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Food News - 27/10/2021

FSSAI to review FOPL-related updates in Jan 2022

Food News - IIM-A presently conducting a consumer-based survey on FOPL - KATTUFOODTECH

IIM-A presently conducting a consumer-based survey on FOPL
A recent update on the Front-of-Package Labelling (FoPL) scenario was shared by Arun Singhal, Chief Executive Officer, Food Safety and Standards Authority of India (FSSAI) during the inaugural session of the India Food & Nutrition Innovation Summit 2021″ (IFNIS 2021) being virtually held from 27th – 28th October 2021.

He informed that the regulatory body will keep the focus primarily on controlling the levels of sodium, total sugar and saturated fats through FOPL. He also informed that the format or pictorial representation of the FOPL regulation is yet to be finalized.

He further mentioned that a consumer survey is presently being conducted in coordination with the Indian Institute of Management- Ahmedabad (IIM-A), to get a direct feedback from around 20,000 consumers on the labeling aspect. The results of this survey is likely to be out towards the end of January 2022. The FSSAI officials will thereafter hold a final discussion on the same.

“Alongside, the scientific panel is looking at their minimum number of categories, starting from foods and beverages, and to see if they need to include additional categories such as dairy. Accordingly, they will list down the thresholds to be assigned to these categories”, Singhal added.

FICCI in collaboration with Thinking Forks Consulting, and in association with NuFFooDS Spectrum, is organising IFNIS 2021with the objective of showcasing New Age Disruptive Food Products, Technologies and Scientific Advances in Food & Nutrition Ecosystem fostering towards a Healthier India. The Ministry of Food Processing Industries (MoFPI) is the government partner for this event.

Food News Source – www.nuffoodsspectrum.in

Danone expands nutrition portfolio with AptaGrow for children

Food News 27-10-2021 - Danone expands nutrition portfolio with AptaGrow for children

Danone India enters Rs 650-crore health drink category for children

Danone India has entered into the health drink category for children with the launch of AptaGrow.

The product will address the nutrition requirement of children in the age group of 3-6 years and will be available in Chocolate and Vanilla flavor. AptaGrow is a scientifically designed health drink for children with 37 nutrients that includes a unique blend of prebiotics & DHA for the physical and cognitive development of children. Its unique nutri-absorb formula enables better absorption of key nutrients which support better growth.

AptaGrow has 100 per cent milk protein and calcium to support height gain, Prebiotics, and Vitamin A, C, D to support immune health, and DHA, iron, folic acid, and iodine to support brain development.

With the launch of AptaGrow, Danone India has entered the Rs 650 crore health drink category for children in India. AptaGrow will soon be available in the states of Andhra Pradesh, Telangana, and West Bengal through leading modern trade stores, local stores, pharmacies and e-commerce platforms like Amazon, Big Basket, PharmEasy, etc in 400g packs size.

Food News Source – www.nuffoodsspectrum.in

Food News - 26/10/2021

OZiva enters into kid’s nutrition segment

OZiva enters into kid’s nutrition segment - Food News - 26-10-2021

To bridge the gap of clean nutrition for growing children

OZiva, based in Mumbai, has recently announced its entry into the kids’ nutrition segment with the launch of OZiva Kids that offers a range of superfoods, fortified with essential nutrients and blended with powerful Ayurvedic herbs, to cater to the varied needs of growing children like growth (muscle and bones) brain health, eye health and immunity. Taste is another factor that has been kept in mind while developing these products.

OZiva Kids range includes OZiva Kids Superfood Brain Multi which is a clean blend of powerful superfoods with Ayurvedic Herbs specially created to support enhanced brain health in children.

OZiva Kids Superfood Immunity Multi is a clean blend of powerful superfoods with Ayurvedic Herbs specially created to support enhanced immunity in children; and OZiva Kids Superfood Vision Multi is a clean blend of powerful superfoods with Ayurvedic Herbs specially created to support healthy eyes & vision in children. Each pack is available at Rs 499 with 30 gummies.

Soon to be launched, OZiva Kids Superfood Growth Protein Drink Mix is a special formulation of 30+ multivitamins, minerals and Ayurvedic Herbs aimed at supporting growth and energy in children.

Food News Source – www.nuffoodsspectrum.in

How did ancient people store food before refrigeration?

How did ancient people store food before refrigeration?

It’s not like leftovers are a modern invention.

Refrigeration is a pretty new phenomenon, so for millennia, people had to find clever ways to preserve food. These practices slowed the growth of microorganisms that could cause foodborne illnesses or lead food to rot. Many preservation practices other than refrigeration — like salting, drying, smoking, pickling and fermenting — have been used for a long time.

These methods aside, how did ancient people store their leftovers?

It turns out that early hunter-gatherers had some pretty creative ways to extend the “shelf life” of their larder.

Food News - 25/10/2021

Scientists identify new human sensory ability to detect sugars in mouth

Food News - 25-10-2021 - Scientists identify new human sensory ability to detect sugars in mouth

Novel sugar detector system in the human mouth has implications for designing tastier, healthier beverages and foods

A study led by the US-based Monell Chemical Senses Center identifies a new human sensory ability to detect sugars in the mouth with a molecular calorie detector, of sorts.

“Our mouth can identify when a sweetener has the potential to deliver calories versus a non-caloric sweetener, which cannot,” said first author Paul Breslin, PhD, a Monell investigator and a professor of Nutritional Sciences at Rutgers University.

The study describes the first-in-human demonstration of a pathway that uses the sugar glucose, a component of table sugar and high fructose corn syrup, to signal the presence of calories, in addition to the well-studied sweet-taste receptor in taste buds.

In a series of three elegant human-taste experiments, the team compared oral glucose sensitivity to the ability to sense the artificial sweetener sucralose and to a special form of glucose that cannot be metabolized.

“Overall, there are two sweet-sensing pathways in the mouth: one for sweet taste, and another for detecting potential energy-burning sugars,” said coauthor Linda J. Flammer, PhD, a senior research associate at Monell.

After swallowing, calories in sugars are sensed in the gut and blood, but this study establishes that humans can also register sugars as being different from non-caloric sweeteners in the mouth.

Food News Source – www.nuffoodsspectrum.in

Government launches Azadi Amrut Chai in different flavours

Food News - 25-10-2021 - Government launches Azadi Amrut Chai in different fGovernment launches Azadi Amrut Chai in different flavours

Launched in Orthodox, Elaichi, Adrakh and Masala flavours

Andrew Yule, a  Central Public Sector Enterprise in Tea Sector under Ministry of Heavy Industries, has come out with a series of Azadi Amrut Chai in Orthodox, Elaichi, Adrakh and Masala  flavors to commemorate the 75th year of India’s Independence and to celebrate Azadi Ka Amrit Mahotsav.

Azadi Amrut Chai was launched by the Union Heavy Industries Minister, Dr Mahendra Nath Pandey.

It will be available for retail sale soon at an introductory price of Rs 75 per 100 gms pack, at Tea Board counter of Parliament, Trifed outlets, Udyog Bhawan and other Central Government offices.

Andrew Yule & Co Ltd, a 158 years old company, has 15 Tea Gardens spread over Assam and West Bengal having close to 14000 employees. All its gardens are more than 100 years old producing 110 Lac Kgs of high quality, CTC, Orthodox, Green and White Tea.

Food News Source – www.nuffoodsspectrum.in

Food News - 22/10/2021

Consumption of fish as a tool for fighting malnutrition: ICAR-CIFRI

Food News - Consumption of fish as a tool for fighting malnutrition: ICAR-CIFRI

Department of Fisheries organises webinar on “Fish for Health and Fish for Wealth” as part of “Azadi ka Amrit Mahotsav”

Department of Fisheries, Ministry of Fisheries, Animal Husbandry and Dairying, Government of India (GoI) recently organised a webinar on ‘Fish for Health and Fish for Wealth’. The event was organised under the chairmanship of Jatindra Nath Swain, Secretary, Department of Fisheries (DoF), GoI. More than 100 participants attended the event.

The welcome address was given by IA Siddiqui, Fisheries Development Commissioner (FDC), DoF. Other participants were Sagar Mehra, Joint Secretary (Inland Fisheries), DoF, Dr BK Das, Director, Central Inland Fisheries Research Institute (CIFRI) and other participants.

Mehra in his address highlighted the importance of fisheries, livelihood opportunities provided through fisheries activities across the sector, related socio-economic developments, and the importance of biodiversity of flora and fauna.  The participants were made aware of the numerous health benefits provided through fish consumption due to micronutrients, minerals and animal proteins present including Omega 3 and Fatty acids that are very useful for our health. 

During the technical session, Dr BK Das emphasised on the importance of the consumption of fish for health benefits such as overcoming micronutrient deficiencies, increased immunity against diseases, a tool for fighting malnutrition and increasing nutritional security across the nation.

Food News Source – www.nuffoodsspectrum.in

FSSAI accepts mouth fresheners under FoSCoS in food category

Food News 22-10-2021 - FSSAI accepts mouth fresheners under FoSCoS in food category

Decision was taken by officials with representatives who found it difficult to seek licenses for such products

The Food Safety and Standards Authority of India (FSSAI) has cleared the definition of mouth freshener under the food category. They have mentioned mouth freshener such as vegetables, dried fruits, spice-based mouth freshener and nut-based mouth fresher and few other traditional mouth fresheners can be obtained under this category.

Further, it has been stated that categories will be clearly mentioned on FoSCoS (Food Safety Compliance System) under the General Manufacturing category only after considering eligibility criteria under the licensing regulation.

Since mouth fresheners are refreshment products, there are certain parameters with regards to ingredients that one needs to check before adding their products to the category. Further, the existing license holder can continue functioning without any alteration to the new category.

Speaking about the modification, an International food safety speaker and National Resource Person for FSSAI, Ashwin Bhadri stated, “Though FSSAI took an initiative to categorize and license the mouth freshener, three consecutive months is allocated to the business operators to modify their respective licenses. The orders have been issued and stated as interim measures. To seek licensing or register the product, specific category and sub-category are to be considered under the 5.2 Confectionary with a specific classification.”

Food News Source – www.nuffoodsspectrum.in

Food News - 21/10/2021

Scientists bring cultivated meat closer to dinner plates

Food Science News - Scientists bring cultivated meat closer to dinner plates

Virginia Tech researchers among team awarded $10M from USDA

A team from Virginia Tech in the US is part of a multi-institutional team of researchers recently awarded a $10 million grant, marking the first investment in cellular agriculture research and development by the U.S. Department of Agriculture and the most robust contribution from the U.S. government in the field to date.

 

The five-year grant, awarded through the Agriculture and Food Research Initiative’s Sustainable Agricultural Systems program area, aims to address food supply challenges in American agriculture production by advancing education, extension, and technologies for cultivated meat, also known as cell-based or lab-grown meat.

