage. Putthe herbs in a jug and pour over the boiling water, breathin the vapors.

� Spiced basil tisane- it require dry basil, large cardamom,ground cinnamon, little brown sugar, boiling water.Infuse the basil and spices in the water for 10 minutes.Sweeten with sugar and take a small wineglassful every2 hours to reduce fever.

� Agrimony- uses an infusion of leaves to relieve cough.� Anise- infuses bruised seeds in boiling water.� Bayberry- gargles with infusion of leaves.� Borage- uses an infusion of leaves to soothe the throat.� Chickweed- uses an infusion to cool the throat.� Lovage- infuses seeds or leaves as a gargle for sore

throat.� Marsh mallow- uses the flowers in a tisane as a gargle.� Violet- use the flowers mashed with brown sugar or a

tisane of leaves.� Wood sage- uses an infusion of the leaves as a bitter

and astringent tisane or gargle.There are many other herbs that stimulate a mild

perspiration and help in fever. The herbs are angelica,bonset, clove, lemon balm, marigold flowers, wood avens,yarrow, catmint, peppermint, marjoram, thyme.Herbs for RelaxationHerb baths or footbaths will quickly relax the muscles andease tension. Massaging, when done by a skilled masseur,should both relax and invigorate the whole body. Add fewdrops of oil of marjoram, lavender or geranium to themassage oil. Never use essential oils directly on the skin,they must always be diluted.Sedative HerbsPillows stuffed with dried hops are an old treatment forinsomnia.if the hops rustle too much, soften them with fewdrops of alcohol, vodka or brandy. Add some lavender

flowers for scent and sedative properties. Petals of the cornpoppy are still made into sedative syrup in France. It isprescribed for sleeplessness. This also includes flowers ofmullein, lime, violet, marsh mallow. Poppies have not onlybeen used as the symbol of sleep since early Greek timesbut have an old reputation for curing headache. Pennyroyalonce had a reputation for curing headache.Tonic HerbsA well balanced diet usually incorporates the minerals,vitamins and trace elements needed to keep the body ingood health, but during the winters a lack of fresh greenvegetables and salads often results in some debility. Tonicherbs that are available in winters include salad burnet,watercress and wild chickweed, which is rich in copper andiron and grow fresh and green even through snow. Driedtonic herbs, preserved herbs syrup and wines are especiallyvaluable at this time. Drink a wineglassful of the tisane twicea day, or take as a syrup, wine or beer, or as pureedvegetables or in a soup or pudding. Other well knownsources of vitamin C include rosehips, which can be takenas a tisane, syrup, jelly, watercress.Herbs for the DigestionMany of the first spring herbs have reputations as bloodcleansers or purifiers and are traditionally eaten easter. Theyare often bitter, which has the effect of increasing thesecretion of digestive juices, stimulating a sluggish stomachand restoring the appetite. This was valuable after a winterdiet of heavily salted and stodgy food. Strong bitters suchas gentian and bogbean help to strengthen the wholeappetite and have a cleansing and antiseptic action.Individual reactions to these bitter tonics may vary butgenerally a very small dose serves to stimulate the appetite-a large dose may have the opposite effect.Some Bitter Tonic Herbs that Stimulate the Appetite� Bogbean- take 1 tablespoon of an infusion of the leaves

before meals.� Burdock- take an infusion of the young leaves, strained

to remove hairs, or decoction of the roots or seeds.� Chicory- eat the blanched leaves in salads or make an

infusion of leaves or roots.� Dandelion- use in the same way as chicory.� Fenugreek- take an infusion of seeds as a good tonic.� Horehound- take the infusion of leaves before meals.� Mugwort- take the infusion of leaves.� Sage- infuse the leaves or flowers and adds lemon rind.

The bitter taste of these herbs can be quite disagreeablesage is the exception; infusion has a very pleasant flavor.Several other bitter herbs that were formally used ascleansing and tonic medicines are now no longer consideredsafe, unless taken under medical supervision.Aperitifs and DigestivesMost herbs and spices are good for digestion simply becausetheir strongly aromatic or bitter scents and flavors make thesaliva run and stimulate the secretion of gastric juices, whichare needed to digest food. Bitter aperitifs taken before ameal and aromatic seeds and leaves eaten with food, suchas fennel with fish , sage with cheese, horseradish with beef,and chilies with beans all have a stimulating and soothingeffect on intestine and stomach and help digest rich, fattyor heavy food. An aperitif 30 minutes before meal helpsrelaxation, allays anxiety, and stimulates the appetite. It willalso act as a digestive if taken after eating.


Some Digestive Remedies� Angelica- chew the fresh stems after meal to prevent

indigestion or steep the stems for a fortnight in brandyand take before or after meal.

� Asafoetida- add a good pinch of powdered afoetida to acup of hot water and sweetens with honey. This was afavorite Roman digestive.

� Cardamom- infuse the crushed seeds from a pod in acup of boiling water and take a tablespoon after a meal.

� Cinnamon- add 1 teaspoon of powdered cinnamon to acup of hot milk and sweeten to taste with honey.

� Elecampane- chew a piece after meals.� Sweet Flag- chew the piece of the root after meals or

mix a teaspoon of powdered roots to a paste with anequal quantity of bran and a little milk. Take it aftermeals.

Herbs for the Eyes and MouthEye HerbsSeveral herbs with irritant and acrid properties have beenused as eye herbs , to clear the eyes and remove filmycoverings and slimier things. The most dangerous and wellknown of these are greater celandine and rue, which wereoften made more bearable by tempering them with mothermilk. Fennel, eyebright, clary are traditional and safe eyeherbs that can be used as soothing lotions and compresses.For compresses soak pieces of clean lint or cotton in theherb juice or infusion and lay them over the eyes for at least10 minutes while lying down and relaxing. Or make littlesachets of eye herbs, like tea bags, soak them in warm waterfor a few minutes and lay them over the eyes, these can bedried and used several times.Teeth and GumsCharcoal or the ashes of the herbs mixed with salt are themost common ingredients in domestic recipes fortoothpowders, the ashes disinfecting and whitening the teeth,the salt strengthening and stimulating the gums. Toast aslice of bread until it is thoroughly charred, then pound itwith a pinch of sea salt and a tablespoon of dried peppermint,sage or rosemary leaves or with a few drops of the essentialoil of these herbs . Rub this over the teeth and gums with afresh sage leaves.Herbs for AchesWarm compresses and gentle rub and massage can helpease muscular pain and aches. But never massage swollenor inflamed joints or tissues. Any of these herbs can besimmered in oil or lard for an hour then strained, pressingcarefully through the sieve – crushed , fresh leaves of bay ,marjoram, rosemary or sage , juniper berries, lavenderflowers. A few drops of oil of thyme or oil of cinnamon addedto olive oil can be used as a rub. Synthetic oil of wintergreenis valuable for rheumatic joints. The warmed, pulped leavescan also be used as a soothing poultice.Herbs for SprainThe painful swelling can be reduced and soothed with coldcompresses and supportive bandages. If a sprain occurson a walk in the country, the leaves of any of the followingherbs can be bruised and bound onto the part: agrimony,comfrey, marsh mallow, vervain or winter green.Herbs for Insect Bite and StingsBe careful to remove the sting of a bee or wasp before usingthese herbs to reduce the pain and lessen the swelling, rub

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on the crushed, fresh leaves of basil, betony, borage,comfrey, dock, lemon balm, marigold, marshmallow, parsleyor any of the mints. Extract of which hazel or oil of thyme oreucalyptus applied with cotton wool will soothe the part, oruse the juice from a freshly sliced onion or leek. Any ofthese herbs can be used in a strong infusion as a wash.Herbs for ChilblainsChilblains usually occur on the fingers and toes when theseparts are deprived of blood during the winter. Keep thesevulnerable extremities warm and make sure sufficient greenvegetables are included in your diet. Drink a daily tisane orrosehips or horsetail. Anoint the itching, swollen chilblainswith marigold oil or an ointment made by simmering marigoldflowers for 30 minutes in lard or vegetable or nut margarines.Or boil a small onion for 10 minutes, then cut in half andbind this on as a soothing poultice.Herbs to Encourage LactationIn North Africa and Middle East the seeds of fenugreek arecommonly taken to stimulate breast milk and are also thoughtto encourage “an alluring roundness of the breast” in womengenerally. In India and some other eastern countries thespicy seeds of the familiar garden plant love-in –a mist orfennel flower, nigella sativa, are often used for this purpose,and in northern Europe the milk thistle with its pronouncedwhite veins was thought a great breeder of milk and a properdiet of wet nurse. the perennial goats rue, popular in thepast, is sometimes fed to cows today to increase their milkyield , and borage, watercress and parsley are also said toincrease the flow of breast milk.

Sore nipples may occasionally inhibit the flow of milk whenthe feeding of the baby become associated with pain. A


soothing compress or ointment may help. If the nipplesbecome cracked then seek professional advice.Herbs for the HairsA complete list of the animals, vegetable, and mineralingredients that have been included in hair preparationswould be even longer than a list of face pack ingredients.Aromatic gums and woods, the ashes of goat dung and beesand every sort of alcohol have been used to perfume,strengthen and thicken the hair, while scented oils, pomadesof apples and puppy dog fat have been used to smooth andenrich it. The chemical ingredients listed on the labels ofmodern shampoos, conditioners are almost as daunting.They may act quickly but the effect is often short lived andthey can be too harsh for fine, dry hair. Herbal ingredientstogether with natural soaps and oils work slowly but enrichand condition all types of hair, helping to eliminate scurfand dandruff without harming the delicate structure of hair.Herbal Properties� Burdock- roots help to prevent dandruff.� Catmint- leaves encourage hair growth and soothe scalp

irritation� Camomile- flowers generally soften and lighten the hair.� Garlic, Onion- bulbs stimulate hair growth and help

control dandruff, but the smell is the drawback.� Goosegrass- the whole herb is tonic and cleansing and

helps to prevent dandruff.� Henna- powdered leaves make a healthy red hair dye

and conditioner.� Horsetail- non fertile stems and branches strengthen

the hair.� Lime- flowers soften and cleanse the hair.� Marigold- petals lighten hair color.� Mullein- flowers lighten hair color.� Nasturtium- leaves help hair growth.� Parsley- leaves and stems enrich hair color and give

lusture.� Rosemary- the best all round hair tonic and conditioner,

leaves and flowers give lusture and body, slightly darkenthe hair.

� Rhubarb- root makes an effective but astringent yellowhair dye.

� Sage- leaves are tonic, conditioner and darken the hair.� Soapwort- leaves and roots are cleansing.� Southernwood- leaves help hair growth and prevent

dandruff.� Witch Hazel- leaves and bark are astringent and

cleansing.Environmental EffectMost herbs can be grown either outdoors or indoors andthey thrive in either environment if properly cared for. Somehowever need one or the other environment. Luckily forenthusiasts, herbs offer the least trouble to grow andmaintain. If they are planted in the right type of soil, they willhardly need any further attention. In fact, soil not consideredgood for most other types of plants, can easily be used togrow herbs. Herbs do not require much watering, need littleor no manure and will grow year after year. Suchcharacteristics make it easy for one to choose some herbsto be planted either in the garden in the sunlight or in potsfor indoor growth. The chemical makeup of an herb can varyslightly, however, depending on a variety of factors. First,the environment in which the plant has been grown has aneffect on the constituents of the herb. The time of year it isharvested, the soil in which it is grown, and the weather all

influence the overall quality of the final product. Second,methodology plays a role. For example, the age of the plantat harvest, the exact part of the plant being used, andprocessing techniques can all make a difference. Finally,each plant or population of plants has its own individualgenetics, thus adding another source of end-productvariation. For example as:Bay LaurelAn herb of Mediterranean origin, Bay Laurel flourishes in alot of sunshine and dry conditions. It can however be growneither indoors or outdoors as long as it is exposed to a lot ofsunshine if it is indoors or close to the walls outside. If it ispotted, it is advisable to ensure that the water drains properly.To prevent the growing Bay Laurel from getting root bound,the pot is to be filled with damp potting soil, ensuring thatthe container is fairly large. The plant then should bepositioned where it will get sunshine for about six hours aday so that it outgrows the container in about a year’s time.ChivesChives grow well in a pot but rarely flourish in a garden.They absorb heat and grow up to a foot or more with stunningpurple colored flowers. They flourish when clustered togetherand last for years weathering cold winters well. Their leavesneed to be trimmed near the base rather than near the top.ParsleyThough it can grow outdoors, a good choice for growingindoors is Parsley. It is however likely to last only one seasonif grown outdoors. Better to grow from plants rather thanfrom seeds, kept in a pot and maintained properly, it canlast for years. It is extremely simple to care for. Parsleyloves sunlight and should be kept where the plants can geta lot of sun. A windowsill will be ideal. New leaves sproutfrom the middle and so, trimming the leaves in the extremitieswill be advisable.LavenderLavender grows best in outdoor conditions. It augments itswonderful scent with its lovely pinkish-purple flowers andgrows in thick layers in the garden. Let it grow there till youare ready to use it to prepare an essence of perfume or asachet of potpourri. Lavender does not require fertilizers orto be trimmed. Wild animals do not destroy them and bugsare not enamored of them. They thus require very littleattention. It is however essential that water drains properlyand does not stagnate. Most herbs weather the winter welland survive in a pot or a basket. To ensure that there issome, but not too much moisture, the soil should be a mixtureof clay and sandy loam. Whether grown indoors or outside,they are pleasing to the eye, aromatic and make greatseasonings when used in cooking.REFERENCESChen, J.; Yao, Y.; Chen, H.; Kwong, J.S.; Chen, J. Shengmai (2012). (a traditional Chineseherbal medicine) for heart failure. Cochrane Database Syst. Rev. 11,Cheung, F.; Feng, Y.B.; Wang, N.; Yuen, M.F.; Tong, Y.; Wong, V.T. (2012). Effectivenessof Chinese herbal medicine in treating liver fibrosis: A systematic review and meta-analysis of randomized controlled trials. Chin. Med. 7, 5.Clarkson, Rosetta E. (1973). The golden age of herbs and herbalist constable, London;Dover Publications, New York.Fasinu, P.S.; Bouic, P.J.; Rosenkranz, B. (2012). An overview of the evidence andmechanisms of herb-drug interactions. Front. Pharmacol. 3, 69.Grant, S.J.; Bensoussan, A.; Chang, D.; Kiat, H.; Klupp, N.; Liu, J.P.; Li, X. (2014).Chinese herbal medicines for people with impaired glucose tolerance or impaired fastingblood glucose. Cochrane Database Syst. Rev. 4.Lau, K.M.; Lai, K.K.; Liu, C.L.; Tam, J.C.W.; To, M.H.; Kwok, H.F.; Lau, C.P.; Ko, C.H.;Leung, P.C.; Fung, K.P.; et al. (2012). Synergistic interaction between Astragali Radixand Rehmanniae Radix in a Chinese herbal formula to promote diabetic wound healing.J. Ethnopharmacol. 141, 250–256.Wills, R.B.; Bone, K.; Morgan, M. Herbal (2000). products: Active constituents, Modes ofaction and quality control. Nutr. Res. Rev. 13, 47–77.Zheng, H.; Chen, Y.; Chen, J.; Kwong, J.; Xiong, W. Shengmai (2011). (a traditional Chineseherbal medicine) for heart failure. Cochrane Database Syst. Rev. 2,


Waste Utilization of Tomato1M. M. Pragalyaashree, 2V. Thirupathi, 3Z. John Kennedy

1.Research Scholar, 2.&3Professor, Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research InstituteTamil Nadu Agricultural University, Coimbatore-3

E-mail: [email protected], [email protected], [email protected]

Fig.1: By products of Tomato

Tomato plant belongs to Solanaceae family (SolanuumLycopersicum) and is the second most important vegetablein the world after potato. Processing of tomato results ingeneration of large amounts of wastes or by-products i.e.seeds, skins and pulp. By-product is a product generated /produced during the preparation / production of somethingelse. Since, this contains important constituents, it is bettercalled as by-product. Tomato waste consists of skin andseeds, which is difficult to handle. Industries are dumpingwaste into open spaces, which acts as breeding ground forpests. These by-products generate pollution when releasedinto the environment. The volume of waste is huge andunutilized due to lack of adequate technology.The peel andseed waste accounts nearly 40% of fresh fruit processed.There is a need to develop a technology to utilize the wastefrom this industry. The focus of waste utilization is alwaysto reduce the quantity of by-product, still no system ispractically so efficient to bring the waste generation to zero.

BY PRODUCTS IN TOMATO PROCESSING INDUSTRIESWaste Production and ManagementCommercial tomato processing units produce nearly 70%waste which includes fibrous parts, seeds and skins (2% ofthe total production). Disposing of this fraction is veryexpensive and has a strong environmental impact. Thiswaste can be manipulated in to potentially high value addedproducts with the help of biotechnological approaches.Environment-friendly technologies utilize and exploit agro-food waste as a source of alternative products. Tomatoprocessing waste is already exploited in animal breeding,feeding and in the production of simple fodders. It wasestimated that 50,000 tons of processed tomato wastecontain 5 tons of lycopene. It is worth underlining thatlycopene costs Rs.35 lakhs/kg.

Important Bioactive Compounds in Tomato WasteThe above mentioned by-products are good sources of manyimportant bioactive substances like lycopene, β catotene,polyphenols, sterols, terpenes, tocopherols, luteins etc.These bioactive compounds can be utilized as functionalingredients or additives in preparation of functional foods. Itcontains vitamins, minerals, micronutrients and anti-oxidants. As an example, 100 grams of fresh tomatoescontain 13% of vitamin A, 5% of folic acids, 8% of vitamin Band 33% of vitamin C necessary for an adult individual on adaily basis.Composition of Tomato WasteThe typical tomato waste consists of outer skin and seeds.It contains polysaccharides (cellulose, hemi cellulose, pectinand starch) which has emulsifying, stabilizing, gelatinizing,condensing, rheological structural properties.Polysaccharides are successfully employed in food industryfor their physical and chemical properties (as supports forresins and components of artificial plasma) and in thepharmaceutical industry because of their antigenicproperties. Industrial production of these polysaccharidesare difficult and hence the surplus biomass from tomatowaste can be utilized and it is highly cost effective.• The peel of tomato contains

• Proteins- 100.8g• Ash - 256.4g• Fiber - 299.4g per kg and• Lycopene- 734 μg /g on dry weight basis

• Source of lutein, beta carotene, cis beta carotene• Flavonols,Quercitin and Kaempferol (5-10 mg/kg) which

has cardio protective role.

Importance of Bioactive SubstancesLycopeneLycopene is a type of naturally occurring pigments calledcaroteniods that gives a red color. It is found in high amountsin tomatoes. 100 ml of tomato juice provides about 90 mg oflycopene.Lycopene is known to reduce or preventa. heart diseasesb. Hardening of arteries (atherosclerosis)c. Cancer (prostate, breast, lung, bladder, colon, pancreas)


Tomato wastes

Drying

Grinding to powder(<0.5 mm)

100 g waste powder

Extraction

Carotenoids(37.5mg/kg waste)

Hexane + EthylAcetate (45:55)

Take 900 g of mixture

d. Caractse. Asthma andf. powerful antioxidant that may help protect cells from

damage.Lycopene recovery from tomato industry significantlyimproves the economy• Making potent antioxidants for formulating health

supplements• High recovery of lycopene (77-88%) from peel – by

treament with enzymes followed by extraction withsolvents

• Super critical fluid extraction yields purer fraction oflycopene

Lycopene tablets – more effective in controlling cholestroland triglyceride levels in bloodβββββ-caroteneBeta-carotene is most well known carotenoid. Beta-caroteneis a true carotene, having no oxygen atoms in its molecularstructure. Beta-carotene is a naturally occurring pigment witha red to orange hue that is seen primarily in fruit andvegetables. Beta-carotene is a pro-vitamin of vitamin A. Pro-vitamins are precursors to a vitamin from which a certainvitamin can be manufactured by the body.LuteinLutein is a yellow pigment and a member of the xanthophyllclass of carotenoids found in tomato. Lutein plays animportant role in human eyes. The retina, an area of tissuein the back of the eye responsible for transmitting nervesignals to the brain, has areas on it that have highconcentrations of lutein. Lutein helps to pigment this areaof the eye, making it darker and less susceptible to maculardegeneration. Lutein may also help to prevent cataracts.Extraction of Carotenoid from Tomato WasteThe following flowchart explains the process of extractionof carotenoids from tomato waste.

Fraction of Carotenoids ExtractedLycopene + β carotene - 96%Lutein – 4%Tomato SeedsSeeds of tomatoes contain essential fatty acids, anti-oxidants, vitamins, minerals, carotenes including lycopeneand phytosterols and other important nutrientsTomato Seed Oil• Method of Extraction: Cold Pressed• Shelf Life: 2 YearsTomato Seed Oil Properties• High Linoleic (Omega-6) Essential Fatty Acid Content

(Approximately 50-70%)

• High Oleic (Omega-9) Fatty Acid Content:(Approximately 10-25%)

• Contains up to 1% Linolenic Acid (Omega-3 EssentialFatty Acid)

• Good Source of essential Amino Acids including Lysine.• Rich in Copper, Iron, Manganese and Zinc• Reported to Block UV Rays• Mainly used for cosmetic purposeVermi CompostingTomato Processing produces waste and consists of skinand seeds, which is difficult to handle• Vermi-composting - one of the modern technologies to

handle organic waste• Earthworms ingest, grind and degrade the organic

matter enzymatically with the help of micro-organismsinto soil conditioner

• It is rich in plant growth hormones, enzymes andnutrients in an easily available form.

• The feed mix was prepared by mixing tomato wastewith cattle dung and fed to African worms

• It took about 90 days for worms to convert waste intoodourless, granular and dark brown compost

• The vermin-compost, rich in nitrogen, phosphorous andpotassium with carbon: nitrogen ratio in the range of15:1 is good for plant growth.

• Vermin technology - converting the tomato industrywaste into compost at a low cost

• Make the processing environment-friendly along withgood economic returns

• Moreover, this technology ensures recycling of theorganic matter back to farm in shortest possible time.

CONCLUSION• Processing of tomato results in generation of large

amounts of wastes or by-products i.e., seeds, skins andpulp.

• These by-products are good sources of many importantbioactive substances like lycopene, β - carotene,polyphenols, sterols, terpenes, tocopherols etc..

• These bioactive compounds can be utilized as functionalingredients or additives in preparation of functionalfoods.

• Carotenoids may be extracted by using hexane andethyl acetate as solvents

• The recovery caroteniods is about 37 mg /kg waste• Lycopene, beta carotene and lutein have role in

prevention and reduction of incidence of variousdiseases i.e., heart diseases, hardening of arteries(atherosclerosis), cancer (prostate, breast, lung,bladder, colon, pancreas), cataracts, asthma etc.


Studies on Development and Evaluationof Guava-Mango Jam and Chutney

1Dang Linh Man, 2Rakesh Gehlot, 3Saleem Siddiqui, 4Rekha, 5Anju Kumari1MSC Student, Southern Horticultural Research Institute (SOFRI) Vietname, 2Professor, 3Prof. & Head 4&5Assistant Professors

Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar-125 004, Haryana.E-mail: [email protected]; [email protected]

Ripe guava fruits↓

Washing↓

Cutting thin slices↓

Grinding↓

Sieving↓

Mixing pulp with preservative(Sodium benzoate @ 1 g/ kg pulp)

↓Filling and sealing in polypropylene jars

↓Storage in deep freezer

Fig. 1 : Flow sheet for collection of pulp from guava fruits

ABSTRACTThe guava-mango jam and chutney were developed andevaluated for changes in its chemical constituents andquality parameters at monthly intervals during threemonths storage period. Total sugars increasedsignificantly, while ascorbic acid and total carotenoidsdecreased significantly in guava-mango jam andchutney with the advancement in storage period. Thesensory scores for colour and appearance, flavour,taste, mouthfeel and overall acceptability of both theblended products decreased significantly duringstorage duration, however, all the product samplesremained above the acceptable level even after threemonths storage. Jam prepared with 20 guava:80 mangopulp and 0 guava:100 mango, and chutney prepared with40 guava:60 mango pulp ratio were found mostacceptable.Keywords: Guava, mango, blends, jam, chutney, chemical constituents,organoleptic quality, storage

Guava (Psidium guajava L.) is a native of tropical Americaand belongs to family Myrtaceae. Guavas are mainlycultivated in tropical and subtropical countries. In India,guava is an important commercial fruit with excellentdigestive and nutritive value, pleasant flavour and highpalatability. The fruits are available at moderate price duringfruiting seasons. The fruits are rich in dietary fibre, vitaminA and C, folic acid and dietary minerals mainly potassium,copper and manganese. Guava contains about four timesmore the amount of vitamin C as present in orange. It iseffective against cancer, bacterial infections, inflammationand pain. A wide variety of products are being preparedfrom this fruit including jam, jelly, cheese and toffee.

Mango (Magnifera indica) belongs to familyAnacardiaceae. It is native to Indian subcontinent from whereit spread all over the World. It is national fruit of India,Pakistan, Philippines and Bangladesh. Mango is generallysweet, although, the taste and texture of the flesh variesfrom soft pulpy to fibrous texture. Mango pulp containsphytochemicals and nutrients. It contains antioxidantsvitamin A, C, B6 (pyridoxine), other B-complex vitamins andessential nutrients such as potassium, copper and aminoacids. It has been found to protect against colon, leukemiaand prostate cancers. Mango pulp may be incorporated intoready-to-serve drink, nectar, squash, syrup, cheese, toffee,pickles, ice-cream and desserts.

Guava is highly perishable in nature and its short shelf

life limits sale of produce at distant market. Consumers,generally, have less preference for guava products inspiteof its good flavour, taste, and high nutritional and medicinalvalue. On the other hand, mango fruits are liked very muchby the consumers. So, blending of mango pulp with guavapulp may complement its blended products with increasedacceptability, and high medicinal and nutritional value.Keeping the above aspects in view, the present researchwork was planned to develop jam and chutney from Guava-Mango blends and to evaluate storage quality of blendedproducts.MATERIALS AND METHODSThe investigation was carried out in Centre of Food Scienceand Technology, CCSHAU, Hisar during the year 2014-15.Ripe guava fruits cv. Hisar Safeda were procured from FruitOrchard of Department of Horticulture, CCSHAU, Hisar andripe mango fruits cv. Safeda were procured from localmarket, Hisar for making jam and chutney from guava-mango blends.

Guava fruits were washed thoroughly with clean runningwater and cut into thin slices with stainless steel knife. Theslices were ground in a grinder for obtaining guava pulp.Fine guava pulp was obtained by sieving ground pulpthrough stainless steel sieve. Sodium benzoate @ 1 g/ kgpulp was mixed with the pulp. It was then packed inpolypropylene jars and stored in deep freezer (Fig.1).

Mango fruits were washed thoroughly with clean runningwater and peeled off. The pulp was separated from the stonewith the help of a stainless steel knife and blended in a mixerto obtain fine pulp. Sodium benzoate @ 1 g/ kg pulp wasmixed with the pulp. The pulp was then packed inpolypropylene jars and stored in deep freezer (Fig. 2).


TABLE 1 : Changes in chemical constituents and organoleptic quality of guava-mango jam during storage

Treatments* Storage Total Ascorbic Total Colour and Flavour Consistency Taste Mouthfeel Overall(Guava: period sugars acid carotenoids appearance (score (score (score (score acceptabilityMango) (months) (%) (mg/ (mg/ (score out of 9) out of 9) out of 9) out of 9) (score

100 g) 100 g) out of 9) out of 9)100:0 0 47.44 35.05 0.68 7.60 7.90 8.00 7.90 7.85 7.85

1 48.44 32.12 0.66 7.35 7.65 7.70 7.30 7.55 7.512 49.64 28.25 0.64 7.25 7.40 7.60 7.25 7.40 7.383 50.41 24.65 0.62 7.10 7.30 7.50 7.00 7.30 7.24

80:20 0 48.15 29.36 0.89 7.75 7.80 7.90 7.80 7.95 7.841 49.07 27.03 0.87 7.75 7.60 7.80 7.40 7.70 7.652 49.98 23.71 0.83 7.45 7.50 7.70 7.35 7.45 7.493 51.20 20.91 0.81 7.30 7.45 7.55 6.90 7.35 7.31

60:40 0 49.64 22.09 1.04 8.35 8.25 8.10 8.30 8.15 8.231 49.73 20.53 1.01 7.75 8.05 8.10 8.15 8.15 8.042 50.90 18.55 0.97 7.75 7.85 8.05 7.80 7.85 7.863 51.81 16.57 0.95 7.60 7.85 8.00 7.20 7.60 7.65

40:60 0 49.90 15.07 1.16 8.60 8.45 8.30 8.40 8.60 8.471 50.34 13.64 1.13 8.40 8.40 8.20 8.35 8.50 8.372 51.61 11.82 1.09 8.30 8.35 8.15 8.25 8.05 8.223 52.54 10.10 1.06 8.15 8.35 8.10 7.75 7.80 8.03

20:80 0 50.00 8.83 1.34 8.50 8.45 8.45 8.55 8.55 8.501 50.78 8.22 1.31 8.50 8.40 8.35 8.45 8.50 8.442 52.23 7.54 1.26 8.45 8.25 8.35 8.30 8.40 8.353 53.39 6.76 1.23 8.30 8.25 8.25 8.10 8.05 8.19

0:100 0 50.70 2.04 1.48 8.60 8.65 8.35 8.45 8.55 8.521 51.34 1.85 1.44 8.45 8.55 8.30 8.40 8.45 8.432 52.73 1.73 1.39 8.40 8.45 8.20 8.15 8.45 8.333 53.55 1.45 1.35 8.35 8.30 8.20 8.10 8.05 8.20

CD at 5% Treatment (T) 0.96 0.08 0.02 0.27 0.26 0.28 0.30 0.33 0.18Storage (S) 0.78 0.06 0.02 0.22 0.21 N.S. 0.25 0.27 0.14

T x S N.S. 0.15 N.S. N.S. N.S. N.S. N.S. N.S. N.S.*Recipe- 1 kg blended pulp, 700 g sugar, 4 g citric acid and 2 g pectin N.S. = Non-significant

Treatments* Storage Total Ascorbic Total Colour and Flavour Consistency Taste Mouthfeel Overall(Guava: period sugars acid carotenoids appearance (score (score (score (score acceptabilityMango) (months) (%) (mg/ (mg/ (score out of 9) out of 9) out of 9) out of 9) (score

100 g) 100 g) out of 9) out of 9)100:0 0 35.41 16.44 0.67 7.40 7.60 8.30 7.65 7.40 7.67

1 36.23 14.69 0.66 7.35 7.50 7.80 7.45 7.25 7.472 36.49 12.52 0.65 7.45 7.60 7.60 7.80 7.65 7.623 37.24 10.47 0.64 7.30 7.45 7.60 7.30 7.20 7.37

80:20 0 36.20 13.88 0.83 7.70 8.10 8.30 8.05 8.00 8.031 37.41 12.69 0.82 7.25 7.90 7.90 7.90 7.70 7.732 38.06 10.97 0.81 7.55 7.60 7.70 7.65 7.65 7.633 38.66 9.41 0.79 7.30 7.65 7.60 7.40 7.30 7.45

60:40 0 36.83 11.44 1.03 8.00 8.00 8.20 8.35 7.90 8.091 37.65 10.44 1.02 7.80 8.00 8.00 8.00 8.00 7.962 38.59 9.30 1.00 7.65 7.70 7.60 7.75 7.65 7.673 39.13 8.18 0.98 7.40 7.65 7.45 7.45 7.40 7.47

40:60 0 37.24 8.42 1.21 8.30 8.30 8.20 8.45 8.10 8.271 38.06 7.87 1.20 7.85 8.00 7.90 8.10 7.90 7.952 39.05 7.11 1.18 7.75 7.90 7.50 8.00 7.85 7.803 39.96 6.25 1.16 7.65 7.70 7.60 8.10 7.75 7.76

20:80 0 37.26 4.98 1.36 8.00 8.10 7.60 8.15 7.90 7.951 38.98 4.56 1.35 7.85 7.80 7.35 7.80 7.50 7.662 39.88 4.14 1.33 7.55 7.80 7.55 7.70 7.65 7.653 40.77 3.70 1.30 7.55 7.40 7.10 7.55 7.50 7.42

0:100 0 37.34 1.14 1.55 8.00 8.10 7.50 8.05 7.70 7.871 39.02 1.12 1.53 7.75 7.70 7.25 7.80 7.50 7.602 39.96 0.91 1.50 7.45 7.80 7.35 7.20 7.25 7.413 40.89 0.76 1.47 7.55 7.40 7.15 7.40 7.55 7.41

CD at 5% Treatment (T) 0.94 0.08 0.02 0.32 N.S. 0.38 0.32 0.32 0.26Storage (S) 0.77 0.06 0.02 0.26 0.27 0.31 0.26 0.26 0.22

T x S N.S. 0.16 N.S. N.S. N.S. N.S. N.S. N.S. N.S.

