Alcohol manufacturers may move court over unacceptable
licensing rules
The standards set for licensing and registration under the Food Safety and Standards Act (FSSA), 2006, by the Food Safety and Standards Authority of India (FSSAI), the country's apex food regulator, are not acceptable to alcoholic beverage manufacturers.
The head of an Indian trade body representing multinational alcohol brands has termed the licensing and registration norms proposed by FSSAI and the proposal to set nationwide alcohol limits in beverages a waste of time, adding that it would create good governance issues.
State excise departments will not have a problem with the new licensing and registration procedure and there will be no clash of interest between them and FSSAI, in which the powers to pull alcohol manufacturers and those in the beverage industry up have been vested.
Apart from licensing and registration from alcohol manufacturers, wholesalers, suppliers and traders, FSSAI has set draft standards for the whole spectrum of alcohol beverages (defined by the Act as food) to set the maximum permissible alcohol limits on the grounds of public safety.
One of the opponents of FSSAI's licensing and registration standards for the alcohol industry is Pramod Krishna, president, Confederation of Indian Alcoholic Beverage Companies (CIABC), which represents Diageo, Bacardi, Martini and Beam Global.
He said, “We will take legal action to stop FSSAI from regulating alcoholic drinks. In relation to FSSAI's regulations, we have filed a writ in the Bombay High Court, because the Constitution mandates that alcoholic beverages are a state subject.”
“And for all practical purposes, they are governed by the excise laws of the states. If FSSAI comes into the picture, all the players in the alcohol industry would be harassed and would face a lot of problems,” Krishna added.
He added, “The Food Safety and Standards Act, 2006, was implemented by the health ministry, and our concern was that if our industry had two regulatory authorities, it would create problems of good governance.”
Rushabh Bhayani, partner, Nagindas Hiralal Bhayani, informed, “We are not at all aware about FSSAI's licensing and registration for the alcoholic beverage industry. But we are already under the state excise department's regulations. Regulations by other bodies will create chaos for the alcohol industry.”
Although FSSAI is ready to bring all FBOs selling alcoholic beverages under the purview of licensing and registration, most FBOs have not obtained licences or registered, and are vehemently opposing the standards laid down by the apex food regulator.
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Chefs, food operators trained in hygiene, safety-TheHindu News
The Food Safety and Drug Administration Department with support from
non-governmental organisations, has intensified its efforts to ensure
that residents have access to healthy food.
On Saturday, master chefs from hotel kitchens and workers of food
business operators participated in a training session that focussed on
the preparation and sale of hygienic, healthy food. Data collected
through legal sampling has revealed the urgent need to focus on hygiene,
when it comes to making food in the city.
As a number of complaints have been received about the quality of
packaged drinking water in the city, the department has also collected
samples from over 45 drinking water bottling plants in the district. The
results will be ready in a few days. Most of the bottling plants are in
Kancheepuram and Tiruvallur districts, officials said.
Complaints about unhygienic food and drinking water in a number of
hotels have also been bothering the food safety department. However,
since most consumers fail to register their complaints to the
authorities concerned, the department has decided to intensify its
education and awareness drive.
The education and awareness programme by the food safety department
will continue for one more year. Over 22,000 food business operators are
in the district, and a chunk of them are yet to get their licences from
the department and complete registration procedures.
Licenses issued to traders under the Prevention of Food Adulteration
Act of 1954 have already expired, but the deadline to get new ones has
now been extended.
The Food Safety and Standards Authority of India was established
under the Food Safety and Standards Act, 2006 to lay down scientific
standards for food products and to regulate their manufacture, sale and
import.
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CM focuses on widespread awareness on food safety
Chief Minister Naveen Patnaik on Friday
called upon all stakeholders to generate public awareness of the dangers and
consequences of unsafe and unhygienic food.
Addressing the inaugural session of a two-day
national seminar on ‘Food Safety’ organised by the Institute of Quality and
Environment Services and the Rotary Club of Bhubaneswar Heritage here, Patnaik
said, “Food safety still enjoys a low priority in the developing countries. It
is the right of the every citizen to get safe and quality food, but it is often
ignored to them.”