Using fish stem cells, which can be ethically collected from live animals, the research team will differentiate cells to selectively grow muscle and fat cells — the same cells and tissues that make up the fish fillets you can buy at the store. The cells, grown in specialized media in the lab, will then be assembled into a fish fillet.

The project brings together six academic institutions —Virginia Tech, Tufts University, Massachusetts Institute of Technology, University of California, Davis, Virginia State University, and the University of Massachusetts, Boston. Their collaboration will provide a clearer picture of what this novel technology could make possible for consumers, the environment, and the future of food.

Funding will support stem cell line development for priority seafood species, research into alternative media for growing cells, and machine learning and artificial intelligence applications to optimize production and reduce cost.

Food News Source – www.nuffoodsspectrum.in

CP Kelco launches new pectin solution for salted buttermilk

Food Science News - CP Kelco launches new pectin solution for salted buttermilk

The cake rusk is 100 per cent hygienically baked, free from cholesterol and trans-fat

US-based CP Kelco has announced the launch of GENU® Pectin YM-SAL 200, an improved stabilizing solution for long shelf-life buttermilk with the saltier taste that consumers prefer.

A popular staple in India, salted buttermilk is a refreshing beverage made with yogurt, spices and herbs. It has long been recognized for cooling the body and aiding in digestion, especially after heavy meals. However, product formulation has its challenges.

The heat treatment and high salt content preferred by consumers can cause protein aggregation, gritty mouthfeel and sediment. New GENU® Pectin YM-SAL 200 protects and stabilizes protein over shelf life and tolerates up to 0.8% salt content.

“We focused on creating value for our Indian customers through ingredient innovation,” said Richard Yin, Head of Commercial, Asia Pacific Region. “Our technical experts developed a unique, nature-based solution that protects protein yet is compatible with current production processes and consumers’ taste preference.”

Food News Source – www.nuffoodsspectrum.in

Food News - 20/10/2021

Bonn Group launches Cake Rusk in chocolate and plain flavour

Food News - Bonn Group launches Cake Rusk in chocolate and plain flavour

The cake rusk is 100 per cent hygienically baked, free from cholesterol and trans-fat

Ludhiana-based Bonn Group has launched Cake Rusk in chocolate and plain flavour, catering to the rising demand for tasty but healthy products by its consumers during the festive season.

Keeping up with its priority of providing healthy and immunity-boosting products, the fast-moving consumer goods (FMCG) giant has made this product with quality ingredients. The cake rusk is 100 per cent hygienically baked, free from cholesterol and trans-fat. The product has no added artificial flavour and colours. Apart from that, the rusk cake is 100 per cent vegan and is made with responsibly sourced ingredients.

The cake rusk in both flavours will come in 250 grams packs with a price of Rs 125 each. Bonn has planned to launch the product in departmental stores, modern trade stores as well as e-commerce. The cake rusk will be available online on e-commerce sites as well as Bonn’s website. It will be initially available in Punjab, Haryana, Chandigarh tri-city, Himachal Pradesh, Uttar Pradesh and Delhi Regions.

“The product is premium unique and affordable also. It has an authentic and delectable taste with a crispy and crunchy texture. When we hear about cake then we think about sugar and fats but this product is a healthy variant of the same. It is a twice-baked cake with flavours and healthy ingredients and we are sure our consumers will love it,” said Amrinder Singh, Director, Bonn Group of Industries.

Food News Source – www.nuffoodsspectrum.in

Organic India enters into staples segment

Organic India enters into staples segment

The newly launched category comprises of regular grocery items like organic Basmati rice, dalia, pulses, spices

With a strong focus on consumer health and wellness, on the sidelines of World Food Day, Organic India has announced its foray into the organic commodity segment.

The newly launched category and product portfolio comprises of regular grocery items like organic Basmati rice, dalia, pulses, spices, and also value added products like red rice, black rice, flax seeds etc. Rich in nutrient and antioxidant, they will be available across more than 25 cities.

Announcing the launch, Subrata Dutta, Group Managing Director – Organic India, revealed, “We are diversifying and restructuring our product portfolio across segments for the Healthy Conscious Consumer. The ongoing pandemic has triggered a tidal shift in consumer behavior, towards healthy eating, globally. Therefore, with the launch of this new vertical, we aim to become a one-stop solution for all organic (health and wellness) product needs.”

Organic India recently established a state-of-the-art LEED platinum-certified manufacturing base in Lucknow to support its growth plans.

Food News Source – www.nuffoodsspectrum.in

Food News - 19/10/2021

Parag Milk Foods expands product portfolio, launches GO Milkshake

Food News - 19-10-2021 - Parag Milk Foods expands product portfolio, launches GO Milkshake

The milkshake is priced at Rs 30 and is available across all the distribution channels

Mumbai-based Parag Milk Foods has announced the expansion of their product portfolio with the launch of a range of milkshakes – GO Milkshake.

GO Milkshake is made from 100 per cent cow’s milk and is available in 180 ml Tetra Packs in Strawberry, Vanilla, Chocolate and Coffee flavours. It will have a long shelf life at ambient temperature. The milkshake is priced at Rs 30 and is available across all the distribution channels.

According to a new report by EMR titled, ‘India Flavoured Milk Market Report and Forecast 2021-2026’, the market is expected to witness healthy growth in the forecast period, growing at a CAGR of 24 per cent between 2021 and 2026. This unlocks a huge potential for the company to tap into the growing market. Maharashtra with a consumption share of 18.6 per cent represented the biggest market in India in 2017. Maharashtra was followed by Tamil Nadu (15.5 per cent), Uttar Pradesh (12.4 per cent), Delhi (8.9 per cent) and Gujarat (7.5 per cent).

Commenting on the launch, Devendra Shah, Chairman, Parag Milk Foods, commented “Parents are always looking for healthy food and beverage options for their children that are nutritious and at the same time delicious. The GO Milkshake range is developed keeping in mind the requirements of a modern family who can have a thick and tasty drink on the go, without the hassle of making a milkshake. The drink has optimum calorie content that appeals to children and adults alike. With this launch, we are aiming to capture 10-15 per cent market share.”

Food News Source – www.nuffoodsspectrum.in

Study links mushroom consumption with lower risk of depression

Food News - 19-10-2021 - Study links mushroom consumption with lower risk of depression

Mushrooms are the highest dietary source of the amino acid ergothioneine, an anti-inflammatory which cannot be synthesized by humans

Mushrooms have been making headlines due to their many health advantages. Not only do they lower one’s risk of cancer and premature death, but new research led by Penn State College of Medicine, US also reveals that these superfoods may benefit a person’s mental health.

According to the researchers, mushrooms contain ergothioneine, an antioxidant that may protect against cell and tissue damage in the body. Studies have shown that antioxidants help prevent several mental illnesses, such as schizophrenia, bipolar disorder and depression.

White button mushrooms, which are the most commonly consumed mushroom variety in the U.S., contain potassium, which is believed to lower anxiety. In addition, certain other species of edible mushrooms, especially Hericium erinaceus, also known as Lion’s Mane, may stimulate the expression of neurotrophic factors such as nerve growth factor synthesis, which could have an impact on preventing neuropsychiatric disorders including depression.

The researchers said this study highlights the potential clinical and public health importance of mushroom consumption as a means of reducing depression and preventing other diseases.

Food News Source – www.nuffoodsspectrum.in

Food News - 18/10/2021

Mother Dairy to establish new consumer touch-points in Delhi by March 2023

Food Science Quiz - A1 Milk Contains Only A1 Beta-Casein

The company plans to increase its network of around 1800 consumer touch-points in Delhi to over 2500

Mother Dairy, Delhi’s own milk and milk products major and a wholly owned subsidiary of National Dairy Development Board (NDDB), has embarked upon a journey to strengthen its consumer touch-point network in the NCT of Delhi, mainly led by kiosks and franchise shops.

Mother Dairy’s consumer channel comprises of different forms of stores such as its own milk booths, franchise shops, kiosks, etc. With a collective count of around 1800 such shops, Mother Dairy is the single largest retailer of milk and milk products in the NCT of Delhi, having its own shops and outlets on such a wide scale.

The company is working towards increasing this count to over 2500 by FY22- 23, further strengthening its presence across the length and breadth of the capital region and at the same time, bringing quality products a step closer to the city dwellers.

As part of the same strategy, Mother Dairy opened 15 kiosks in the NCT of Delhi in a single day, on 14 October. Of the 15 kiosks, 9 have been established in 9 campuses of Delhi Skill and Entrepreneurship University (DSEU) and 6 in Delhi Cantonment area.

Food News Source – www.nuffoodsspectrum.in

Arjuna Natural focuses on immuno-modulatory effects of ashwagandha

Food News - Arjuna Natural focuses on immuno-modulatory effects of ashwagandha

Ashwagandha’s multiple benefits now have solid scientific support

Results from a new human study provide support for the immune health capacity attributed to Kerala-based Arjuna Natural branded high-potency ashwagandha (Withania somnifera) extract, Shoden.

While recent studies demonstrated strong support for ashwagandha’s traditional use in mitigating symptoms of anxiety and stress, and helping to support natural energy, this latest research focused on immunomodulatory effects of the plant.

According to the study, ashwagandha extract “Significantly improved the immune profile of healthy subjects by modulating the innate and adaptive immune systems.”

Benny Antony, PhD, Joint Managing Director, Arjuna Natural said, “Shoden is offered at a very low recommended dose. This opens immense opportunities for formulators who can utilize this potency in their formulations and product variants for better customer relief.”

Ashwagandha has been increasing in popularity, especially as more food and beverage companies incorporate it into products beyond supplements, such as soft drinks, botanical beverages, and energy shots.

Food News Source – www.nuffoodsspectrum.in

Food News - 17/10/2021

Olam Food, Agri-Neo bring industry-first organically pasteurised dried onions

Food News - Olam Food, Agri-Neo bring industry-first organically pasteurised dried onions

The partnership with food technology company Agri-Neo demonstrates Olam’s investment in enhanced food safety for both conventional and organic ingredients

Olam Food Ingredients (OFI) has recently announced that its spices business is entering into a strategic partnership with Canadian firm Agri-Neo to provide the industry’s first organically pasteurized dried onions. The partnership combines OFI’s market leadership in dried onions and Agri-Neo’s pasteurization technology, Neo-Pure.

As a certified-organic solution, the Neo-Pure Pasteurized (NPP) dried onions will support OFI’s global customers in delivering ingredients to the highest food safety and quality standards.

The technology enables pasteurisation without radiation, which cannot be used in organic ingredient processing, and will enhance food safety in OFI’s organic and conventional dried onion ingredients.