TABLE 2 : Changes in chemical constituents and organoleptic quality of guava-mango chutney during storage

*Recipe- 1 kg blended pulp, 400 g sugar, 30 g salt, 200 g onion paste, 20 g ginger paste, 10 g garlic paste, 3 g red chilli powder, 8 g hot spicemix, 5 ml glacial acetic acid N.S. = Non-significant


Ripe mango fruits↓

Washing↓

Peeling↓

Separation of pulp↓

Blending in a mixer↓

Fine mango pulp↓

Mixing pulp with preservative(Sodium benzoate @ 1 g/ kg pulp)

↓Filling and sealing in polypropylene jars

↓Storage in deep freezer

Fig. 2 : Flow sheet for collection of pulp from mango fruits

Guava-mango blends↓

Addition of sugar↓

Cooking with stirring↓

Addition of citric acid↓

Addition of pectin↓

Judging of end-point↓

Filling hot in sterilized glass jars↓

Sealing with cap↓

Cooling in air↓

Labelling↓

Storage

Fig. 3 : Flow sheet for guava-mango jam

Guava-mango blends↓

Addition of sugar↓

Cooking with stirring↓

Addition of spices and ingredients↓

Cooking till end-point(50% TSS)

↓Addition of salt and glacial acetic acid

↓Cooking for 2 to 3 minutes

↓Filling hot in sterilized glass jars

↓Sealing with cap

↓Cooling

↓Labelling

↓Storage

Fig. 4 : Flow sheet for guava-mango chutney

The guava and mango pulp were blended in followingproportions i.e., 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100for preparing jam and chutney. Jam was prepared as perstandard procedure (Fig. 3) by using one kg blended pulp,700 g sugar, 4 g citric acid and 2 g pectin. The mixture wascooked with stirring with a ladle until its thick consistency.End point was judged by sheet test and measuring totalsoluble solids (68%) using hand refractometer (58-92%).

Chutney was prepared as per standard procedure(Fig. 4) with recipe comprising one kg blended pulp, 400 gsugar, 30 g salt, 200 g onion paste, 20 g ginger paste, 10 ggarlic paste, 3 g red chilli powder, 8 g hot spice mix and 5ml glacial acetic acid. The mixture was cooked with stirringwith a ladle and the end point was judged by measuringtotal soluble solids (50%) using hand refractometer(28-62%).

Both the products were packed in 150 g capacity sterilizedglass jars and stored at room temperature for analyzing itsquality and sensory attributes for three months at monthlyinterval. The treatments were replicated thrice in completelyrandomized design. Total sugars were estimated by themethod of Hulme and Narain (3). Ascorbic acid and totalcarotenoids were analyzed by methods of Ranganna (6).Total microbial load was enumerated by pour plate methodusing total plate count agar media. Blended jam and chutneywere assessed by a panel of ten judges following the 9-point hedonic scale for colour and appearance, flavour,consistency, taste, mouthfeel and overall acceptability. Theoverall acceptability of jam and chutney was based on themean score obtained from all the sensory characters. Thecharacters with mean scores of 6 and above out of 9 wereconsidered acceptable.

The data obtained in the present investigation wereanalyzed according to two factorial completely randomizeddesign and subjected to analysis of variance (ANOVA)technique. The critical difference value at 5 per cent levelwas used for making comparison among different treatmentsduring three months storage period.RESULTS AND DISCUSSIONThe data (Table 1 and Table 2) indicate that there was asignificant increase in total sugars of guava-mango jam andchutney during three months storage. The rise in total sugarsof guava-mango jam and chutney might be due to hydrolysisof polysaccharides into simple sugars. The results are inaccordance with those of Chaudhary and Verma (2) in aonlachutney and Sharma (7) in jamun-mango blended jam.

Ascorbic acid content of guava-mango jam and chutneydecreased significantly during the entire storage period ofthree months, which was probably due to the fact thatascorbic acid was sensitive to oxygen, light, enzymatic andnon-enzymatic catalyst, Hence, it was easily oxidized in thepresence of trapped oxygen in the jar into dehydro-ascorbicfollowed by further degradation to 2, 3-diketogulonic acidand finally to furfural compounds. These findings are inconformity with the observations of Mazur et al., (4) in redraspberry jam and Sharma and Joshi (8) in bell pepper basedinstant chutney powder.

The data indicates a significant decline in total carotenoidsof both the blended products during three months storage.This might be due to auto-oxidation of β -carotenesubsequently leading to loss of total carotenoids and thehighly unsaturated chemical structure made the constituentvery susceptible to thermal degradation and oxidation.Similar results were recorded by Balaswamy et al., (1) incurry leaf chutney powder and Teangpook and Paosantong(8) in low sucrose lime juice papaya jam. There wassignificant increase in total plate count (2.74 to 3.42 log10cfu/g and 2.94 to 3.48 log10cfu/g) of guava-mango jam andchutney during three months storage period. Similarobservations were also recorded by Nour et al., (5) in mangojam and Chaudhary and Verma (2) in aonla chutney.

The changes in consistency of guava-mango jam wereobserved non-significant, while it was found significant inguava-mango chutney during storage duration. The colourand appearance, flavour, taste, mouthfeel and overallacceptability of guava-mango jam and chutney decreased

Contd. on Page 35


Osmotic Dehydration: A processfor improved quality of Fruit

and Vegetable ProductsSucheta, Rakesh Gehlot, Saleem Siddiqui

Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar-125 004, HaryanaE mail: [email protected]

ABSTRACTOsmotic dehydration has been widely used as a pre-treatment for partial removal of water from fresh fruitsand vegetables before further processing because it canreduce energy consumption and improve productquality viz., colour, texture, flavour and nutrients. Thefundamental purpose of food dehydration is to lowerthe water content in order to minimize rates of chemicalreactions and to facilitate distribution and storage. Inosmotic dehydration, foods are immersed or soaked ina saline or sugar solution. The combination of differentosmotic agents leads to more effective dehydration thansucrose alone due to synergistic effect of solutes.Osmotic dehydration of fruits and vegetables is lessunderstood area of dehydration. Simultaneous flow ofsolutes and water, and interaction between componentsrequires a theoretical approach for large scale industrialapplications.INTRODUCTIONIn India, post harvest losses of fruits and vegetables areestimated more than 25 percent. To prevent these lossesdifferent preservation methods are available includingthermal and non-thermal, most notable are canning, freezingand drying. Novel drying technologies are microwave drying,infra-red, dielectric, explosion puffing, acoustic drying andosmotic dehydration (Jayaraman and Das Gupta, 1995).Osmotic dehydration has been widely used as a pre-treatment for partial removal of water from fresh fruits andvegetables before further processing because it can reduceenergy consumption and improve product quality viz., colour,texture, flavour and nutrients (Wang et al., 2010). It has alsobeen named dewatering and impregnation soaking process(DIS) used to obtain minimally processed or intermediatemoisture content (Maftoonazad, 2010). The fundamentalpurpose of food dehydration is to lower the water content inorder to minimize rates of chemical reactions and to facilitatedistribution and storage. In osmotic dehydration, foods areimmersed or soaked in a saline or sugar solution. Thecombination of different osmotic agents leads to moreeffective dehydration than sucrose alone due to synergisticeffect of solutes. Osmotic dehydration is based upon countermass transfer phenomenon (Pointing, 1973). First, wateroutflow from the food tissue to the osmotic solution, second,a solute transfer from the osmotic solution to the food tissue,third, a leaching out of the food tissue’s own solutes (sugars,organic acids, minerals, vitamins) into the osmotic solution.

The third transfer is quantitatively negligible compared withthe first two types of transfer, but essential with regard tothe composition of the product.

The osmotic pressure of solutions on both sides of thesemi-permeable cell membranes is responsible for diffusionof low-molecular cell sap components such as sugars andorganic acids into the surrounding solution of higher osmoticpressure. This diffusion makes osmotic drying different fromconventional drying, leading to improved texture of fruitsand vegetables products. In recent years, it has beenrecognized as an effective method for preservation of fruitsand vegetables. Being a simple process, it facilitatesprocessing of tropical fruits and vegetables such as banana,sapota, pineapple, mango, and leafy vegetables withretention of initial fruit and vegetables characteristics viz.,colour, aroma and nutritional compounds (Pokharkar andPrasad, 1998). It is less energy intensive than air or vacuumdrying processes because it can be conducted at low orambient temperature.OSMOTIC PROCESSING STEPS1. PretreatmentsDifferent chemical pretreatments may be used to improvequality of osmo-dried fruits and vegetables. Dipping in oneper cent citric acid solution prior to drying or osmoticdehydration was used to prevent enzymatic browning offruits (Sunkja and Ragharan, 2004). Dipping the papaya andmango slices in 0.4 per cent ascorbic acid solution or 0.4per cent ascorbic acid + 0.1 per cent Potassiummetabisulphite (KMS) solution for 30 minutes prior toosmosis process was found effective to obtain a highacceptable product (Torreggiani, 1993). (Mozumder et al.,


2012) reported calcium chloride (CaCl2) and potassiummetabisulphite increased water removal and moisturemobility in tomato slices during drying.2. ImmersionThe immersion time may be optimized by keeping theconcentration of the solution constant. Gaspartero et al.(2003) and Mauro et al. (2004) reported that banana andapple slices, when dipped in 70 and 500 Brix osmoticsolution, respectively, at 500C temperature for 3 hoursimmersion time gave optimum water loss and sugar gain.3. DryingDrying is generally carried out at 600C temperature with airvelocity of 2 m/s up to a constant weight.FACTORS INFLUENCING OSMOTIC DEHYDRATIONi. Osmotic solution concentrationii. Temperatureiii. Solute type used to prepare osmotic solutioniv. Material geometry, size, surface and massv. Ratio of product to solutionvi. Contact time between product and osmotic solution, and

agitation speedADVANTAGES OF OSMOTIC DEHYDRATIONThere are number of advantages of the osmotic dehydrationprocess:i. It minimizes the effect of temperature on food quality

and preserves the wholesomeness of the food as nohigh temperature/phase change is required in theprocess.

ii. Mild heat treatment favours colour and flavour retentionresulting in the product having superior organolepticcharacteristics. It is more effective when sugar syrup isused as osmotic agent.

iii. It increases resistance to heat treatment.iv. The process is quite simple, economical (energy

requirement is 2 to 3 times less as compared to theconventional drying.

v. It prevents the enzymatic browning and inhibits activitiesof polyphenol oxidases.

vi. It improves the texture and rehydration properties.vii. The blanching process may be eliminated by this

process, which reduces cost of processing.viii. Acid removal and sugar uptake by fruits modifies the

composition and improves the taste and overallacceptability, which is called candying effect.

ix. The process could prove to be good for production ofready-to-eat foods such as raisins, etc.

x. The process reduces volume of the products, therebysaving in the cost of processing, storage and transport.

xi. Constant immersion of product in osmotic agents avoidsthe O2 exposure, hence, the product retains bettercolour.

xii. It protects against the structural collapse of the productduring subsequent drying and thus helps to retain theshape of the dehydrated products.

LIMITATIONS OF OSMOTIC DEHYDRATIONIn spite of very promising aspects of osmotic dehydration,there are no enough interests in applying this process inthe industry. The problem of the resulting syrup managementis a constraint since composition of the osmotic solutionwill change due to the water outflow from the food and theuptake of solute originating from the food material. Thiscauses a decrease in acidity which may be compensatedby adding a fruit acid to the osmotic solution. Solutioncomposition and concentration, recycling, solute addition,

re-use and waste disposal should be considered during thisprocess. The microbial validation of osmotic dehydrationfor longtime operation and reuse of the syrup by recyclingare important factors for industrial applications. Microbialcontamination increases with the number of times theosmotic solution is re-cycled (Tortoe, 2010).FUTURE DEVELOPMENTSResearch is being carried out on osmotic dehydration forindustrial scale applications and for this purpose, accurateprediction of water removal is required. Osmotic dehydrationof fruits and vegetables is less understood area ofdehydration. Simultaneous flow of solutes and water, andinteraction between components requires a theoreticalapproach for large scale industrial applications.REFERENCESJayaraman, K.S. and Das Gupta, D.K. 1995. Drying of fruits and vegetables. In: Handbook ofindustrial drying. Mujumdar AS (Ed.). Marcel Dekker Inc., New York, USA. Pp. 643-690.Maftoonazad, N. 2010. Use of osmotic dehydration to improve fruits and vegetables qualityduring processing. Recent patents on Food, Nutr. And Agric. 2: 233-242.Mauro, A.M., Mounnrat, S.M. and Rodrogues, A.E. 2004. Vacuum drying of osmotic dehydratedapple slices. Drying, 2004, Proceedings of the 14th International drying Symposium, Brazil.Mozumder, N. H. M. R., Rahman, M. A., Kamal, M. S., Mustafa, A. K. M. and. Rahman, M. S.2012. Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder.J. Environ. Sci. and Natural Resources. 5(1): 253-265.Pointing, J.D. 1973. Osmotic dehydration of fruits, recent modifications and applications. J.Process Bio. Technol. 12(8): 8-20.Pokharkar, S.M. and Prasad, S. 1998. Mass transfer during osmotic dehydration of bananaslices. J Food Sci. Technol. 35(4): 336-338.Sunkja, P.S. and Ragharan, G.S.V. 2004. Assessment of pretreatment methods and osmoticdehydration cranberries. J. Canadian Bio Systems. 46: 52-56.Torreggiani, D. 1993. Osmotic dehydration in fruit and vegetable processing. Food Res. Intl. 26: 59-68.Gaspartero, O.C.P., Silva, P.D.L. and Gertrudes, E. 2003. Study of conservation of banana byosmotic dehydration and drying in a conventional dryer. J. Chemi. Eng. 3:25-29.Wang, R., Zhang, M. and Mujumdar, A. S. 2010. Effect of osmotic dehydration on microwavefreeze-drying characteristics and quality of potato chips. Drying Technol. 28(6): 798-806.

Contd. from Page 33

Studies on Development and Evaluation ofGuava-Mango Jam and Chutney

significantly during storage duration. This might be due tochanges in physico-chemical composition of the productsduring storage period. The overall acceptability of blendedjam and chutney decreased significantly during storage butboth the blended products were found acceptable after threemonths storage. Similar results were also reported bySharma (7) in jamun-mango blended jam and Veerapandianet al., (9) in ready-to-eat peanut chutney. Jam prepared with20 guava:80 mango and 0 guava:100 mango pulp, andchutney prepared with 40 guava:60 mango pulp were foundmost acceptable.LITERATURE CITEDBalaswamy, K., Jyothirmayi, T. and Rao, D.G. 2004. Studies on preparation of curry leaf (Murrayakoenigil L.) chutney powder. Foodservice Res. Int. 14: 175-187.Chaudhary, M.L. and Verma, I.M. 2012. Quality evaluation and suitability of varieties for aonlachutney. Asian J. Home Sci. 7(2): 385-389.Hulme, A.C. and Narain, R. 1931. The ferricyanide method for determination of reducing sugars.A modification of Hagedom-Jensen-Hanes technique. Biochem. J. 25: 1051-1061.Mazur, S.P., Nes, A., Wold, B., Remberg, S.F., Martinsen, B.K. and Aaby, K. 2014. Effect ofgenotype and storage time on stability of colour, phenolic compounds and ascorbic acid in redraspberry (Rubus idaeus L.) jams. Acta Agriculturae Scandinavica, Section B - Soil and PlantScience 64(5): 442-453.Nour, A.A.M., Khalid, K.S.M. & Osman, G.A.M. (2011) Suitability of some Sudanese mango varietiesfor jam making. American Journal of Scientific and Industrial Research, 2(1), 17-23.Ranganna, S. 2003. Handbook of Analysis and Quality Control for Fruit and Vegetable Products(2nd Edition). Tata McGraw-Hill Publishing Co. Ltd., New Delhi, India.Sharma, D.S. 2014. Quality evaluation and storage ability of Jamun-Mango blended jam. TheBioscan 9(3): 953-957.Sharma, R. and Joshi, V.K. 2014. Development and evaluation of bell pepper (Capsicum annuumL.) based instant chutney powder. Indian J. Nat. Products and Resources 5(3): 262-267.Teangpook, C. and Paosantong, U. 2013. Production and shelf-life of low sucrose lime juicepapaya jam. Pakistan J. Food Nutr. 12(9): 870-878.Veerapandian, C., John, S.G., Kuppuswamy, K., Ramanathan, G. and Ravi, P. 2014. Qualitykinetics and storage stability studies of ready to eat peanut chutney. J. Nutr. Health Food Engg.1(3): 1-7.


An Overview of MicrobiologicalSafety concerns and control measures

in Fresh ProduceK. Ranjitha

Scientist, Microbiology Laboratory Div. of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake (P.O), Bangalore 560089, KarnatakkaEmail: [email protected]

INTRODUCTIONFresh and processed horticultural products are essentialdietary components of Indian population and their nutritivevalues are well established Improved production, storageand distribution facilities has paved way for better availabilityof these products in all seasons and localities.Microbiological contaminants present in fresh produce islikely to be carried in the processed products unless specificinactivation steps are not involved during process The bestway to ensure the safety of such products are the use ofpathogen free fresh produce as raw materials for processing.Microbial contamination can occur during any of the stepsin the farm-to-consumer continuum. Microorganisms thathave been frequently associated with fruits and vegetablesinclude viruses, (hepatitis A virus and norovirus); bacteriasuch as Aeromonas hydrophila, Bacillus cereus, Clostridiumspp., E. O157:H7, Listeria monocytogenes, Salmonella spp.,Shigella) spp., Vibrio cholerae, Campylobacter spp. andYersinia enterocolitica and protozoa such as Cyclosporacayetanensis and Cryptosporidium parvumas well as viruseslike hepatitis A, norovirus etc.; Among these organisms,Salmonella and E. coli O157:H7 are the frequent causativepathogens of large outbreaks of food borne illnessassociated with fresh produce. Pre-harvest sources ofcontamination include soil, feces, irrigation water,reconstituted fungicides and insecticides, dust, insects,inadequately composted manure, wild or domestic animalsand human handling. Human handling can contribute to postharvest contamination along with harvesting equipment,transport containers, insects, dust, rinse water, ice, transportvehicles and processing equipment

PREVENTION OF FRESH PRODUCE CONTAMINATIONBY PATHOGENSPrevention of fresh produce contamination by pathogens isbetter than decontamination action, for which the use of goodagricultural and management practices is necessary. In2008, WHO/FAO developed a broad range ofrecommendations to control food borne pathogens andincrease the safety of fresh produce at pre- or post-harvest.These recommendations included:� Use of effective methods to minimize pathogen

contamination by wildlife in crops.� Conduct of topographical and climate risk assessments

prior to farm establishment and planting; and preventionof contamination from flooding.

� Wells, septic systems and water and sewage treatmentsystems should be developed and operated safely andeffectively during periods of excessive rainfall.

� Crop growth areas should be protected from faecalcontamination.

� Composting should be done properly to inactivatepathogens in manure; surface water and groundwaterresources should be protected from any potentialcontamination source including wildlife, animal waste,agricultural run-off, human activity, sewage or industrialeffluent.

� There should be application of good agricultural andmanufacturing practices, especially acceptablepersonnel health habits; access to adequate sanitaryfacilities and proper sanitation of equipment associatedwith growing and harvesting; appropriate training andeducation of farm workers and consumers.

� Specific attention should be afforded to coolingprocesses and the quality of water used for cooling andpackaging; implementation of good manufacturing andhygiene practices with standard operating procedures(SOPs), as part of an HACCP-based approach at allstages of production and processing.

METHODS OF DECONTAMINATION OF FRUITSAND VEGETABLESThe best method to eliminate pathogens from produce is toprevent contamination in the first place. However, this isnot always possible and the need to wash and sanitize manytypes of produce remains of paramount importance toprevent disease outbreaks. The useful decontaminatingagents for this purpose are given below.Chlorine (Hypochlorite)Chlorine has been used for sanitation purposes in foodprocessing for several decades and is perhaps the mostwidely used sanitizer in the food industry. Chemicals thatare chlorine based are often used to sanitize produce andsurfaces within produce processing facilities, as well as toreduce microbial populations in water used during cleaningand packing operations. Safety concerns about theproduction of chlorinated organic compounds, such astrihalomethanes, and alternatives to chlorine have beenexplored. At the foodservice and household levels, chlorineremains a convenient and inexpensive sanitizer for useagainst many foodborne pathogens. The most commonforms of free chlorine include liquid chlorine andhypochlorites. Liquid chlorine and hypochlorites aregenerally used in the 50 to 200 ppm concentration rangewith a contact time of 1 to 2 min to sanitize produce surfacesand processing equipment. Higher concentrations up to20000 ppm have been investigated for decontaminatingseeds for sprout production. Hypochlorous acid (HOCl) is


the form of free available chlorine that has the highestbactericidal activity against a broad range ofmicroorganisms. In aqueous solutions, the equilibriumbetween hypochlorous acid (HOCl) and the hypochlorite ion(OCl¯) is pH dependent with the concentration of HOClincreasing as pH decreases; however, this may lead tocorrosion of the equipment and vessels. Typically, pH valuesbetween 6.0 and 7.5 are used in sanitizer solutions tominimize corrosion of equipment while yielding acceptablechlorine efficacy. HOCl concentration is also significantlyaffected by temperature, presence of organic matter, light,air, and metals. For example, increasing levels of organicmatter decreases HOCl concentration and overallantimicrobial activity.Chlorine dioxide and Acidified Sodium ChloriteThe major advantages of chlorine dioxide (ClO2) over HOClinclude reduced reactivity with organic matter and greateractivity at neutral pH; however, stability of chlorine dioxidemay be a problem. ClO2 forms fewer organo halogens thanHOCl, although its oxidizing power is reported as 2.5 timesthat of chlorine. A maximum of 200 ppm ClO2 is allowed forsanitizing of processing equipment and 3 ppm maximum isallowable for contact with whole produce. Only 1 ppmmaximum is permitted for peeled potatoes. Treatment ofproduce with chlorine dioxide must be followed by a potablewater rinse or blanching, cooking, or canningOrganic AcidsOrganic acids such as citric acid, lactic acid, acetic acidetc are commonly used as antimicrobial acidulants topreserve foods either by direct addition or throughmicrobiological fermentation Since many pathogensgenerally cannot grow at pH values much below 4.5,acidification may act to prevent microbial proliferation.Organic acids may also possess bactericidal capabilities.The antimicrobial action of organic acids is due to pHreduction in the environment, disruption of membranetransport and/or permeability, anion accumulation, or areduction in internal cellular pH by the dissociation ofhydrogen ions from the acid. Many types of produce,especially fruit, naturally possess significant concentrationsof organic acids such as acetic, benzoic, citric, malic, sorbic,succinic, and tartaric acids, which negatively affect theviability of contaminating bacteria.Hydrogen PeroxideHydrogen peroxide (H2O2) possesses bactericidal andinhibitory activity due to its properties as an oxidant, anddue to its capacity to generate other cytotoxic oxidizingspecies such as hydroxyl radicals. The sporicidal activity ofH2O2 coupled with rapid breakdown makes it a desirablesterilant for use on some food contact surfaces, andpackaging materials in aseptic filling operations. ResidualH2O2 level may vary dependent on the presence or absenceof peroxidase in the produce item. 2-3% concentration isusually preferred to so as to avoid undesirable effects suchas bleaching, browning etc of the plant produce.OzoneOzone is an effective treatment for drinking water and willinactivate bacteria, fungi, viruses, and protozoa bacterialpathogens such as Salmonella typhimurium, Y.enterocolitica, S. aureus, and L. monocytogenes aresensitive to treatment with 20 ppm ozone in water. Treatmentwith ozonated water can extend the shelf life of apples,grapes, oranges etc by reducing microbial populations andby oxidation of ethylene to retard ripening Ozone is highlycorrosive to metals and other materials in processing

equipment. As with other sanitizers, employee safety andhealth issues must be addressed and appropriatesafeguards must be in place when using ozone as asanitizing agent. Ozone produces toxic vapors, adequateventilation is necessary for employee safety. However, sinceit has excellent ability to penetrate and does not leave aresidue, ozone may have usefulness for treatment of processwater, food contact surfaces, or whole produce. Industryrepresentatives indicate that the post harvest use of ozonefor treatment of produce is increasing.IrradiationIonizing radiation from 60Co, 137Cs, or machine generatedelectron beams, alone or in combination with othertreatments such as hot water, is used as a means ofextending shelf life of produce. Lethality of irradiation isinfluenced by the target (insect or microorganism), conditionof the treated item, and environmental factors. Medium dosetreatments (1 to 10 kGy) reduce microbial populations,including pathogens, in foods.. However, as per USFDAspecifications, It should be noted that produce treated bydoses above the level of 1 kGy cannot use the term “fresh.Even though studies have shown that irradiation at <10kGydo not cause health problems, the consumer acceptance ofirradiated materials is a major hurdle in their marketabilityAdditionally, there is a need to ensure that research onirradiation addresses sensory aspects, such as taste,appearance and texture, of produce.Electrolyzed WaterElectrolyzed oxidizing (EO) water has been regarded as anew sanitizer in recent years world wide, and has been inuse in Japan for several years. Production of EO water needsonly water and salt (sodium chloride). EO water has thefollowing advantages over other traditional cleaning agents:effective disinfection, easy operation, relatively inexpensive,and environmentally friendly. The main advantage of EOwater is its safety. EO water which is also a strong acid, isdifferent to hydrochloric acid or sulfuric acid in that it is notcorrosive to skin, mucous membrane, or organic material.Electrolyzed water has been tested and used as adisinfectant in the food industry and other applications.Combination of EO water and other measures are alsopossible.Natural Antimicrobials and Biocontrol AgentsBacteriocins are cationic antimicrobial peptides producedby variety of bacteria which can be used as hurdles forcontrolling food borne pathogens. They are considered tobe safe biopreservatives because they are degraded by theprotease enzymes in the gastrointestinal tract.Theusefulness of bacteriocins is influenced by the breadth oftheir spectrum of antibacterial action and upon the chemicaland physical properties of foods. They are of most valuewhen used in combination with other hurdle techniquesThere are few published reports on the use of biocontrolagents to prevent growth of human pathogens on produce.Strains of lactic acid bacteria were reported to inhibit A.hydrophila, L. monocytogenes, Salmonella typhimurium, andS. aureus on vegetable salads Studies suggest that non-pathogenic microorganisms applied to produce surfacesmight out-compete pathogens for physical space andnutrients, and/or may produce antagonistic compounds thatnegatively affect viability of pathogens. But, more scientificdata is to be generated regarding biocontrol of humanpathogens on produce is warranted for their wide spreaduse.


Evaluation of nutritional propertiesof Jelaebi prepared using selected

varieties of Blackgram 1*B. Kavitha, 2G. Hemalatha, 3S. Kanchana, 4K. Sivasubramaniam

*1Ph.D. Scholar, 2Professor, 3Professor and Head, Department of Food Science and Nutrition, 4Professor, Department of Seed Science and Technology,Home Science College & Research Institute, TNAU, Madurai 625104 (T.N.)

E-mail : [email protected], [email protected], [email protected]

ABSTRACTThe quality characteristics of selected black gramvarieties viz., VBN5, VBN6, T9 and VBN7 was evaluatedfor their suitability for Indian traditional foods namelyjelaebi. Based on the physicochemical characteristicsand product development characteristics these abovefour varieties were found to be best suited for jelaebi.The protein content of jelaebi samples was 23.00, 23.40,22.00 and 21.00 in the jelaebi prepared from varietiesT9, VBN6, VBN7 and VBN5 respectively. Othernutritional parameters such as starch, calcium and ironcontent were high in variety VBN 6, VBN 5 and T9recorded the values were 25.00g/100g, 22.80mg/100gand 4.15mg/100g respectively. The quality attributessuch as colour, flavour, texture, taste and overallacceptability were assessed and VBN 6 score valuesare better in jelaebi.Key words: Black gram varieties, Jelaebi, Nutritional evaluation, Sensoryscore

INTRODUCTIONBlack gram (Phaseolus mungo) (or) urad is one of the mostimportant pulse crops in India. India is the largest producerand consumer of Black gram in the world. Black gram is aprotein rich food which contains about 26 per cent proteinwhich is almost three times that of cereals. Black gramsupplies a major share of protein requirement of thevegetarian population in the country (Kanade, 2006).