He urged all stakeholders including food
producers, food business operators, citizens and the concerned Government
officials to ensure that the rules and regulations under the Food Safety and
Standards Act, which came into force across the country from August 5, 2011, is
enforced in true spirit in the State. He also said the enforcement of food
safety standards would be intensified in the State.
Patnaik appreciated the efforts of the Food
Safety and Standards Authority of India (FSSAI) and hoped its findings would
help take corrective measures.
FSSAI DO GP Guha said one-third of the
populations in the developing countries are affected by food-borne illness each
year, and India is no exception. “Food safety has been a great concern all over
the globe over the years since it has wider ramifications on public health and
is related to socioeconomic consequences,” Guha observed.
Organising committee chairman observed, “Food
safety is going to pose bigger challenges in the coming years than stopping
nuclear testing, avoiding the global warming and surviving the so-called free
market,” said Padhi
Principal Secretary of Tourism Ashok Tripathy,
Joint secretary Ministry of Commerce and APEDA Asit Tripathy and Debabrata
Panigrahi also spoke.
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Aavin: Collector serious about adulteration
plaints-The Hindu News
Are you sure that the Aavin milk you give your
child is safe? Milk producers say it’s not.
A chemical powder is being substituted for milk
on a large scale by some of the farmers who sell their milk to Aavin, according
to complaints made to Collector Anshul Mishra here on Friday. “Despite
complaints made against this kind of adulteration, Aavin officials have not
taken any concrete steps to prevent it, and also no action has been taken
against those involved in it,” said P.S. Muthupandi, district secretary of
Tamil Nadu Milk Producers’ Association. He was supported by K. Devarajan of
Tamil Nadu Vivasayigal Sangam.
Mr. Muthupandi said that after the issue was
brought to the Collector’s notice through the public grievance redressal page
on Facebook that officials started rejecting such adulterated milk.
“This chemical, said to be brought from Kerala,
is being sold to the farmers in Chellampatti union. It costs around Rs. 250 a
kg. When half a kilo of powder is mixed in 40 litres of water, the water turns
milky. It passes the lactometer tasting tests,” he said.
He said that customers were buying the Aavin milk
with great faith in the product. “It was being promoted as a healthy drink for
children, the aged and for patients in hospitals,” he said.
When the Collector sought an explanation, an
Aavin official said that such milk had been rejected following complaints.
Mr. Devaraj asked the Aavin official, “All that
you did was discard the adulterated stuff. But what is the action you have
taken against those involved in adulteration.”
“Should not Aavin officials doubt when somebody
suddenly supplied abnormally higher quantity of milk to the cooperative
societies?” Mr. Muthupandi asked the official.
Not satisfied with the official’s answer, the
Collector said that it was a very serious issue. He promised to look into the
allegation and take stringent action against the officials, if they had failed
to prevent adulteration.
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Food
supplement claims need proof’
Claims to boost food supplement
sales such as Complan improves memory or Boost provides three times more
stamina or Horlicks helps your children grow taller will have to come with
sound scientific proof before going public or else they would have to pay
penalty of upto Rs. 10
lakh.
The
government’s Food Safety and Standards Authority of India has asked the
advertisers' self-regulating body, the Advertisement Standard Council of India
(ASCI), to ask its members to refrain from making tall claims on television
without “adequate scientific justification”.
Getting
scientific justification would not be easy as per authority's prescription.
The
companies would be required to test the product at the authority’s listed
laboratories across India for the claim and get it peer reviewed by known
scientific names in the field of food and nutrition. Only after that they can
air the advertisement making the claim.
The
authority in an advisory has also asked the supplement manufacturers to ensure
that the product label provides right information to consumers about the
scientific validity of the claim.
“All
food business operators are advised to strictly follow provisions contained in
Food Safety and Standards Act, 2006 eschewing misleading claims which are not
established by scientific evidence as proof beyond reasonable doubts,” the
advisory issued on basis of number of complaints said.
The
advisory covers all food and health supplements, nutraceutical (combination of
nutrition and pharmaceutical) and risk reduction claims and has asked companies
to be clean on this count.