OFI’s dried onions are used across a broad range of applications including pizzas, burgers, sauces, snacks, marinades and soups. As the world’s number one producer of dried garlic and onions, food manufacturers can trust OFI’s expertise in supplying safe, high-quality ingredients and the company’s co-creation capabilities across savoury, snacking and bakery categories.

Food News Source – www.nuffoodsspectrum.in

Whole fat milk as good for kids as low fat: Study

Food News - Whole fat milk as good for kids as low fat: Study

This experiment was a part of the Milky Way study

A world-first study from Australia-based Edith Cowan University (ECU) has found whole fat milk is just as good for kids as low fat.

The research, published by the American Journal of Clinical Nutrition, suggests current public health advice recommending children over the age of two consume low fat dairy products may need to be revised. ECU’s Associate Professor Therese O’Sullivan led the investigation into the consumption of full-fat dairy products in children as part of the Milky Way study.

For the first time, researchers comprehensively measured the children’s obesity, body composition, blood pressure, and blood biomarkers to monitor the effects of their dairy consumption. Regardless of whether they were consuming whole fat or low-fat dairy, both groups of children took in similar amounts of calories.

Professor O’Sullivan said the findings showed no significant differences between the groups’ obesity or cardiovascular health.

“It had previously been thought young children would benefit from low fat dairy products due to their lower levels of saturated fats and lower density of energy, in turn helping avoid obesity and risk of associated cardiometabolic diseases,” she said.

Food News - 16/10/2021

Mumbai-based food brand True Elements receives 'Clean Label' global tag

Food news - Mumbai-based food brand True Elements receives 'Clean Label' global tag

The startup offers a variety of healthy breakfast and snack options

True Elements, Mumbai-based healthy breakfast & snacks startup brand, is now certified ‘Clean Label’ by the Clean Label Project, US.

Anchored on the promise of providing ‘Food that DOES NOT lie to you,’ this certification is a testament to the brand’s commitment to consumer health & delivering taste without any ingredient driven compromises or adulteration.

With the new certification, True Elements becomes the only Indian food brand to be globally recognised as both ‘Clean Label’ & ‘100 per cent Wholegrain’.

These coveted accreditations are awarded by leading US based non-profit organisations, Clean Label Project & Whole Grains Council respectively, who are known for raising the bar globally on food nutrition, food safety and driving consumer transparency.

The brand offers a variety of healthy breakfast and snack options ranging from Breakfast Cereals, Oats, Granola, Muesli, Flakes, Seed mixes, On-the-go snacks, Ready-to-Cook and Ready to Eat offerings. With an ARR (Annualized Run Rate) of Rs 70 crore (as of June 21), it is one of the first brands to effectively reduce the carbon footprint of their products.

 

Govt calls 'Global Hunger Report 2021' methodology unscientific

Govt calls 'Global Hunger Report 2021' methodology unscientific

The Global Hunger Report 2021 and FAO report on ‘The State of Food Security and Nutrition in the World 2021’ have completely ignored the following facts available in public domain: Govt

The Ministry of Women and Child Development has expressed its concern on the Global Hunger Report 2021, released on 14th October 2021 by Concern Worldwide and Welt Hunger Hilfe, the publishing agencies.

In the 2021 Global Hunger Index (GHI), India ranks 101st out of the 116 countries with sufficient data to calculate 2021 GHI scores. With a score of 27.5, India has a level of hunger that is serious, according to the report. Based on current GHI projections, the world as a whole, and 47 countries in particular, will fail to achieve a low level of hunger by 2030

“It is shocking to find that the Global Hunger Report 2021 has lowered the rank of India on the basis of FAO estimate on proportion of undernourished population, which is found to be devoid of ground reality and facts and suffers from serious methodological issues. The publishing agencies of the Global Hunger Report, Concern Worldwide and Welt Hunger Hilfe, have not done their due diligence before releasing the report”, the Ministry stated.

“The methodology used by FAO is unscientific. They have based their assessment on the results of a ‘four question’ opinion poll, which was conducted telephonically by Gallup. The scientific measurement of undernourishment would require measurement of weight and height, whereas the methodology involved here is based on Gallup poll based on pure telephonic estimate of the population. The report completely disregards Government’s massive effort to ensure food security of the entire population during the covid period, verifiable data on which are available. The opinion poll does not have a single question on whether the respondent received any food support from the Government or other sources. The representativeness of even this opinion poll is doubtful for India and other countries”, added the Ministry.

Food News - 15/10/2021

US FDA lays focus on reducing sodium in processed and packaged foods

Food News 15-10-2021 - US FDA lays focus on reducing sodium in processed and packaged foods

To improve nutrition and reduce the burden of disease

The U.S. Food and Drug Administration (FDA) is issuing a final guidance, “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods,” which provides voluntary short-term sodium reduction targets for food manufacturers, chain restaurants and food service operators for 163 categories of processed, packaged and prepared foods.

The guidance is another step the agency is taking to advance the Administration’s whole-of-government approach to nutrition and health and improve future health outcomes.

Research shows that people consume 50% more sodium than recommended. This includes our youngest and most vulnerable populations, with more than 95% of children aged 2 to 13 years old exceeding recommended limits of sodium for their age groups. Although many consumers may want to reduce their sodium intake, about 70% of the sodium we eat comes from packaged, processed and restaurant foods, making it challenging to limit sodium. Changes across the overall food supply will make it easier to access lower-sodium options and reduce intake even in the absence of behavior change.

The targets in the final guidance seek to decrease average sodium intake from approximately 3,400 milligrams (mg) to 3,000 mg per day, about a 12% reduction, over the next 2.5 years.

Food News - 14/10/2021

IASST uses tea & banana waste to develop non-toxic activated carbon

Food News 14-10-2021 - IASST uses tea & banana waste to develop non-toxic activated carbon

This novel process of synthesizing of active carbon makes the product cost-effective as well as non-toxic

A team of scientists from the Institute of Advanced Study in Science and Technology (IASST), Guwahati has used tea and banana waste to prepare non-toxic activated carbon, which is useful for several purposes like industrial pollution control, water purification, food and beverage processing, and odour removal.

The newly developed process avoids usage of any toxic agent for synthesizing activated carbon, thus making the product cost-effective as well as non-toxic.

The processing of tea generates a lot of waste, generally in the form of tea dust. This could be converted to useful substances. The structure of tea was favourable for conversion to high-quality activated carbon. However, conversion to activated carbon involves use of strong acid and bases, making the product toxic and hence unsuitable for most uses. So a non-toxic method of conversion was needed to overcome this challenge.

The team used banana plant extract as an alternative activating agent for the preparation of activated carbon from tea wastes.Oxygenated potassium compounds contained in the banana plant extract help in activating the carbon prepared from tea waste. An Indian patent has recently been granted for this.

Food News - 13/10/2021

EnWave announces market entry into India with Gujarat-based LD Food

Food News - EnWave announces market entry into India with Gujarat-based LD Food

EnWave has developed a comprehensive intellectual property portfolio with patents granted in numerous international markets

Canadian-firm EnWave Corporation has signed a Technology Evaluation and License Option Agreement with Lalsai Dehy Foods (LD Food) to evaluate the potential commercial use of the company’s Radiant Energy Vacuum (REV) dehydration technology on a variety of vegetable, herbs, spices, and dairy-based products in India.

During the term of the Agreement, LD Food will rent a 10kW REV™ machine for intensive product development at its processing facility in Mahuva, Gujarat – an agricultural hub for onion production in India. If commercially viable ingredient and snack products are developed under the Agreement, LD Food will look to purchase REV™ machinery to commence commercial production at its BRC Global Standard, Gujarat facility.

The company currently has large-scale air-drying infrastructure installed for its existing product portfolio that includes a variety of onion, garlic, carrots and spice ingredient products. Utilizing REV™ technology, LD Food is looking to develop unique commercial scale prototypes and expand its product offering for domestic and international markets.

The expansion of EnWave’s global REV™ technology footprint into India further proves the significant value proposition for food producers seeking to launch new and innovative premium ingredient and snack food applications.

SLCM launches 'Made in India' QC app for food grains

Food News 13-10-2021 - SLCM launches 'Made in India' QC app for food grains

The app allows the user to get an on the spot assessment of the commodity’s sample within minutes, without having to use equipment

Agri logistics conglomerate Sohan Lal Commodity Management Pvt Ltd (SLCM), based in Delhi, has announced the official launch of the beta version of a quality check (QC) mobile application for agricultural commodities.

 

Initially introduced for wheat, which is a staple food grain in most parts of India, the app’s capabilities will be progressively extended to include other important food grains and pulses like chana (chickpea), maize, rice, guar (cluster bean), moong and tur (pigeon pea) over time.

 

A global first for food grains, the “AgriReach Mobile Quality Check App” allows the user to get an on the spot assessment of the commodity’s sample within minutes, without having to use equipment like sieve, weighing scale, etc., or to take it to a lab for testing.

Speaking on the occasion, Sandeep Sabharwal, CEO, SLCM Group, said, “This first-of-its-kind solution is entirely a result of 4 years of intensive research by our in-house team of experts. The test results are agnostic of the total sample weight as they are assessed based on its image. The app’s rollout is part of our commitment to provide our customer base with agritech solutions embedded in the software as a service (SaaS) model.”

Food News - 12/10/2021

Healthways launches paneer varieties in three forms

Food News 12-10-2021 - Healthways launches paneer varieties in three forms

The company is building its own robust distribution network

Healthways Milk & Food Products has expanded its product portfolio in Delhi and Delhi NCR with the launch of its three varieties of paneer – Premium, Protein-Rich, and Malai Rich.

The paneer is completely untouched by human hands – right from the processing to packaging and is available in 200 gms pack. The best-in-class production practices and international standard ‘MULTIVAC’ packaging comes with a three-level high barrier thermoforming film that keeps the product’s freshness and nutrients intact and gives a shelf life of 15 days.

The Premium Paneer is priced at Rs 85, the Malai Rich Paneer priced at Rs 80, and Protein-Rich Paneer at Rs 75.

Narendar Nagar, MD, Healthways Dairy Group, “Healthways Paneer will be available to the customers through their network of over 100 bikers who would also be selling rabri, Dahi, flavored milk, and desi ghee apart from paneer. It will also be available in over 15000+ retail outlets catered through general trade.”

Givaudan buys US-based natural food colour firm DDW

Food News - Givaudan buys US-based natural food colour firm DDW

The acquisition will enable Givaudan to become a global leader in natural colours

As part of its 2025 strategy to expand the portfolio of its global Taste & Wellbeing business, Swiss firm Givaudan has recently announced that it has reached an agreement to acquire DDW, The Color House, a US based natural colour company.

The acquisition will enable Givaudan to become a global leader in natural colours, enhancing its ability to create “Feel Good” Food Experiences through its extensive portfolio of taste and sense solutions.