Grain legumes differ in their physicochemicalcharacteristics and these variations influence the quality ofgrains. In recent years, physical and functional behavioralparameters have been proved to be of considerable valuein studying the variability in morphological and biochemicalcharacters in the legumes around the world and theirsuitability in food product development (Khatun et al., 2013)

Jelaebi, Jilapi or Jilawii (and sometimes Zulbia) is a sweetpopular in countries of South Asia, the Middle East, NorthAfrica and East Africa. It is made by deep-frying a wheatflour (maida flour) batter in pretzel or circular shapes, whichare then soaked in sugar syrup. They are particularly popularin South Asia during Ramadan and Diwali. The sweets areserved warm or cold. They have a somewhat chewy texturewith a crystallized sugary exterior coating. Citric acid or limejuice is sometimes added to the syrup, as well as rose wateror other flavors, such as kewra water (Krondl, 2014). Thispresent study is aimed at assessing the qualitycharacteristics of best black gram varieties to study its

suitability for jelaebi product development.MATERIALS AND METHODSThe present study was conducted at Department of FoodScience and Nutrition, Home Science College and ResearchInstitute, Tamil Nadu Agricultural University, Madurai, India.Samples UsedThe seeds of black gram variety viz., VBN 5, VBN 6, VBN 7and T9 were procured from National Pulse ResearchInstitute, Vamban Agricultural College and ResearchInstitute, Madurai and Department of Pulses, TNAU,Coimbatore. The seeds of all the varieties were freed fromextraneous material and stored in air tight plastic containersunder ambient conditions. All other ingredients used inpreparation of value added products were procured fromthe local market in Madurai.JelaebiDehusked black gram was washed and soaked in water for5 hours, drained and ground with 50 ml water to give asmooth gelatinous paste. To the batter was added 1.5 gsalt and 20 ml water and beaten well using a wooden ladleto form thick batter which was allowed to ferment over nightat room temperature. Twenty five gram of the fermentedbatter was poured through single hole (1 mm) made in thediameter of muslin cloth and deep fat fried in oil.Simultaneously the sugar was heated to melt with 500 mlwater, filtered through a muslin cloth and further heated tosingle thread stage and metanil yellow colour powder hasadded to the sugar syrup. The batters were deep fat fried at180°C for 2-3 minutes up to golden orange colour andimmediately transferred into the hot sugar syrup (110-112°C).Nutritional and Organoleptic Properties of JelaebiAll the samples were analyzed for contents of ash, fat,protein. AOAC (1998) and starch (AOAC, 2005), moisture(Hot air oven drying method, AOAC, 1995) calcium,phosphorus and iron were analyzed by dry ashing method.Calcium was determined by the method described, AOAC(2005), iron was determined by the method described byAOAC (2005). Product was evaluated using a nine pointhedonic rating scale (Asp et al., 1983) for the sensoryevaluation of the developed jelaebi.Statistical AnalysisAll results of triplicate samples were statistically analyzedusing Fisher’s least significant differences (LSD) test todifferentiate the treatment means and the level of significantwas reported at (P<0.05). Statistical analysis was performed


TABLE 1 : Nutritional, Sensory Score and Microbial Composition of Best Black Gram varieties traditional food Jelaebi

Values are mean ± SD, n = 4; mean in a column with different superscripts differ significantly at P<0.05VBN 6– Vamban 6, VBN 5– Vamban 5 , VBN 7– Vamban 7 , T9 – Maharashtra variety

by using Statistica Version 5.5 (Statsoft Inc., OK, and USA)software. In reporting data, the results of individual sampleswere reported as the mean ± standard deviation. FactorialCompletely Randomized Design (FCRD) as per the methoddescribed by Gomez and Gomez (1984) was employed forthe analysis with triplicate number of samples.RESULTS AND DISCUSSIONNutritional Properties and Sensory Score of JelaebiThe results for nutritional properties are depicted inTable 1. The moisture content of jelaebi was found to be33.50, 33.00, 33.00, and 33.4 g/100g for the productprepared from varieties VBN7, VBN6, VBN5 and T9respectively. Higher moisture content was found in VBN7(33.50 g/100g) and T9 (33.40 g/100g). Statistical analysisrevealed non-significant difference among all the jelaebisamples. The ash content, significant difference wasobserved on comparison of the ash content of the VBN7(5.10 g/100g) with that of VBN6, VBN5 and T9 jelaebi whichrecorded 5.0, 5.0 and 5.16 g/100g respectively. Non-significant difference was observed among the productprepared from the different black gram varieties. Lu et al(2003) reported similar findings when seen in fermented ricenoodles. The protein content of jelaebi samples was 23.00,23.40, 22.00 and 21.00 in the jelaebi prepared from varietiesT9, VBN6, VBN7 and VBN5 varieties respectively. The fatcontent of the jelaebi sample ranged from 16.00 to 16.46 g/100g with minimum and maximum values noticed in thejelaebi prepared from varieties VBN5 and VBN7respectively. The jelaebi prepared from variety VBN6 andT9 had a fat content of 16.00 and 16.12 g/100g. Significantdifference was observed for fat values. Lu et al. (2003) alsoobserved on significant difference in fat content of fermentedrice extrudates.

The starch content present in the jelaebi samplesprepared from varieties T9, VBN6, VBN5 and VBN7 varietieswas 22.32, 22.54 25.00 and 22.56 g /100g respectively.The calcium and iron content for the product prepared fromVBN 7 was 21.00 and 3.00 mg/100g respectively. Thecalcium content for the other jelaebi samples prepared fromvarieties VBN 6, VBN 5 and T9 was 22.70, 22.49 and 22.80mg/100g respectively. The corresponding values for ironcontent were 4.16, 4.00 and 4.15 mg/100g respectively.Statistical data revealed on non significant difference amongthe different varieties used for preparing jelaebi. Pagote andRao (2012) studied that the chemical composition of khoa

and black gram blends incorporated jelaebi. The moisture,ash, protein and fat content values were 34.50-35.10, 0.6-1.29, 2.78 - 6.98 and 12.33-16.77 per cent. This supportingstudy results most suitable for my research results jelaebi.Sensory Evaluation of ProductBatter was prepared from selected black gram varieties todeveloped jelaebi. The standardized jelaebi were goldenyellow in colour with soft glossy appearance, crisp in textureand with syrup succulency. Organoleptic evaluation of thejelaebi was conducted with 30 semi trained judges using 9point hedonic scale rating and the sensory score value isgiven in Table 1. The quality attributes assessed were colour,flavour, texture, taste and overall acceptability. With respectto colour, the score value was 9.0, 9.0, 8.9 and 8.8 for thejelaebi samples prepared from black gram varieties VBN5,VBN6, T9 and VBN7 respectively. The maximum flavourscore was found in VBN5 (8.8) and VBN6 (8.7) and minimumin VBN7 (8.5). The texture was found to very soft in VBN5(8.9) and T9 (8.5) followed by VBN7 (8.4). The score fortaste and overall acceptability value ranged between 8.8and 8.7.CONCLUSIONIt may conclude that the black gram varieties VBN 7, VBN6, VBN 5 and T9 are best suited for jelaebi preparation. Thejelaebi prepared from above varieties were found to be asorganoleptically and nutritionally superior in terms of protein,starch, fat and mineral contents. In addition to the selectedblack gram varieties being nutritionally superior they havebetter functional characteristics. These best varieties usedfor product development.REFERENCESAOAC 1995. Official method of Analysis. Association of Official Analytical Chemists. Arlington,Virginia. USA.AOAC. 1998. Official method of Analysis. Association of Official Analytical Chemists.16th edition Arlington, Virginia. USA. Vol. 1 and 2.AOAC. 2005. Official method of Analysis. Association of Official Analytical Chemists.16th Edition Arlington, Virginia. USA.Asp, N.G., C.G. Johansson, H. Hallmer and M. Silijestom. 1983. Rapid enzymatic assay of insolubleand soluable dietary fiber. Journal of Agricultural and Food Chemistry. 31 (3):476 -482.Gomez, K.H. and Gomez, A.A. 1984. Statistical procedures for Agricultural Research. 2nd Ed.John Wiley and Sons. New York. P. 381.Istawankiss, 1984. Testing methods in food microbiology, Elsevier Pub. Ltd., p. 395-397.Kanade.2006. Agricultural marketing report. 1- 6.Khatun, A, A., Sharan, S., Viswanatha, K. P. and Veenam, B. 2013. Physical and functionalbehavior. Journal of Food Science. 5(4): 23 -26.Krondal. M.(2014). The Donut: History, Recipes, and Lore from Boston to Berlin. ChicagoReview Press. p. 7. ISBN 978-1-61374-673-8. June Issues.Lu HZ, Li-Te Li, Wei Cao, Zai-Gui & Tatsumi, E, Influence of natural fermentation on physico-chemicalcharacteristics of rice noodles. International Journal of Food Science and Technology, 38 (2003) 505-510.Pagote, C. V. and Rao, J. K. 2012. Khoa jalebi, unique traditional product of central India.Indian Journal of Traditional Knowledge. 11(1): Pp. 96-102.

Varieties Moisture Ash Fat Protein Starch Calcium Iron(g/100g) (g/100g) (g/100g) (g/100g) (g/100g) (mg/100g) (mg/100g)

VBN 6 33.00 ± 2.20 5.00 ± 0.004 16.00 ± 1.25 27.50 ± 0.002 22.54 ± 0.013 23.49 ± 0.007 2.53 ± 0.003VBN 5 33.00 ± 2.72 5.00 ± 0.001 16.00 ± 1.15 21.00 ± 0.001 25.00 ± 0.014 22.44 ± 0.006 2.36 ± 0.005T9 33.40 ± 2.00 5.10 ± 0.005 16.12 ± 2.10 22.00 ± 0.004 22.56 ± 0.012 22.40 ± 0.014 2.36 ± 0.009VBN 7 33.50 ±3.10 5.16 ± 0.002 16.46 ± 2.25 23.00± 0.003 24.00 ± 0.012 22.43 ± 0.012 1.72 ± 0.020CD (P < 0.05) 0.038 0.08 0.06 0.015 0.036 0.042 0.031

Mean Sensory scoreParameters VBN 6 VBN 5 T9 VBN 7

Colour & Appearance 9.0 9.0 8.9 8.8Flavour 8.8 8.7 8.5 8.4Texture 8.9 8.8 8.5 8.4Taste 8.9 8.9 8.8 8.5Overall acceptability 8.8 8.8 8.7 8.4CD (P < 0.05) 0.25 0.032 0.054 0.020


Food Toxin and its role inDisease development

1P. K. Praveen, 2S. Shekhar, 3N. Dalai, 4P. A. Para, 5A. Sahoo, 6A. Padhy1Assistant Professor, Department of Veterinary Public Health and Epidemiology, 2Assistant Professor, Department of Animal Genetics and Breeding, 3Assistant,Professor, Department of Veterinary Physiology and Biochemistry, 4 Assistant Professor, Department of Livestock Product Technology, 5 Assistant Professor,

Department of Animal Nutrition, 6Assistant Professor, Department of Veterinary Microbiology, Arawali Veterinary College, Bajor, Sikar, 332001 Rajasthan1* Email : [email protected]

Food toxins are responsible for food poisoning which isgenerally related to agents produced by living organismsthat contaminates safe food. This article gives someinformation about non-living toxins and risks with acceptedfood. It does not consider the risks associated with excessiveprotein, lipid or carbohydrate consumption. The issuesinvolved are complex and not always treated objectively dueto conflicts of interest that vary between food producers needfor income and individual’s distorted perceptions of nutritionand risk. Information to consumers by a manufacturer orretailer may be inaccurate or based on inadequateknowledge but often the consumer and their health advisorshave similar problems.

Many Foods have Intrinsic Toxins to Man which may bedealt with careful food selection as followsGreen potatoes - solanine a glycoalkaloid - not eating potatospouts, green (you can remove green areas) or bitterpotatoes. Apple and pear seeds and the inner stony pit(kernel) of apricots and peaches, almonds - amygdalinconverted to cyanide - don’t eat more than safe amount offood in question, eg. one or two apricot kernels a day.Courgette -cucurbitacins- do not eat if bitter (levelsunpredictable problem rare). Cassava -raw tapioca - cyanidefrom cyanogenic glycosides - needs proper preparationpeeling and cooking .Bamboo shoots - cyanide fromcyanogenic glycosides - remove outer leaves and anyfibrous tissue at the base.Responsible Food PreparationRhubarb - oxalic acid - only eat stems - cooking is necessaryfor other toxins. Kidney beans -lectins - Especially red kidneybeans - soak the beans for at least five hours and then boilbriskly in fresh water for at least 10 minutes - improperlycooked beans can be more toxic than raw ones Lima beans- cyanide from cyanogenic glycosides. Parsnip -Furocoumarins remove diseased areas. Sweet potato -ipomeamarone - remove diseased areas, do not eat if bitter(Note all yams except the Lesser yam (D. esculenta) widelycultivated in Asia, contain the alkaloid dioscorine which isdestroyed by cooking, certain yams, contain more toxicalkaloids such as the African bitter yam(D. dumetorum) -dihydrodioscorine or in the case of the Asiatic bitter yam(D. hispida)- larger amounts of dioscorine, which areremoved by prolonged boiling and water changing unlessas in the later case you use it as an animal hunting poison,

Acrylamide from starch-containing foods cooked at hightemperatures, such as fried or roasted potato products andbread- safe levels yet to be determined but not an issuewith moderate consumption. Lucerne (alfalfa) sproutscontains L-canavanine which induces autoimmune lupus,but this is not an issue at low levels of consumption. Someof these toxins such as capsaicin are actually valuedcomponents of the food (in moderation) or abused for theirproperties (eg: sugar, salt, alcohol). Some may well be foundin quantities that are likely to be insignificant such as thecarcinogen agaritine in mushrooms with lifetime cumulativecancer risk estimated to be about two cases per 100,000.Flavonoids is found as general pigments in plants have suchcomplex properties that generalizations are impossible. Forexample quercetin which is ubiquitous in the diet might bemutogenic but in mice has distinct anticarcinogenicproperties. Similar issues appear to apply to other commonfood compounds such as allyl isothiocyanate in oil ofmustard, radish, and cabbage. Foods can be subjected tocontamination during growth, processing and preparationlike Gastroenteritis which is caused by enteric pathogens.Environmental ToxinDioxins - All foods contain background levels (as they areproduced naturally when any organic material is burned)but more will be in animal fats due to food chain accumulationand where industrial exposure takes place. PolychlorinatedBiphenols - Present since 1930 due to industrialization.Heavy metals - Mining , Industrial waste, Natural ores.Food Processing IssuesThese tend to be recurrent as ignorance is common, andstaff may be unaware of issues. Changes in technology, aswith composition of soft drinks to allow benzene formationor in the animal rendering process which may have been afactor with BSE can be important.

Food AdditivesA wide range of substances are added to food to enhancecolour, texture or shelf life. A number have been withdrawnbecause of toxicity and indeed there is considerableinconsistency worldwide as to which additives are allowed.Studies have been strongly suggestive that one or more ofthe additives commonly found in sweets are associated withhyperactive behaviour in 3-year old and 8-9 year-oldchildren.


6 Steps to protect your brandfrom the 2 minute muddle

Ashwin BhadriCEO, Equinox Labs

E-mail: [email protected]

The recent development in the food industry with top brandsbeing targeted for non-compliances has led to the F&Bindustry being perturbed & muddled. Nestle Maggi wascaught in what we can call in India’s biggest food safety lapseafter Cadbury. Maggi was found to have exceeded the limitsof lead in their range of products & the presence ofMonosodium Glutamate (MSG). However, the developmentsin relation to this, gradually unmasked the truth behind bothsides of coin & that is why it is such a controversial issuetoday. There were various opinions and issues that werebrought to light viz., the debate that glutamatc or glutamicacid is usually present in cereals especially in wheat andprotein-rich foods as it is one the amino acids so thereforehow can FSSAI point out the presence of MSG in the samplesanalyzed, the other question in picture is the validity of testreport as it was tested by a non-accredited and a non FSSAInotified lab. In addition to this, F&B industry has raisedeyebrows against the method in which the samples wereanalyzed.Did FSSAI act too prematurely due to Media and PoliticalPressure?? YesCould Nestle have done things differently to protect its BrandImage? YesAre there steps you can take to ensure your food brand issecure? Yes

We can all play the blame game or we could chose toexamine the scenario and learn from it to set our systemsappropriately. In the end it’s survival of the fittest & the onewho manoeuvres tactfully wins. As a professional there area few ways in which you could ace the game.Step 1: Understand the LawAll of us have access to the same law, we read the samewords, but our understandings are different. It’s not importanthow you interpret the law, it’s important to know how FSSAIand FDA will interpret it. Another important aspect is that it’sa young law. It keeps getting updated, regularly and you needto keep your ear to the ground, to know what changes arecoming up and how those changes will affect you and yourbrand.Step 2: Assess the GapThe most important part of complying with 100% of the law,not knowing the 90% that you know you are complying to,but the 10% which you don’t know you need to be doing. Aprofessional Gap Analysis of your business and process willallow you to understand where you lack today and close theholes quickly and effectively. As your system gets larger,

the gaps start emerging not only in your system, but alsoyour vendor ecosystem. In the end, when your brand is atstake you will be held responsible to the mistakes of yourvendors and sub-contractors.Step 3: Internal AwarenessThe only way that your brand is going to achieve completecompliance, is when a single stakeholder in your organizationunderstands the law, comprehends what role they need toplay and internalizes the requirements in their daily routinesand not only as a special requirement. This level of perpetuityonly happens when every single person in your food chainis trained on the requirements of the law. This training is amandatory requirement for all food handlers. According tome, this training should be mandatory from a BusinessContinuity perspective too.Step 4: Food Safety PlanI am sure that your Brand might have a food safety plan,SOPs on how to receive your raw materials, on how to stockand use it, etc. But at the same time, do you also have aRisk Mitigation plan for your Brand? A checklist for whatyour strore level or production employee should do whenFDA comes knocking? What protocol needs to be followedwhen FSSAI draws samples for testing? All your old FSMSplans need a revamp to come out stronger in the post MaggiDisaster world!Step 5: TestingYou will have to relook at your internal & external testingprotocol and frequency. Your testing plan should take intoaccount the risk of ingredients to your final products, level ofcomplaints against it and its levels. The old formulas are justnot adequate in today’s scenario. You will also have to factorin the water quality, personal hygiene and packaging material.Step 6: Strong Complaint Handling ProcessMost food businesses worry about dealing with FSSAI. I thinka bigger threat to them is the Consumer. You need to havean efficient and proactive complaint handling mechanism.Customer is no longer a King; he is now your GOD. Treathim with the same level of respect as you would treat yourfavorite Deity, because when he gets angry or annoyed, noamount of coconuts and garlands is going to appease him.Surprising what appeases the customer is swift action andsomeone who can empathize with him. So, empower yourteams to take action and appease your new deity!

Post the Maggi incident, the Food Safety and ComplianceLandscape is going to change drastically. Are you ready toconquer it?


Public health significance of heavy metalresidues in Meat and Meat Products

A. IrshadPh.D. Research Scholar, Dept. of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal-Tanuvas 637 002 (T.N.)

E-mail: [email protected]

MRL values of some heavy metals in meat (mg/kg),Cadmium 0.05, lead,0.1, mercury 0.05.

INTRODUCTIONAnimals come into contact with numerous chemicalsubstances in their daily life, being either part of theirenvironment or occurring in feed and fodder (grass, hay),water (offered drinking water or water ingested from riversand lakes), and the air (industrial and urban air pollution).Due to increasing extent of industrialization and their glowingentanglement with animal production we can assume thathuman foodstuffs can be contaminated with various chemicalresidues. Heavy metal is one such pollutant, which seriouslyinterferes with bioenvironmental processes and therebyposing a menace to the life on this planet. We cannot avoidsuch environmental toxins entirely, as we come in contactwith many substances throughout our normal daily activities.However, we can increase our awareness of toxins, theirknown effects on humans, the sources and routes ofexposure, and reduce or eliminate exposure as much aspossible.

Heavy metals are of ubiquitous distribution in the totalenvironment. The metal residues can come from two sourcesby getting into animal via feed and thus into meat by aprocess known as carry over. One such source is ofgeogenic origin i.e., naturally present in soil in highconcentrations than normal. These are absorbed by rootsand lead to contamination of fodder and eventually to food.The second source can be brought by man into biospherefrom natural deposits - a process known as anthrogenic,wherein the contamination of an area has been above itsnatural level by human intervention caused due to wastefrom mining or smelting or from processes such as batterymanufacture, auto exhaust, thermal plants, refineries etc.,contaminating the whole earth with relevant residues.

Apart from this excessive feeding of such minerals asgrowth promoters in livestock production can also lead toits accumulation in body tissues.HEAVY METAL RESIDUES IN MEATIn general, the metals have been classified into essentialand non-essential groups. The former consist of Ca, Mg, K,Fe, Mn, Zn, Cu and the latter of Hg, Pb, Cd, Cr, As and Sc.The metals of the second group have directly or indirectlyadverse consequence of biological activities. The essentialmetals also have harmful effects at higher concentrationlimits. The heavy metals, which reach the animals edibletissues via their feed, accumulate mostly in the target organslike liver and kidney and for some metals, also bones.Muscles as well as lungs, brain, heart etc, contains much

lower levels in most cases. The animals consuming heavymetal burdened feed from polluted areas are bearing highercontents than those kept in low polluted districts. Cattle,because of their inquisitive nature appear in general to bemore prone for poisoning than other species, although thelarge size of the rumen with its micro floral synthesizingability tends to have a protective effect.

Young animals are more often affected, probably becausethe detoxifying efficiency is under developed and alsobecause they are less discerning. The Maximum ResidueLevel is the maximum concentration of residues that isregarded to be legally permitted or recognized as acceptablein food.

PUBLIC HEALTH SIGNIFICANCEExcessive intakes of heavy metals in food have causedintoxications in man. The diversity of ways in which metaltoxicity manifests itself makes it difficult to recognize byobservation alone. Toxic metals may interfere with thenormal function of any system of the body. Hence apart frommedical assistance, nutritional support etc., it is alsonecessary to identify the source by considering the foodeaten or product used in order to take precaution to avoidany further exposure.HEAVY METALS OF PUBLIC HEALTH SIGNIFICANCEWHEREIN MEAT ACT AS SOURCE INCLUDESLeadLead can cause severe health effects at relatively low levelsof exposure. Larger amounts ingested within 1 or 2 days


may be fatal, but smaller amounts ingested over a period ofseveral weeks may not be so.Source

Lead occurs widely in the environment and is a well knowncontaminant of drinking water. Certain foods cooked in watercontaining lead have been shown to concentrate the metaland hence be a potential hazard to the consumer: Lead iswidely used in the manufacture of batteries, paints, gasolineadditives, glazes, piping etc. Lead can accumulate in thetissues of animals grazing close to smelting plants or animalsingesting paints or substances with high lead contents.Chronic exposure can result in accumulation in bones ofanimals. Acute cases have highest concentration in liverand kidney. Processing and packaging can significantlyincrease the total lead contents in foodstuffs.Health EffectsLead affects the human nervous system, the production ofblood cells, renal damage, abortion, still birth, and immunesuppression. Lead passes the placenta and can damagethe nervous system, increasing the risk for premature birthor birth weight babies. Gonadal dysfunction in man, includingdepressed sperm counts, has been associated with bloodlevels of 40-50 microgram/deciliter. Nutritional deficienciesincrease the risk for lead absorption and toxicity. Youngchildren and infants are more vulnerable to lead poisoning.High blood levels in children can cause learning disabilities,behavioral problems, and mental retardation.CadmiumSourceCadmium contamination of the soil and water can occurthrough municipal wastewater treatment, electroplating,metal processing, plastic and dye manufacturing etc.Cadmium enters plants and animals from soil, air and waterthus entering the food supply. Currently, food contributes80-90% of cadmium dose received by most people.Cadmium accumulates in greatest concentration in kidneyand liver of farm animals.Health EffectThe estimated lethal oral dose for humans is 350-3500milligram of Cadmium. Cadmium has no known function inhuman metabolism. Acute effects are nausea, salivation,gastrointestinal disorders, vomition and diarrhoea withabdominal discomfort and pain. Chronic exposure can resultin kidney damage, skeletal weakening, anemia, liver andheart diseases. Although the target organ of Cadmiumtoxicity is the kidney, other adverse effects may occur inbones and stomach. Bone pain due to Cadmium toxicity iscommon in ribs, backbone and femur.MercuryMercury is a persistent, Bioaccumulation and Toxic Pollutant(PBT).SourceMercurial preparation has a number of important industrial,agricultural and medicinal uses. Such preparationcontaminates the grazing areas. Animals are also exposedthrough feeding seed grain treated with mercury containingdressing used for preventing fungal growth. Organicmercurial like methyl mercury are continuously taken in smallamounts by fishes from marine water, which accumulatethem in very high concentration. This becomes a source ofpotential toxicity in fish caring animals and humans. Contd. on Page 45

Health EffectsThe average daily intake of mercury from food is in the range2-20 microgram per day. Mercury intoxication can lead toneurotoxicity and renal damage. Mercury is also a mutagens,teratogen and carcinogen. Acute toxicity can cause thirst,inflammation of mouth and stomach lining, nausea,abdominal pain, tenesmus. Chronic conditions lead toinflammation of gums, nervousness, tremors and ovariandysfunction. Mental retardation may be seen in children dueto placental transfer of mercury. Dangers of mercury havecome to public attention numerous times throughout history.Infact, mercury poisoning has variety of other names relatedto various incidence. These indudes ‘Pink disease’ fromteething powder , ‘Madder halters Disease’ which occurredwhen hat makers dipped the felt or fur into vats of mercury,and “Minimata Disease” when Japanese ate fishcontaminated by industrial waste dumped in Minimata Bay.ArsenicArsenic is found in soil, water and air as a commonenvironmental toxicant. Arsenic contamination ofenvironment can arise from smelting of metals and burningof coal. Poultry and swine producers add as to feed as growthenhancers (sodium arsanilate). Animals are also exposedto arsenical herbicides (sodium arsenite), rodenticides(arsenic trioxide), or insecticides.Health EffectsThe mean daily intake of Arsenic in food for adults has beenestimated to range from 16.7-129 microgram. Early clinicalsymptoms of acute intoxication include abdominal pain,vomiting, diarrhoea, muscular pain and weakness withflushing of skin. Chronic toxicity can occur when arsenicalcompounds are fed low levels. Although accumulationoccurs in exposed animals, the risk to consumers is lessbecause the concentrations in the muscle are not abovethe maximum safe level for human consumption. Thepredominant manifestations are goiter or skin cancer. Infantsmay develop liver enlargement, anemia and reduction inWBC number.ChromiumThis bluish white, brittle and lustrous metal is widelydistributed in the earth’s crust. Its main uses are as a platingmetal and as an alloy in stainless steel. It is also often usedin tanning of hides. Food contains Chromium at aconcentration ranging from <10 to 1300 microgram perkilogram. Utensils used in the preparation of food may alsocontribute to high levels.Health effectsAs per US National Academy of Science the acceptableintake of Chromium for man is estimated to be 35 microgramper day and for women as 25 microgram. Ingestion of 1-5gram of chromate resulted in severe acute effects such asgastro-intestinal disorder, hemorrhagic diathesis andconvulsion. Death may occur following cardiovascularshock. Chromium is also a potent mutagens and carcinogen,hence occupational exposure of chromium compound canincrease the incidence of genotoxic effects and lung cancer.CopperCopper is a ubiquitously distributed element essential tothe animal at trace mineral levels. Foods especially rich incopper are veal and pig, sheep, and calf liver. The metaltends to accumulate in the liver and kidney.


Kabab (Popular convenience readyto eat meat product)

*1Parveez Ahmad Para, 2Abhishek Sahoo, 3Raheeqa Razvi1Asst. Professor, Div. of Livestock Products Technology, 2Asst. Professor, Div. of Animal Nutrition, Arawali Veterinary College, Sikar - 332001 (Raj.)

3PhD Scholar, Division of Veterinary Anatomy, DGCN, COVAS, Palampur- 176062Email : - [email protected].

TABLE 1: Formulation of Kababs

Ingredients Percent (W/W)Lean meat 70.0Added water 9.0Vegetable oil 8.0Condiment mixture 4.0Refined wheat flour 4.0Spice mixture 2.0Table salt 1.5Monosodium Glutamate 0.5Sodium Tripolyphosphate 0.3Sodium Nitrite 150ppm

ABSTRACTThere is a great need for development of someprocessed meat products having the regionalpreference and acceptability, available at comparativelylow price. Various processed and modified products arebeing introduced regularly for ease and convenienceof people. Increased consumer interest has led to theintroduction of several convenient meat products also,of which kabab enjoys a popular place. kabab is animportant indigenous meat product.INTRODUCTIONThe word kabab ( ) is ultimately from Arabic or Persianbut originally meant fried meat, not grilled meat. In the 14th

century dictionary Lisan al’Arab, kabab is defined to besynonymous with tabahajah, a Persian word for a dish offried meat pieces. The Persian word was considered morehigh-toned in the medieval period, and as a result, kebabwas used infrequently in Arabic books of that time. Only inthe Turkish period, with the appearance of the phrase shishkebab, did kebab gain its current meaning, whereas earliershiwa had been the Arabic word for grilled meat.However, kebab still retains its original meaning in the namesfor stew-like dishes such as tas kebab (bowl kebab). Itappears that the word ‘seekh kabab’ is an Indian version for‘kabab’ and equivocal term for seekh kabab is ‘shish kabab’,a word of Turkish origin (Kirkpatric, 1983).

Kababs (also written as kebap, kebab, kabob, or kibob)are one of the popular convenience ready to eat productsand are available in food outlets world wide. Kabab refersto a variety of grilled/broiled meat dishes in Middle Easternand South Asian cuisines. Kababs are usually prepared fromlamb and beef, though particular styles of kabab can bemade from meat of other animals like chicken, fish etc. Porkis never used for kababs by Muslims or Jews because ofthe religious prohibition on the meat, but is sometimes usedby other communities. In English, kabab by itself usuallyrefers to shish kabab. Kababs are one of the most frequentlyordered items, usually chosen as appetizers/starters beforethe main course. Among the different popular meat productskabab is one such product which has gained tremendouspopularity in the different regions of our country. There aredifferent types of kababs like seekh kabab, tandoori kabab,or shami kabab which are popular in India, Pakistan, andAfghanistan but among these seekh kabab is the one whichis the most popular in our country particularly in J&K. Seekh

kabab is made of minced meat with spices and grilled onskewers. But the costs of these products are high to beaffordable to all the sects of society. Thus its economicformulation keeping the sensory attributes to acceptable limitis a challenge and as such there is a great need of somelow cost meats and lean meat replacers. Further the cost ofmeat and meat products is quite high in comparison to manyvegetable products. Thus the addition of low cost vegetableorigin extenders or binders to stretch the availability ofkababs is an important research area. Kababs, basically adish of oriental origin, are prepared on commercial scale inmany countries as well. Veeraswamy (1956) stated thatkababs differ in different parts of world, both in appearanceand flavour and also in materials. Although seekh kabab isa nutritious and convenience comminuted meat productwhich is popular in India and abroad, it has not receivedmuch attention of scientific workers so far. There is littleinformation available about seekh kababs in the scientificand technical literature particularly regarding theincorporation with fibers and fillers. Forrest et al., (1975)mentioned charcoal broiling as the common method ofcooking of kababs. The flavour of charbroiled kababs dueto combustion of fat that drips on red hot charcoal was statedby these authors as unique. Bulgarian standards for kababswere described by Anon (1975) and Doyle (1979). Akwei(1981) described the United States patents for the skewersfor use in the preparation of shish kababs. Couradt (1982)described an apparatus designed to prepare shish kababsover charcoal, outdoor gas type grill as well as indoor ovenand the like. Rhear (1982) gave a patent for combinationcooker for shish kababs and other products.Preparation Protoco


Flow Diagram for Preparation of Kababs From Meat

Dressed meat↓

Removal of skin and fat↓

Deboning↓

Cutting deboned meat into smaller chunks↓

Mincing↓

Addition of salt, STPP and nitrite↓

Chopping for 1.5 minute↓

Addition of water in the form of crushed ice↓

Chopping for 1 minute↓

Addition of vegetable oil↓

Chopping for 1-2 minute↓

Addition of spice mixture, condiments mixture and refined wheat flour↓

Chopping for 1.5-2 minutes↓

Emulsion / kabab mixture↓

Moulding to cigar shape on steel skewers↓

Cooking (Oven roasting at180±20C/15 minutes)↓

Cooling/ Packaging

REFERENCESAkwei, S. A. 1981. Skewers. United States Patent 4 258 617. (c.f. FSTA. 1981.Anon. 1975. Kababs and meat balls (semi-manufactured products). Bulgarian StandardBDS 12704-75, pp. 8.Couradt, J. W. 1982. Apparatus for preparation of shish kababs. United States Patent US4 324 174.Doyle, E. Jr. 1979. Skewer. United States Patent US 4 176 592.Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D. and Merkel, R. A. 1975. In:Principles of meat Science. W.H. Freeman and Co., San Franscisco, U.S.A.Kirkpatrick, E. M. 1983. Chambers 20th century dictionary. New Ed. Allied Publishers,Pvt. Ltd., New Delhi.Rhear, F. Y. 1982. Combination cooker. United States Patent US 4 332 188Veeraswamy, E. P. 1956. Indian cookery. Pp. 48-54. Jaico Publishing House, Bombay

Contd. from Page 43

Public health significance of heavy metalresidues in Meat and Meat Products

Health effectsHumans via food and drinking water ingest copper. Averageintake of l-5 milli gram per day is required. The lethal oraldose for adult lies between 50-500 milli grams per kilogrambody weight. Acute exposure leads to vomiting, diarrhoea,nausea, and behavioral changes. Apart from this variousother metals like, Selenium, Zinc, Nickel etc, may be alsoseen in edible animal tissues, however their toxicity tohumans are rare. They produce toxic effects only if presentin higher amounts. Their relative concentration is based ondegree and type of pollution present in the locality.Detection of Heavy Metal ResiduesDetection of these unwanted residues presents a newchallenge to meat hygienists. Traditional Ante mortem andPostmortem inspection cannot guarantee the detection of

residues. Hence to reassure the consumer health thetraditional meat inspection procedures need to becomplemented by an increasing wide range of sophisticatedlaboratory analyses. A regular screening of animal and theirproducts from heavy metals is a prerequisite so as to safeguard the consumer health in a particular locality.