Consumer
Affairs secretary Pankaj Aggarwala said the consumers using these supplement
can also approach Consumer Courts if they find that the product has failed to
provide desired benefit. “There is a provision for claims and fact in the
Consumer Protection Act,” he said, adding that the court can direct the
manufacturer to correct the misleading advertisements.
Consumer
right groups in India have made representations to the ministry and the
authority stating that commercials exploit anxiety of parents for their
children to do well in examinations and lead healthy life.
Food
supplement companies, however, say that their claims have been scientifically
validated but they failed to prove the same before the authority, which has
initiated prosecution against 19 popular brands for making misleading claims in
advertisements. The food safety law provides for penalty of up to Rs. 10 lakh
for each misleading claim in any form.
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Friday, February 01, 2013 08:00 IST
The Food Safety and Standards Authority of India (FSSAI) is at it
again - all set to accord another extension to the February 4, 2013,
deadline for Food Business Operators (FBOs), marriage halls and others
for obtaining licence or securing registration under the Food Safety
& Standards (Licensing & Registration of Food Businesses)
Regulations, 2011.
FnB News has reliably learnt from sources in the apex food safety body that while officials concerned are in no mood to grant further extension, the same is being granted, owing to pressure from the health ministry. Meanwhile the Confederation of Indian Food Trade Industry, a body of food traders, hinted at six-month extension, a regulatory expert, on condition of anonymity, said the process would be prolonged by three months, and an office-bearer of a bakers association from the south admitted that they received a one-line assurance on extension from the body.
In two other related developments, S S Ghonkrokota, director (enforcement) has been succeeded by Col. C R Dalal, who was earlier director (administration) of FSSAI; and Dr Dhir Singh, joint director, with additional charge of director (QA) has been transferred to Mumbai as lab director.
FnB News has reliably learnt from sources in the apex food safety body that while officials concerned are in no mood to grant further extension, the same is being granted, owing to pressure from the health ministry. Meanwhile the Confederation of Indian Food Trade Industry, a body of food traders, hinted at six-month extension, a regulatory expert, on condition of anonymity, said the process would be prolonged by three months, and an office-bearer of a bakers association from the south admitted that they received a one-line assurance on extension from the body.
In two other related developments, S S Ghonkrokota, director (enforcement) has been succeeded by Col. C R Dalal, who was earlier director (administration) of FSSAI; and Dr Dhir Singh, joint director, with additional charge of director (QA) has been transferred to Mumbai as lab director.
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FSSAI officals stepping down as licensing, registration
deadline nears
Thursday, January 24, 2013 08:00 IST
Abhitash Singh, Mumbai
Abhitash Singh, Mumbai
February 4, 2013 – the new deadline
for licensing and registration set by the Food Safety and Standards Authority
of India (FSSAI) – is approaching, but top officials of the nation's apex food
regulator are stepping down in quick succession.
S S Ghonkrokta recently stepped down as director, enforcement, following S N Mohanty, FSSAI's former chief executive officer, who assumed charge as director general, supplies and disposal in the Ministry of Commerce and Industry on January 1, 2013.
Dharamvir S Yadav, deputy director enforcement, said, “Both Mohanty and Ghonkrokta have stepped down for lucrative opportunities. When IAS officials get better opportunity they grab it.”
“The vacancies will be filled very soon. In fact, we will make an official annoucement of the same before the deadline for licensing and registration – February 4, 2013,” he informed FnB News.
S S Ghonkrokta recently stepped down as director, enforcement, following S N Mohanty, FSSAI's former chief executive officer, who assumed charge as director general, supplies and disposal in the Ministry of Commerce and Industry on January 1, 2013.
Dharamvir S Yadav, deputy director enforcement, said, “Both Mohanty and Ghonkrokta have stepped down for lucrative opportunities. When IAS officials get better opportunity they grab it.”
“The vacancies will be filled very soon. In fact, we will make an official annoucement of the same before the deadline for licensing and registration – February 4, 2013,” he informed FnB News.
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Chaat walas to wear aprons by end of March
By the end of March, your favourite food vendor at the
chowpatty will have to emulate the sanitised cooking practices supposed to be
followed in five-star hotels
The
cooks at street stalls will have to don apron, gloves and hat, and the food
they serve will undergo regular checks for contamination.