Headquartered in Louisville, Kentucky, USA, DDW is a leading privately-held company in the natural colour industry, with 12 manufacturing facilities around the world and 315 associates.

“The combination of both companies will enable us to become a global leader in natural colours and strengthen our ability to create with our customers multi-sensorial food experiences consumers love. We look forward to welcoming the DDW employees to the Givaudan family,” said Louie D’Amico, President of Taste & Wellbeing at Givaudan.

The terms of the deal have not been disclosed and Givaudan plans to debt fund the transaction. DDW’s business would have represented approximately $140 million of incremental sales to Givaudan’s results in 2020 on a proforma basis. The transaction is expected to close in Q4 2021.

Food News - 11/10/2021

APEDA inks MoU with CCRI for boosting exports of citrus products

Food News - APEDA inks MoU with CCRI for boosting exports of citrus products

MoU aims at promoting products specific clusters, expanding export basket & destinations through global market linkage

For boosting exports of citrus and its value-added products, the Agricultural and Processed Food Products Export Development Authority (APEDA) has signed a Memorandum of Understanding (MoU) with ICAR-Central Citrus Research Institute (ICAR-CCRI), Nagpur.

The MoU envisages promoting export by focussing on the creation of product-specific clusters along with the development of technologies by APEDA and ICAR-CCRI with a focus on efficient and precision farming.

The MoU also aims at pursuing collaborative activities that enhances technology transfer and technical expertise of the university and strengthening existing laboratory facilities for testing as per requirement of importing countries and for obtaining NABL accreditation and APEDA recognition.

APEDA and ICAR-CCRI would also develop Standard Operating Procedure of citrus fruits for exports which would include pre and post-harvest management, residue control, post-harvest interval, shelf life development etc.

Barry Callebaut inaugurates chocolate factory in Serbia

Food News - 11-10-2021 - Barry Callebaut inaugurates chocolate factory in Serbia

The state-of-the-art factory represents a total investment of $55 million

The Barry Callebaut Group has officially inaugurated its new chocolate factory in Novi Sad, Serbia’s second largest city. Serbian President Aleksandar Vučić was present at the inauguration, on the invitation of Peter Boone, CEO of the Barry Callebaut Group.

The visit, including an inauguration ceremony and a factory tour, was conducted in compliance with the strict COVID-19 measures that Barry Callebaut applies to maintain a high level of safety for its people.

The state-of-the-art factory, which represents a total investment of 55 million, has an initial annual production capacity of over 50,000 tonnes of chocolate. It allows Barry Callebaut to supply customers with a wide range of chocolate, compound and filling products.

The factory will serve as a regional hub from which Barry Callebaut can address the rapidly growing chocolate markets of Southeastern Europe and beyond.

Since the groundbreaking ceremony early March 2020, construction work progressed rapidly and was completed in March 2021.

Food News - 10/10/2021

New Delhi-based Sattviko to produce plant-based superfoods globally

Food News - 10-10-2021

Joins hands with US-based Bazelet Health Systems

New Delhi-based startup Sattviko, a packaged food manufacturer has signed an agreement with Bazelet Health Systems Inc., a wholly owned subsidiary of Neon Bloom, Inc. to produce a line of superfoods infused with Bazelet Health’s non-psychoactive legal cannabis ingredients.

Sattviko is currently reaching across US, Canada, UAE, Australia, and throughout India.

The new product line will offer healthy, super tasty foods and snacks infused with Bazelet’s federally compliant, non-psychoactive cannabis. The products are intentionally diabetic friendly, gluten free, act as an immune booster, are protein rich, advantageous for the digestive tract and vegan friendly.

The new product line will be marketed in the US and several global markets beginning late 2021.

Arihant Dugar, Business Coordinator for Sattviko said: “We are delighted to be the first food manufacturer in India to work with Bazelet Health Systems. Our companies have a shared vision of safe effective and affordable superfoods that advance and promote human health and nutrition”.

Cargill launches poultry feed with essential oils for maximised egg production

Food News - 10-10-2021

Cargill is delivering essential oils to its Nutrena Naturewise poultry feeds.

Backyard poultry owners want natural, wholesome feeds that help their birds thrive, keep their eggs strong and keep coops fresh. Cargill is delivering on this demand by adding essential oils to its Nutrena Naturewise poultry feeds.

The natural essential oils contribute to the promotion of egg weight, size and production, enhanced palatability and a fresh aroma direct from the bag.

In addition to the egg weight, size improvements and feed palatability enhancements NatureWise feeds offers:

  • FlockShield proprietary ingredient mix helps maintain a healthy gut and strengthens the immune system,
  • Prebiotics, probiotics and yeast culture to support optimum digestion and nutrient absorption,
  • Vitamin D3 to promote calcium absorption and strong eggshells,
  • Plant extracts to support healthy bird growth and bone formation, and
  • Yucca schidigera extract to aid in the control of manure odor.

During an 8-week observational study of nine backyard flocks fed NatureWise Layer Feed, owners documented pleasant aroma experiences when opening the bag of feed. Birds had a better appearance, laid more eggs and appeared to enjoy their feed more, had more energy and seemed happy.

Now available nationwide, the NatureWise lineup includes Layer 16 per cent Pellet, Layer 16 per cent Crumble, Hearty Hen Soy-Free, Free-Range Egg Producer, Feather Fixer, All Flock Pellet, All Flock Crumble, Meatbird, and Chick Starter Grower.

Food News - 09/10/2021

Nestlé expands plant-based food portfolio with egg and shrimp

Food News - 09-10-2021

Nestlé is using its experience, innovation capabilities and scale to go ‘beyond the bun’ and support people across the world to embrace more plant-based diets

Nestlé is further expanding its plant-based food portfolio with two new exciting innovations – plant-based alternatives to egg and shrimp.

The plant-based alternatives to eggs offer people a nutritious, tasty alternative to conventional eggs that is both sustainable and animal-friendly. Launched under Garden Gourmet vEGGie, the product is vegan, contains soy protein and omega-3 fatty acids, and achieves a Nutri-Score A in Europe.

It is versatile for a wide range of cooking needs and can be scrambled like real eggs, used in frittata and pancakes, or even as an ingredient when baking cakes or cookies.

Additionally, Nestlé expanded its plant-based seafood offerings with the Garden Gourmet Vrimp. It is vegan and made from a combination of seaweed, peas, and konjac root. It is a source of fiber and comes with a Nutri-Score B in Europe. It also has the authentic texture and flavor of succulent shrimps.

Big Mountain Foods launches first-to-market fungi innovation

Food News - 09-10-2021

Says fungi is the future of plant based foods

Vancouver-based food manufacturer Big Mountain Foods is partnering with Sprouts Farmers Market to be the first to launch a Lion’s Mane mushroom (white, globe-shaped fungi) product line across North America beginning in October 2021.

Mushrooms are packed with a powerhouse of health benefits, full of vitamins and minerals and are sustainable as they require only a small amount of land, energy and water to produce.

They also contain properties that may help relieve symptoms of anxiety and depression, and stimulate the growth of brain cells to protect them from damage caused by dementia, among other benefits.

Big Mountain Foods recognizes the powerful benefits of mushrooms and will continue to aggressively curate recipes from lion’s mane and other fungi species.

Horizon Distributors, PSC Natural Foods, Jonluca Enterprises Inc., and Vejii Vegan Marketplace will distribute Lion’s Mane Mushroom Crumble across Canada starting in October.

Food News - 08/10/2021

Greenest Foods, Burgrill India introduce India’s first plant-based chicken burger

Food News - 08-10-2021

Consists of isolated soy protein, chickpea protein and a blend of plant-based fibers

Burgrill India, renowned for serving gourmet grilled burgers and other healthier alternatives, introduces The Green Meat Pounder in association with New Delhi-based startup Greenest Foods.

With this launch, Burgrill India, becomes the first homegrown QSR Chain to introduce plant-based meat burgers for their patrons in India. The offering is set to revolutionise the consumption pattern of the non-vegetarian fast food industry in India.

The Green Meat Pounder co-created by Burgrill India and Greenest Foods will be at par with animal-based meat on the nutritional level while being better for the environment.

The plant-based patty ingredients consist of isolated soy protein, chickpea protein and a blend of plant-based fibers, and much more to replicate the aroma and taste of chicken.

The Green Meat Patty (plant-based chicken patty) that goes in the pounder is manufactured in a state-of-the-art FSSAI (Food Safety and Standards Authority of India) and US FDA registered manufacturing unit.

Elaborating further on this launch, Shreh Madan, Co-Founder & Head of Marketing, Burgrill India says, “Needless to say, the price points will be economical and the taste will be at par with other signature pounders of Burgrill’s menu offering.”

Sharing insights on this association, Varun Deshpande, Managing Director, Good Food Institute India says, “Plant-based meats are at the forefront of a smart protein transformation globally, and this launch by Burgrill and Greenest is an exciting indication of the category’s potential in India.”

Tetra Pak inks collaboration with Poka for zero food waste

Food News - 08-10-2021

The collaboration will empower workers in food production with the tools and training needed to accelerate zero waste processes in food manufacturing plants.

Switzerland-based Tetra Pak and Canadian firm Poka have launched a new strategic collaboration that brings together the expertise, technology, and best practices of Tetra Pak, a leader in the food & beverage packaging industry, with the power of Poka, the most comprehensive connected factory worker platform.

This collaboration will empower workers in food production with the tools and training needed to accelerate zero waste processes in food manufacturing plants. It’s the first global and scalable connected workforce service that Tetra Pak will roll out as part of its new training and support solution.

According to the UN Sustainable Development Goal 12, a range of entry points are required for promoting responsible consumption and production, and this can be achieved by producing more with less, increasing resource efficiency and promoting sustainable practices.

Poka has helped manufacturers reduce equipment downtime by 5.9 percent, increase in worker productivity by 18 percent and decrease quality issues by 64 percent. By equipping front-line staff with the most up-to-date information they need to make fast decisions, manufacturers can maintain high standards of quality and food safety whilst minimizing waste in the form of product, time, or cost.

Food News - 07/10/2021

Britannia collaborates with Accenture to accelerate digital transformation

Food News - 07/10/2021

Digital transformation to play a pivotal role in growing Britannia’s business

Accenture has helped Britannia Industries to accelerate innovation, capture value and improve the customer and supplier experience, through a holistic digital transformation program.

As Britannia’s partner on its digital journey, Accenture designed, developed and deployed a technology system based on SAP S/4HANA®. The new system has increased the visibility and accessibility of data across the organization and enabled deeper use of automation and analytics to guide business decisions.

The enterprise-wide program is focused on modernizing Britannia’s business model by digitizing essential services and processes, allowing the company to better respond to changing market trends.