Laboratory testing of heavy metal residues involves highlysensitive instruments and dedicated skilled personnel. Fordetecting heavy metal residues in meat animal the specimencollected should be packed individually, preferably in plasticcontainers and properly labeled.

The principal organs to be tested are liver (in all cases)and kidney (where As, Pb, Cu, Hg) are suspected. Boneand blood sample also required if lead poisoning issuspected. The method used for detection includes,colorimetric analyses, chromatography, x-ray spectroscope,x-ray fluoroscope, polarography, neutron activator analyses,constant current anodic stripping potentiometer,spectroscopic analyses.REFERENCES

Collins, D.S. and Huey, R.J. (2015) Gracey’s meat hygiene - Eleventh edition, John Wiley

& Sons, Ltd.

EFSA, (2008). Scientific opinion of the panel on contaminants in the food chain on a

request from the European Commission on polycyclic aromatic hydrocarbons in food.

EFSA Journal 724, 1–114.

Dorne, J.L., Fink-Gremmels, J., (2013). Human and animal health risk assessments of

chemicals in the food chain: comparative aspects and future perspectives. Toxicology

Applied Pharmacology 270, 187–195.

WHO (2012). Evaluation of certain veterinary drug residues in food. World Health

organization Technical Report Series 969 Geneva, Switzerland: World Health Organization,

pp. 1-101.


INVITINGArticles – Research Papers – News

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COMPANY NEWS


Gujarat CooperativeMilk MarketingFederation Ltd.

Gujarat Cooperative Milk MarketingFederation (GCMMF), which sells dairyproducts under the Amul brand, said itsprovisional turnover grew by 11 per centto Rs. 23,005 crore in the just concludedfiscal. The company had reported aturnover of Rs. 20,733 crore in the 2014-15 fiscal.

The provisional unduplicated groupturnover of member unions of AmulGroup has crossed Rs. 33,000 crorewhich is also higher by 14 per cent com-pared with the last financial year.

This figure comes by adding up theturnover of some dairy union memberswho are part of the Amul Group but notpart of GCMMF like Sumul diary of Surat.

Turnover of GCMMF has increased by187 per cent during the last six years.GCMMF's milk procurement for the year2015-16 stands at 186 lakh litre per dayas against 148.50 lakh litre per day dur-ing last fiscal.

Based on estimated growth in marketdemand for Amul products and futuremarketing efforts, the company is antici-pating at least 20 per cent CAGR growthin business of GCMMF during next fiveyears,' GCMMF chairman JethabhaiPatel said.

Patel further said Amul is planning toenhance its milk processing capacity to380 lakh litre per day in the next fiveyears from the current level of 281 lakhlitre per day.www.amul.com

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Danone Nutricia India

French multinational food companyDanone India will invest Rs. 150 croreto expand its manufacturing facility atLalru town in Punjab.

Elaborating on the plan, the companywill set up a spray dryer unit at Lalru tomanufacture global range of infant nu-trition products, MD of Danone IndiaLaurent Marcel stated recently.

India is a strategic market for the com-pany with immense potential in valueadded dairy, infant nutrition as well asmedical nutrition. Over the last fiveyears, Danone has made significant in-vestments in India to develop an inno-vative and quality driven product port-folio.

In the last 3 years, Danone has initi-ated a programme called 'Academilk'

under which more than 5,000 farmershave been trained on milk quality.

In India, Danone operates in dairy andLife nutrition segments. Danone Dairyhas UHT and fresh dairy products suchas mishtidoi, chaas, lassi, dahi, fla-voured yoghurts and smoothies.

Danone's l i fe nutri t ion business(Nutricia), offers products for pregnantmothers, infants, young children as wellas adults, under brands like Farex,Protinex, Dexolac and Nusobee, com-pany release said.www.danonenutricia.in

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Wagh Bakri TeaGroup

Wagh Bakri Tea Group, one of the larg-est packaged tea companies in India,has launched Mili Tea with improvedblend quality and new attractive packs.

Over the years, Mili has become thepreferred choice due to its consistencyin taste and quality blend amongstmasses of this region. To complementthe new Mili improved blend, the groupalso scientifically researched the designof new pack before launching it in themarket.

Wagh Bakri is the 3rd largest pack-aged tea company in India with a turno-ver of over Rs. 900 Cr. and over 30 mil-lion Kgs of tea distribution. The group isa leader in tea exports. With hugenumber of Wagh Bakri tea lovers aroundthe world, it has emerged as a truly glo-bal brand. The company enjoys undis-puted market presence in Gujarat,Rajasthan, Madhya Pradesh,Maharashtra, Delhi, Hyderabad,Chhattisgarh & Goa and has recentlyforayed in to Western Uttar Pradesh.www.waghbakritea.com

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Mother Dairy Fruit &Vegetable Pvt. Ltd.

Mother Dairy (Delhi), milk and dairyproducts major, recently launched theNolen Gur flavoured ice cream, one ofthe most loved eastern region special-ity. This regional delicacy from the east-ern region has been made available inthe packaged branded format for the firsttime, offering consistent taste and fla-vour as loved by the consumers. Thenewly launched variant will be availablein both take home (tubs) and single

serve (cups) pack sizes.Celebrating the auspicious occasion

of 'Poila Boishakh' the newly launchedNolen Gur flavoured ice cream was firstintroduced to a group of 25 underprivi-leged children from Muktakash, an NGO.

Mr. Subhashis Basu, Business Head -Dairy Products, Mother Dairy Fruit &Vegetable said, as a consumer drivencompany, Mother Dairy had always en-deavoured to offer innovative and excit-ing product range in various formats andflavours to entice consumption, meetingall their expectations. In line with thesame strategy, they have been focussingon crafting a portfolio of products thatoffers the preferred traditional taste fromthe Eastern region. Their regional deli-cacy launch of Nolen Gur ice cream is atreat to the Bengali community and theirlove for the flavour. The company is con-fident that the newly launched ice creamwil l appeal to consumers just l ikeMishti Doi and Aam Doi.

Nolen Gur flavoured ice cream will beavailable in pack sizes of 750ml & 90mland will be priced at Rs. 150/- & Rs. 20/- respectively.www.motherdairy.com

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Dharampal Satyapal(DS) Group

Candy sales are on the fast track, thanksto hard-boiled candies (HBC) such asParles Mango Bite, DS Groups PulseCandy and Perfett i Van MellesAlpenliebe that are pushing the Rs.6,000-crore sweet candy market to growat 1.5 times the FMCG industry growthin the country.

Despite constituting a third of the totalcandy market, the hard-boiled segmentis witnessing heightened traction dueto entry of new players and innovation.For instance, Dharampal Satyapal (DS)Group's Pulse Candy reached Rs. 100crore within just eight months of itslaunch, its maker said, equalling therecord of Coca-Cola's diet drink CokeZero.

Eclairs and soft toffees segment grewin single digits in 2015 in comparison tohardboiled candy segment. Lollipopsare the other segment witnessinghealthy growth, said Vijay Udasi, sen-ior VP at Nielsen India.

Industry experts said, Pulse Candy, akaccha aam (raw mango) hard boiledcandy with a tangy salt filled centre, wasone such innovation. The companylaunched it at Re 1. Other companiesfollowed suit. Before that, everybody

COMPANY NEWS


was selling 4gm hard boiled candies for50 paise, said Shashank Surana, VP,new product development, at DS Group.

While Perfetti leads in the caramel cat-egory, a flavour which constitutes 20%of the HBC segment, Parle is the domi-nant player with its Mango Bite brand.Interestingly, kaccha aam (26%) andmango flavour (24%) put together com-mand 50% market share in the HBC cat-egory, followed by caramel and orange(16%).www.dsgroup.com

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Prabhat Dairy Ltd.

Prabhat Dairy Ltd. has recently launcheddahi (Indian yogurt) with no preserva-tives in Mumbai. The company has po-sitioned its product as 'Ghar Jaisa Dahi'as the product is made out of fresh cow’smilk and produced in a modern state–of–the-art plant, under strict hygienicconditions.

A press release stated that the com-pany had adopted a unique modelcalled ‘Raftar,’ which was being usedfor the first time in India. Under this, theproduct is directly delivered in chilledvans to 10,000 local grocery shops.Other new ways of delivery are alsobeing worked on by the company likeuse of mopeds with chilling box at theback.

The product is available in packs ofRs. 10 for 85gm, Rs. 25 for 200gm andRs. 45 for 400gm across all modern re-tail chains.

The company has several quality cer-tifications for its products and produc-tion facilities, including certification fromFood Safety and Standards Authority ofIndia (FSSAI) for pasteurized milk, fla-voured milk, butter, ghee and fermentedmilk products, AGMARK quality certifi-cation by the Government of India forghee and butter, and ‘Halal’ certificationfor UHT and flavoured milk products,skimmed milk powder, whole milk pow-der, dairy whitener, and sweetened con-densed milk.www.prabhatfresh.com

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Nestlé India Ltd.

Nestlé India, one of the leading nutri-tion, health and wellness companies,has announced the launch of a newrange of Greek yoghurt under the brandname Nestle a+ grekyo. With the new

launch, the company’s endeavour is toprovide consumers with nutritious andhealthy products. The new product is abrand extension of the Nestle a+ range.

As per a press release issued by thecompany, the product is available invariants like strawberry, mango, pine-apple and orange. The snack has lowfat and contains real fruit bits. This yo-ghurt is rich in nutrients having 70 percent more protein and calcium as com-pared to ‘Nestlé a+ nourish toned dahi.’

Announcing the launch, ArvindBhandari, general manager, dairy,Nestlé India, said, they have introducedthis product for the first time in India. Aperfect blend of health and indulgence,Nestlé a+ grekyo has a rich and creamytexture coupled with real fruit bits. Glo-bally the Greek yoghurt category cameinto prominence less than a decade backand in certain countries it has alreadycaptured a major share of the entire yo-ghurt market. In India, this category isstill at a nascent stage but we are confi-dent that Nestle will lead the global trendfor the Indian consumers soon.

The new product has been launchedin the Delhi NCR region at Rs. 30 for100g, and will be soon available in othermajor cities.www.nestle.in

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Mondelez India FoodsPvt. Ltd.

Confectionery giant Mondelez (FormerlyCadbury India Ltd.) recently launchedits second biscuit brand 'Bournvita' inIndia, five years after it first entered thesegment with highly popular 'Oreo'.Cadbury Bournvita has been developedspecially for the Indian market.

The biscuits category in India is esti-mated to be around Rs. 25,000 crore andhas been growing steadily.

Priced at Rs. 10 and Rs. 25, Bournvitacookies are pitched for morning snacksand would be available on shelves fromMay.

The extension of its health drink brandBournvita would help its heritage andlegacy along with taste in the segment.

The company, which is present inchocolates, beverages, biscuits as wellas gums and candy segments wouldcontinue to add new brands from its glo-bal portfolio.

Mondelez India Foods Pvt. Ltd. is apart of the Mondelez International groupof companies and is producing delecta-

ble chocolate confectionaries, gum andcandy products, and popular beveragesand foods that include many of India'smost popular and trusted food brands.www.mondelezindiafoods.com

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Lactalis International

French dairy giant Lactalis is eyeingmore buyouts in the Indian dairy sectorto consolidate its presence and hopesto seal a large buyout shortly, say peo-ple in the know.

The company bought South India'ssecond largest dairy firm, Tirumala Milk,for Rs. 1,750 crore in January 2014. Lastmonth, the world's largest dairy groupagreed to acquire the dairy business ofIndore-based Anik Industries for Rs. 470crore. The company has a long term vi-sion for the Indian dairy market.

The company is looking for acquisi-tions of large dairy companies in North-ern India. They are already strong inSouth India with presence acrossTelangana, Andhra Pradesh, Karnatakaand parts of Kerala.

India had been on the radar of globalplayers like New Zealand-based coop-erative group Fonterra and DutchFrieslandCampina for years. They maynow revive those plans going by the ex-perience of others like Lactalis, saidanalysts.

Competition in India, the world's larg-est milk market, is expected to hot upwith domestic companies like Mahindraand ITC also announcing entry into theliquid milk segment.www.lactalis-international.com

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Ghodawat ConsumerProducts LLP

Ghodawat Consumer Products (GCPL),the FMCG arm of Sanjay GhodawatGroup, recently announced its entry intothe beverage industry by launching fruit-based drink Frustar.

The range will be available in threevariants – Mango, Orange and Lemon.The drink contains real fruit juice offer-ing a unique blend of complementingfruits and herbs.

The product was launched by ShrenikGhodawat, director, Sanjay GhodawatGroup.

The product will be available in trendybottles with units of 250 ml, 650 ml and1.2 litre.

Speaking about the product, Shrenik

COMPANY NEWS


Ghodawat, director, Sanjay GhodawatGroup, said, Frustar is conceived,crafted and produced 100% in India.Frustar includes a line-up of three newand unique tasting flavours at an afford-able price. Our wide spread marketreach along with our strong brand repu-tation gives us an added advantage.Frustar has flavours which are distinc-tive and different.www.ghodawatconsumerproducts.com

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Modern FoodIndustries (India) Ltd.

Private equity major Everstone Group,which today completed the acquisitionof Modern Foods, has set an ambitioustarget of trebling revenue from the ex-Hindustan Unilever's bread and bakerybrand to Rs. 1,000 crore and has madetop-level changes with a new chief ex-ecutive.

The company aims to quadruple theturnover of Modern Foods to Rs. 1,000crore in a few years by providing high-quality and healthy food options inbread, baked items and possibly in newcategories.

For Modern Foods, this the third own-ership change since it was set up by thegovernment way back in October 1965as Modern Bakeries India and as thecountry's f irst bread company atKazhikundram, near Tidel Park in TamilNadu.

The company has 14 bakery units in13 cities including Mumbai, Bengaluru,Chennai, Kochi, Kolkata and Hyderabadand 40 franchisees and sells breads,cooking oils, flour, fruit pulps, fruit juices,beverage concentrates and energyfood.

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Camlin Fine SciencesLtd.

Camlin Fine Sciences (CFS) has beena trusted name in the antioxidant indus-try for more than 25 years, and contin-ues that legacy with the acquisition ofDresen Quimica S.A.P.I. de C.V.,Mexico, to cover Central America andAndean States. CFS acquires 65% stakein Dresen and its group companies, aleading player in the Mexican food andfeed blends business.

CFS is the leading integrated manu-

facturer of the most preferred traditionalantioxidants available. With this acqui-sit ion, i t ’s portfol io expands togeographies in Central America withproducts like antioxidant blends (tradi-tional and natural), bactericides, moldinhibitors for animal nutrition, pet food,aqua culture and rendering industries.This acquisition takes the company for-ward and closer to their customers in theShelf Life Solutions business. CFS of-fers an experienced team with industryand market knowledge and along withits vertically integrated manufacturingprocess, its customers experience theadvantage of product stability, steadysupply, quality assurance, traceability,transparency and most competit iveproduct pricing over the value chain.

Camlin Fine Sciences (CFS) was origi-nally established in Mumbai, India in1931 as “Camlin”, a stationery and artmaterials manufacturer and became atrusted household name. In 1985, thecompany diversified into pharmaceuti-cals and fine chemicals, and in 2006they demerged and formed a new entity‘Camlin Fine Sciences’. Today, CFS isthe world’s largest manufacturer ofTBHQ and BHA and serves more than80 countries worldwide. Its dedicatedInnovation and Applications team aregeographically dispersed to serve theirregional customer base with locationsin North America, South America, Eu-rope and India.www.camlinfs.com

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PureCircle Ltd.

Malaysia-based natural sweetener firmPureCircle will invest USD 200 million(about Rs. 1,330 crore) over 5 years toset up a manufacturing plant and pro-cure raw material locally in India as itforays into the country.

PureCircle, which sells zero-calorienatural sweetener, stevia across theworld, received FSSAI nod in Decem-ber 2015. It is the largest producer ofthe zero-calorie sweetener globally.

The company is already in talks withmultinational food and beverage com-panies.

The company's clients in markets out-side India includes Nestle, Pepsi, CocaCola and Danone.

Stevia is called Meethi Tulsi andMeethi Patti by Indian farmers. Stevialeaves are processed by PureCircle toform a white powder substance, usedas a sweetener.

The company has already started tri-als in six states including Punjab, UttarPradesh, Tamil Nadu and Jharkhand.

The company procure 15,000 tonnesof dry stevia leaves locally, for whichfarming has to be done on 5,000 hec-tares of land. This will benefit 15,000farmers directly. The proposed Indianplant will cater to the south-Asia region.

The active compounds of stevia aresteviol glycosides (mainly steviosideand rebaudioside), which have up to150 times the sweetness of sugar.www.purecircle.com

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Uflex Ltd.

Uflex, a leading flexible packaging solu-tion company, has recently developedCast Polypropylene (CPP) Film with ro-bust seal performance. This film findswidespread use in addressing differenttypes of packaging needs and exhibitingsuperior sealing functionalities.

The four traits that make this film standout from other variants of CPP andPolyethylene (PE) Films are Low SIT(Seal Initiation Temperature), High andBroad Hot Tack Strength, GoodHermeticity, and Good Optical properties.

This film owing to its good sealing prop-erties increases the shelf life of packedproducts from six months to about oneyear.

The film is available in variants such asplain, metallised and as white CPP. Itsapplications include snacks packaging,condiment packaging, and Over theMountain (OTM) as the film offers goodperformance even at low atmosphericpressure. A two layer laminate of this filmcan replace three layered traditional lami-nates to withstand nitrogen flushing.

To sum up, the film offers cost-effectiveimprovements in packaging speed, con-sistent performance on packaging equip-ment, durable package integrity and aes-thetics. The film is carefully engineeredto address diversified and challengingsealing needs of flexible packaging.www.uflexltd.com

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INDIAN NEWS


FSSAI order clearshurdle fornutraceutical productapproval

Food regulator FSSAI's recent notifica-tion on nutraceuticals will provide reliefto health supplement manufacturers andmarketers and clears all the hurdles inthe approval process, Indian DrugManufacturers Association (IDMA) saidrecently.

Recently, the Food Safety and Stand-ards Authority of India (FSSAI) has re-stricted enforcement activity againstnutraceuticals and health supplementcompanies to only testing of products tillnew standards are notified.

This move of FSSAI will bring a sigh ofrelief and take the industry forwardwhich has succumbed to pressure ofproduct approval for the last four years,and this decision now clears the hur-dles, IDMA said in a statement.

The food regulator also clarified thatthe products which were launched be-fore the Food Safety and Standards Actcame into force in 2011 and others forwhich approvals were pending as onAugust 19, 2015, will only be tested forquality and as of now, may not requireany approval.

The approval process was discontin-ued following a Supreme Court order onAugust 19 last year. In its order, the apexcourt had questioned the procedure fol-lowed for approvals by the food regula-tor.

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India signs dairyexport protocol withRussia

India has finally signed a protocol withthe government of Russia for exports ofdairy products to that country.

With this, Indian producers may startexports of dairy products largely hardcheese to Russia to which the first con-signment is expected to leave Indianports by June-end.

Estimated at 230,000 tonnes, Russia'shard cheese supply was met largelythrough imports from European coun-tries. But, since restrictions were im-posed on dairy products import fromEurope in retaliation with the economicsanctions levied by European countries,the hard cheese import was divertedfrom South America and neighbouringRussian markets including Belarus etc.

Amid stiff conditions on quality, there-fore, Russia was desparately looking foralternative supply of hard cheese fromAsian countries and India being the larg-est milk producer in the world, could getsome pie of the Russian markets.

Russian announced opening of itsdairy product markets for Indian export-ers in December 2014 coinciding thevisit of its President Vladimir Putin. But,the actual shipment hit a roadblock dueto stiff conditions laid down by the Rus-sian phytosanitary authorityRosselkhoznadzor.

After visiting around two-dozen factorypremises and facility of milk procurementin India, Rosselkhoznadzor officialsconcluded that farms with less than theherd size of 1,000 cattle would not beallowed to export dairy products to Rus-sia. In India, therefore, only two dairyfarms including Parag Milk Foods andSchreiber Dynamix were conforming tothis norm.

Industry sources, however, said thatthe Russian authority has liberalisednorms to accommodate more Indianplayers in dairy exports. Instead of herdsize of 1,000 cattle, the Russian author-ity has focused on traceability of milkprocurement and quality of cheese In-dia produces.

More than exports of dairy products,Russia would be able to pay some pre-miums compared to other export desti-nations which would help raise pricesof skimmed milk powder (SMP) and otherproducts which have been under tremen-dous pressure for over 18-months. Oncedairy farms begin to get higher realisa-tion, they would pass on to farmers formilk procurement. So, farmers wouldbenefit ultimately.

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Govt aims to increasefood processingsector 2.5 times in 10years

Faced with mounting losses of agricul-tural products after harvest, the govern-ment has set a target to increase foodprocessing by 2.5 times in the next 10years. Currently, food processing hasachieved only 10 per cent of India’s to-tal agricultural output. But, the govern-ment aims to raise it to 25 per cent by2025, said Radha Mohan Singh, Unionminister of agriculture and farmers’ wel-fare, recently.

The government is promoting the proc-essed food industry to make value-ad-

dition in agricultural products. Also, thegovernment is chalking out its pro-gramme through different schemes toincrease the production of fruits and veg-etables and its processing with assist-ance from the ministry of food process-ing industries, said the minister.

But, the agriculture sector is facing ahuge problem with mounting post-har-vest management losses due to inad-equate availability of scientific storageand lack of required care of the storedcrop in warehouses. A recent surveyshowed India’s annual loss worth Rs. 1lakh crore due to non-availability of sci-entific warehouses.

Meanwhile, the entry of private play-ers in warehouses and the collateralmanagement sector through increasedgovernment focus has revived the stor-age management industry in the pastfew years.

To focus on reduction in post-harvestlosses, the government has promoted aregion-based strategy. This is done ac-cording to the climatic diversity of everystate and region by implementing theunified Horticulture Development Mis-sion. Under this mission, the govern-ment aims to promote technical setup,extension of area under horticulturecrops, post-harvest management,processing and marketing etc. Indiaranks second globally in horticulturalcrops, after China.

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FSSAI to upgradefood labs tosurveillance-basedsafety system

In an effort to revamp the food testinglaboratory and sampling infrastructurein the country in tune with the new sur-veillance-based food safety mechanism,Food Safety and Standards Authority ofIndia (FSSAI) has earmarked Rs. 480crore for upgrading government-ownedfood testing labs. With this, the apexfood regulator is aiming at having at leastone state-of-the-art laboratory in everystate. Large states may even have twolabs. In the emerging scenario, theGhaziabad lab may run under PPPmodel.

In this regard, Pawan Kumar Agarwal,CEO, FSSAI, stated that the apex foodregulator has been working towardsensuring standard food labs across thecountry, which was required immedi-ately and for the purpose, partnershipwith private labs was also being con-

INDIAN NEWS


sidered. Agarwal added that the apexfood regulator would advise the stategovernments on the operations andmaintenance of the labs.

Meanwhile, as part of the earlier in-frastructure, there are two Central labsin Kolkata and Ghaziabad owned byFSSAI, while state governments ownsome 82 labs. That apart, there are 98private labs, which are accredited byNABL, but the state government labs arelargely unrecognised. Further, there areabout 12 referral labs.

Interestingly, while the private lab in-frastructure is at par with Central andstate government labs, there has beenconfusion amongst state-level FDA offi-cials about legality of the tests to be car-ried out in private labs. Clearing the air,Agarwal said, the key staff will be pro-vided by the government in private labswho will carry out the food analysis. Atleast eight government functionaries willbe appointed in each lab for the pur-pose of testing and analysing.

While the lab infrastructure is beingrevamped, FSSAI is also working on re-duction of sampling done by the enforce-ment machinery as the surveillance-based mechanism calls for samplingbased on concrete information of somewrongdoing. This move is expected tobring a shift in the current trend of 100%sampling wherein only 2 out of 10 sam-ples fail a test but labs remain occupiedin unnecessary analysis.

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Display price,quantity in 40%packet area,government to foodcompanies

The government has amended normsto make it mandatory for packaged foodmanufacturing firms to display retail priceand quantity among other six detailsmore prominently in at least 40 per centof the packet area, effective from July.

Food and Consumer Affairs MinisterRam Vilas Paswan has directed hisministry officials to ensure the amendedrule is enforced positively from July thisyear.

The minister, who discussed the issuein detail in the governing body meetingof the Bureau of Indian Standards (BIS)held recently at Mussoorie, said a moni-toring cell will be set up to ensure strictcompliance of the new provisions.

As per the amendments, name ofmanufacture/packager/ importer, net

quantity of product, manufacturing date,retail sale price and consumer care con-tacts should have to be displayed in apanel of 40 per cent of the area of thepacket in readable font size.

Paswan said his ministry is setting upa quick response system to attend con-sumer complaints, existing NationalConsumer Helpline is being geared upfor this purpose and now a senior levelofficer will monitor the disposal of com-plaints on daily basis.

The Minister also expressed hope thatThe Consumer Protection bill, whichhas many unique features to safeguardinterests of consumers, will be passedby Parliament in the second part of thebudget session.

Reviewing the working of BIS duringthe Governing body meeting, the Minis-ter asked the Bureau to formulate rulesto ensure early implementation of newBIS Act so that culture of quality goodsand services can be ushered in thecountry.

BIS is also contributing to 'SwachhBharat Abhiyan' by formulating newstandards on solid and plastic wastesmanagement, water and waste watersupply management.

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Ethnic juicesoutpacinginternational flavours

When burger and fries chain McDonald'sdecided to launch kokum, raw mango(aam panna) and musk melon beveragesto replace apple and orange juices in itsoutlets in west and south India this sea-son, it was entirely to resonate with chang-ing consumer preferences.

Retail trade insiders say that within juicedrinks, Indian flavours such as mango,litchi, pomegranate and guava have over-taken international ones such as appleand orange in the country, and are grow-ing at over two times the pace of the inter-national variants. The demand for ethnicbeverages has triggered a spate of coco-nut water drinks too.

While Dabur has launched Real coco-nut, other brands like CocoJal andCocoFly too are getting good responsefrom consumers, according to retail trade.

Indian variants are growing at doublethe pace of the international variants andthis is reflected in demand for traditionalIndian flavours like coconut water orjaljeera. Dabur, which sells juices un-der Real and Real Activ brands, hasexpanded its packaged beverage port-folio to introduce traditional drinks such

as golgappe ka pani and aamras underHajmola Yoodley brand. The share ofethnic flavoured drinks in India's Rs.2,000 crore plus juices market hasgrown to 50% from 30% two years backas per internal industry assessment, anofficial said. Pioneer in this space, Hec-tor Beverages — which sells only eth-nic drinks like guava chilli, jamun kalakhatta, jaljeera and aam panna underits Paper Boat brand — has now over-taken Del Monte juices that sells globalflavours like green apple and sweet-ened orange.

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Rising sugar pricescan take away thediscounts from sweetfoods

The discounts on sugary foods includingchocolates, soft drinks, ice-cream and bis-cuits could disappear as FMCG compa-nies battle rising sugar prices, made worseby projections of the lowest sugar outputin five years.

FMCG companies have been passingon the benefit of lower commodity prices,which dipped in the range of 10% to 25%,through discounts.

But sugar prices, which were hoveringat Rs. 30 a kg last October have crossedRs. 40 a kg last week. With Maharashtra,a key sugarcane growing state, hit hardby drought, all-India sugarcane output ispredicted to fall 10% in 2016, accordingto a report from credit rating firm ICRA.

A beverage industry official said if sugarprices continued to remain high, it couldresult in curbing discounts instead of hik-ing drink prices.

Sanjeev Aggarwal, chairman of MoonBeverages, top bottler of beverage giantCoca-Cola said, taking up prices furtheris not an option because they already didthat after the excise hike in March. Exciseduty on sugary aerated drinks was hikedto 21% from the existing 18% in the Budgetthis year. Aggarwal added, the Coca-Colasystem takes a long-term view of con-sumer pricing and short-term commodityfluctuations wouldn't impact consumerprices upfront.

It's always better to have more effectivepromotions and markdowns than to raiseprices, as sugar-based products couldaccount for 15% of products in a shop-ping basket. Better management of that15% can still lead to overall savings, as aresult protecting consumption, DevendraChawla, group president brands, foodand FMCG for retailer Future Group said.

INTERNATIONAL NEWS


Google search datashows consumers areseeking functionalfoods

According to Google’s new “FoodTrends Report,” consumers are utilizingInternet searches to learn more aboutfunctional foods. By analyzing GoogleSearch data, the Think With Googleteam found that because technology isavailable at our fingertips, people aremuch more thoughtful about what theyfeed themselves and their loved ones.

That mindfulness is apparent in micro-moments when consumers rely onGoogle Search to learn more about food.Through an analysis of these searchesin the food category over the last twoyears, Google was able to get a large-scale look at people’s interests and in-tentions and found that when consum-ers are faced with “what-do-I-eat-mo-ments” they’re searching for the bestfoods to eat for certain physiologicalbenefits. According to Google Trends,“best foods for” searches have grown 10times since 2005.

According to the report, there is a grow-ing consumer interest in the health-en-hancing role of specific foods, or whatexperts call “functional foods.” A numberof the top trending foods over the lasttwo years are “healthy” ingredients liketurmeric, apple cider vinegar, avocadooil, bitter melon, and kefir. They are saidto infer benefits like better skin, energy,or cures for depression, insomnia, andpain. Now, the focus of people’s diets isless about eliminating foods than aboutadding them.

While the concept of functional foodshas been around for decades, interestin these specific foods is growing fasterthan before. Turmeric, a spice that’s pur-ported to cure everything from cancer todepression, is the breakout star, withsearches growing 300% over the lastfive years.

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Growing frustation overEU's sanctions againstRussia

The EU has recently experienced sev-eral digressions from its official line onsanctions against Russia. The growingfrustration of European farmers with thesanction regime has prompted nationalpoliticians to undermine the EU’s posi-

tion on Russia.When the EU’s economic sanctions

against Russia were prolonged for a fur-ther six months on 21 December 2015,it was not without the objections of sev-eral member states. In the end, the sanc-tions were prolonged on the grounds ofevident failure from all parties to com-plete the Minsk agreement. Reaching anagreement for the extension of sanctionsin the next round, due at the end of Julyof this year, is likely to be even morecomplicated.

Governments of several memberstates are increasingly under pressurefrom farmers, and as a result are openlycriticising the EU’s sanction regimeagainst Russia. While there is no con-sensus on a single figure for the dam-age incurred by the European agricul-tural sector, the organisation CopaCogeca has assessed that Russiancountersanctions are costing farmers€5.5 billion in export value every year.

The Russian government’s stance onsanctions is very clear: the EU needs toremove all of its sanctions before Rus-sia will lift its counter-sanctions. Al-though the Russian media is inclined toportray the sanctions primarily as a bur-den on EU countries, the reality is thatRussia is also affected by the food em-bargo. Higher prices, a noticeable re-duction in the range and quality of prod-ucts available to consumers, and scan-dals of phytosanitary nature are a fewexamples of challenges that Russia’sfood industry is currently facing.

If the sanctions are not removed, thisleaves the question of what can be donefor EU farmers. Keeping farmers in busi-ness, on a drip of multi-million euro res-cue packages is not a sustainable solu-tion. A real solution could start with theadmission that sanctions will likely re-main in place in the medium or long term.

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EFSA to review thechemical in plasticsBisphenol A again

A new report on the chemical compoundBisphenol A (BPA) has forced the EFSA,the EU’s food safety watchdog, to reviewthe effects of the chemical on humanhealth once more.