For Britannia’s large network of suppliers, this project will help streamline procurement and supply chain management, using SAP Ariba® solutions to expedite digital onboarding, contract management and procurement processes.

By digitizing more than 80 manufacturing units and 50 warehouses, Britannia can significantly reduce IT operational costs and unlock capital for innovation and growth initiatives. The system will improve inventory optimization, product availability and workforce productivity for Britannia by building more effective business processes across manufacturing, finance, sales and supply chain management.

Two-third of total milk handled by private dairies in TN: CRISIL report

Food News - 07-10-2021

Hatsun Agro Product has sponsored the all-India study by CRISIL

Chennai based Hatsun Agro Product has recently commissioned CRISIL, an independent research house, to conduct a market study regarding milk procurement by private dairy companies in India.

The study was initiated based on the request from R Rajasekaran, Secretary, Tamil Nadu (TN) Dairies Association for details about milk procurement in India by Private players. Hatsun Agro Product Ltd has sponsored this all India study by CRISIL.

According to RG Chandramogan, Chairman, Hatsun Agro Product Ltd. “The report is extensive and gives a good picture of the contribution made by private sector in the dairy industry starting from 1992 when the dairy industry was opened up for private sector. The private sector used their own risk capital without any subsidies or loss write-off by state governments and contributed to the dairy sector development. The report also highlights how the market mechanism in procurement works for cooperatives and private dairies.”

Key highlights of the study:

  • Private Players have a strong foothold in 8 of the top 12 milk-producing states in India
  • Top 12 states account for 88 percent of India’s milk production as of 2019-20
  • Two third of the total milk is handled by private dairies in Tamil Nadu

Food News - 06/10/2021

Clara Foods launches world's first animal-free egg protein

Food News - 06/10/2021

Clara Foods re-brands to the EVERY Company

Clara Foods, US-based food technology company accelerating the world’s transition to animal-free proteins, becomes the EVERY Company and launches the world’s first animal-free, nature-equivalent egg protein — EVERY ClearEgg.

In its quest to launch a portfolio of egg proteins for every application, the EVERY Company’s first egg protein offers a highly soluble, nearly invisible protein boost for use in food and beverage products.

Following EVERY ClearEgg, The EVERY Company’s egg protein portfolio will offer a broad array of functionalities as it expands its product platform.

EVERY ClearEgg is a highly soluble, versatile and functional egg white protein that provides brands with unrivaled optical clarity and a more neutral sensory profile than any leading plant- or animal-based protein on the market.

In development for seven years and now the first to market, EVERY ClearEgg enables brands to add a nearly tasteless protein boost to hot and cold beverages, acidic juices, energy drinks, carbonated and clear beverages, as well as snacks and nutrition bars. EVERY products will be sold globally by Ingredion, a leading Fortune 500 ingredients distributor.

Dairy.com enters India with acquisition of startup Mr Milkman

Food News - 06-10-2021

First dairy acquisition in India by an international player

American firm Dairy.com has made its first investment in India with the acquisition of Gurugram-based Mr Milkman.

The company has acquired a 100 per cent stake in Mr Milkman to strengthen its integrated supply chain solution offerings for dairies worldwide.

The two companies will use their combined agribusiness technologies, development resources, and industry expertise to enable and innovate last-mile dairy supply chain solutions for markets in India and abroad.

Dairy.com and Mr Milkman are positioned to thrive in India as their solutions are ideally suited to successfully supporting the country’s exponential rise of e-commerce and its increasing consumer demand for convenience, value, food safety, ease of payment, and product variety from the industry.

“Indian dairy sector and milk brands in India will need to employ technology at every level, right from procurement of milk to last delivery mile in order to grow and be successful. Milk brands in India and around the world operate on slim margins, and since milk prices have a cap, the only way to grow profits is to become more efficient – which can only happen through the implementation of technology,” said Mr Milkman Chief Executive Officer and Co-founder Samarth Setia.

Already used by over 60+ Indian dairy brands, Mr Milkman enables dairy food product companies to efficiently manage multiple aspects of dairy distribution, supply chain, customer subscriptions and delivery requests.

Food News - 05/10/2021

Abbott to reduce malnutrition globally, launches innovation hub

Abbott to reduce malnutrition globally, launches innovation hub

Abbott is investing $45 million annually to help identify, treat and prevent malnutrition

Abbott has recently announced the creation of the Abbott Center for Malnutrition Solutions, an innovation hub focused on reducing malnutrition around the world.

The center, a collaboration between Abbott and external nutrition experts and partners, will focus on the identification, treatment and prevention of malnutrition for the most vulnerable populations in the world, including mothers, infants and young children; aging adults; and people without access to good nutrition. The work of the center will contribute to Abbott’s 2030 Sustainability Plan ambition to transform care for malnutrition, chronic disease and infectious diseases, with a goal to improve the lives of more than 3 billion people by decade’s end.

”Malnutrition affects 1 in 3 people around the world, and it’s not only a result of extreme poverty,” said Daniel Salvadori, executive vice president of Abbott’s nutrition business. “It affects people of all ages, all geographies and all socioeconomic classes. Progress to address malnutrition is slow and has been exacerbated by the COVID-19 pandemic.”

The Abbott Center for Malnutrition Solutions will follow four key principles in its efforts to reduce malnutrition:

  • Convening the experts
  • Co-creating solutions
  • Leveraging science and innovation
  • Designing for sustainability

APEDA initiates export of sweet dish Mihidana from West Bengal to Bahrain

Food News 05-10-2021

The sweet dish from West Bengal is being displayed to consumers at Aljazira superstores in Bahrain

The first consignment of GI tagged sweet dish Mihidana sourced from Bardhaman, West Bengal has been exported to the Kingdom of Bahrain.

The consignment of the unique sweet dish Mihidana was exported to Bahrain by APEDA registered DM Enterprises, Kolkata and imported by Aljazira Group, Bahrain. The sweet dish from West Bengal is being displayed (also provided for tasting purposes) to consumers at Aljazira superstores in Bahrain. More consignments of the unique sweet dish would be exported to Bahrain during the forthcoming Diwali festival.

Recently, to commemorate the historical legacy of a century-old sweet delicacy & GI certified – Jaynagarer Moa, prepared from the popped-rice ball and fresh date-palm jaggery, in Jaynagar, West Bengal, India post in collaboration with APEDA released a specially designed envelope.

In January 2021, a consignment of Jaynagar Moa was exported to the Kingdom of Bahrain, by APEDA registered DM Enterprises, Kolkata. APEDA has been focusing on increasing lesser-known, indigenous and GI tagged food products from the country.

In August 2021, India Post released a special cover on West Bengal’s sweetmeats Mihidana and Sitabhog. West Bengal’s Bardhaman got the GI tag for the century-old sweetmeats in 2017.

Food News - 04/10/2021

The Belgian Waffle brings taste of Netherlands to India with Stroopwafel

The Belgian Waffle brings taste of Netherlands to India with Stroopwafel

The brand is getting a strong foothold in Delhi

The Belgian Waffle Co has launched Stroopwafel – a Dutch-inspired dessert. The new offering by The Belgian Waffle Co will now bring the taste of Netherlands to India.

 

With the launch of Stroopwafel, the brand wants to keep the momentum going as the Dutch favourite is a versatile snack which can be eaten on its own or can be commonly enjoyed with tea, coffee or ice cream, making it even more suitable for the Indian market.

The brand has more than 270 stores in 75+ cities, including Nepal, and is one of the fastest-growing QSR chains in India. The brand is getting a strong foothold in Delhi.

Apart from its strong presence in the QSR space, the company is expanding its horizons with their innovative FMCG products which are now available across e-commerce platforms as well as through their stores.

Shrey Aggarwal,Founder, The Belgian Waffle Co said, “We have organically expanded into the FMCG segment with our first three categories – Pancake and Waffle Premixes, Waffle Crisps and our much loved Spreads. The Pancake and Waffle Premix is available in original, multigrain and chocolate and oats flavours and the Waffle Crisps are available in chocolate and double chocolate flavours. Our goal is to set up a standalone FMCG division with top quality products and with distribution across our QSR outlets, e-commerce platforms, modern trade and A-list stores across the country.”

ODOP makes import substitution efforts for availability of walnuts in India

ODOP makes import substitution efforts for availability of walnuts in India

Recognizing that walnuts were being imported into India on a large scale

The first consignment of Kashmiri walnuts was recently flagged off from Budgam in Jammu & Kashmir. A truck carrying 2,000 kgs was despatched to Bengaluru, Karnataka under the One District, One Product (ODOP) Initiative of the Ministry of Commerce & Industry. Kashmir accounts for 90% of India’s walnut production.

Recognizing that walnuts were being imported into India on a large scale despite the availability of Kashmir walnuts, the ‘ODOP’ team began an in-depth market analysis and stakeholder consultations in Kashmir.

Further, importers of walnuts in India were contacted and through dedicated handholding at both ends, the ODOP team was able to facilitate the procurement.

Such efforts also give a boost to the AatmaNirbhar Bharat campaign as, for instance, in this case the Bangalore-based importer, who was previously sourcing walnuts from the US, is now able to distribute quality walnuts at a fraction of the import cost.

This development took place around the same time when ChileNut, the grower and exporter association of Chilean walnuts with the support of ProChile, the institution of the Ministry of Foreign Affairs, has launched the very first generic promotion campaign in India to introduce the Chilean Walnuts to Indian consumers.

Food News - 27/09/2021

'India Food & Nutrition Innovation Summit 2021' to play host to global exhibitors

'India Food & Nutrition Innovation Summit 2021' to play host to global exhibitors

FICCI in collaboration with Thinking Forks Consulting, and in association with NuFFooDS Spectrum, is organising “India Food & Nutrition Innovation Summit 2021” (IFNIS 2021) from 27th – 28th October 2021 virtually, with the objective of showcasing New Age Disruptive Food Products, Technologies and Scientific Advances in Food & Nutrition Ecosystem fostering towards a Healthier India.

The Ministry of Food Processing Industries (MoFPI) is the government partner for this event.

The sprawling Exhibition Centre plays host to exhibitors from across the globe, giving them a productive landscape to showcase their products and capabilities, project their achievements, and engage in discussions to advance their business prospects.

While the well-appointed booths allow virtual handshakes through video and chat, the B2B meeting rooms transform business relationships. The state-of-art auditorium is fully equipped to host large-format webinars and conferences, thus providing a world-class environment for global business.   

Considering the importance of this important initiative, may we request you to kindly participate at the expo by taking a booth space to showcase the innovative products & technologies to this large emerging ecosystem.

  

 Please click here to find details on how to participate. 

 

 Please feel free to share this information with your references who might be interested in participating in this event.

To Register as a Delegate for this virtual event, visit: https://ficci.in/registration/invitee-form.asp?evid=25717

For further queries and participation, reach out to Seema Sudan at seemasudan@thinkingforks.com or call on 95822 23723.

 

FSSAI releases books focusing on food safety, hygiene and testing

https://www.nuffoodsspectrum.in/news/34/8905/fssai-releases-books-focusing-on-food-safety-hygiene-and-testing.html

To be shared with all stakeholders

During the recent visit of Union Health Minister Mansukh Mandaviya at Food Safety and Standards Authority of India (FSSAI), the officials launched a book focusing on the Code of Practices on Food Safety and Hygiene (12 CoPs).

 

These 12 Codes of Practices are intended to provide guidance for the safe and hygienic manufacturing and processing of food. These will also be shared with the line ministries/ departments and other stakeholders.

A brief description of these Code of Practices is given below-

  • For Eggs and Egg Products
  • For Bottled/Packaged drinking water
  • For collecting, Processing and Marketing of Natural Mineral waters
  • For the prevention and reduction of aflatoxin contamination in Peanuts
  • For Arsenic contamination in Rice
  • For Street Vended Foods
  • For the prevention and reduction of lead contamination in foods
  • For the reduction of Aflatoxin B1 in Raw Materials and supplemental feeding stuffs for milk producing animals
  • For Fruits and Vegetables
  • For the prevention and reduction of Mycotoxins in Spices
  • For Prevention and reduction of contamination by Aflatoxins in Cereal Grains
  • Recommended International Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables

 

In addition, a book highlighting the standard specifications for setting up a basic food testing laboratory has also been published by FSSAI.

Food News - 26/09/2021

Food industry pledges on plastic neutrality & reduction on virgin plastics

Food industry pledges on plastic neutrality & reduction on virgin plastics

To engage industry on the issue of plastic in food packaging

As part of the ongoing efforts to engage the industry on the issue of reducing consumption of virgin plastic, a pledge is being taken by the food businesses on becoming “Plastic Waste Neutral” by collecting, processing, and recycling 100% post-consumer plastic waste from across the country.

The following 21 companies have come forward to take the pledge

  • Hindustan Unilever (HUL), Dabur India, Amway India, Kellogg India, Coca Cola, Britannia India, Jubilant Food Works, Cargill India, Mondelez India Food, Ferrero India, Marico, Pepsico, Herbalife, Mother Dairy Fruit & Vegetable, Perfetti Van Melle India, Dfm Foods, Indian Ice Cream Manufacturers’ Association (IICMA), Nestle India, Keventer Agro, ITC, Hector Beverages

Another pledge on plastic will be on redesigning to reduce the quantum and replacing it by alternatives and new innovations and accelerating the use of recycled plastics in food packaging including primary packaging.

The following 3 companies, in addition to the above mentioned 21 companies, have come forward to take the pledge-

  • Tata Consumer Products
  • AT Foods
  • Abbott Nutrition International – India

North East Summit on food processing industries opens at IIM Shillong

North East Summit on food processing industries opens at IIM Shillong

Prahlad Singh Patel calls Meghalaya a hub of infinite possibilities

Union Minister of State for Ministry of Food Processing Industries and Ministry of Jal Shakti Prahlad Singh Patel inaugurated a two-day North East Summit on Food Processing Opportunities in Shillong, Meghalaya, on 24 September.

“Government of India has come up with schemes to aid the distribution of   products,” he informed adding that the only concern is being able to clearly articulate the issues or challenges faced during processing.

Member of Board of Governors IIM Shillong, Atul Kulkarni stated that in the Northeast, there are only 60,000 units registered under MSME, which accounts for only 0.7 percent of the country’s total registered units. He highlighted the lack of awareness of Government schemes among the public.

Sharing some of the challenges that the Entrepreneurs face in the region, he said that insufficient institutional support and inadequate R&D are some that can be resolved by the Ministry. Among the challenges, poor infrastructure and less financial support is what is dragging the region down even though there is potential, stated Kulkarni. He added that there is entrepreneurial competence in the NE region, which is a good sign and it can be capitalized to generate more income for farmers and provide employment opportunities.

Food News - 25/09/2021

Engineers in US use lasers for cooking food

Engineers in US use lasers for cooking food

Using lasers for cooking and 3D printing technology for assembling foods

A team of researchers at Columbia University in the US explored various modalities of cooking food by exposing blue light (445 nm) and infrared light (980 nm and 10.6 μm) to chicken, which they used as a model food system.

They printed chicken samples (3 mm thick by ~1 in 2 area) as a test bed and assessed a range of parameters including cooking depth, color development, moisture retention, and flavor differences between laser-cooked and stove-cooked meat.

They discovered that laser-cooked meat shrinks 50% less, retains double the moisture content, and shows similar flavor development to conventionally cooked meat.

While the researchers are excited about the possibilities of this new technology, whose hardware and software components are fairly low-tech, they note that there is not yet a sustainable ecosystem to support it.

“What we still don’t have is what we call ‘Food CAD,’ sort of the Photoshop of food. We need a high level software that enables people who are not programmers or software developers to design the foods they want. And then we need a place where people can share digital recipes, like we share music”, said the researchers.

Consumption of peanuts delivers cognitive benefits, reduces stress in young adults: Study

Daily Food News - 25-09-2021

Focuses on improvement of memory function and stress response after consuming regular peanuts and peanut butter

The University of Barcelona in Spain has released new research showing that consumption of peanuts and peanut butter may improve cognitive function and reduce stress in healthy young adults.

Researchers point to the polyphenols in peanuts that likely aided memory, executive function and processing speed and resulted in a reduction of cortisol, anxiety and depressive levels in a control group of mostly college students.

According to the researchers, this is first-of-its-kind research that points to the potential ‘brain benefits’ of peanut and peanut butter consumption in a younger demographic. The results show that a small addition to the diet can have a significant impact.

Even peanut skins have been found to deliver benefits. A 2016 randomized controlled trial found that peanuts eaten with skins improved both cerebrovascular and cognitive function in men and women.

Food News - 24/09/2021

FSSAI inks MoU with MoFPI to implement food processing scheme

FSSAI inks MoU with MoFPI to implement food processing scheme

For food safety training and registration of micro-enterprises

The Food Safety and Standards Authority of India (FSSAI) is signing a Memorandum of Understanding (MoU) with the Ministry of Food Processing Industries (MoFPI) for implementing the ‘Prime Minister Formalisation of Micro Food Processing Enterprises (PMFME) scheme’ which is a landmark initiative under Aatma Nirbhar Bharat Abhiyaan.

This MoU will focus on supporting the Micro Level Food Entrepreneurs, Farmer Producer Organizations (FPOs), Self Help Groups (SHGs) and Producers Cooperatives.

There will be two areas of association under this MoU: –

(a)  Food Safety Training and Certification Programme (FoSTaC): Food handlers of micro level food processing units will be provided with training on basic understanding of Good Hygiene & Manufacturing Practices, food testing process and other regulatory requirements and post training, the food handlers will be given ‘Food Safety Supervisor’ Certificate.

(b) Registration & License of the Micro Enterprises: FSSAI would provide support in training of District Resource Persons on application procedure for license or registration and other related regulatory provisions, which in turn would support the Microenterprises to get the license/registration.

Svami Drinks offers diverse range of non-alcoholic beverages

Svami Drinks offers diverse range of non-alcoholic beverages

Rolls out the 2 Cal Cola and the Salted Lemonade in India

Svami Drinks, Mumbai-based startup, has announced the launch of its most anticipated beverages- Svami 2 Cal Cola, India’s homegrown premium cola and Svami Salted Lemonade.

With the launch of two classic beverages and noteworthy category expansions, the brand has embarked on a journey to disrupt the Indian beverage market and become India’s most diverse range of non-alcoholic beverages.

The 2 Cal Cola possesses zero sugar, while the Svami Salted Lemonade is made with natural lemons and contains low sugar.

In a short period, Svami has become the default choice for bars & restaurants and retail outlets, becoming essential drinking companions for a wide audience across regions. Svami is currently available in 40+ cities in India, Singapore and Hong Kong.

Food News - 23/09/2021

Govt of MP launches rice fortification pilot prog

Govt of MP launches rice fortification pilot prog

Fortified rice to be provided at Rs 1 per kg to beneficiaries

The Government of Madhya Pradesh (MP) has launched the rice fortification pilot programme in Singrauli district. The launch of the pilot programme builds on the Prime Minister’s vision of fortifying all rice distributed through ration shops or the rice provided to children in the mid-day meal, by 2024.

Bisahulal Singh, Food and Civil Supplies Consumer Protection Minister distributed fortified rice among some beneficiaries of the public distribution system and felicitated the millers for the contribution to the rice fortification pilot. Through this initiative, fortified rice will be provided at a rate of Rs 1/- per kg to the beneficiaries of the public distribution system.

Speaking at the launch, Tarun Pithore, MD, Madhya Pradesh State Civil Supplies Corporation said, “Rice is an ideal vehicle for fortification. The inclusion of fortified rice in the public distribution system will offer a sustainable and cost-effective method for improving the nutritional status of the population in the state.”

Nutrition International, a global nutrition organisation working with the government of Madhya Pradesh since 2006, is extending its technical expertise to ensure the successful implementation of this programme. Nutrition International is supporting in planning, budgeting, capacity building and strengthening of review and monitoring of the programme and strengthening quality assurance and control mechanism for better quality and coverage of the programme.

Speaking at the event, Mansi Shekhar, State Program Representative, Nutrition International Madhya Pradesh said, “One of the most effective, scalable, affordable, and sustainable ways to address micronutrient deficiencies among vulnerable populations is through the distribution of fortified staples via the social safety net programmes.”

FSSAI unveils NetSCoFAN website for researchers' interaction

FSSAI unveils NetSCoFAN website for researchers' interaction

For researchers working in the area of food safety and nutrition

The Food Safety and Standards Authority of India (FSSAI) has established a network of research and academic institutions working in the area of food safety and nutrition which is “Network of Scientific Cooperation for Food Safety and Applied Nutrition (NetSCoFAN)”.

This network helps the Authority to build and promote scientific co-operation, exchange of information, development and implementation of joint projects, exchange of expertise and best practices in the area of food safety and nutrition.

It is comprised of 43 groups of institutions working in different areas. Groups are mapped with FSSAI Scientific Panels, National Reference Laboratories and other notified Laboratories of FSSAI.

NetSCoFAN website has now been launched as an interactive platform for all the NetSCoFAN Groups where in groups can easily update the status of their group activities and the portal also has functionality for NetSCoFAN Secretariat to review the group activities at one place as well.

Food News - 22/09/2021

India on track to eliminate industrially produced trans-fats by 2022

India on track to eliminate industrially produced trans-fats by 2022

PAN-India survey on trans-fats shows encouraging results

The Food Safety and Standards Authority of India (FSSAI) had carried out a baseline survey (PAN-India survey) in the month of June-2021 for the presence of industrially-produced trans-fatty acid content in the select food categories in partnership with the Quality Council of India (QCI).