EFSA, which carries out scientific riskassessment on behalf of the EU andadvises the European Commission, saidin a statement recently that the agency

wants to look into new scientific evi-dence together with a working group ofinternational experts.

Following a request by the Ministry ofHealth in the Netherlands, EFSA willlook into the findings published in a re-port by the Dutch National Institute forPublic Health and the Environment(RIVM).

The RIVM report concludes that ac-cording to two studies, the BPA has atoxic effect on the immune system andadvises consumers to reduce their ex-posure to the chemical. BPA's are alsoendocrine disruptors which pose a sub-stantial risk to public health.

BPA, together with other chemicals, isused in the manufacturing of plastics andresins. It is found in many everyday ob-jects, like cutlery, kettles, coffee ma-chines, food mixers, food packaging andbottles. BPA also helps to preserve theflavour of foods and protect them againstcontamination from microorganisms.

For many years, BPA has been scruti-nised following concerns that it may ef-fect the reproductive, nervous, immune,metabolic and cardiovascular systems,as well as causing cancer.

Only last year, EFSA published a re-evaluation of BPA following a publicconsultation, but concluded that thechemical ”poses no health risk to con-sumers of any age group at current ex-posure levels”.

However, the agency did lower its rec-ommendations for ‘tolerable daily in-take’ (TDI) from 50 micrograms per kilo-gram of body weight per day to four.

The potential harm from BPA hasbeen debated in several member states,including Sweden, Denmark andFrance.

On 1 January 2015, France introduceda new law, banning the use of BPA in allfood packaging.

A week ago, Danish researchers criti-cised EFSA’s new TDI recommenda-tions, saying that the safety limits havebeen set too high.

In experiments with rats, researchersfrom the Technological University ofDenmark found that even small to mod-erate daily doses of BPA can cause re-duced sperm quality, higher weight andaltered breast development andbehavior.

Our studies back other studies whichhave found that there is a need for a lowersafety level for Bisphenol A to protectagainst the hormone-affecting impact ofthis chemical, Ulla Hass, who led theuniversity research, told the broadcasterDR.

R & D UPDATES


Green light forplant-based foodpackaging

Bioplastic packaging that extends theshelf life of food and tells us when it isno longer fit to eat will result in lesswaste.

In industrial countries, most food wasteis generated in retail outlets and house-holds. One reason for this is that food isstamped with inaccurate "best before"dates, which mean that both retailers andconsumers throw away perfectly ediblefood.

However, four years ago an EU projectwas launched with the aim of develop-ing plant-based bioplastic packagingthat not only extends the shelf life offoods, but also contains a sensor thatnotifies retailers and consumers of whenthe food inside is really no longer fit toeat. Today, Åge Larsen at SINTEF isready to present the first demonstrationpackaging - made of PLA (polyacticacid) and bio-PET (polyethyleneterephthalate).

The packaging is made ofbiopolymers to which we have addednanoparticle components, says Larsen.This provides the packaging with newand improved food preservation prop-erties. It is designed mainly to protectthe contents from their surroundings andthus extend shelf life. We achieve thisby means of improved oxygen barriers.Standard plastic packaging allows theentry of air which places restrictions onshelf life. Moreover, the new approachconsiderably reduces the carbon foot-print.

Larsen says that the use of plant-based polymers is an expanding field.For example, biodegradable PLA ismanufactured by cultivating carbohy-drates via bacteria, while bio-PET aremacromolecules derived from plantresidues.

The Portuguese-based companyLogoplaste, in col laboration withSINTEF and other research partners,has developed a blow-moulded bottle,while the Greek project partner Argo hasdeveloped a pot designed to hold sea-food such as crabs and prawns. Bothtypes of container are covered with anoxygen-proof exterior coating devel-oped by SINTEF.

In addition, a three-layer coating hasbeen developed consisting of a cellu-lose-based film sandwiched by two bio-degradable biopolymer layers that serveas oxygen barriers. This can be utilisedin the same way as the rigid plastic cur-rently used as food bowls.

The fourth prototype produced as partof this project is a blow-moulded film.This is essentially plastic foil similar tothat used to make plastic bags and asoxygen-protective coverings for platescontaining food.

The researchers have also developedsensors that can detect, for example,whether the temperature of the food hasbecome too high or if a product hassoured. One type of sensor consists ofnanocapsules containing signal sub-stances. If the temperature becomes toohigh or the pH value anomalous, thecapsule shells decompose and releasethe signal substances.

The sensors are sensitive to smallchanges and the packaging will changecolour when the substances are re-leased, says Larsen.

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Creating a reduced-fat chocolate thatmelts in your mouth

Chocolate is divinely delicious,mouthwateringly smooth and unfortu-nately full of fat. But reducing the fat con-tent of the confection makes it harderand less likely to melt in your mouth.That's why scientists are investigatingadditives that could reinstate chocolate'sdelightful properties in these lower-fattreats. Now, researchers report in ACS'Journal of Agricultural and Food Chem-istry an analysis that sheds light on howadding limonene could improve lower-fat versions' texture and ability to melt.

Flavor and sweetness make strongcontributions to the pleasant experienceof eating chocolate, but so do look andfeel. Reducing the fat in chocolate, how-ever, often ruins its texture and viscos-ity. Previous research has shown thatadding limonene - a compound found inlemons and oranges - results in asmoother, softer chocolate that meltsmore easily than typical reduced-fatchocolates. Annelien Rigolle and col-leagues at KU Leuven University in Bel-gium sought to investigate exactly howlimonene impacts chocolate production.They focused on one part of this proc-ess: the crystallization of one of its mainingredients, cocoa butter, which under-goes several important transformationsat different times and temperatures.

The researchers examined crystalliza-tion at 63 °F and 68 °F using differentialscanning calorimetry and X-ray diffrac-tion to examine cocoa butter profiles

when limonene was added. Surprisingly,they found that adding the compoundaccelerated cocoa butter crystallizationat 63 °F, but inhibited cocoa butter crys-tallization at 68 °F. Varied concentra-tions of limonene also affected the crys-tallization steps of the cocoa butter dif-ferently, so they could ultimately affectthe texture of chocolate. The study sug-gests that carefully choosing the amountof limonene and the temperature atwhich chocolate is processed could leadto a smoother, more luxurious reduced-fat chocolate.

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Investigators reducesugar content ofyogurt withoutreducing sweetness

A team from a Danish food ingredientscompany has manipulated the meta-bolic properties of yogurt-producingbacteria to sweeten the yogurt naturally,while reducing sugar in the final prod-uct. Similar manipulations have also allbut eliminated lactose, so that those withlactose intolerance can enjoy the yo-gurt. They have accomplished all of thisusing microbiological methods that pre-date the era of genetic technologies.

The goal was to engineer the yogurtbacteria not to consume glucose, a fer-mentation product that is a particularlysweet form of sugar, said correspond-ing author Eric Johansen, PhD.Johansen is Associate Vice President -Science, Chr. Hansen, A/S, Hørsholm,Denmark.

In certain countries, including Den-mark, yogurt is defined as containing livecultures of Streptococcus thermophilusand Lactobacillus delbrueckii subspbulgaricus.

Normally, when grown in milk, the twobacterial species break down lactose,a disaccharide, into its monosaccharidecomponents, glucose, and galactose.They consume the glucose and secretethe galactose.

The team wanted to change them sothat they would eat the galactose andspit out the glucose. That required anumber of changes in metabolism. In thefirst step, the investigators grew S.thermophilus on a medium where ga-lactose was the sole food source. Thus,individual bacteria had to consume ga-lactose in order to grow. A few mutantswere capable of doing so, and the in-vestigators cultured these.

R & D UPDATES


The next steps were to modify the bac-teria so that they would no longer con-sume glucose, and would no longereven transport glucose into the cell. Tothis end, Johansen's team grew the bac-teria in a medium containing a glucoseanalog called 2-deoxyglucose, which istoxic to cells. The few mutants that sur-vived in this medium lacked the abilityto metabolize glucose. A second roundof selection, with higher levels of 2-deoxyglucose, resulted in survival ofmutants lacking the glucose transportmechanism.

Johansen et al. also used 2-deoxyglucose to isolate mutants ofLactobacillus bulgaricus, to select formutants that were unable to transportglucose into the cell. This preventedthem from consuming the glucose pro-duced by S. thermophilus.

Now they made yogurt with the modi-fied bacteria. The yogurt had very littlelactose, and not much galactose. But itwas high in glucose and sweet. Theypresented the yogurt to a taste panel,with varying amounts of sucrose added,but in all cases with less than is nor-mally added to yogurt. The results: theywere able to reduce added sucrose by20 percent while maintaining the de-sired sweetness.

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Soy shows promiseas natural anti-microbial agent

Soy isoflavones and peptides may in-hibit the growth of microbial pathogensthat cause food-borne illnesses, accord-ing to a new study from University ofGuelph researchers.

Soybean derivatives are already amainstay in food products, such as cook-ing oils, cheeses, ice cream, margarine,food spreads, canned foods and bakedgoods.

The use of soy isoflavones andpeptides to reduce microbial contami-nation could benefit the food industry,which currently uses synthetic additivesto protect foods, says engineering pro-fessor Suresh Neethirajan, director ofthe BioNano Laboratory.

University of Guelph researchers usedmicrofluidics and high-throughputscreening to run millions of tests in ashort period.

They found that soy can be a moreeffective antimicrobial agent than the

current roster of synthetic chemicals.Heavy use of chemical antimicrobial

agents has caused some strains of bac-teria to become very resistant to them,rendering them ineffective for the mostpart, said Neethirajan.

Soy peptides and isoflavones are bio-degradable, environmentally friendlyand non-toxic. The demand for newways to combat microbes is huge, andour study suggests soy-basedisoflavones and peptides could be partof the solution.

Neethirajan and his team found soypeptides and isoflavones limited growthof some bacteria, including Listeria andPseudomonas pathogens.

The really exciting thing about thisstudy is that it shows promise in over-coming the issue of current antibioticskilling bacteria indiscriminately, whetherthey are pathogenic or beneficial. Youneed beneficial bacteria in your intes-tines to be able to properly process food,he said.

Peptides are part of proteins, and canact as hormones, hormone producersor neurotransmitters. Isoflavones act ashormones and control much of the bio-logical activity on the cellular level.

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Reducing wastewhile improvingsnack nutrition

Your favorite puffed snack food maysoon contain more fiber and nutrition,thanks to research from WashingtonState University food scientists.

Girish Ganjyal and some of his gradu-ate students have discovered how toadd carrot pomace - the pulpy leftoverfrom juicing the veggies - to cornstarch,increasing the "puffiness" of snackfoods.

The research team experimented withconcentrations of 5, 10 and 15 percentcarrot pomace.

At five percent, it was great, Ganjyalsaid. But at the higher concentrations,the end product got more dense anddidn't puff nearly as much.

Pomace doesn't affect the taste ofsnack foods, he said. In addition to add-ing fiber and some important nutrientsto foods, the research creates a use fora wasted byproduct. Pomace is a lefto-ver after industrial juicing of fruits andvegetables including apples, cherries,blueberries, grapes and carrots.

Silk keeps fruit freshwithout refrigeration,according to study

Tufts University biomedical engineershave demonstrated that fruits can stayfresh for more than a week without re-frigeration if they are coated in anodorless, biocompatible silk solution sothin as to be virtually invisible. The ap-proach is a promising alternative forpreservation of delicate foods using anaturally derived material and a water-based manufacturing process.

Silk's unique crystall ine structuremakes it one of nature's toughest mate-rials. Fibroin, an insoluble protein foundin silk, has a remarkable ability to stabi-lize and protect other materials whilebeing fully biocompatible and biode-gradable.

For the study, researchers dippedfreshly picked strawberries in a solutionof 1 percent silk fibroin protein; the coat-ing process was repeated up to fourtimes. The silk fibroin-coated fruits werethen treated for varying amounts of timewith water vapor under vacuum (waterannealed) to create varying percent-ages of crystalline beta-sheets in thecoating. The longer the exposure, thehigher the percentage of beta-sheetsand the more robust the fibroin coating.The coating was 27 to 35 microns thick.

The strawberries were then stored atroom temperature. Uncoated berrieswere compared over time with berriesdipped in varying numbers of coats ofsilk that had been annealed for differentperiods of time. At seven days, the ber-ries coated with the higher beta-sheetsilk were still juicy and firm while theuncoated berries were dehydrated anddiscolored.

Tests showed that the silk coating pro-longed the freshness of the fruits by slow-ing fruit respiration, extending fruit firm-ness and preventing decay.

The beta-sheet content of the ediblesilk fibroin coatings made the strawber-ries less permeable to carbon dioxideand oxygen. There was a statisticallysignificant delay in the decay of the fruit.

Similar experiments were performedon bananas, which, unlike strawberries,are able to ripen after they are har-vested. The silk coating decreased thebananas' ripening rate compared withuncoated controls and added firmnessto the fruit by preventing softening of thepeel.

The thin, odorless silk coating did notaffect fruit texture. Taste was not stud-ied.




#www.krones.com



PRODUCTS & SERVICESSmart DosingStations

Grundfos Pump offers Dosing Stationfor all water treatment needs. Thecomplete chemical injection systemsare des igned to make dos ingtechnology available as a completepackage with all necessary pipework,valves and dosing pumps. With morethan 30 years of experience indesigning and fabricating chemicaldos ing sk ids, they can de l iverstandardised packaged systems orbuild custom systems to individualspecifications.

Appl icat ions areas: Watertreatment plants, Cooling towers,CIP systems, Softener plant andDrinking water.

Key FeaturesFlexibility by design, Compact unit,Ready to use station, Custom choiceof material of construction for tank,p ipes and f i t t ings, etc. , Highlyconsistent pump with inbuilt uniquefeatures, Versati le for changingpump models in dosing tank station,Electric stirrer with level switch fordry running protect ion, Flexiblecontrol options to integrate in to yourprocess.

For further details, contact:Grundfos Pumps India PrivateLtd.118 Raj iv Gandhi Sala i ,Thoraipakkam Chennai 600 097(T.N.) IndiaT: +91 44 45966800T/F: 1800 345 4555E: [email protected]: http://.in.grundfos.com/

Smart Dosing Stations

Automatic Ice-CreamCone Baking Machine

Established in 1991, R&D Engineers isIndia's foremost manufacturer of bakingmachines for Wafer Biscuits, Ice CreamCones and Rolled Sugar Cones.

The Automatic Ice-Cream ConeBaking Machine of "ZA-W" Series areefficient ovens for the large scaleproduction of all kinds of Ice cream cones,moulded sugar cones, cups and hallowwafers. According to the output requiredthese machines are supplied with12,18,24,30 or 36 baking moulds orhigher. These ovens can be heated byLiquid Petroleum Gas (LP Gas) orElectricity. An automatic stacking devicecan be supplied as an extra. The machineis driven by motor with a variable speedattachment.

The baking speed/period is adjustedbetween 1-4 minutes.(approx). Thesebaking moulds are mounted on carriagesfitted onto an endless chain. Thesemoulds pass under an automatic batterdepositor at a selected speed between90sec. to 3 minutes. The batter pump issynchronized with the movement of themoulds to ensure accurate injection of thebatter into the center of the mould. Onemerging from the oven an automaticstripping device removes the wastebatter. These moulds automatically openand the baked cones are ejected onto thestacking conveyor and are subsequentlypacked.

Automatic Ice-Cream ConeBaking Machine

The baking moulds are manufacturedfrom special quality cast alloy to ensuredimensional stability, homogenous anddense surface; to enable thermal stabilityand heat accumulation and excellentthermal conductivity. The diameter ofcones decides the number of cavities inthe moulds. The construction of the mouldcarriages is so designed to give a quickchangeover from one set of moulds toanother for the production of a differentsize of cone. The ovens are built with rigidsteel frames of welded construction toeliminate distortion.

The efficient insulation of the bakingchamber gives a minimum loss of heatand efficient utilization of energy.

For further details, contact:R & D EngineersA-41, IDA Kukatpally, Phase II, Road No.4, Hyderabad - 500 037 (A.P.) IndiaT: +91-40-23402682 / 23079121F: +91-40-23078668E: [email protected]: www.rndwafers.com

Automatic RotaryAseptic Filler

The Automatic Rotary Aseptic fillermanufactured by Sacmi Packaging isspecially designed to automatically fill “pre-cut continuous module” or WEB type bags.Any type of spout may be used, even witha single guide spout, and may be placed inany position on the bag. A “size changeover” kit is provided for each type of spout.All the most delicate operations that affectcap sterility such as uncapping, filling andcapping take place in an aseptic chamberwhere the steady controlled flow of sterileair maintains a sterile environment at alltimes.

Automatic Rotary Aseptic Filler

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Construction Features1” filling valve with shutter and positioner todivide the filling steps, constructed entirelyin AISI 316 stainless steel suitable for steamsanitizing and sterilization, equipped withsteam barrier on the rod and steam ‘puffing’for cleaning once the filling process hasbeen completed. Bag uncapping andcapping system after filling, performed witha dedicated device installed on the turntablethat holds the cap while the bag is beingfilled, assuring safe and reliable operation.Circuit that supplies product to the machine,with flow meter and hose suitable to undergosteam sterilization and sanitizing. Sterileair unit for treatment and control ofcompressed air, steam and disinfectant.CIP recovery circuit that automaticallyinserts itself in the filling valve suitable toundergo steam sterilization and sanitizing.CIP automatic cleaning circuit for fillingpre-chamber and chamber with suitable


PRODUCTS & SERVICESrotary nozzles and centrifugal pump forsolution recirculation. SIP automatic pre-sterilization circuit for filling valve andproduct pipework with saturated steam.SIP automatic pre-sterilization circuit forfilling pre-chamber and chamber withsuitable disinfectant.

For further details, contact:Sacmi Packaging S.p.a.via Brodolini, 10/A - 40026Imola (BO) ItalyT: +39-0542-649811W: www.sacmipackaging.it

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Pleated PP Membrane Filter Cartridge

Pleated PP MembraneFilter Cartridge (PolyPlit)

Kitten Enterprises' Pleated PolypropyleneMembrane Filter Cartridge is designed forgeneral filtration purposes of bothliquid & gas. The filtering material is doublelayered polypropylene membrane andinternal support is given by PP shell. It isthermally welded without any adhesive ormedium break off. It has excellent chemicalcompatibility, high flow rate, low pressuredifference, long life, low price, wide filtration.It is precise and can be used in differentplaces. It is resistant to sanitization of highpressure and steam. It has excellent dirtholding capacity.

The cartridge comes in pore sizes(?m):0.10, 0.20, 0.45, 1.0, 3.0, 5.0, 10, 20, 40. Ithas an outer diameter(mm) : 68. Length(inch) : 5, 10, 20, 30, 40. Endcaps : DOE,SOE (code2, code3, code7, code8).Effective filtration area (10") : > 0.6 m2.Normal working temperature : <55°C (P< 1bar). PH value : 1-13. Sterilization method: Autoclaving (121+2°C) within 30 min.

Kitten is an ISO 9001:2000 certifiedcompany.

For further details, contact:Kitten Enterprises Pvt Ltd.W-407, T.T.C. Industrial Area,MIDC Rabale, Navi Mumbai - 400 701,IndiaT: +91-22-27646464E: [email protected],W: www.kitten.co.in

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Manifold Valve

Inoxpa is a Spanish multinational companypioneered in manufacturing of world classequipment for the Food, Beverage, Dairy,Pharmaceutical, Cosmetic and Wine-making industries, offering the best qualityequipment since 1972.

Manifolds of the Inoxpa valves allow tocentralize the functions of one or varioustanks in a modular way, enhancing theefficiency of the system and control overthe process. Manifold is an automatedalternative to the flexible hoses and theflow divert panels with changeover bends.The automation of the operation results insafety, flexibility and it will pay off its costvery fast.

One manifold applied to various linesallows cleaning of one tank while the otheris being filled or emptied preventing anyrisk of product contamination. This solutionhas applications in the food-processingindustry, for example in production of dairy-products, juices, in breweries, as well asin the wine production industries.

Inoxpa is a global leader in themanufacture and sale of stainlesssteel process components and fluidhandling equipment: mixing skids,CIP skids, product recovery systems,pasteurizers, manifolds, processautomation, pumps, agitators, blenders,mixers, valves, and fittings.

For further details, contact:Inoxpa India Pvt. Ltd.S. No. 83, Hissa No: 2/6/A, Anant IndustrialEstate, Shivane, Pune-411023. (M.S.)IndiaT: 020-64705492E: [email protected]: www.inoxpa.in

It can be used in the Food & Beverageindustries for filtration of wine, mineral waterand purified water.

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Beta-Carotene

Divis Nutraceuticals is one of the world'sleading suppliers of carotenoids, vitaminsand other feed ingredients to the Pharma,

Food and Feed Industries. Thecarotenoids are classified into � HumanNutrition & Health. � Animal Nutrition &Health.

Beta-carotene is one of a group ofred, orange, and yellow pigments calledcarotenoids.Beta-carotene is convertedto vitamin A, an essential nutrient. It hasantioxidant activity, which helps to protectcells from damage.

Beta-Carotene is available asSuspensions/solutions [Oil Basedformsused as coloring or fortifying agentin preparation of foods and dietaryingredients] Beta-Carotene 7%, 11%,22%, 25%, 30% It is also available asPowders [Dispersible grade forms areused as coloring in preparation of foods.Direct compressible grade forms are usedas dietary ingredient in preparation ofdietary supplements] Beta-Carotene 20%DC, 20% DC/AF, 20% DC/B, 10% DC,10% DC/AF, 10% DG, 10% DG/Q, 10%DG/F, 7.5 DC/AF, 5% SD, 1% SD, 1% SD/C Emulsions [Dispersible in water] Beta-Carotene 1%, 2%, 5%, 10% - Emulsions

It is used in Butter, Margarine, Fats,Oils, Cheese, Soft drinks, Ice cream,Yoghurts, Desserts, Flour and sugarconfectionery, Jell ies and DietarySupplements Health benefiting role ofbeta carotene are many Beta carotenehas powerful antioxidant function that helpthe body scavenge free radicals, andthereby l imiting damage to cellmembranes, DNA and protein structuresin the tissues. Research studies suggestthat dietary intake of foods high in ß-carotene has positive association withdecreased risk of cardio-vascular diseaseas well as oral cavity, and lung cancers.Upon conversion to vitamin-A, it performs allthe functions of vitamin A such as visualcycle, maintenance of epithelial functions,growth and development

For further details, contact:Divis Laboratories Limited1-72 / 23 (P)/ DIVIS / 303, Cyber Hills,GachibowliHyderabad - 500032, Telangana, IndiaT: 040 23786400E: [email protected]: www.divisnutraceuticals.com

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Fruit & VegetableProcessing Systems

Levati Food Tech was established in 1966as a manufacturer of fruit and vegetableprocessing systems in the so-called FoodValley area, siege of the Italian foodprocessing and preservation machinery


PRODUCTS & SERVICES

Rotary Sterilizer

industry. It was therefore an easy game forLevati Food Tech to specialize in creatingsolutions for sterilizing and pasteurizingpacked vegetables and sauces (in anykind of food containers: cans, jars andglass jars) in pressurized cookers.

1974 Levati Food Tech launched its firstrotary retort. In 1983 Levati Food Techdelivered its first fully automatic system ofdiscontinuous retorts.

In the 1990’s and 2000’s Levati FoodTech applied IT to retorts for checking andregistration of production cycles,temperature and by calculating (F0)sterilizing or pasteurizing effects.Information technology also allows tosimplify retort use and maintenance. LevatiFood Tech sophisticated retort controlsoftware makes it extremely easy for anoperator to use an autoclave guaranteeingat the same time homogenous temperature(+/- 0,5°C) in each area of the retort.

As a consequence Levati Food Techstarted producing machines for readyprepared salad and vegetable sterilization.In 2011 LFT obtains a patent for its exclusiveSRC system to be applied on PRIMA rotaryretorts mod. SR 1450 and 1800 consistingof crossed water jet, automatic cloggednozzle check, big size filters, high flow ratecentrifugal water pump.

SRC system is characterized by asmaller foot print reducing sterilization timecycle by 20% in comparison with staticretort sterilization time.In the last few yearsthe expansion in packaging variety and thehigh turnover of flexible food containersused by their Customers has lead LevatiFood Tech to study the most suitablesolution to manage crate loading / unloadingand tray stacking/unstacking with a singlemachine. In order to meet the mostdemanding requirements in terms ofpackage integrity, uniform heat temperaturedistribution and reduced cycle time, LevatiFood Tech retorts (both static and rotary)are designed according to FDA standards,the American Control Board for foodadministration.

For further details, contact:Parle Global Technologies Pvt. Ltd.Shripal Industrial Estate, Bldg. no.3 WingA, Waliv Road, Vasai (East) Dist. Thane

401208 (M.S.) IndiaT: +91-250 6632222E: [email protected]: www.parleglobal.com

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Self-adhesive LabellingMachine

Double-checking, examining andverifying: the Heuft Tornado Scan domore than "just" apply labels. It alsochecks the results of its work during thesame work process. The presence of thelabels is checked using sensors. Thisdirect quality assurance can be extendedby numerous other checking andinspecting functions upon request.

From the roll onto the bottle: the HeuftTornado S applies particularly decorative,self-adhesive body, collar, back and neckring labels precisely. It is not only firstchoice for the noble no label look. Itapplies self-adhesive body, collar, backand neck ring labels with a perfect andclose fit. The self-adhesive labeller,especially developed for an output of upto 48,000 bottles per hour, is impressivedue to its well thought-out, easy to cleanconstruction, its long-lasting, almostmaintenance-free components, its simpleoperation and its remarkable precision.Integrated inspection modules provideadditional benefits. As the Heuft TornadoS flex the machine with servo technologycarries out a fine adjustment of the bottleswith millimetre accuracy for maximumlabelling quality - and particularly easyand fast brand changes.

'Heuft Tornados S' Labelling m/c

Central, automatic and economical:the correct amount of grease is appliedto all the moving parts of the labellingmachine so that everything always runslike clockwork. The integrated centrallubrication system greases the mainbearings and the rotary gears for thebottle platform. This ensures thedurabil i ty of al l the componentssustainably. Complex maintenance workcan therefore be dispensed with.

Uncomplicated, t ime-saving and

reliable: the Heuft Tornado S not onlykeeps time and personnel requirementsextremely low during running operation.Brand and program changes are alsodealt with fast and easily: no toolswhatsoever are required in order toreplace the change parts.

For further details, contact:USP Packaging Solutions Pvt. Ltd.No. 3, 4th Floor, Gokul Arcade,No-2, Sardar Patel Road, AdyarChennai-600020, Tamil Nadu, IndiaE: [email protected], [email protected]: www.usppkg.com

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Rotary Spray Balls

Tank cleaning device is self rotating sprayballs that cleans the Tank internals fromsmall vessels to large vessels. The SaniNano / Sani Moto are driven by thecleaning fluid which is spread out in cutsthrough knives in uniform pattern so thatall the surfaces are being washed by thepowerful jet. Two of these cuts aredisplaced from the centre line whichprovides the necessary reaction force torotate. The Optimal pressure is 2 Kg/cm2

equivalent to normal CIP Pressure.

Spray Balls

Application� CIP Application � Breweries� Pharmaceuticals � Dairy processing� Chemical Industries

Installation� Effective cleaning radius may vary withsticky nature of product with Vesselsurface. � Require to install in verticalposition. � Operating pressure and flowrate should be available at inletconnection. � For bigger size tank, two orthree may be more advantageous.

For further details, contact:Parksan Filters Pvt. Ltd.# 4 Vora Industrial Estate No.- 3Navghar, Vasai Road (E) Dist. Thane401210 (M.S.) IndiaT: 0250-2391904, M: 9833883114E: [email protected] [email protected]: www.parksanfilters.com


PRODUCTS & SERVICESFilter Media

Kumar Process Consultants &Chemicals Pvt. Ltd., are manufacturersof quality filters for the last 20 years.They offer a wide range of filters such asbag filters, stalked ring filters, cartridgefilters, activated carbon filters and manymore.

The filters supplied by them areused in the entire spectrum of beverageindustry for soft drinks, packaged fruitjuices, whiskies, beers and brandies.The filters impact ultra fine clarity andright consistency. Their filters are usedby all the mineral water manufacturersand mineral water plant suppliers allover India and Nepal to ensureconsistent quality which conforms toWHO/BIS standards for potable water.The company has installed a pilot plantfacility at their Bhandup R&D Centre inMumbai to evaluate a suitable filtrationsystem. The in-line conical filters arecost effective and widely accepted in thecountry. Filter housing with sanitaryfinish, cleanable and disposable typefilter cartridges having porositiesranging from 100 microns to 0.01 micronare offered for filtration of SVP/LVPliquid orals, DM/DI water, steam,compressed nitrogen.

Wide Range of Filters

All the filter cartridges and discs aremade of chemically compatible materialslike Polypropylene, Nylon, PVC, PVDF,PTFE, Glassfibre, Sintered Bronze,Sintered SS, impregnated paper etc.

Filters Housings are fabricated fromStainless Steel, Carbon Steel etc. LiningRubber, FRP, PVDF are alsoundertaken as per client's requirement.

For further details, contact:Kumar Process Consultants &Chemicals Pvt. Ltd.4 & 5, Bhagtani Enclave Sonapur LaneOff. LBS Marg, Bhandup (W)Mumbai 400078 (M.S.) India

T/F: 022-41265126 (50 lines)E: [email protected]: www.kumarfilter.com

Food Ingredients

Brenntag Ingredients (India) Pvt. Ltd. isan experienced partner throughout India,offering a reliable supply of high qualityingredients from all over the world.Committed to building bridges betweenfood producers and ingredientmanufactures, their shared experience,market knowledge and technicalapplication expertise enable clients tomake the most out of trends anddevelopment.

Their product portfolio includes: Anti-foaming agent � Brew procesing aids�Colors (natural) �Decorationas andinclusion (bakery � confectionery� chocolate � ice cream � frozen dessert� cereals)� DHA-Omega 3 � ALA � LCarnitine � Emulsifier � Enzymes (bakery� starch � alcohol, brewery � juice � meat,dairy), Fat powder, Fiber-dietary� functional � insoluble � soluble� Foaming in beer � Food acids (citricacid � lactic acid � sodium lactate)� Hydrocolloids-pectin � carrageenan� gums (gellan, xanthan) � CMC � pectin� Modified starches � Natural extract-grape seed � herbal (tea � vegetable� fruits) � Taste improvers (GDL/SodiumDi acetate), Yeast for alcohol.

For further details, contact:Brenntag Ingredients (India) Pvt. Ltd.301, 3rd Floor, Ackruti Centre Point MIDCAndheri East, Mumbai 400093, IndiaT: +91 22 424 82 100E: [email protected]: www.brenntag-asia.com

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UV SterilizationSystems

Hitech Ultraviolet Private Limited arean ISO 9001:2008 accredi tedcompany.

The Ul t rav io le t Water /A i rDisinfection Systems come in manyvarieties:1. UV System Quartz BaseIn Quar tz UV System, UV Lampcovered wi th quar tz g lass that issubmerged in the water. Water comesfrom inlet, flows over the quartz glasstube and goes out. In the processultraviolet rays pass through water anddisinfect it. The flow rate mentioned

Quartz based UV System

against each Unit could be enhancedby 20% if the feed water is clear and/or treated by RO/DM.

2. UV System Teflon BaseIn Teflon based UV System, Water flowsthrough Teflon tubes and lamps areplaced beside Teflon tubes. AdvancedTeflon tubing is excellent, ruggedtransmitter of UV l ight. Teflon hasdistinctive characteristics such as non-wetting, non-fouling, high temperature/high pressure resistance, retention ofnatural minerals of water etc.3. UV Intensity Monitor'Hitech' offers a wide assortment of UVIntensity Monitors that is designed usingquality raw material.4. UV Air PurifierUV Air Purifiers literally sterilize microorganism. UVC reduces or eliminatesgerms such as Mold, Viruses, Bacteriaand Fungi.5. Micron FiltersThey are one of the leadingmanufacturers of high quality MicronFilters, which can be used to f i l tersuspended impurities, colloidal matter,chlorine traces, sand particles etc.6. UV System AccessoriesThey are one of the prominentmanufacturer and supplier of accessorieswhich are used in various applications:Such as electronic ballast, high qualityUV lamp holders, wide range of filtercartridges, import different type of lampslike Single Pin, Bi Pin, Medium Bi Pin,Four Pin, at wavelength of 185nm, 254nmwavelength as also high output UV lamps.Vast arrays of quartz sleeves areavailable in various diameter and lengths.

For further details, contact:Hitech Ultraviolet Pvt. Ltd.35, Grace Plaza, S. V. RoadJogeshwari (W), Mumbai - 400102(M.S.) IndiaT: 022-26794327 /4611 / 0610F: 022-26794337E: [email protected]: www.hitechuv.com


PRODUCTS & SERVICESSpice Seasonings

Sonarome, an ISO-9001 certified,Bangalore based company is one ofthe leading manufacturers of highquality flavours and fragrances. Thecompany has a complete range offlavours, emulsions, concentrates,spray dried flavours and seasoningsfor all applications.

A seasoning is a blend of one ormore spices, spice extracts, spiceoils, herbs. A seasoning is balancedwi th a var ie ty o f ingred ients toenhance the product and eventuallythe pallet. Creating a seasoning isn'tas s imple as b lending sp icestogether until a certain taste profileis achieved. It involves science andar t combined wi th years ofexperience to achieve the blendrequired for a particular product.Whi le taste is a cr i t ical successfactor , the sc ience behind thecreation is equally important. Oncethe seasoning has been mixed withthe end product, it must be able towithstand product ion condi t ions,transit and stability during its shelfl i fe. Sonarome has an extensivel ibrary o f e th ic as wel l asInternational profiles of seasoningsfor a myriad of applications.

They have � Clear L iqu idFlavours � Emuls ion & CloudyProducts � Spray dried Flavours &ingredients � Natural Flavours &Spice Seasonings

For further details, contact:

Sonarome Pvt. Ltd.One Sonarome WayKAIDB Indust r ia l Area,Doddaballapur, Bangalore - 561203,Karnataka, IndiaT: 080-30902200,E: [email protected]: www.sonarome.com

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'MESPACK' HFFS Machines

Innovative PackagingTechnologies

Every day many millions of packs areproduced by Mespack machines aroundthe world. Flexible packaging haschanged in great manner in the pastfew years, New packaging methodsalso in ultraclean & hygienic versionsare constantly being developed toprovide more attractive packs, as wellas extended product protection andshelf life.

The horizontal form fill-seal pouchmakers and the stick-pack machinesare the core product line of Mespack.

Mespack is actively expanding itsmachine range to the point that thereare few products which cannot bepacked into a pouch of flexible film.Sol id , l iqu id , powder granules,everything is possible on a Mespackmachine which enables presents theproduct in a most innovative shape andusing latest techniques. The main areasof activity to host their machinery arefood and dr inks confect ionary,pharmaceutical, chemical and home &personal care among others.

Mespack has developed a numberof new models to produce stick packs.The range varies from 4 to 16 lanesdepending on the width of the Stickpackand is available with different type off i l lers to f i l l l iquids, granules andpowders.

For further details, contact:Mespack India Pvt. Ltd.504, Panama Planet, 5th FloorGokhale Road, NaupadaThane (W) 400 601 (M.S.) IndiaT: 91-22-66739276/66247300E: [email protected]: www.mespack.com

Centrifugal SanitaryPumps

At Goma, engineering is a passion thatfinds expressions in machinery andsolutions. Committed to innovation andbui l t w i th prec is ion, Goma'sengineer ing d iv is ion is geared to

Centrifugal Sanitary Pump

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innovate and create so lu t ions forspecific needs and purposes that meetthe needs of diverse industries.

Goma Engineering Pvt. Ltd. offers awide range of Industrial High PressureReciprocating Plunger / Piston Pumpsand Systems suited to exact customerrequirement. They have signif icantexper ience in des ign ing, manuf-acturing, install ing and servicing ofhigh pressure pumps having powerrat ings upto 500 HP (375 KW),discharge upto 2000 LPM (120 M3/HR)and operating pressures up to 28000PSI (2000 Bar). The Pump packageshave options to choose from eitherelectric motor or engine driven coupledby pulley or gear box, mounting onbase frame / plate, trolley or trailerdepending on application and industrydemands.

The pumps are robust inconst ruct ion and des igned forintermittent or continuous duty cycles.High pressure accessories for Processappl icat ion, Hydrotest ing, JetCleaning, etc. are available as perspecific usage. Goma offers completesolutions / customized packages forhigh pressure jetting systems (in allindustries), spray drying / atomizing infood industry.

Goma des igns, manufactures &suppl ies var ious machiner ies l ikeSugar Syrup Systems, Homogenisers,PLC based Ju ice Pasteur izer /Steri l izers, Blending & CSD Tanks,Pulpers, Deaerator, CIP Systems etc.for super ior qual i ty and extendedproduct shelf life.

For further details, contact:Goma Engineering Pvt. Ltd.L.B.S. Marg, Maj iwada, Thane -400601(Maharashtra) IndiaT: +91-22-41614162/21731802E: [email protected]: www.goma.co.in


PRODUCTS & SERVICES

Vertical Filter Press 60cm x 60 cm

Filtration Equipments

Unipack Machines an IS/ISO 9001:2008certif ied company are designers,engineers and manufactures ofmachinery and equipment for Food &Beverage, Disti l leries Breweries,Packaging consumer industires. Theyhave solution for any filtration problems.

Their other range of products are� Linear Vial / Bottle washing machines� Liquid Filling & Powder Filling rubberstoppering & Aluminium Cap sealingmachines for vials � Zero hold up /Sparkler Filter Press � Membrane FilterHolder � LIn Line Filter Holders � Basket/ Bag / Cartridge Filters and many more.They also supply different sizes of FilterSheets & Filter Modules of MajorInternational Brands

For further details, contact:Unipack Machines Pvt. Ltd.8, Krishna Mahal, 2nd Floor, ‘D’ Road,Churchgate, Mumbai - 400020T: +91-22-22812918/22810408E: [email protected], [email protected]

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Cocoa Powder

Jindal Cocoa offers a large range ofcocoa powders for usage in a variety offood products, as below: -NATURAL:-Natural Processed cocoa powders havea yellowish-brown color and apronounced chocolate flavor, with somefruity notes. Natural cocoa powders areused in applications l ike compoundcoatings, bakery products, spreads,syrups, fudges, frostings, toppings,creams and chocolate confectionery.LIGHT ALKALIZED:-Lightly alkalized cocoa powders have alight brown color and a mild chocolateflavor. Lightly alkalized cocoa powder isused in hot chocolate drinks, breakfastcocoa, instant drink mixes, compoundcoatings, pastes, syrups, pudding and icecream powders, and ice creams; dairy

products l ike devil ’s food cake andbrownies; and cereal.MEDIUM ALKALIZED:-Medium Alkalized cocoa powders havea brown color and a mild to full cocoaflavour. The main applicationsfor mediumalkalized cocoa products are dairyproducts like mousses, chocolate milks,and puddings; dairy mixes, icecreams,syrups, toppings, frostings, fudges,pastes, chocolate confectionery, bakeryproducts, and mixes.RED ALKALIZED:-Red Alkalized cocoa powders have adeep red colour and an intense and fullbodied cocoa flavour. They find theirapplications in dairy products l ikechocolate milks, puddings, and Icecreams; toppings, syrups, frostings,cereal, and various bakery products.DARK RED:-Dark red cocoa powders have a dark redcolor and a strong cocoa flavour. Themain applications are cakes, variousbaking products, breakfast cereals, etc.

For further details, contact:Jindal Drugs Ltd.Bhaktawar, 6th Floor, B&C, 299,Nariman PointMumbai 400 021 (M.S.) IndiaT: 022-40009000/40009029E: [email protected]: www.jindalcocoa.com

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Expanded Snack Foods

Foram Foods, since the last 12 years,manufactures Directly Expanded SnackFoods on fully automatic AmericanExtrusion Lines, untouched by hand, in avariety of shapes like Corn Balls, Curls,Rings, Sticks, Kurkure which are fastmoving products in the market.

Good news for all namkeen manufac-turers to avail these unflavored expan-ded crisp material in bulk and by simpleprocess of flavoring make crispy Ready-To-Eat Snacks. The fast moving CheeseBalls, Onion Rings, Masala Loops, canbe made and marketed in local areas withhandsome profits with low investment. Byreducing moisture content and flavoringin coating pan, gives high value additionto the product. Major namkeenmanufacturers l ike Mota's Garden,Chheda, A-1 Wafers, Ronak, Mousmi,Asian, Gala etc., and many namkeenmakers in western and southern Indiaare making these value added Ready- to-Eat snacks and marketing as their ownbrands.

Extruded and expanded Corn Puffs &Rice products are made in IITST mode,

where by it retains its nutritional values.Hygienic surrounding and packing givesshelf life of four months to the unflavoredmaterial.

For further details, contact:Foram Foods Pvt. Ltd.8, Amar Industrial Estate, Navghar RoadBehind Shilpa Hotel, Bhayander (E)Mumbai-401105 (M.S.) IndiaT: 022-28043200/28149250E: [email protected], [email protected], [email protected]

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Polymer Sprockets & Gears

Industrial ConveyorSystem Parts &Components

UltraPlast Chainbelts Pvt. Ltd. offers awide range of Engineer ing GradePlast ics for demanding Industr ia lapplications. Advanced Polymers aresuccessfu l ly rep lac ing t rad i t iona lmetal l ic components due to thei rsuperior characteristics.

Ultraplast distributes top-of-the-lineEuropean make Stainless Steel andPolyacetal Slat Chains. Applicationsinclude transporation of glass bottle,PET bottles, HDPE containers, tetrapacks, cans etc. in soft drink and juicebottling plants, breweries, distilleries,cosmetics.

The company also has a wide rangeof ready to use Moulded as well asMachined Sprockets for Slat Chains orRoller Chains in different designs, sizesand materials suitable for diverse chaintypes and applications.

Plastic modular belts are made ofstandard plastic modules of varyingwidths. These modules are he ldtogether by plastic hinge rods. The zig-zag pattern in which the modules areassembled offers great strength to thebelt structure. These belts can beassembled to virtually any width and


PRODUCTS & SERVICESlength and are driven by "engaged"sprockets, eliminating the need forconstant tracking.

They offer a comprehensive rangeof standard conveyor accessoriesincluding side brackets, rod and railingclamps, Idler Rollers, Pedestal BaseStands- Tripod and Bipod, AdjustableLeg Pads, Hinges and Handles forenclosures etc.

To of fer bet ter a l ternat ives toconventional materials; they provideprec is ion machined Polymercomponents as per client's technicaldrawings. This value addition can betaken up from conceptual design to thefinished component stage as an addedservice.

For further details, contact:UltraPlast Chainbelts Pvt. Ltd.81 New DLF Industrial Area, Faridabad121003, Haryana, IndiaT: +91 129 4113186/87E: [email protected], [email protected]: www.ultraplasindia.com www.ultraplast.in

LKH Prime Pump

Alfa Laval LKH pump range, is anefficient, versatile and hygienic self-priming pump. It uses a combination ofair-screw technology and advanceddesign to meet the most str ingentrequirements in a range of hygienicindust r ies inc lud ing food, da i ry ,beverage and home-personal care.LKH Prime UltraPure versions are idealfor pharmaceutical applications. Usingthe combination of advanced air-screwtechnology, optimized impeller andcasing geometry, Alfa Laval LKH Primeexceeds industry expectat ions foreff icient operation, reduced energyconsumption and CO

2 footprint. Alfa

Laval LKH Prime is engineered to meetthe most stringent requirements of thehygien ic indust r ies . I t is EHEDGcertified and authorized to carry the 3-A symbol.

Character ized by re l iab i l i ty forimproved operational productivity anddesigned for Cleaning-in-Place (CIP)duties containing entrained air, AlfaLaval LKH Pr ime can a lso pumpproduct , potent ia l ly reduc ing thecapital investment when designingprocess systems - whatever theindustry. Quiet in operation, Alfa LavalLKH Prime reduces sound pressurelevels by 80% when compared to

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Alfa Laval LKH Prime Pump

pumps us ing t rad i t ional pumptechnologies for CIP/entra ined a i rappl icat ions. Th is no ise reduc ingfeature is a smart way to improve theworking environment and plant safetyfor employees.

The pump is easy and cost effectiveto service and maintain. By sharingcommon parts with the Alfa Laval LKHpump range, Alfa Lava l LKH primeof fers low cost o f ownersh ip andincreased uptime, backed up by thesecurity that comes from Alfa Laval'sglobal service network.

Al fa Laval is a leading g lobalprovider of specialized products andengineering solutions based on its keytechnolog ies of heat t ransfer ,separation and fluid handling.

For further details, contact:Alfa Laval (India) Ltd.Mumbai Pune Road,Dapodi, Pune 411012W: www.alfalaval.com

Spray Drying Solutions

Drytech Processes (I) Pvt Ltd.A 22 yearyoung company specializesin the art ofspray drying and is Asia's largest spraydried Gum Arabic manufacturer. Itpossesses a basket of various productcategories such as Gum Arabic, fruitand vegetable powders, seasoningingredients, milk proteins/caseinates,natura l co lorants , fa t powders,beverage whitener, soluble dietaryfiber, etc.

With its more than two decades ofexperience in manufacturing spraydried products, Drytech has establishedspecialty in spray drying 100% puretomato powder, orange powder and upto 80% fat powder. Wecurrently hold acapacity of 18000MT per year.

With their cutting edge technologyand state of the art facil it ies theymanufacture products with superiorquality. Spray drying facility consists ofsix spray dryers-including atomizeddisc and nozzle type dryers.

The company strives to expand itsrange of products and hence every yearit adds on a new ingredient to theirprofile and help customers achieve costbenefits with quality product.

Dry tech wi th i ts wel l -equippedQuality and RnD laboratory, technicalknow-how and customerunderstanding, has the ab i l i ty o fdelivering client's requirements.

They are the best co-partners forspray drying and co-packing of infant


PRODUCTS & SERVICES

Pneumatic Accessories

Pneumatic Accessories

Universal Corporation are importers &distributors of Pneumatic Accessoriesunder brand name SmsN.

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Their range of products are :� P.U. Tube � Push Fittings � F+R+L� Solenoid Valves � Cy l inder� Mechanica l Valve � A i r Gun� Q.R.C. � P.T.F.E. Thread seal tape� Pressure Gauges � DirectionalControl Valve � Modular Valves �Korea Type Power Spray House � PVCThunder Hose � Hydraulic House �PTFE (Tef lon) Bra ided House �

Coolent Tube � Hose Clip.They also manufacture PVC Flexible

Braided Hose

For further details, contact:Universal Corporation75, Kazi Sayed StreetMasjid Bunder (W)Bombay - 400 003 (M.S.) IndiaT: 022-2342 2238 / 4392E: [email protected]: www.samson-grp.com

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Asafoetida (Hing)

Laljee Godhoo &Co. was started in 1894by Shri Laljee Godhoo. At that time thecompany exclusively dealt in 'Lumps'of Hing (Asafoetida) that was preparedmanual ly by hundreds of workersemployed by the company. Sale ofAsafoetida initially started in Mumbai,after which it spread to South Indiawhich is their primary market today.

'Hing' or 'Asafoetida' remains anintegral part of India Cuisine, Cultureand heritage. Today, their product isavailable in most markets overseas.USA, UK, Canada, UAE, Malaysia,Singapore, Australia, Japan and NewZealand are some of the countries thatavail their product.

Asafoetida was one of the mostcommonly prescribed herbs in the 19thcentury in the treatment of hysteria andfor many symptoms associated withmood swings and depression, or inayurvedic terms "Asafoet ida is agrounding herb that can thereforebalance an overactive, over emotional,turbulent system."

Uses of Hing: � Asafoetida is usefulas a digestive spice that has theaddi t ional benef i t o f lower ingcholesterol and reducing gas. � Fightinginfluenza: Asafoetida was used in 1918to fight the Spanish influenza pandemic,asafoetida may serve as promising leadcompounds for new drug developmentagainst in f luenza A(H1N1) v i ra linfection.� Remedy for asthma and bronchitis� A folk tradition remedy for children'scolds: i t is mixed into a pungent-smelling paste and hung in a bag aroundthe afflicted child's neck. � Antiepileptic:Asafoetida oleo-gum-resin has beenreported to be antiepileptic in classicalUnani, as well as in ethnobotanicalliterature. � Antidote for opium.

For further details, contact:Laljee Godhoo & Co.213, Samuel Street, Masjid BunderMumbai - 400 003 (M.S.) IndiaT: +91-22-66340760

Vitamin basedAutioxidants

Camlin Fine Sciences is a provider ofhigh-quality shelf life extension solutionsfor the food, petfood, animals nutritionand rendering industry. CFS has a globalexpertise in the antioxidant industry andis a leading integrated manufacturer ofXtendra TBHQ and BHA range XtendraASP, vitamin based antioxidant is highlypreferred in the manufacturing of infantformula.

Xtendra range of blends reduce oilabsorption, rate of blackening andthickening, doubles rancimat hours of oiland gives better shelf life to fried foods.Increases Shelf life of bakery products.Natural antioxidants help food stay freshlonger.

It is used in Vegetable Oils and Fats,Margarine, Snack Foods, InstantNoodles, Bakery Shortening, AnimalFats, Processed Meats, Seasonings,Cosmetics, Infant Formula,Pharmaceutical Applications, BakedFoods, Animal Nutrition, DehydratedPotatoes, Food Packaging.

NaSure, plant-based antioxidantproducts offers a natural alternative inshelf life extensions. Rosemary extract,Green Tea and Mixed Tocopherols arejust some of the natural alternatives inshelf life extensions. Rosemary extract,Green Tea and Mixed Tocopherols arejust some of the natural ingredients usedto encourage high antioxidant activity.The company complies with FCC andFAO specifications.

For further details, contact:Camlin Fine Sciences Ltd.F/11-12, WICEL, Opp. Seepz, CentralRd., Andheri (E), Mumbai - 400093, IndiaT: +91 22 6700 1000 Extn. 240, 241, 244W: www.camlinfs.com

Food Additives

Alliance is a genuine and reliableimporter & distributor of various foodingredients in India.

Leading Indian and Multinationalcompanies in food industry rely onAl l iance for food ingred ients a tcompet i t ive pr ices and t imelydeliveries. Product range includes:✯ Aspartame ✯ Butylated HydroxyAnisole ✯ Cab-O-Sil, Fumed Silica✯Calcium Propionate ✯ Enzymes✯ F lavours ✯ Food Colours✯ Glyceryl Mono Stearate ✯ Mono

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and clinical nutrition.Their range of products serves

various segments of the food industrysuch as f lavor and f lavormicroencapsulat ion, beverages,confectionery, bakery, savory, infantand sports nutrition, etc.

For further details, contact:Drytech Processes (I) Pvt. Ltd.B-45, Girikunj Industrial EstateOff Mahakali Caves Road, Andheri (E)Mumbai - 400093 (M.S.) IndiaT: +91 22 26875361-64E: [email protected],W: www.drytechindia.com


PRODUCTS & SERVICES

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Metal Detector

For smart metal detection the besttechnology is offered by Now SystemsCo. Ltd. Korea and marketed in Indiaby Brothers Pharmamach (India) Pvt.Ltd.

Flavours & Fragrances

Ultra International Limited established in1989 are reputed manufacturers of FoodFlavours, Fragrances, Essential Oils andPerfumery Compounds. It isinternationally renowned for itsinnovative approach to meet customerexpectation. The professionals of thecompany, design and develop intricateand complex Flavours using EssentialOils, Aroma Chemicals, specialtyproducts, Essences & Distillates.

They have a highly equipped flavour& fragrance R&D laboratory with trained& experienced personnel to develop newproducts. The laboratory is approved byDSIR, Ministry of Science & Technology,Government of India. Quality is anintegral and vital part of Ultra Internationalwith their finished products meetinginternational Accepted Standards - ISO9001:2000 & 140001:2004 Certification.

"Ultra" is in an enviable position ofbeing a market leader in the developmentof basic ingredients used in all Flavourswhich allows their team of Flavorists tocreate a wide range of unique flavoursat competitive prices.

For further details, contact:Ultra International Ltd.304, AVG Bhawan, M-3, ConnaughtCircus, New Delhi 110001, IndiaT: 011-41517010/0120-4388500,E: [email protected],W: www.ultrainternational.com

Sodium Glutamate ✯ Pect in✯ Potassium Sorbate ✯ SodiumBenzoate ✯ Sodium Citrate ✯ SorbicAcid ✯ Xanthan Gum ✯ Vanillin. Thecompany a lso so l ic i ts exc lus ivedistributors for various Food Additives.

For further details, contact:Alliance102, Labh Sarita, Opp. Manek NagarM. G. Road, Kandivali (W)Mumbai 400067 (M.S.) IndiaT: 022-28013855/28659196/97E: [email protected]: www.allianceindia.co

It is conveyor type having mult i-f requency (8 t imes) for detect ingvarious products. I t has ful l colourtouch screen wi th phase t rack ingfunction.

The machinery is used for metaldetection in Liquids, Pickles, TomatoKetchup, Peanut Butter, Sauces, Jam,Mayonaise and many other products.

For further details, contact:Brothers Pharmamach (India)Pvt. Ltd.Plot No.2, Phase I I , GIDC, Vatva,Ahmedabad 382445, (Guj.) IndiaT: +91 79 40213213, 25831346,

29708139E: [email protected] [email protected]: www.brothers.in

Seeker

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Natural Food Colors

With VarnaColor®, ITC Colors offers clientsa modern palette of colours that arecustom-tailored to sophisticatedconsumers. The VarnaColor® spectrummakes food look appetizing, fresh andunmistakable, giving your product thatcertain something. VarnaColor® colorsemphasise each food's flavour andcharacter: a Cherry- flavoured wine gumcan be a brilliantly tantalizing red. Bourbonvanilla ice cream has exactly the rightsubtle shade of yellow. And orange sodanot only tastes of orange, it looks like ittoo. VarnaColor® can be used to pep upcolors which have faded duringproduction.

VarnaColor® feature two kinds ofproducts :� VarnaColor® concentrated colors

which occur in nature-authentic colorsfor delicious products.

� VarnaColor® coloring foods - allnatural and labelling friendly.

VarnaColor® has many products whichare obtained from plants. One example ischlorophyll, while other substances suchas carmine also have natural origins. Asthe name suggests, VarnaColor® colorsare either derived from nature or syntheticbut share the molecular structure of naturalcolors.

VarnaColor® coloring food are juices,juice concentrates and extracts from fruitsand plants which tint and dye food. Thesematerials can be obtained directly fromnature itself: from grape, hibiscus, bellpepper, beet root and other plants. Thekey advantage for manufacturers is thatcoloring food can be listed as an ingredientused for coloring, not an additive with anE-number, and there are no restrictionson maximum quantities used. The labelingadvantages VarnaColor® coloring foodmakes them the perfect choice forproducts which emphasize naturalness.They are ideal for coloring beverages,candy, dairy products & ice cream.

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Food Flavours

Food Flavours play an important role invarious food products and beverages.‘Avon’ flavours has an incomparablereputation in the flavour industry.

The company is totally committed tomaintaining the highest standardsthrough stringent quality control, andstate of - the-ar t manufactur ing,packaging and storage techniques inthe fully air-conditioned units. Eachproduct is per fected to meet thecustomers' technical and organolepticrequirements, with retention of aroma,taste and flavour, stability, safety andadherence to international regulationsbeing given paramount importance.

It has an exciting range of productslike flavouring compounds, emulsions,culinary essences, powder flavours,soft drink concentrates, pepsi flavours,essential oils, food colour preparations.These products have a wide spectrum

of users like bakeries, confectioners,manufacturers of ice cream, syrups,jams and jellies, liquor, aerated watersand other processed food industries.

For further details, contact:Avon FlavoursA/9-10, Kai lash Industr ial ComplexVikhroli (W), Mumbai 400079 (M.S.)IndiaT: 022-42156600 (6 lines)E: [email protected]: www.avonflavours.com


PRODUCTS & SERVICES

High PressureHomogenizer

Homogenization process increase thev iscos i ty , g ives smoother texture,improves the stability and absorbentqual i ty , adds r ichness by bet terappearance and reduces the reactiont ime. Par t ic le s ize ach ieved af terhomogenization is less than 2 micron.

The High Pressure Homogenizer isessential for emulsifying one liquid intoanother or uniformly dispersing solidparticles throughout a liquid to improveconsistency, stability, shelf life, flavourand a host of other important productqualities such as: Enhanced textureand taste, Batch-to-batch consistency,Longer shelf l ife, Improved reactiontime, Viscosity control, More consumerappeal, Enhanced colour, Improvedstability, More uniformity, Particle sizecontrol & uniformity.

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Micro Scan MetalDetector

Modern food product ion processesplace great demand on product ionand process ing machinery. Meta lcontamination can be caused by anumber o f sources such as smal lpar t ic les o f screen wi res, b ladefragments, contaminated raw materialsand meta ls swar f fo l lowingmaintenance work.

Unique Micro Scan Metal Detectoris installed around a conveyor or chuteso that mater ia l or packages tobe inspected wi l l pass throughthe detector’s aperture. The detectorcreates a h igh f requencyelectromagnetic field through which allconveyed material and packages pass.Presence of foreign metallic particlescauses a reaction in this field, which issensed by the detector, and the signalsare amplified as required. The signaloutput is in the form of relay contactswhich can be used to stop a conveyor,sound an alarm, actuate a markingsystem or any other dev ice orcombination of devices.

Unique Micro Scan Metal Detector

Unique Meta l Detectors can beused with conveyor speed from 0.1mtrs /second onwards wi thout anyspecial modification. All models aredes igned to achieve the greatestpossible sensitivity while maintainingstable operation. Unique’s advancedengineering and quality ensure long,reliable performance on the line andsophis t icated e lect ron ics andinformative controls help to minimizedowntime and maintenance.

Unique Micro Scan Metal Detectorsare customized to an ind iv idualsrequirement and are available in a widerange of aperture sizes with aluminiumor s ta in less s tee l s t ructure,manufactured to the very highest foodindustry standards.

For further details, contact:

Unique EquipmentsZ-15, Marmugao Indl. Estate

Airport Road, ChicalimVasco-Da-Gama, Goa 403711, IndiaT: 0832-2541467/2540058/59M: 09422438234/09225987066E: [email protected] [email protected]: www.uniqueequipments.com

Compressed Air Dryer - Refrigeration Type

Compressed Air Dryer- Refrigeration Type

Compressed Air Dryers are must forpneumatic controlled tools and systemsin food processing units. Majority offood products are highly hygroscopicin nature and tends to suffer physical,enzymatic, microbiological and biochemical deterioration after coming incontact wi th mois ture ladencompressed air. Also, major problemsin compressed air systems is thepresence of water, dust particles, oil(o i ls par t ic les are in t roduced bylubricated air compressors) and solidcontaminants which can adverselyaffect air quality. If the compressed airis not dry there will be corrosion incompressed air pipe line, pneumatictools and systems which will lead totheir malfunctioning.

Delai r o f fers both range ofCompressed Air Dryer i.e RefrigerationType and Adsorpt ion Type.Refrigeration Dryer is ideal for generalinstrumentation and controls, wherepressure dew point is 4°C - 6°C areconsidered adequate. Adsorption dryerprovide a much lower pressure dewpoint from -40°C and 60°C at a relativecompressed air humidity of only 0.1%.

Refrigeration Dryer operates on themethod of cooling the air near to

They also supply Homogeniz ingValves, Suction & Discharge Valves forall type of Indian / Imported Machine.

For further details, contact:Sunrise Industries12-A, Chinai Baug Estate, BRTS Road,Dudheshwar, Ahmedabad-380004(Guj.) IndiaT/F: 91-79-25626318E: [email protected]: www.sunrisehomogenizer.in

High Pressure Homogenizer

For further details, contact:ITC Colors150/151 Reay Road (West)Mumbai-400033. (M.S.) IndiaT: +91 22 2371 6845E: [email protected],

W: www.itc-colors.com


PRODUCTS & SERVICESfreezing point to remove the moistureand reheating it to approximately 10°Cbelow the incoming compressed airtemperature at nominal conditions.It isdesigned for just the right quality of airat the most economical costs. It haswide inst rumentat ion a i r whererequirement is between 3°C PDP to6°C PDP. It uses less energy andhence low operating cost. The FDIseries Air Dryers are a packaged selfcontained unit, fully automatic andproduces a steady level of dewpoint.They are available in 28 standardmodels, with capacities from 10.6 CFMto 6000 CFM. It provides AtmosphericDew Point down to -20°C approx.Complete Dryer operation overviewfrom Delsmart Card MIMIC display,avai lable in air and water cooledversions. It is energy saving , low powerconsumption and easy acceptability formaintenance. I t can be spec ia l lydesigned for high pressure applicationswith optional features such as filtersuitable for high pressure application,dryer with by pass line and valve. Delairalso manufactures Air Filter, AfterCooler, Moisture Separator and AutoDrain Valves.

For further details, contact:Delair India Pvt. Ltd.21/C, Sector 18,Gurgaon 122015, Haryana, IndiaT: 0124-4091111E: [email protected]: www.delairindia.com

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California Walnuts

Walnut consumption is signif icantlyincreasing in India. California Walnutsprovide the perfect opportunity forIndian dry fruit trade to expand theirproduct portfolio and fulfill the needsof Indian consumer.

California Walnuts

� Accounts for 99% of the commercialUS supply and 2/3rd of world trade.

� Known worldwide for their excellentquality.

� Grown, harvested and processedfollowing strict Federal and Statefood safety regula t ions wi thfinished product often exceedingquality standards set by USDA.

For further details, contact:California Walnut Commission651 Pace City-II, Sector 37Gurgaon (HR) 122004 IndiaT: +91(124) 434-4500F: +91(124) 434-4501E: [email protected]: www.californiawalnuts.in

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Ice Cream Ingredients

The brand of "Nitin" is renowned in theice cream Industry for its unmatchablequality of Butterscotch Nuts, which isr ich wi th cashew and a l l natura lproducts where no flavour and colouris added maintaining the natural tasteof cashew chikki.

The house of Nit in ’s a lso havepremium range of Stab i l izers forMi lkbased Ice cream and FrozenDesserts known as Snow Stab, whichis a blend of premium Raw Materials.

Recently launched is a ready to useWaff le Cone Mix with no hassle ofadding oil separately. They have alsoin t roduced Eggless Specia l i ty o fBelgian Waffle with variety of toppings.They have now introduced ChocolateSyrup, Crepe and Pan Cake Mix. Theyhave just launched a new product'chocolate waffle cone mix.'

The other range of products areSnow Lolly Stab, Kulfi Stab, RippleStab, Special Stab for Juices & Jellies.

The other products offered by thecompany are ✯ Sodium CMC ✯ SodiumAlginate ✯ Gum Carrageenan ✯ GumXanthan ✯ Pectin ✯ Locust Bean Gum✯ Agar Agar ✯ Gum Guar ✯ GlycerolMono Stearate ✯ MCCP ✯ B lackCurrant Fruit ✯ Hazel Nut Fruit ✯ CutAnjeer ✯ Cocoa Powder.Their other Specialities✯ Snow Lolly Stab for Ice/Water Lolly✯ Ripple Stab ✯ Thick Shake Stab✯ Kulfi Stabilizer ✯ Chocolate plain/dark ✯ Chocopaste milk ✯ FlavouredPaste ✯ Chocodip.Parlour Specialites✯ Wheat Crisp ✯ Rice Crisp ✯ GulabPatti

For further details, contact:Harsha EnterprisesNitin Chemicals8, Biradar Manzil, S. S. Wagh Road,Naigaon Dadar (East),Mumbai 400014, (M.S.) IndiaT: 022-24149758 / 24114143T/F: 022-24186796E: [email protected], sales @nitinchemicals.comW: www.nitinchemicals.com

Filling Machines

PWS Engineers Pvt. Ltd. is well knowncompany in the da i ry indust ry formanufacture of high performance fillingmachines.