6245 samples of various packaged food items under six pre-defined food categories were collected from 419 cities/districts across 34 States/UTs.

The six predefined categories were 1. Sweets, Toppings & Chocolates 2. Fried Foods 3. Bakery & Confectionary 4. Frozen foods 5. Composite Food 6. Oil, Fat, Vanaspati, Shortening & Margarine).

Number of samples having more than 3% industrially produced trans-fat from category 1-5 are 8 (total samples picked up 5176) and Number of samples having more than 3% industrially produced trans-fat from category 6 are 76 (total samples picked up 1069).

Overall 84 samples only, i.e. 1.34% have more than 3% industrially produced trans-fat from the total of 6245 samples.

The findings of the Survey are encouraging and showed that food business operators (FBOs) are largely compliant with the regulations on Trans-fats. The survey negates the perception of excessive usage of industrial trans-fats in processed food products.

This study has shown that India is well set to achieve its mandate of eliminating industrially-produced trans-fats by 2022.

Novozymes explores use of fungi as protein source

Novozymes explores use of fungi as protein source

Invites startups, research centers, academics, corporates, NGOs, and public entities

As the U.N. Food System Summit sets the stage to bring about tangible, positive changes to the world’s food systems, Denmark-based Novozymes wants to rethink the way to manufacture and source protein.

 

 

Novozymes has announced the launch of the Myco-protein Innovation Call – a global platform to cultivate new business collaborations to scale up the most promising innovations and ideas around how to use fungi as a source of protein.

Within recent years, the global focus on myco-protein has risen significantly, and the increased awareness of a need for new sources of protein has brought attention to the potential of fungal mycelium. Its versatility is vast and has the potential to be used among others for whole-cut meat analogues, vegan bacon, tempeh, or even cream cheese. Despite neither the technology nor fermentation being new, innovative ways of utilizing the power of fungi for food applications is accelerating fast.

Novozymes has created a space where companies focused on new ways of working with mycoprotein can benefit from synergies across themes and functions. The Innovation Call invites start-ups, research centres, academics, corporates, NGOs, and public entities focused on new ideas within alternative proteins – and more specifically fungal mycelium – in food ingredients and products to apply to co-create and innovate the future of sustainable protein.

Source – Nuffoodspectrum

Food News - 21/09/2021

Gujarat tops State Food Safety Index

Gujarat tops State Food Safety Index

In an effort to galvanize States to work towards ensuring safe food for citizens, the Food Safety and Standards Authority of India (FSSAI) has declared the 3rd State Food Safety Index (SFSI) to measure the performance of States across five parameters of food safety.

The Union Minister for Health and Family Welfare Mansukh Mandaviya felicitated nine leading States/UTs based on the ranking for the year 2020-21 for their impressive performance.

This year, among the larger states, Gujarat was the top ranking state, followed by Kerala and Tamil Nadu.

Among the smaller states, Goa stood first followed by Meghalaya and Manipur. Among UTs, Jammu & Kashmir, Andaman & Nicobar Islands and New Delhi secured top ranks.

“To create an ecosystem of safe and healthy food, it is a collective effort of every stakeholder including government, industry and consumers where proper enforcement, self-compliance and awareness plays an important role”, the Minister said.

Health Minister declares results of the 3rd State Food Safety Index

Alt Co. launches plant-based oat-milk

Alt Co. launches plant-based oat-milk

Plant-based ice-creams and yogurts are in the pipeline

Alt Co., a Bengaluru-based startup, is all set to introduce a new nutriment in its portfolio of healthy meals, and include plant-based oat milk that will revolutionize patrons’ diets for good.

The oat milk will be available across all online and offline mediums like Amazon, FoodHall, Natures Basket, etc.

Prepared under high levels of hygiene without any compromises with the quality, this plant-based oat milk will aid in resolving the meal interruptions due to COVID-19 and smoothen the creases on the diet front for people who aspire to eat healthy without causing any deliberate harm to the environment or animals.

Founded in 2021 by Basan Patil, Rithwik Ramesh, Sumair Sachdev and Rohit Kalro, the company is a result of their passion to offer cruelty-free meals and satiate the consumers’ temptations the greenway.

With an all-new category of oat milk and affordable pricing of Rs 299, the brand is enabling the foodies to savour healthy delights anytime at home. Alt Co. is also planning to launch new plant-based products like ice creams, yogurts, and others in the coming months.

Food News - 20/09/2021

Scientists in Singapore transform fruit leftovers into antibacterial bandages

Compared to conventional bandages, the organo-hydrogel bandages are also able to keep wound areas cooler and moist, which can help accelerate healing.

Scientists at Nanyang Technological University (NTU) in Singapore are tackling food waste by turning discarded durian husks into antibacterial gel bandages.

The process extracts cellulose powder from the fruit’s husks after they are sliced and freeze-dried, then mixes it with glycerol. This mixture becomes soft hydrogel, which is then cut into bandage strips.

“In Singapore, we consume about 12 million durians a year, so besides the flesh, we can’t do much about the husk and the seeds, and this causes environmental pollution,” said Professor William Chen, director of the food science and technology programme at NTU.

The fruit’s husks, which make up more than half of the composition of durians, are usually discarded and incinerated, contributing to environmental waste. Chen added that the technology can also turn other food waste, such as soy beans and spent grains, into hydrogel, helping limit the country’s food waste.

Compared to conventional bandages, the organo-hydrogel bandages are also able to keep wound areas cooler and moist, which can help accelerate healing.

The researchers say using waste materials and yeast for the antimicrobial bandages is more cost-effective than the production of conventional bandages, whose antimicrobial properties come from more expensive metallic compounds like silver or copper ions.

Food Processing Unit to Come Up at MIHAN SEZ, Nagpur

Food Processing Unit to Come Up at MIHAN SEZ, Nagpur
Food processing firm Cosgrow Agromed Pvt Ltd has been allotted about a 2.5-acre plot for a processing unit at Sector 18 within the processing area of MIHAN Special Economic Zone (SEZ), Nagpur.

Nagpur, Sep 20 (PTI) Food processing firm Cosgrow Agromed Pvt Ltd has been allotted a 2.5-acre plot for a processing unit at Sector 18 within the processing area of MIHAN Special Economic Zone (SEZ), Nagpur.

A release by Maharashtra Airport Development Company (MADC) said that it is proposed that most of the raw material for this unit shall be procured from farmers of the Vidarbha region to motivate them.

The release said that MADC Managing Director Deepak Kapoor has been discussing and following up with many agriculture companies to encourage food processing and set up units at MIHAN.

The Cosgrow Agromed’s unit is expected to generate direct and indirect employment opportunities for about 100 individuals.

Earlier, the Patanjali Group had also taken land at MIHAN and its first phase is expected to start the production by end-December 2021. The products manufactured at these food processing units shall be exported to many countries.

Food News - 19/09/2021

Hershey, Barry Callebaut extend strategic supply agreement

Hershey, Barry Callebaut extend strategic supply agreement

To continue supply of liquid chocolate and finished products

The Hershey Company and Barry Callebaut have announced the extension of their strategic supply partnership originally signed in 2007. Under the extension agreement, Barry Callebaut will continue to supply Hershey’s North American business with liquid chocolate and finished products. The renewed agreement will enable both companies to continue to drive strategic, long-term growth in North America.

“We are pleased to extend our strategic relationship with Barry Callebaut, who has been a key partner to our business for many years, and we look forward to their support of our continued sustainable growth in high-quality chocolate products,” commented Tricia Brannigan, VP of Procurement for The Hershey Company.

Steve Woolley, President & CEO Americas of Barry Callebaut said, “The extension of the long-term supply partnership with Hershey underscores how Barry Callebaut’s reliability and premium chocolate expertise make it the partner of choice for leading industry players.”

Barry Callebaut supplies products to Hershey across the United States, Canada and Mexico.

Uttarakhand Govt launches RuVega®, pure vegetarian omega-3 supplement

Uttarakhand Govt launches RuVega®, pure vegetarian omega-3 supplement

Indigenously developed & formulated jointly by Center of Aromatic Plants (CAP), Govt. of Uttarakhand and Rusan Pharma

The team of scientists at Rusan Pharma & Center of Aromatic Plants (CAP), Govt. of Uttarakhand have brought forward a unique product to offer plant-based Omega 3 under the brand RuVega® which also offers added benefits for overall wellness.

RuVega® was launched by Minister of Agriculture and Farmers Welfare, Uttarakhand, Subodh Uniyal. These capsules will now be manufactured and marketed by Rusan Pharma and will be made available at all major pharmacies and e-pharmacies.

The Centre for Aromatic Plants (CAP), Government of Uttarakhand made the initial discovery and was able to extract the Omega 3, 6 and 9 fatty oils from the extracts of the Perilla Plant. After extensive research of 10 years, CAP received the US patent and partnered with Rusan Pharma to develop the finished formulation and market the product in India.

“Research evidence suggested that perilla plants are rich source of Omega-3, 6 & 9 Fatty Oils. Thus, CAP scientists carried out a detailed research program for the cultivation of perilla plant by collecting seeds from 12 different locations. Our vision was to develop a high yielding variety of seeds so that local residents can get the commercial benefits and mankind can get the health benefits of the perilla plant”, said Dr. Chauhan, Director, Centre of Aromatic Plants, Govt. Of Uttarakhand, Dehradun.

Food News - 18/09/2021

Nestlé is laying out its plans to support and accelerate the transition to a regenerative food system – one that aims to protect and restore the environment, improve the livelihoods of farmers and enhance the well-being of farming communities.

Nestlé will work with its food system partners, including the company’s network of more than 500,000 farmers and 150,000 suppliers, to advance regenerative farming practices at the heart of the food system.

As part of this journey, the company will also initiate new programs to help address the social and economic challenges of the transition.

The announcement is being made in the lead-up to the UN Food Systems Summit in New York, as part of Nestle’s contribution to help achieve the Sustainable Development Goals (SDGs) by 2030.

Nestlé is investing CHF 1.2 billion over the next five years to spark regenerative agriculture across the company’s supply chain.

Finland explores cellular agriculture for its cup of coffee

Finland explores cellular agriculture for its cup of coffee

Cellular agriculture is one of the routes towards more sustainable food production.

VTT Technical Research Centre of Finland has successfully produced coffee cells in a bioreactor through cellular agriculture. The innovation can help to make the production of coffee more sustainable. The first batches produced by VTT in a laboratory in Finland smell and taste like conventional coffee.