The machine can handle l iqu idproducts l ike juice, oi l , water-semiliquid products like tomato ketchup,detergent or garlic / ginger like pastyproducts within temperature range of+25°C to +90°C.

They have Auto Filling - 100cc to5000cc, Auto Spout Mouth Washing,Auto Feeding of Spout Caps, AutoScrew Capping, Auto Bag discharge-100 to 6000 nos/hour.

Auto Filling Machine

They have a var ied range ofmachines to pack various products likeIce cream, curd, yoghurt, lassi, butter,margarine, ghee, shrikhand, cheese,jam, tomato catchup, peanut butter,milk powder.

For further details, contact:PWS Engineers Private LimitedPanchal Estate, Nr. Madhuban Resort,Anand - Sojtra Road, Anand - 388 001Gujarat, India

T: 02692 - 261424/261716/261849E: [email protected]: www.pwsengineers.com


PRODUCTS & SERVICESEnzymes

Advanced Enzymes is a research drivencompany with global leadership inmanufacturing of enzymes. The companyoffers a large variety of quality enzymesfor food preparation from single enzymesto blend of multiple enzymes.

Enzymes for fruit & vegetableprocessing help increase juice yields, getdrier pomrace and improve overallprocessing economy. Enzymes alsohelp reduce viscosity or improveconsistency.

The company offers various solutionsas following:- � Faster & Efficient JuiceExtraction from Apples & Pears� Clarification /Depectinization of Juices� Maceration, Colour Extraction andDepectinization of Grapes, Berries &Beetroot � Cloud Stability for CitrusJuices � Juice Clarification of Stone &Tropical Fruits � Vegetable Juice & OilExtraction � Fruit & Vegetable Firming� French Cider Production � De-Bitteringof Fruit Juices � Improving Throughputand Membrane Cleaning.

The enzymes are used in variousindustries such as Baking, Brewing &Malting, Dairy & Cheese Processing, Fruit& Vegetable Processing, Oils & FatsProcessing, Protein Modification, Starch& Grain Processing, Wine Processing,Yeast Processing, Speciality Application.

For further details, contact:Advanced Enzyme Technologies Ltd.Sun Magnetica, 'A' Wing, 5th Floor,LIC Service Road, Louiswadi,Thane (W) - 400604, (M.S.) IndiaT: +91-22-4170 3200E: [email protected]: www.advancedenzymes.com

Sivtek Rotor Sifter

Galaxy Sivtek is a leader in manufacturingindustrial sieves, separators, filters andRoto sifters. They serve almost all theindustry verticals: Chemical, Food &Beverages, Plastic & Polymer, Ceramics,Sugar Mills, Paper Mills, MineralManufacturing Units, Adhesives,Pharmaceuticals, Oils or any otherpowders, granules or liquids. Sivtek'sseparator handles dry product separationlike de-dusting, scalping & classifying andwet product separation like de-wateringand filtering with equal ease and efficiency.

Galaxy has introduced Roto Sifter/Centrifugal Sifter to improve product qualityand purity. It is designed to meet high-capacity scalping and sifting for both large

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Biscuit Maker

Satellite Plastic Industries has introducedthe new MARCATO Biscuit Makeravailable in a single size and in one modelonly. This Biscuit Maker can make 20different shapes of cookies in a variety offancy shapes. The cookies can also bemade in 2 sizes small and large as desiredby the customer. Cookies can be preparedin several flavours like chocolate cookies,almond cookies, butter cookies and so on.An ideal equipment for bakeries, sweetshops, pastry shops, cooking classes andfor household uses as well. Pastexperience shows that bakeries who wishto commercialise such different shapesprefer to buy 8 to 10 of such machineswhich is far more economical than buying

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expensive equipment which alsoconsumes a lot of electricity. Once thebiscuits are ready on the tray it can be putin the oven for baking.

Nutsche Filter Bags

The agitated Nutsche filter bag comprisesof a cylindrical shell with top dished alongwith welded flat bottom. The base plate isstiffened by supports welded beneath thebase plate. The base plate is havingarrangement of bolting bar to grip the filtercloth. Appropriate support mesh isprovided under filter cloth to smooth theprogress of the flow of filtrate. AmritFiltration produce filter bags and sheets forall variety of nutche filter bags.

MARCATO Biscuit Maker

Features:� Available in various fabrics - Cotton�Polyester, Polypropylene spun� Polypropylene multifilament � Nylon� H.D.P.E. � Excellent filtration efficiency� Longer service life � Good particleretention � Wide range suiting to everyapplication � Easy fitting

For further details, contact:Amrit Filtration Equipments1st Floor, Shri Shradha Market, G.T. Road,Ghaziabad - 201001 (U.P.) IndiaT: (0120) 4371475, 2853227, (+91) 9871073915E: [email protected]: www.filterclothindia.co.in

For further details, contact:Satellite Plastic Industries2A, Court Chambers35 New Marine LinesMumbai 400020 (M.S.) IndiaT: 022-22006477/66346816E: [email protected]: www.indiaeatspasta.com

Nutsche Filter Bags

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Roto Sifter/Centrifugal Sifter

and small process applications. SIVTEKRoto Sifter/ Centrifugal Sifter is ideal forhandling wide variety of powder, granulesand other free-flowing materials.

Galaxy also has The Self Cleaning Filterwhich ensures optimum filtration efficiency,accurately removing oversize impuritiesproviding assurance that the product isfree from contamination. This automaticself-cleaning filter has a unique viper discsystem which continuously cleans the filterelement ensuring no blockages occur,providing a consistent throughput. It is aclosed loop system which allows high andconsistent flow ideal for continuousproduction lines without any manualintervention. Sivtek Self Cleaning filter arehighly used in various industries forapplications in Chocolate, Binder,Emulsion, Adhesives etc.

For further details, contact:Galaxy Sivtek® Pvt. Ltd.Plot No. 1406, GIDC, Waghodia 391760Dist. Vadodara GujaratT: 91-2668-262970/263170Domestic Sales: 91-2668-262970/263170Overseas Sales: +91-922 7441206E: [email protected]: www.GalaxySivtek.com


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ADDITIVES &INGREDIENTS

ADVANCED ENZYME TECHNOLOGIESLTD.501, Sun Magnetica, A Wing, LIC ServiceRoad, Louiswadi, Thane (W)-400604 (M.S.)IndiaT: 022-41703200 F: 022-25835159E: [email protected]: www.advancedenzymes.comProducts: ★ Enzymes Solutions for WheatMilling & Baking, Malting & Brewing, GrainProcessing, Fruit Juice Processing, DairyProcessing, Herbs & Oil ExtractionALLIANCE102, Labh Sarita, Opp. Manek NagarM.G. Road, Kandivali (West)Mumbai 400067 (M.S.) IndiaT: 022-28013855/28659196-97E: [email protected]: www.allianceindia.coProducts: ★ Aspartame ★ Preservatives★ Enzymes ★ Flavours ★ Colours★ Pectin ★ Food Chemicals ★ Food Gums★ Casein & Caseinate Products ★ LacticAcid & Powder ★ BHT ★ TBAQ ★ StartercultureAVON FLAVOURSA-9/10, Kailash Industrial Complex, Vikhroli(West), Mumbai-400079 (M.S.) IndiaT: 022-42156600, F: 022-42156606E: [email protected]: www.avonflavours.comProducts: ★ Culinary Essences ★ PowderFlavours ★ SeasoningsB. S. INTERNATIONALDas Chamber 25, Dalal Street, Mumbai-400001 (M.S.) IndiaB: 022-22673707, 22673686D: 022-22671705E: [email protected]: ★ Shirasagi Activated CarbonPowder & Granules for beverages &breweries from Jacobi Carbon AG.BRENNTAG INGREDIENTS (INDIA) PVT.LTD.301, 3rd Floor, Ackruti Centre Point, MIDCAndheri East, Mumbai 4900093 (M.S) IndiaT: +91 22 42482100E: [email protected]: www.brenntag-asia.comProducts: ★ Anti-foaming agent ★ BrewProcessing Aids ★ Colors (natural)★ Decorations and Inclusions (bakery,confectionery, chocolate, ice cream,cereals) ★ DHA-Omega 3, ALA, L Carnitine★ Emulsifier ★ Enzymes (bakery, starch,beer & spirits, juice, meat, dairy) ★ FatPowder ★ Fiber-Dietary, functional,insoluble, soluble ★ Foaming in Beer★ Food Acids ★ Sodium Lactate

★ Hydrocolloids-pectin, carrageenan, gums(gellan, xanthan), CMC ★ Modified Starches★ Natural Extract – grape seed, herbal (tea,vegetable, fruits) ★ Taste Improvers (GDL/Sodium Di acetate) ★ Yeast for AlcoholCALPRO FOODS PVT. LTD.A-5, Naraina Industrial Area, Phase-2, NewDelhi 110028, IndiaT: 011-46424400E: [email protected]: www.calprofoods.inProducts: ★ Hydrocolloids ★ Emulsifiers★ Enzymes ★ Preservatives ★ Improvers★ Stabilizers ★ ProteinsCALIFORNIA WALNUT COMMISSION651 Pace City-II, Sector 37, Gurgaon (HR)- 122004 IndiaT: +91(124) 4344500E: [email protected]: www.californiawalnuts.inProducts: ★ WalnutsCAMLIN FINE SCIENCES LTD.F/11-12, WICEL, Opp. Seepz, Central Rd.,Andheri (E), Mumbai - 400093 (M.S.) IndiaT: +91-22-6700 1000E: [email protected]: www.camlinfs.comProducts: ★ Vanesse Pure Vanillin ★ EvanilEthyl VanillinDRYTECH PROCESSES (I) PVT. LTD.B-45, Girikunj Industrial Estate,Off. Mahakali Caves Road, Andheri (E)Mumbai 400093 (M.S.) IndiaT: 022-26875361-64E: [email protected]: www.drytechindia.comProducts: ★ Spray Dried Gum Arabic★ Fruit Powder ★ Tomato Powder ★ PalmFat Powder ★ Fat Filled Powder ★ BeverageWhitener ★ Caseinates ★ Natural Colorants★ Cheese Powder ★ HOSO Fat Powder★ Soluble Dietary Fibre (Diesol®)H. K. ENZYMES & BIOCHEMICALSPVT. LTD.701/702, Karishma Plaza, 7th Floor, AboveShamrao Vithal Bank, Nr. Asha Gen. Hosp.Pushpa Park, Off. Daftari Road, Malad (E),Mumbai - 400 097 (M.S.) IndiaT: 022-28443638/5978/28805829E: [email protected]: ★ Food & Bakery Additives★ Food Chemicals ★ Enzymes forBakery / Biscuits / ConfectioneryHARSHA ENTERPRISES /NITIN CHEMICALS8, Biradar Manzil, S. S. WaghRoad,Naigaon, Dadar (E), Mumbai 400014(M.S.) IndiaT: 022-24149758 / 24114143E: [email protected]

[email protected]: www.nitinchemicals.comProducts: ★ ‘Nitin’s’ Chocolate Syrup★ Eggless Brownie Wafle mix ★ EgglessBelgian Waffle mix ★ Waffle cone mix

★ Creper Pancake mix ★ Butterscotch Nuts★ Snow Stabilizer for Ice Cream ★ ChocoPaste/Dip ★ Snow holly stab for Ice / WaterLolly ★ Ripple Stab ★ Carrajelto (Jelly Stab)★ Kulfi Stabilizer ★ Thick Shake Stab★ Softy mixIMCD INDIA PVT. LTD.1402-Crescenzo Bldg., C 38/39, G-Block,Bandra Kurla Complex, Bandra (E)Mumbai-400051 (M.S.) IndiaT: 022-61460900E: [email protected]: www.imcdgroup.comProducts: F&B Additives and Ingredientssolutions for application in Dairy, Bakery,Confectionary, Savouries & Snacks, RTEproducts, Beverages & Nutrition ProductsITC COLORS150/151 Reay Road (W), Mumbai-400033(M.S.) IndiaT: 022-23716845 x 23E: [email protected]: www.itc-colors.comProducts: ★ ‘Varnacol’ Natural Food ColorsJINDAL DRUGS LTD.Bhaktawar, 6th Floor, B&C, 299, NarimanPoint, Mumbai 400021 (M.S.) IndiaT: 022-40009000/40009029M: 9833285771E: [email protected]: www.jindalcocoa.comProducts: ★ Real / Compound ChocoChips ★ Real / Compound Choco Slabs★ Real / Compound Choco ButtonsK. PATEL PHYTO EXTRACTIONSPVT. LTD.Siddharth Arcade, L.T. Road, Borivali(W) Mumbai-400092 (M.S.) IndiaT: 022-28334142, F: 022-28990583E: [email protected]: www.phytoextractskp.comProducts: ★ Phytochemicals ★ HerbalExtractsKRISHNA SOLVECHEM LTD.B/503, Sahayog, S.V. Road, Kandivali (W),Mumbai - 400 607(M.S.) IndiaT: +91 22-61230222, +91 22-61230201E: [email protected]/[email protected]/[email protected]: www.kscl.co.inProducts: ★ Pharma/Food GradePhosphates & Sulphites ★ Distribution ofFood Grade Chemicals & GumsLALJEE GODHOO & CO.213, Samuel Street, Mumbai 400003 (M.S.)IndiaT: 022-66340760, F: 022-23401742Products : ★ Compounded AsafoetidaPowderM. K. INGREDIENTS SPECIALITIES /PRIYANKA PHARMA109-D, Gala No.4, Mahindra Indl. Premises,Sion (E), Mumbai 400022 (M.S.) IndiaT: 022-24091833/24093210/24016753E: [email protected]


BUYERS’ GUIDEW: www.mkingredients.comProducts: ★ Foodgrade Chemicals★ Flavours ★ Essential Oils ★ Gums★ Food Colours ★ Sweeteners

MARINE HYDROCOLLOIDSDeepa Building, Santo Gopalan RoadChullickal, Cochin - 682 005T: 0484-2227241/2220802E: [email protected], [email protected]: www.meron.comProducts: ★ Agar Agar Food GradePARI CHEMICALS37, Nagdevi Street, Ground FloorMumbai 400 003 (M.S.) IndiaT: 022-66312022 / 23470740E: [email protected]: www.parichem.comProducts: ★ Various Food GradePhosphates ★ High quality Sulphites ofSodium and Potassium ★ Food Gums★ Sucralose ★ Pectin ★ Lycopene ★ FoodChemicals★ Other Food Additives.SATVAM NUTRIFOODS LTD.A-203, Ganesh Meridian, Opp. GujaratHigh Court, S. G. Highway, Ahmedabad-380061, GujaratT: +91 79 4039 4252/53M: +91-9879105434E: [email protected]: www.satvamnutrifoods.comProducts: ★ Basic Spices ★ PremiumSpices ★ Seasoning Products ★ CustomizedSpice MixturesSONAROME PVT. LTD.One Sonarome Way, KIADB IndustrialArea, Doddaballapur, Bangalore 561203,Karnataka IndiaT: 080-30902200, F: 080-30902299E: [email protected]: www.sonarome.comProducts: ★ Clear Liquid Flavours★ Emulsions & Cloudy Products ★ SavouryFlavours ★ Spice Seasoning ★ Dry Mixes★ Spray Dried ProductsTRISHUL SACCHARIN PVT. LTD.A-9/10, Kailash Industrial Complex, Vikhroli(West), Mumbai-400079 (M.S.) IndiaT: 022-42156600, F: 022-42156606E: [email protected]: www.avonflavours.comProducts: ★ Flavours ★ SeasoningsULTRA INTERNATIONAL LTD.Regd Off: 304, AVG Bhawan, M-3,Connaught Circus, New Delhi 110001,IndiaT: 011-41517010Plant : 64/1, Site IV, Industrial Area,Sahibabad, Ghaziabad-201010, (U.P) IndiaT: 0120-4388500, F: 0120-4374444E: [email protected]: www.ultrainternational.comProducts: ★ Fragrances ★ Flavours★ Essential Oils ★ Perfumery Compounds

UMA BROTHERSC-110, Bhaveshwar Plaza, 1st Floor

189, L.B.S. Marg, Ghatkopar (W)Mumbai 400086 (M.S.) IndiaT: 022-25004579/4510, F: 25000015E: [email protected]: www.umabrothers.comProducts: ★ Food, Bakery & Confectionery& Dairy Chemicals ★ Amino Acids★ Emulsifiers

VKL SEASONING PVT. LTD.Solitaire Corporate Park, Bldg No.5, 7thFloor, Chakala, Andheri (E), Mumbai -400093, (M.S.) IndiaT: +91-22-400747001E: [email protected]: www.vklspices.comProducts: ★ Widest Range of Indian Ethnic& International Flavours for all types ofBeverages also Bakery & Confectionery,Convenience Food, Snacks, Dairy products.

WACKER CHEMIE AG, GERMANYE: [email protected] Representative Office:Wacker Chemie India Pvt. Ltd.T: +91-22-42365560W: www.wacker.com/socialmediaProducts: ★ Hydroxytyrosol, a multi-effectiveantioxidant for lighter skin pigmentationand as a radical scavenger.

FOOD PROCESSING /PACKAGING EQUIPMENT

& ANCILLARIES

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AGV SYSTEMS PVT. LTD.F-2/F Wing, Udyog Bhavan 2, Plot K1,Additional MIDC, Ambernath (E), Thane- 421506 (M.S.)IndiaM: +91-251-2621120, +91-976-808-9902E: [email protected]: ★ Vibrodyne 1k - VariableFrequency Electomagnetic FeederControllerACE CANS MANUFACTURING CO.140/P, 7th Cavel Cross Lane, 2nd Floor,Ratansi Jivraj Bldg., Dr. Viegas StreetMumbai 400002 (M.S.) IndiaT: 022-22085585, T/F: 022-22079873E: [email protected]: www.acecans.comProducts: ★ Imported Easy Open Ends★ OTS Cans ★ Juice/Beverage Cans★ Can Components EndsAPPLE BAKERY MACHINERY PVT.LTD.20i, 1st Floor, Hansraj Damodar Wadi, OffKennedy Bridge, Opera House, Mumbai400004 (MS) IndiaT: 23852631/32/33, M: 91-9324408411T/F: 23852629E: [email protected]

W: www.applebakerymachinery.inProducts: ★ Dough Sheeting Systems★ Dough Sheeter ★ Planetary Mixers★ Spiral Mixers ★ Encrusting Machine★ Chocolate Shaver ★ Bun Divider Rounder★ Bread/Bun Moulder ★ Spong/Bun Slicer★ Dough Divider ★ Gas/Elec Deck Ovens★ Electric Dec Ovens ★ Gas/Diesel/ElecRotary Rock OvensBASF INDIA LTD.T: 91-22-67127600E: [email protected]: www.master-builders-solutions.basf.inProducts: ★ Ucrete Flooring for hygienic,personal safety and production uptime inFood and Beverage Industries

BROTHERS PHARMAMACH (INDIA)PVT. LTD.Plot No.2 Phase II, GIDC, Vatva,Ahmedabad - 382445, Gujarat, IndiaT: +91-79-40213213, 25831346, 29708139F: +91-79-40213220, 25835885E: [email protected], [email protected]: www.brothers.inProducts : ★ Smart Metal DetectorBRY-AIR (ASIA) PVT. LTD.20, Rajpur Road, New Delhi 110054, IndiaT: 011-23906777E: [email protected]: www.bryair.comProducts : ★ Dehumidifiers for dryingtemperature of sensitive food products

CAN’TECH MACHINES13, Vora Bhuwan, Maheshwari Udyan,Matunga (C.Rly.), Mumbai 400019 (M.S.)IndiaT: 022-24096853/6086, T/F: 24096087E: [email protected],

[email protected]: www.cantechmachines.comProducts: ★ Automatic 24 DS Seamingmachine (New or Retro ffited) ★ CanSeamers ★ Reformers ★ Flangers, BodyBeaders ★ Testing Equipment ofInternational Standard

CHITRA MACHINERIES PVT. LTD.Plot No. 202 & 226, Road No. 3, GIDC,Kathwada, Ahmedabad 382430, Gujarat,IndiaT: 079-29292650 / 22901432F: 079-22900433E: [email protected]: www.chitramachineries.comProducts: ★ Ribbon Blender ★ Vibro Sifter★ Filter Press ★ Fluid Bed Dryer ★ RapidMixer Granulator ★ Vessels ★ Coating Pan★ Bottle Washing & Filling LineD. R. KULKARNI LOGISTICS PVT. LTD.1101, 11th Floor, Sanjona Chambers, B.S.Devashi Marg, Deonar, Govandi, Mumbai- 400088 (M.S.) IndiaT: +91-22-61394802E: [email protected]: www.drk-group.com


BUYERS’ GUIDEServices : ★ Import & Export CustomsClearance of Food & Related Products atMumbai, New Delhi, Mundra & Pipava★ Reefer Transport Services ★ FCL ReeferContract Rates for Inbound and Exportcargo ★ Reefer/Temperature ControlledLogistics ★ Dedicated Cold Store Spaceavailability for Bonded and Non-BondedCargo ★ Co-ordination with FSSAI, Animaland Plant Quarantine & EIA ★ DomesticAirfreight for Frozen CargoDELAIR INDIA PVT. LTD.21-C, Sector-18, Gurgaon-122015,Haryana, IndiaT: 0124-4091111E: [email protected]: www.delairindia.comProducts: ★ Compressed Air Dryers forFood Industry ★ Refrigeration Dryer ★ GasDryer ★ Desiccant DryerFORAM FOODS8, Amar Industrial Estate, Navghar RoadBhayandar (East), Mumbai 401105 (M.S.)T: 022-28043200/28149250E: [email protected]

[email protected], [email protected]: ★ Twist off Lug Cap SealingMachineFRANCOIS COMPRESSORS INDIAPVT. LTD.Gat No. 147/1 (New), Lavale Road, PirangutVillage, Tal. MulshiDist. Pune-412115, (M.S.) IndiaT: +91-20-67916000E: [email protected]: www.afcompressors.comProducts: ★ High Pressure Oil Free PetCompressorsGALAXY SIVTEK PVT. LTD.Plot No. 1406, GIDC, Waghodia 391760Dist. Vadodara, GujaratT: 91-2668-262970/263170Domestic Sales: 91-2668-262970/263170Overseas Sales: +91-922 7441206E: [email protected]: www.GalaxySivtek.comProducts : ★ ‘Sivtek’ Vibro Separator★ Inline Sivtek ★ Roto SifterGOMA ENGINEERING PVT. LTD.L.B.S. Marg, Majiwada, Behind UniversalPetrol Pump, Thane 400601 (M.S.) IndiaT: 022-41614161, F: 022-41614162E: [email protected]: www.goma.co.inProducts: ★ Fruit Canning Lines ★ RTS /CSD Lines ★ Tomato Processing Plants★ Flavoured Milk Plants ★ Ice Cream Plant★ Sugar Syrup Systems ★ Pilot Scale R &D Units ★ PLC based Juice Pasteuriser★ Sterilisers ★ Pulpers ★ HomogenizersGRUNDFOS PUMPS INDIA PVT. LTD.T: 1800-345-4555 (Toll Free)E: [email protected]: www.in.grundfos.comProducts : ★ Grundfos NK Stainless SteelEnd Suction Pumps ★ CIO2 Generators

HANNA EQUIPMENTS (INDIA) PVT.LTD.Sector-7, Kharghar, Navi Mumbai 410210,(M.S) IndiaT: +91 022 27746554/55/46E: [email protected]: www.hannainst.comProducts: ★ Broad supplier of AnalyticalInstruments for Dairy Industry

HITECH ULTRAVIOLET PVT. LTD.35, Grace Plaza, S. V. Road, Jogeshwari(W), Mumbai - 400 102 (M.S.) IndiaT: 022-2679 4327 / 4611 / 0610E: [email protected]: www.hitechuv.comProducts: ★ UV Sterilization Systems forDrinking, Industrial & WastewaterINOXPA INDIA PVT. LTD.Survey no. 83, Hissa no. 2/6/A, AnantIndustrial Estate, -Shivane, Pune - 411023(M.S.) IndiaT: 020-64705492M: 91-9552584028E: [email protected]: www.inoxpa.inProducts: ★ Pumps ★ Mixers ★ Agitators★ Valves ★ Fittings for Food Processing,Dairy, Wine Making, Pharma & Cosmetics.ION EXCHANGE (INDIA) LTD.Ion House, Dr. E. Moses Road, Mahalaxmi,Mumbai - 400 011 (M.S.) IndiaT: 022-3989 0909E: [email protected]: www.ionindia.comServices: ★ Total Water ManagementSystems

JUNE ENTERPRISES PVT. LTD.Unit No. 7, Ground Floor, R-798, HastiIndustrial Estate, MIDC Mahape, NaviMumbai - 400710 (M.S.) IndiaM: +91 9930359879E: [email protected]: www.june4gmp.comProducts: ★ Vikan Manual Cleaning Tools9 Color & HACCP Compliance ★ BST Metal& X-Ray Detectable Products★ Itram Bioflim Finder & Remover ★ toolflexWall Bracket ★ Microbiologics Quantitative& Qualitative Micro Organisms ★ mweHygiene & Transport Swab. Also LiquidCleaner for Floor, Oil & Greasy Equipment.

KITTEN ENTERPRISES PVT. LTD.W-407, Rabale MIDC, Near HamaraMahanagar Press, Navi Mumbai 400701,(M.S.) IndiaT: 022-27646464, F: 022-27649299M: +91 9930359882E: [email protected]: www.kitten.co.inProducts : ★ Products for Breweries,Distilleries, Wineries :- Filter Paper★ Filter Module ★ Filter Sheet ★ FilterCartridge ★ SS Housing ★ Sparkler FilterPressKUMAR PROCESS CONSULTANTS &CHEMICALS PVT. LTD.4 & 5, Bhagtani Enclave, Sonapur LaneOff. L.B.S. Marg, Bhandup (W)Mumbai 400078 (M.S.) IndiaT/F: 022-41265126 (50 Lines)M: 9004706047, 9892312343E: [email protected]: www.kumarfilter.comProducts: ★ Ultrafine Filters ★ Membrane


BUYERS’ GUIDEHolders in SS316 incorporatingunbreakable Regenerable SS316 FilterMedia ★ Liquid Filters ★ Air Filters ★ In-LineConical Filters ★ Stainless Steel LabFilters ★ Filter Cartridges/Discs/Housings

MESPACK INDIA PVT. LTD.504, Panama Planet, 5th Floor, GokhaleRoad, Naupada, Thane (W) 400601, IndiaT: +91-22-66739276/66247300E: [email protected]: www.mespack.comProducts : ★ Packaging Machinery forPowders, Granules, Liquids, Snacks★ HFFS Machines ★ Multilane Machine★ Flow Wrap Machine ★ Cartoning Machineand complete end line solution forPackaging

MICRON INDUSTRIES PVT. LTD.Plot No, R-710, TTC Industrial Area, MIDC,Rabale, Navi Mumbai 400701 (M.S.) IndiaT: 022-67164242E: [email protected]: www.micronind.comProducts: ★ Cup Filling Machine for Milk,Yoghurt, Lassi, Butter,Cheese, Jam, Jelly,Juice ★ Ice cream Cup & Cone FillingMachine ★ Homogenizers

PWS ENGINEERS PRIVATE LIMITEDPanchal Estate, Nr. Madhuban Ressort,Anand - Sojitra Road, Anand 388001Gujarat IndiaT: 02692 - 261424/261716/261849/ 261948E: [email protected]: www.pwsengineers.comProducts: ★ Automatic & Semi automaticStandup Pouch Filling and CappingMachinesPARKSAN FILTERS PVT. LTD.Vora Industrial Estate No. - 3, Gala No.4 Navghar, Vasai Road (E) Dist. Thane401210 (M.S.) IndiaT: 0250-2391904, M: 9833883114E: [email protected]: www.parksanfilters.comProducts: ★ Horizontal Plate Filter Press★ Plate & Frame Filter Press ★ Bag Filter★ Cartridge Filter ★ Single Plate FilterHolder ★ Basket Filter ★ Rotary SprayBallPARLE GLOBAL TECHNOLOGIES PVT.LTD.Shripal Industrial Estate, Bldg., No. 3,Wing A, Waliv Road, Vasai (E), Dist.Thane, Maharashtra - 401208, IndiaT: +91 250 6632222E: [email protected]: www.parleglobal.comProducts: ★ Complete Food & BeverageProcessing & Packaging Solutions★ Automatic Carton Sealer ★ Balances &Weighers ★ Secondary Packaging

PRESTO STANTEST PVT. LTD.1-42A, DLF Industrial Area, Phase-I,Faridabad 121003, Haryana, IndiaT: +91-129-4272727E: [email protected]: www.prestogroup.comProducts: ★ Testing Instruments for Food& Beverage Packaging ★ Colorimeter★ Wall Thickness Gauge Mangamike★ Torque Tester Digital ★ Top LoadTester Digital ★ Bursting Strength TesterDigital Pneumatic ★ Peel Bond SealStrength Tester Digital

R & D ENGINEERSA-41, IDA Kukatpally, Phase II, Road No.4, Hyderabad - 500 037 (A.P.) IndiaT: +91-40-23402682 / 23079121E: [email protected]: www.rndwafers.comProducts: ★ “SW” Series Wafer BiscuitPlant ★ “ZAW” Automatic Cone BakingMachine ★ Icecream Cone Machine★ Speciality Wafers Rolled / Sugar ConeMachines ★ Belgian Waffle BakerREPUTE ENGINEERS PVT. LTD.12/23, D 1 Block, MIDC ChinchwadPune-411019 (M.S) IndiaT/F: +91 20 27481687 / 1368W: www.reputeindia.comProducts: ★ Complete Syrup RoomEquipment for Juices ★ Complete ProcessPlant, suitable for Aseptic, PET / GlassBottle, Cup & Pouch Filling of RTS Drinks★ Process Plants for Aseptic Bulk Packing& Canning of Fruit Pulp ★ CompleteProcess Plant & Equipment for Jams,Sauces & Ketchup.