With increasing demand and numerous sustainability challenges concerning traditional coffee agriculture, there is a pressing need for alternative ways of producing coffee. Due to the high demand of coffee, more acreage is required to produce enough coffee beans, leading to deforestation – particularly in sensitive rainforest areas.

VTT is developing coffee production through plant cells in its laboratory in Finland. In the process, cell cultures floating in bioreactors filled with the nutrient medium are used to produce various animal- and plant-based products.

The work was started by initiating coffee cell cultures, establishing respective cell lines in the laboratory, and transferring them to bioreactors to begin producing biomass. After analyses of the biomass, a roasting process was developed, and the new coffee was finally evaluated by VTT’s trained sensory panel.

The whole procedure required input from several disciplines and experts in the fields of plant biotechnology, chemistry, and food science.

Source – NuFFoodSSpectrum

17/09/2021

FICCI to organise India Food and Nutrition Innovation Summit 2021

FICCI VIRTUAL SUMBIT

The Federation of Indian Chambers of Commerce and Industry (FICCI) has announced that it would be organising a virtual summit – India Food and Nutrition Innovation Summit 2021 (IFNIS 2021) – from 27-28 October 2021.

The summit would be showcasing “new age disruptive food products, technologies and scientific advances” in the food and nutrition ecosystem “fostering towards a healthier India”, FICCI stated in a press note shared with WhatPackaging?.

Keeping in mind the increasing consumer awareness about food and nutrition during the Covid-19 pandemic, food and nutrition companies, and brands have been exploring the emerging health trends and meeting consumer needs by formulating and launching new and health-conscious products. The IFNIS 2021 summit will showcase new products and innovations from such companies.

The summit will comprise virtual showcasing of food and nutrition innovation technologies and value-added products from food companies around the globe, disruptive start-ups, ingredient manufacturers, entrepreneurs and premier academic institutions.

Apart from that, IFNIS 2021 will be hosting panel discussions on the latest trends, innovation, and research and development technologies in food and nutrition by business leaders, start-up founders and academic institutions. The two-day summit will also facilitate B2B meetings between food and nutrition innovation companies, technology seekers, and manufacturers.

According to FICCI, the summit will serve as an opportunity to gain critical insights on scientific advances and technologies and the food processing ecosystem. FICCI claims that the summit will be hosted with a user-friendly interface, which will have features such as live chat, video calling, and detail sharing to interact with the exhibitors.

New processing and cooking technology helps food manufacturers reduce carbon and energy consumption

Scientists have uncovered new ways for food industry manufacturers to help tackle climate change by altering their cooking techniques to reduce energy consumption.

Scientists have uncovered new ways for food industry manufacturers to New research carried out by the University of Lincoln, UK, in collaboration with industry partner OAL found that using novel approaches to a process called Steam Infusion can reduce energy consumption by 17%, cutting close to 9 tons of greenhouse gas (GHG) emissions per production line each year.

Steam Infusion technology is unique in that it reduces carbon emissions directly at the site of manufacturing, which can support businesses’ plans to incrementally cut emissions throughout their facilities, while the technology enables alignment to UN Sustainable Development Goals.

“This is a world first in terms of looking into the sustainability benefits of technologies like Steam Infusion. The most energy intensive parts of food manufacturing facilities are often heating operations so it’s exciting to see how Steam Infusion can help to reduce the impact of the industry. In this report, we connect a manufacturing innovation to consumer experience and improved product quality with greater sustainability credentials—a win for manufacturers and consumers alike.”

The research has been reported in the peer-reviewed paper “Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses,” published in Volume 10, Issue 8 of Foods.

16/09/2021

GOKUL introduces new tetra pack called SELECT

GOKUL introduces new tetra pack called SELECT
Kolhapur Zilla Sahakari Dudh utpadak Sangh ltd. well known to the audiences by the name ‘Gokul’ was established in 1963.

Since then, Gokul has not only gained popularity in the districts of Kolhapur but is the go-to brand for a lot of rural, semi-urban, and urban households all across Maharashtra.

Gokul, over the years, has arrayed into various milk and milk-related products. Some of its very famous ones are:

Full Cream Milk, Cow Milk, Toned Milk, Standard Milk, Shrikhand (Elaichi & Nutmeg), Mango Shrikhand, Kesar Shrikhand, Fruit Shrikhand, Buttermilk, Lassi, Curd, Paneer, Buffalo Ghee, Cow Ghee, Table Butter, Cooking Butter, Skimmed Milk Powder, etc.

After all the success and years of maintaining their quality and standards, Kolhapur-based Gokul is all set to enter the market with a brand new form of their ever so loved Gokul Milk. It is delighted to announce its new venture with the introduction of GOKUL SELECT – Gokul’s new tetra pack.

GOKUL SELECT is treated with ultra-high temperature (UHT) and is aseptically packed homogenized milk replete with Vitamins A and D. With no preservatives or boiling requirements, tamper-proof packaging, 6 months of shelf life, and fast delivery within a day’s time.

With all these safety and delivery, timeliness measures, and its outstanding shelf life, Gokul aims to provide health to young India who is always On the Go.

We hope Gokul’s historical legacy continues with GOKUL SELECT.

Study links healthy plant-based diet to lower risk of getting COVID-19

Study links healthy plant-based diet to lower risk of getting COVID-19

Although metabolic conditions such as obesity and type 2 diabetes have been linked to an increased risk of COVID-19, as well as an increased risk of experiencing serious symptoms once infected, the impact of diet on these risks is unknown.

In a recent study led by researchers at US-based Massachusetts General Hospital (MGH) and published in Gut, people whose diets were based on healthy plant-based foods had lower risks on both counts. The beneficial effects of diet on COVID-19 risk seemed especially relevant in individuals living in areas of high socioeconomic deprivation.

The researchers also found a synergistic relationship between poor diet and increased socioeconomic deprivation with COVID-19 risk that was higher than the sum of the risk associated with each factor alone.

“Our models estimate that nearly a third of COVID-19 cases would have been prevented if one of two exposures—diet or deprivation—were not present,” said the researchers.

The results also suggest that public health strategies that improve access to healthy foods and address social determinants of health may help to reduce the burden of the COVID-19 pandemic.

Source – NuFFoodSSpectrum

15/09/2021

Nature's Basket introduces plant-based meat category across 25 stores

Nature's Basket introduces plant-based meat category across 25 stores

Considering the stats and the continuously developing consumer demands favoring sustainable and eco-friendly products, Nature’s Basket, part of the RP-Sanjiv Goenka Group, has launched an entirely separate category of Plant-Based Meat products.

This new category caters to the changing lifestyle and growing needs of new-age consumers. Under this specific category, the brand has partnered with Mumbai-based startup Blue Tribe Foods.

With the introduction of the plant-based category, the brand aims to walk hand-in-hand with the consumers. This category will house all the brands in the plant-based meat space, both Indian and International, including Blue Tribe and Beyond Meat, which was recently launched through the import route in India. 

Nature’s Basket has an extensive range of products that caters to multiple dietary and lifestyle requirements. The stores also have fresh fruits and vegetables, daily essentials, free-from alternatives, and a selection of proteins.

Devendra Chawla, CEO, Nature’s Basket and Spencer’s Retail, said “Through the plant-based meat category at Nature’s Basket, we plan to assist the rapidly changing lifestyle of consumers. We’ve partnered with Blue Tribe’s plant-based products to do this effectively, and it is already garnering impressive traction in Nature’s Basket stores in Mumbai, Delhi, Pune, Bangalore, and Kolkata. We will be adding a few more varieties under this category soon.”

Caim by årelang™ steps into the market with Rekindle, a unique blend of clinically-tested, potent plant-based extracts in the form of guilt-free, sugar-conscious cocoa bars meant to boost the immune system, energy levels, and stamina, as well as supporting the hormones and elevating one’s mood. Rekindle offers special formulations created specifically for both men and women.

Caim is the first offering from parent company årelang Naturals®, a Mumbai-based startup that aims to educate and inspire consumers by simplifying and demystifying the health and wellness space.

årelang Naturals® has partnered with the Institute of Chemical Technology (ICT Mumbai) for their extensive research and product formulation. Working closely with the Department of Pharmaceutical Sciences and Technology, the brand has ensured that every formulation has been carefully developed through a precise, scientific approach, in-vitro studies, and assay-driven tests for each ingredient approved by the brand.

Caim by årelang™ currently has over 20 products under formulation, and will next be launching the first in their range of gummies, that will focus on providing an adequate intake of daily greens, as well as of phytonutrients.

14/09/2021

WHO launches manual for monitoring flour fortification

WHO launches manual for monitoring flour fortification
WHO launches manual for monitoring flour fortification

World Health Organization (WHO)- Department of Nutrition and Food Safety has launched a manual for millers, regulators, and program managers to monitor flour fortification.

This manual distinguishes two main categories of monitoring: regulatory monitoring and household or consumption monitoring. Regulatory monitoring includes four subtypes of monitoring: internal, external, import, and commercial, which collectively aim to provide consumers with fortified flour that is of high quality, safe, and adequately fortified. Consumption monitoring involves households and their members.

The use of standardized monitoring indicators can facilitate the comparison of results and sharing of knowledge across programs worldwide. In brief, this manual aims to present a general monitoring framework to assist with the design and implementation of monitoring systems for flour fortification programs; facilitate the use of standard WHO/CDC indicators; provide examples of practical tools which may be used for monitoring purposes; highlight relevant examples from existing fortification programs; and serve as a resource for training persons involved in the design, implementation, and management of flour fortification monitoring systems.

Adani Wilmar’s Fortune SuPoshan project boosts nutrition levels in children

Adani Wilmar’s Fortune SuPoshan project boosts nutrition levels in children
Adani Wilmar’s Fortune SuPoshan project boosts nutrition levels in children

Ahmedabad-based Adani Wilmar’s Fortune SuPoshan project has been highly successful and has contributed to a significant reduction in malnutrition indicators, an assessment report of the project has found.

The findings have come when the country is celebrating September month as the Nutrition Month or Poshan Maah to spread awareness related to health and nutrition.

Launched in May 2016, the Fortune SuPoshan project, which is executed on the ground by Adani Foundation, the CSR arm of Adani Group, is a mission against Malnutrition and Anemia.

The project will continue its operation at its existing sites by reaching the target group 0-5 age children, adolescent girls, and women of reproductive age.

All 239 villages where the Fortune SuPoshan project was operational in the first phase have shown a significant reduction in all three malnutrition indicators, i.e. severe acute malnourishment, moderate acute malnourishment, and underweight, for children aged 0-5, according to the report.

“It is most gratifying to see the significant impact the Fortune SuPoshan project has had in improving nutrition levels among young children across its sites. The project has been expanded to more sites now, and Adani Wilmar is committed to contributing to make India a healthy country,” said Angshu Mallick, MD, and CEO, Adani Wilmar.