SANOSIL BIOTECH PVT. LTD.Warden House, 1st Floor, Sir P.M. Road,Fort, Mumbai - 400 001 (M.S.) IndiaT: +91 022 43112700 / 22872295W: www.sanosilbiotech.comProducts: ★ Eco Friendly Disinfectantsfor Dairy IndustrySATELLITE PLASTIC INDUSTRIES2A, Court Chambers, 35, New MarineLines, Mumbai 400020 (M.S.) IndiaT: 022-22006477 / 66346816E: [email protected]: www.indiaeatspasta.comProducts: ★ Biscuit & Cookie MakerTNA PACKAGING AND PROCESSINGSOLUTIONSE: [email protected] Shukla(G.M., Middle East & India)T: 971 (04) 8861163M: 971 55 1000190Products: ★ Turnkey Processing &Packaging Solutions for confectionery :-controls integration & SCADA ★ materialhandling ★ processing ★ freezing & cooling

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TOSHVIN ANALYTICAL PVT. LTD.103, S. J. House, 1st Floor, Sitaram MillsCompound, N. M. Joshi Marg, Lower ParelMumbai- 400011T: +91-22-23015096, 64507214E: [email protected]: www.toshvin.comProducts : ★ Analytical Instruments★ Spectrometers ★ Laboratory AppliancesULTRAPLAST CHAINBELTS PVT. LTD.81, New DLF Industrial Area, Faridabad121003, Haryana, IndiaT: 0129-4113186/87E: [email protected] [email protected]: www.ultraplastindia.comProducts: ★ Plastic & Stainless Steel SlatChains ★ Polymer Sprockets, Idlers &Gears ★ UHMWPE Wearstrips & Guides★ Plastic Modular Belts ★ ConveyorAccessories ★ Machined Components forIndustrial ApplicationsUNIPACK MACHINES PVT. LTD.8, Krishna Mahal, 2nd Floor, ‘D’ Road,Churchgate, Mumbai - 400020T: +91-22-22812918/22810408E: [email protected], [email protected]: ★ Linear Vial/Bottle WashingMachines ★ Hydraulic Loading Platform★ Inspection Tables ★ Loading andUnloading Conveyors ★ Liquid Filling,Rubber Stoppering & Aluminum Cap sealingMachine for Vials ★ Powder Filling, RubberStoppering & Aluminum Cap sealingMachines for Vials ★ Sterility Testing Unitsin S.S ★ Plate and Frame Type Filter pressin SS ★ Zero hold up/Sparkler Filter press★ Sterile Pressure and Storage Vessels★ Membrane Filter Holders ★ Inline FilterHolders ★ Basket/Bag/Cartridges Filters

UNIQUE EQUIPMENTSZ-15, Marmagao Indl. Estate, Airport Road,Chicalim, Vasco-Da-Gama, Goa 403711,IndiaT: 0832-2541467/2540058/2540059M: 91-9422438234/9225987066E: [email protected]: www.uniqueequipments.comProducts: ★ Metal Detection Systems.V. S. ENTERPRISESGala No. 6 & 7, Laxmi Industrial EstatePenkar Pada Road, Mira Road (E), Thane401104 (M.S.) IndiaT: 022-28967220/28963314M: 9223282541/9819416232/9920600430E: [email protected] [email protected] : ★ Lidding Foils for Plastic / PetJars



VDMA - Food Processing andPackaging Machinery Association

Frankfurt/Main




TRADE FAIRS & CONFERENCES

Venue: Codissia Trade FairComplex, Coimbatore, India

Date: 22 - 24 July 2016

The Bakers Technology Fair is a strategicplatform aimed at benefiting the baking,catering and confectionery business.Global and Indian manufacturers andsuppliers of equipment, associatedservices and inputs will showcase theircapabil i ty and the latest within theindustry.

The Bakers Technology Fair will helpall categories of bakery and confectioneryproduct manufacturers to find smartersolutions for their business under oneroof. It enables professional visitors tofind first-hand information on the latestdevelopments, trends and technologythat could simplify work and increaseproductivity and profits.

For more details contact:Synergy Exposures & Events IndiaPvt. Ltd."Miranda Annexe " Ist Floor276/1 Anjaneyar Kovil StreetChennai - 600 126, IndiaT: +9144 2278 0776Exec: Ms. SavithaM: +91 93802 20533E: [email protected]: www.bakerstechnologyfair.com

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Venue: Pragati Maidan,New Delhi, India

Date: 27 - 30 July 2016

Pack Plus 2016 the total Packaging,Processing & supply chain event whichwill take place at Pragati Maidan from27th to 30th July 2016.

Print-Packaging.com is the portal forthe Indian printing, packaging and

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Venue: Pragati MaidanNew Delhi, India

Date: 4 - 6 August 2016

5th Food Trade Expo is India's mostpremium annual food and hospitality showwhere international level participantsmeet elite-class businesses. It will be aunique opportunity to source and choosefrom fantastic international productshowcase. A variety of high qualityvisitors will be at this magnificent event.5th Food Trade Expo offer an array of high

signage industries. Over the year, theportal has been working closely withevent organisers and trade associationin disseminating information. The showsorganised by the company so far haveseen the coming together of the entireindustry - the printers and converters, thesuppliers and the packaging buyers on asingle platform over the period of theevent. The accompanying conferenceshave also helped in bringing the focus onto the challenges and opportunities facedby the industry.

The Show, featuring more than 200exhibitors, will showcase a large gamutof running machineries, several newproduct launches and various innovativematerials and services. Pack Plus 2016will provide a complete business andnetworking platform to both the exhibitorsand the visitors arriving from all parts ofIndia as well as the neighbouringcountries.

Concurrent to PackPlus 2016CartonTech 2016 will also be held at thesame venue.

For more details contact:Print-Packaging.com (P) Ltd.F-101, Tower No. 7, First FloorInternational Infotech ParkVashi Railway Station, VashiNavi Mumbai-400705.T: 91-22-27812093, 27812619, 27812657E: [email protected]: www.PackPlus.in www.CartonTech.in

quality products with a host of excitingnew attractions including internationalparticipation, manufacturers, importersand brands at one place. If food is thebusiness, then Food Trade Expo is theright place to be.

Organisers have also planned liveworkshops, networking areas, conclaveetc to be concurrently organized alongwith the supporting associations of theevent. The major intends of Food TradeExpo will be to provide the best businessplatform for the industry, be sole catalystfor the food industry, provide a uniquenetworking and sourcing platform forIndian food industry.

For more details contact:Aakar Exhibition Pvt. Ltd.B-701, Wall Street 2, Opp. OrientClub, Ashram Road, Ellisbridge,Ahmedabad 380006, Gujarat, IndiaT: 079-26469907M: +91-9879555229, 9558882241E: [email protected] [email protected]: www.foodtradeexpo.com

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Venue: Pragati MaidanNew Delhi, India


UBM India, India's leading exhibitionorganizer has announced the 11th editionof Food ingredients India & Healthingredients (Fi India & Hi) from 22nd to24th August 2016 at Pragati Maidan, NewDelhi this year. By annually rotating theFi & Hi India event between India's twounique and promising food hubs i.e.Mumbai and New Delhi, the 2016 editionof Fi India & Hi in New Delhi will offeropportunities to industry players to takeadvantage of the growing foodmanufacturing hub in Northern India.

As the only B2B platform for the Indianfood and health industry, Fi India & Hi isthe most comprehensive trade show inthe Indian sub-continent for food andhealth ingredients, packaging and



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Venue: Bangalore InternationalExhibition Centre (BIEC)Bangalore, India


Media Today Group, is organizing 8thEdition of India Foodex 2016 , anInternational exhibit ion on Food &Beverage Products, Processing &Packaging technologies along with 7thEdition of Grain Tech India 2016.

India Foodex 2016 will provide an idealplatform of direct interactions betweenproducers, retailers, importers &exporters of food (processed/frozen) andbeverages, processing technologies,allied industries such as cold chain &

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Venue: AsiaWorld-ExpoHong Kong

Date: 1 - 2 September 2016

Vitafoods Asia, the only event dedicatedto the nutraceutical, functional food andbeverages, and dietary supplementindustries in Asia, is set to make its returnto the AsiaWorld-Expo, Hong Kong, from1 - 2 September 2016. This year, theshow offers attendees even moreopportunities to make new businessconnections and uncover innovations withits series of new show elements andfeatures. The sixth edition will featuremore than 170 international exhibitingcompanies, who will present their latestofferings to upwards of 3,000 visitors fromacross Asia.

Vitafoods Asia will cover four keysectors of the nutraceutical industry, eachcatering to a distinct group of exhibitorsand visitors. This move stems from theorganiser's aim to offer the industry morefocused and targeted content across allsegments.

The four sectors are:� Ingredients & Raw Materials;� Contract Manufacturing & Private Label;� Services & Equipment, and

machinery sector. It offers the industry anopportunity to source high qualityingredients, network with industryprofessionals, learn the latest industrytrends & innovations, and expand theirmarket share. With the food processingindustry witnessing an exponentialgrowth in Northern India, the sector is ahigh priority sector for states such asPunjab, Haryana, New Delhi, Jammu &Kashmir and Uttar Pradesh. A trulyinternational show with a mix of domesticand international participants gatheringfor three days under one roof to discoverand develop businesses, this year isexpected to attract over 180 exhibitors.

Powered by 11 years of industryexperience, Fi India wil l showcasefeatures such as Foodtec Pavilion, HealthIngredients Pavilion, a series of Free, On-site Specialised Seminars andWorkshops with speakers from leadingtrade associations across the globe,Innovative Product Showcase, Match-making sessions and Discovery tours.

For more details contact:UBM India Pvt. Ltd.Time Square, Unit No. 1 and 2B Wing, 5th Floor, Andheri KurlaRoad, Marol Andheri (E)Mumbai - 400 059, IndiaT: +91-22-61727000W: www.fi-india.comJimesh PatelM: +91 98297 56210E: [email protected]

refrigeration, packaging machinery,quality certification agencies, testing labsand equipment etc.

The Netherlands, Turkey, Germany,Taiwan and China will be the FocusCountries of the Exhibition.

Last edition of this show had presenceof over 380 National and Internationalexhibitors displaying the latest productsand technologies of approximately 1500companies from 30 countries includingGermany, France, Spain, Poland,Taiwan, Belgium, Thailand, Iran, Canada,USA, UK etc, apart from Focus Countries- The Netherlands, Germany, China,Turkey, Taiwan and Canada.

For more details contact:Ms. Amita SharmaProject Manager - Exhibition Div.Media Today Pvt. Ltd.J-73, Paryavaran Complex,J-Block, IGNOU Road,Neb Sarai,New Delhi-110068, IndiaT: +91-1-41407851/29535872E: [email protected]: www.indiafoodex.com

� Finished ProductsThe introduction of different sectors at

the show serves to create a specialisedbusiness environment within each sector,and is designed to facilitate businessinteractions at Vitafoods Asia. HeadliningVitafoods Asia 2016 as one of the mainvisitor attractions, the SpringboardPavil ion is a new init iative thatunderscores budding entrepreneurialbusinesses and start-ups in the industrywho are exhibiting for the first time.

The Inspiration Showcase houses aselection of ingredients and finishedproducts curated from selectedexhibitors, and will be separated into twoareas - New Product Launches and StarProducts. The Tasting Bar returns onceagain this year, offering all visitors aninteractive and delectable experience atthe showcase. It is Split into twocategories of Food and Beverages, Anall-new segment, Discovery Trails, willalso be introduced at Vitafoods Asia 2016to help visitors pinpoint the topingredients and products to look out for,The 2016 edition will see the introductionof Vitafoods Centre Stage , whichconsists of multiple free-to-attendpresentations by leading industryprofessionals from around the world. Thisexclusive platform gives exhibitors theopportunity to share their latestingredients and technology, in the styleof an interactive presentation.

Alongside the Exhibit ion is theVitafoods Asia Conference, which returnswith a focus on applied science for thepurpose of product development.Featuring six health categories, theconference covers topics such as bestpractices for bringing a product to marketwithin the Pan-Asian region.

For more details contact:Informa Exhibitions2nd Floor5 Howick PlaceLondon SW1P 1WGUKT: +44 (0)20 3377 3616W: www.vitafoodsasia.com

Venue: Rimini Fiera, Rimini, ItalyDate: 14 - 16 September 2016

Macfrut 2016 , the Ital ian Fruit &Vegetable trade fair organised by CesenaFiera increasingly confirms its role as aninternational showcase for the fruit andvegetable sector. This year's edition willfeature seven pavilions (one more than

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Venue: Bombay ExhibitionCentre Mumbai, India

Date: 22 - 24 September 2016

The success of the previous 10 editionsdemonstrates the leadership of AnutecInternational FoodTec India as “theplatform“ in India for the food and drinkindustry. The industry meets at this showto exchange new developments andshowcase the future of the food and drinkindustry in India.

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last year), which, will welcome exhibitorsand visitors from all over the world atRimini Fiera.

Macfrut's attention is now on emergingproducer countries and new consumermarkets, with three target areas: EasternEurope, the Mediterranean basin andSouth America. Its aim is not only toshowcase the dynamic aspects of the fruitand vegetable sector, which has a valueof exports equal to that of the wineindustry, but also to become a drivingforce for companies geared towardsinnovation and internationalisation.

In preparation for the 33rd edition, fourinternational events are scheduled thatwill directly involve exhibitors: the firstevent in Mexico (which was held a fewdays ago), another one in Poland at thebeginning of April and one in Peru in mid-April, whereas a major event, Mac FruitAttraction, will take place at the beginningof May in Il Cairo in collaboration withFeria de Madrid. Moreover,approximately 10 presentations are to beheld in other international settings.

The Macfrut Committee reconfirmed itsstrong focus on internationalisation andcame to a decision: the 2017 edition willbe held in May (10-12 May) at RiminiFiera. By choosing the month of May,Macfrut places itself right in the middleof the year, better distancing itself fromother international events in this sector.

For more details contact:Cesena Fiera S.P.AVia Dismano, 3845-47522 Cesena(FC) ItalyE: [email protected]: www.macfrut.com

At the 11th edit ion of Anutec-International FoodTec India 2016, thecomplete range of the industryrequirements wil l be displayed andsupplemented by its segments Sweet &SnackTec India and Dairy Universe Indiaalong with its concurrent events PackExIndia 2016 Food Logistics India andAnnapoorna World of Food India whichare dedicated to the sweet, snack, dairyprocessing industry, packaging, foodlogistics & warehousing & food, industry.

For more details contact:Koelnmesse YA Tradefair Pvt. Ltd.Mr. Sandeep KumarT: +91 40 65707722E: [email protected]: www.foodtecindia.com

Venue: Coex Convention CenterSeoul, South Korea

Date: 2 - 5 November 2016

Food Week Korea 2016 is one of the mostanticipated international exhibitions inSeoul, scheduled to take place fromNovember 2nd to 5th at Coex, Seoul,Korea. More 1,000 companies from 35different countries will fill Halls A-D at theCoex exhibition center to present thelatest food industry products&services.The internationally approvedexhibition, and the most promising foodtrade show in Korea, will provide allvisitors with a chance to experience "AWorld of Flavors".

Gaining consistent approvals from theUFI (Union des Foires Internationales)since 2013, and hailed as a 'PromisingExhibition' by the Ministry of Trade,Industry and Energy (formerly known asthe Korean Ministry of KnowledgeEconomy) in 2010, Food Week Korea hasgained both significant national andinternational recognition. Th event issponsored by MOTIE (The Ministry ofTrade, Industry and Energy), Ministry ofFood and Drug Safety. SeoulMetropolitan Government, Gangnam-gu.

Continuing a tradition of success, FoodWeek Korea 2016 will once again consist

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of five co-located shows that cover allaspects of the food industry: SeoulInternational Bakery Fair, Seoul Cooking& Dining Show, Food Week TECH, andtwo shows yet to be announced.

As a forum for the latest trends andtechnology in the food industry, the showwill also feature food symposiums,vendor seminars, interactive workshops,and a live cooking show featuring famouschefs.

With a focus on establishing networks,increasing technology and informationexchange, and leading premium foodtrends by hosting conferences to developthe national food distribution industry,Food Week Korea 2016 is set to be must-attend show for anyone in the foodindustry.

For more details contact:Food Week Korea SecretariatCoex Co. Ltd.513 Yeongdong-daeroSamsung-dong, Gangnam-guSeoul 06164, KoreaT: +82-2-6000-8160E: [email protected]: www.koreafoodweek.comIndia Representative:Satendar SubharwalTrade TrendzMumbai, IndiaM: 09829166563E: [email protected]

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Venue: Hong Kong Convention &Exhibition Centre

Date: 1 - 3 December 2016

Hong Kong International Bakery Expo(IBE) is the only specialized bakeryshow in Hong Kong with a designatedprofess ional B2B t rade p la t form,particularly for the industry to expandtheir business to international market.IBE connects international supplierswith buyers for a face-to-face businessmatching and idea exchanging,networking opportunities.

IBE, being held at the last quarter,is an annual occasion for businessplanning of the coming year of Bakery,Cake, Pastry, Confectionery, Coffee,

HONG KONG INTERNATIONAL BAKERY EXPO


TRADE FAIRS & CONFERENCESArt & Technology. IBE gathersinternational buyers of bakery shopowners, food manufacturers, tradinghouses and agents, restaurants andhotels, food service and distributors,profess ional assoc ia t ions, bakeryinstitutions.

IBE aims to provide an educationaland networking platform for the bakeryindustry. International chefs and artistswi l l demonst ra te the i r sk i l ls andcreativity.

Expect over 24,000 trade visitorsand bakery lovers f rom over 39countries and regions in particularlyfrom Australia, Canada, China, Japan,Korea, Malays ia , the Phi l ipp ines,Singapore, Taiwan, Thailand, UnitedKingdom and the USA at IBE forsourcing, networking and evaluatingthe market opportunities.

For more details contact:Vertical Expo Services Co. Ltd.Office E, 27/F, Legend Tower, 7Shing Yip St., Kwun Tong HongKongT: +852 2528 0062E: [email protected]: www.HKBakeryExpo.com

Venue: Bombay Convention &Exhibition Centre,Mumbai, India

Date: 15 - 17 December 2016

In ternat ional PackTech Ind ia , anoffshoot of the leading trade fair in thisfield worldwide, Interpack, is being heldfor the ninth t ime now in India. Anestablished event, it is well known andhighly esteemed by Indian experts.In ternat ional PackTech Ind ia i sorganised in conjunction with drinktechnology Ind ia . In ternat ionalPackTech Ind ia was ext remelysuccessful with 226 exhibi tors andv is i tor increase of 37 percent . InSeptember 2014, around 10,250 tradev is i tors came to the BombayConvent ion & Exhibi t ion Centre toobtain information about solutions forthe international packaging, packageprint ing, processing, beverage andfood indust r ies . About 94% of

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exhibitors were satisf ied with theirpar t ic ipat ion in the fa i r and 92%vis i tors were sat is f ied wi th everyaspect of the fair. Both exhibitors andvisitors will participate again in 2016edition. International PackTech had 16countries part icipation with off icialgroup participations from Germanyand China.

From 2016 FoodPex India will beadded to the ex is t ing t rade fa i r ,In ternat ional PackTech Ind ia(packaging, packaging mater ia ls /packaging means/packagingproduction, packaging technology andpackaging printing) under one roof.The constellation of this unique rangewill enhance the attractiveness of theevent even further and will set a clearsignal on the Indian food and beveragemarket . FoodPex Ind ia featuressolu t ions for the process ing andpackaging of food of all kind. In thefuture the newly created trade fair triowi l l map the themat ic areas ofpackaging and related processes,beverage technology and liquid foodas wel l as food process ing andpackaging under one roof. PackTechIndia and drink technology India havealready come to be seen as the mostimpor tant p la t forms for theseindustries in India. The events map theent i re process chains in the i rindustries, yet with the focus on theIndian market and offers exhibitorsand t rade v is i tor 's unbeatab leadvantages. The Trade Visitors areable to experience the entire world ofthe packaging, food and drink industryall at one time. This way they save timeand money for the numerous smallniche events. Also the exhibitors canbe sure to get concentrated attentionand can be used their budget veryeffectively.

The organisers are expecting thetrade fair trio to attract around 250exhibitors. The 2014 event alreadysaw a 37-per-cent increase in visitors,reaching an all-t ime high with over10,000 visitors in all. More than 90 percent of the relevant professionals - ofwhom far more than two thirds wereentrepreneurs or senior management- awarded top marks to InternationalPackTech India and drink technologyIndia in 2014.

For more details contact:Messe Düsseldorf India Pvt. Ltd.302-302A, 3rd Floor, Salcon AurumPlot No. 4, Jasola District CentreNear Apollo Hospital, JasolaNew Delhi 110 025, IndiaT: +91/11/48 55 00 00

E: [email protected]: www.packtech-india.com www.foodpex-india.com www.drinktechnology-india.com

Venue: Bombay Convention andExhibition CenterMumbai

Date: 16 - 18 February 2017

Indian Dairy Association (West Zone)jointly with Koelnmesse YA Tradefair Pvt.Ltd. will be organizing India InternationalDairy Expo (IIDE) 2017 concurrent to 45thDairy Industry Conference (DIC) duringFebruary 16-18, 2017 at BombayConvention and Exhibit ion Center,Mumbai.

2nd edition of India International DairyExpo (IIDE) 2015: Phenomenal visitorquality, and the presence of leadingpioneer brands has provided encouragingimpetus to the dairy industry. Over 4,260one time registered trade visitorsexcluding the delegates in the concurrentseminar came to the Bombay Convention& Exhibition Centre during April 23 to 25,2015 to witness the latest technologicaldevelopments happening in the dairyindustry.

India International Dairy Expo 2017 asa trade fair focuses on the completerequirements of the dairy industry: dairyfarming, veterinary, processing,packaging, quality management,distribution and also the dairy products.45th DIC is expected to attract over 2000delegates from India and abroad. Thisplatform will provide an opportunity notonly to understand the latest trends butalso witness the live demonstrations ofthe technological up gradationin the dairyindustry.

For more details contact:Koelnmesse YA Tradefair Pvt. Ltd.Mukhtar PathanT: +91-40-65707722/28715201E: [email protected]: www.iideindia.com

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87 BEVERAGE & FOOD WORLD - Vol. 42 - No. 1 - JANUARY 201587 BEVERAGE & FOOD WORLD - Vol. 43 - No. 5 - MAY 2016

ANNOUNCING!

FOOD & BEVERAGE

ADDITIVES & INGREDIENTS

SPECIAL NUMBER

OF

BEVERAGE & FOOD WORLD

WILL BE PUBLISHED IN

JUNE 2016

Contact:

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Bonus�Display Advertisers are entitled to a FREE ProductWrite-up (upto 150 words with one product picture),and also a FREE Classified listing (upto 50 words)in the "Buyers' Guide" section of this special issue.


N.I.I.R1. Modern Technology of Food Processing & Agro Based Industries (2nd Ed.) — " — Rs. 16402. Modern Technology of Milk Processing & Dairy Products (4th Ed.) — " — Rs. 15453. Modern Technology on Food Preservation (2nd Ed.) — " — Rs. 13404. Manufacture of Food & Beverages (2nd Ed.) — " — Rs. 19655. Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Ed.) — " — Rs. 15406. Handbook on Modern Packaging Industries (2nd Ed.) — " — Rs. 17407. Food Packaging Technology Hand Book (2nd Ed.) — " — Rs. 15408. Handbook on Spices — " — Rs. 10359. Food Colours, Flavours & Additives Technology Hand Book — " — Rs. 1060

10. The Complete Technology Book on Bakery Products (3rd Ed.) — " — Rs. 174511. The Complete Technology Book on Processing, Dehydration, Canning

Preservation of Fruits & Vegetables (3rd Ed.) — " — Rs. 194512. The Complete Technology Book on Snack Foods — " — Rs. 104513. Herbal Foods and Its Medicinal Values — " — Rs. 134014. Fresh Meat Technology Hand Book — " — Rs. 103515. Enzymes Bio-Technology Hand Book — " — Rs. 116016. Food Flavours Technology Hand Book — " — Rs. 114017. The Complete Technology Book on Cocoa, Chocolate, Ice Cream

& Other Milk Products — " — Rs. 134018. Preservation of Meat & Poultry Products — " — Rs. 116019. Handbook of Fine Chemicals, Vitamins, Amino Acids & Proteins — " — Rs. 152020. Handbook on Food Biotechnology — " — Rs. 116021. Handbook on Mushroom Cultivation & Processing (Dehydration, Processing, Canning) — " — Rs. 134022. The Complete Book on Coconut & Coconut Products (Cultivation & Processing) — " — Rs. 106023. The Complete Technology Book on Flavoured Ice Cream — " — Rs. 103524. Potato & Potato Products (Cultivation, Harvesting, Storage & Processing) — " — Rs. 134025. The Complete Technology Book on Meat, Poultry & Fish Processing (2nd Ed.) — " — Rs. 154526. The Complete Technology Book on Alcoholic and Non Alcoholic Beverages — " — Rs. 264027. The Complete Book on Gums & Stabilizers for Food Industry — " — Rs. 134028. The Complete Book on Spices & Condiments (Cultivation, Processing & Extraction) (2nd Ed.) — " — Rs. 234529. Fruits, Vegetables, Corn and Oilseeds Processing Hand Book — " — Rs. 174030. The Complete Book on Wine Production — " — Rs. 234031. The Complete Book on Sugarcane Processing and by-products of molasses — " — Rs. 174032. The Complete Book on Managing Food Processing Industry Waste — " — Rs. 134033. The Complete Book on Fruits, Vegetables and Food Processing — " — Rs. 174034. The Complete Book on Tomato and Tomato Products Manufacturing — " — Rs. 134535. Confectionery Products Handbook (Chocolate, Toffee, Chewing Gum, Confectionery) — " — Rs. 2040

E.I.R.I.36. Start Your Own Cold Storage Unit Rs. 96037. Hand Book of Dairy Formulations Processes & Milk Processing Industries (2nd Ed.) — " — Rs. 80038. Food Processing And Agro Based Industries (2nd Ed.) — " — Rs. 103539. Hand Book of Modern Bakery Products — " — Rs. 96040. Handbook of Spices & Packaging with Formulae — " — Rs. 96041. Modern Packaging Technology for Processed Food, Bakery, — " — Rs. 970

Snacks Foods, Spices & Allied Food Products42. Fruits & Vegetables Processing Hand Book (2nd Ed.) — " — Rs. 96043. Preservation & Canning of Fruits & Vegetables (2nd Ed.) — " — Rs. 127044. Hand Book of Food Dehydration & Drying — " — Rs. 70045. Meat Processing & Meat Products Hand Book — " — Rs. 96046. Handbook of Ice cream Technology & Formulae — " — Rs. 80047. Handbook of Oils, Fats & Derivatives with Refining & Packaging Technology — " — Rs. 102048. Hand Book of Flavours Technology — " — Rs. 80049. Potato and Potato Processing Technology — " — Rs. 800

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50. Hand Book of Food Packaging Technology — " — Rs. 95051. Agro Based and Processed Food Products — " — Rs. 116052. Technology of Food Preservation & Processing — " — Rs. 102053. Hand Book of Mushroom Cultivation, Processing & Packaging — " — Rs. 60054. Hand Book of Milk Processing, Dairy Products & Packaging Technology — " — Rs. 103555. Breakfast, Dietary Food, Pasta & Cereal Products Technology — " — Rs. 121556. Hand Book of Flavours and Food Colourants Technology — " — Rs. 147057. Fruit Beverages and Processing with Mango Products — " — Rs. 80058. Technology of Maize & Allied Corn Products — " — Rs. 70059. Modern Bakery Technology & Fermented Cereal Products with Formulae — " — Rs. 132060. Technology of Sweets (Mithai), Namkeen & Snack Food, with Formulae — " — Rs. 182061. Citrus Fruits Cultivation & Processing Technology — " — Rs. 106062. Technology of Food Processing Industries — " — Rs. 104063. Aloe Vera Cultivation, Processing, Formulations & Manufacturing Technology — " — Rs. 257564. Technology of Water and Packaged Drinking Water — " — Rs. 116065. Technology of Oil Seeds Processing Oils & Fats and Refining — " — Rs. 147066. Complete Hand Book on Frozen Food Processing & Freeze Drying Technology — " — Rs. 107067. Complete Book on Banana Cultivation, Dehydration, Processing,

Products & Packaging Technology — " — Rs. 104068. Technology of Confectionery, Chocolates, Toffee, Candy, Chewing & Bubble Gum, — " — Rs. 1820

Lollipop & Jelly Products with Formulations69. Technology of Chicken Meat & Poultry Products — " — Rs. 182570. Agro Food Processing & Packaging Technology — " — Rs. 116571. Modern Technology of Tomato Processing & Dehydration — " — Rs. 116072. Modern Technology of Agro Processing & Food Packaging Products with Project Profiles — " — Rs. 117573. Technology of Soybean Products with Formulae — " — Rs. 117574. Modern Technology of Food Additives, Sweetners and Food Emulsifiers — " — Rs. 164075. Technology of Food Chemicals, Pigments & Food Aroma Compounds — " — Rs. 1165

N.I.P.A76. Food Processing Waste Management : Treatment and Utilization Technology Rs. 207577. Advances in Preservation & Processing Technologies of Fruits and Vegetables — " — Rs. 302578. Cereals: Processing and Nutritional Quality — " — Rs. 170079. Food Process Engineering and Technology — " — Rs. 122580. Principles of Meat Technology (2nd Ed.) — " — Rs. 177081. Quality Control for Value Addition in Food Processing — " — Rs. 97082. Food Science — " — Rs. 252583. Quality Assessment of Milk & Milk Products — " — Rs. 86084. Quality Milk Production and Processing Technology — " — Rs. 86085. Dairy Plant Management — " — Rs. 85586. Dairy Technology : Set of 2 Vols. — " — Rs. 431087. Post Harvest Technology & Processing of Horticulture Crops — " — Rs. 134088. Fat Rich Dairy Products — " — Rs. 157589. Functional Foods and Nutraceuticals — " — Rs. 367590. Organic Spices — " — Rs. 3025

91. Baking Science & Industries (2 Volumes) M.K. Kamaliya Rs. 500

92. Basic Baking S. C. Dubey Rs. 300 Discount onpurchase of4 or moreBooks

BOOKS FOR SALES.No. Description Publisher Price


Ace Cans Mfg Co. ... 27Advanced Enzyme Technologies Ltd. ... 9Alliance ... 62

B. S. International ... 90Brenntag Ingredients (I) Pvt. Ltd. ... 17

California Walnut Commission ... 10Camlin Fine Sciences Ltd. ... 18CartonTech 2016 ... 48Chitra Machineries Pvt. Ltd. ... 50

D. R. Kulkarni Logistics Pvt. Ltd. ... 69Delair India Pvt. Ltd. ... 79Divi’s Laboratories Ltd. ... 6Drytech Processes (I) Pvt. Ltd. Back Cover

Page No.Page No.

Printed, Published and Owned by Norman John Da Silva, Proprietor, The Amalgamated Press, 506 Hamam House, 36 Ambalal Doshi Marg,Fort, Mumbai - 400 023, India. Tel: 91-22-22650268, 30226463 Email: [email protected] and printed by him at Sevak Printers,308, Shri Hanuman Industrial Estate, 3rd Floor, G. D. Ambekar Road, Wadala, Mumbai - 400 031, India. Editor: Norman John Da Silva.

INDEXINDEXINDEXINDEXINDEX

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✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯✯

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Fi & Hi India 2016 ... 81Foram Foods ... 45Francois Compressors India Pvt. Ltd. ... 91

Goma Engineering Pvt. Ltd. ... 3Grundfos Pumps India Pvt. Ltd. ... 47

Hitech Ultraviolet Pvt. Ltd. ... 14

India Foodex 2016 ... 12Inoxpa India Pvt. Ltd. ... 7International FoodTec India 2016 ... 82International PackTech India 2016 ... 80ITC Colors ... 62

K. Patel Phyto Extractions Pvt. Ltd. ... 79Krones India Pvt. Ltd. ... 61Kumar Process Consultants &

Chemicals Pvt. Ltd. Front Cover

Laljee Godhoo & Co. ... 16

Mespack India Pvt. Ltd. ... 11Micron Industries Pvt. Ltd. ... 16

PackPlus 2016 ... 60Parksan Filters Pvt. Ltd. ... 4Parle Global Technologies Pvt. Ltd. ... 2

Repute Engineers Pvt. Ltd. ... 13

Sonarome Pvt. Ltd. ... 15Sonarome Pvt. Ltd. ... 49

TNA Packaging & Processing Solutions ... 50

Ultra International Ltd. ... 5UltraPlast Chainbelts Pvt. Ltd. ... 14Unipack Machines Pvt. Ltd. ... 8

VKL Seasoning Pvt. Ltd. ... 59

Wacker Chemie AG, Germany ... 62


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2016

Documents

Journal devoted to Processing & Packaging of Foods ... devoted to Processing & Packaging of Foods & Beverages 2 BEVERAGE & FOOD WORLD - Vol. 43 - No. 5 - MAY 2016 3 BEVERAGE & FOOD