Vendors in Chowpatty respond to the
hygiene drive by FDA. File pic
The Food and Drug Administration (FDA) has called
for a workshop with vendors at the end of the month, appealing to them to
follow hygiene norms prescribed under the Food Safety and Standards (FSS) Act,
2006. The officials expect food stalls to provide customers a germ-free
environ- ment by the end of March, or they won’t be issued the requisite
licence and will be disciplined with a fine.
To get the ball rolling, the department has set
its sights on popular tourist spots like Juhu, Dadar and Girgaum Chowpatty. “In
phase I (to enforce FSS), which is now complete, our target was to register the
vendors with the FDA. Now we are focussing on hygiene.
We will be organising a workshop by the end of
this month to inform vendors about the standards they have to adhere to. They
won’t be given time to adopt hygiene norms, as they have already had that,”
said Suresh Deshmukh, joint commissioner, FDA (food).
Deshmukh added, “We intend to turn sellers
hygiene-conscious by making aprons, gloves and hats mandatory. We will accept
no excuse. Those who don’t follow the norms will be fined. These are tourist
places and we want to build up the image of street food vendors here.”
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Awareness campaign on food safety
The Food Safety and Standards Authority of India (FSSAI), in association
with Consumers Association of India, today kick-started its mass media awareness
campaign on food safety and standards.
With the objective of creating awareness on safe food and also about the new
FSS Act 2006, the programme is targeted at different groups such as public,
students and food business operators.
Launching the programme here today, K. Chandramouli, Chairperson, FSSAI,
said as a part of the campaign, it will select and train 60 ‘food safety
champions’ from various districts in Tamil Nadu, who will, in turn, train
consumers and food business operators.
They will create awareness by distributing pamphlets to
consumers, conducting street plays and rallies in various places.
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6 Kerala warehouses sealed & 7,000
tonnes of adulterated pepper seized
Six National Commodity and
Derivatives Exchange (NCDEX)-accredited warehouses in Kerala were sealed
recently, following complaints that the stock of black pepper was adulterated.
Food safety authorities, who sent the seized samples to the laboratory for tests,
are now awaiting the results.
When FnB News contacted the Commissionerate of Food Safety, Government of Kerala, K Ajith Kumar, designated officer, Ernakulam, confirmed this, and added, “About 7,000 tonnes of black pepper have been seized.” The cost of the stock is approximately Rs 300 crore.
“The warehouses are located in the districts of Ernakulam and Alappuzha,” he added. NCDEX accepts black pepper deposits as per its standard specifications only. The issue of mineral oil – with which the pepper samples were found to be adulterated – was raised for the first time.
Mineral oil is deemed unfit for human consumption, and is not permitted to be used in any edible commodity. It was perhaps used to suppress fungus or moulds and give the spice more weight and its characteristic dark black colour.
NCDEX's corporate services department is looking into buyers' complaints for mineral oil content, and is in touch with the Food Safety and Standards Authority of India (FSSAI) for further course of action.
Method to make black pepper
Black pepper is produced by cooking the unripe (green) drupe (fruit) of the pepper plant briefly in hot water. This is done for two reasons – to clean them, and to prepare them for drying. The heat ruptures the cell walls in the pepper, hastening the work of the browning enzymes during drying.
The traditional method is to dry the drupes in the sun for several days, but now machines are also used for the same purpose. At this stage, the pepper around the seed shrinks and darkens into a thin, wrinkled layer, which is black in colour.
The dried spice is called black peppercorn. At some places, the berries are manually separated from the stem and sun-dried, thus eliminating the boiling process. After the peppercorns are dried, the berries can be crushed to extract pepper spirit and oil.
Uses of the derivatives
When FnB News contacted the Commissionerate of Food Safety, Government of Kerala, K Ajith Kumar, designated officer, Ernakulam, confirmed this, and added, “About 7,000 tonnes of black pepper have been seized.” The cost of the stock is approximately Rs 300 crore.
“The warehouses are located in the districts of Ernakulam and Alappuzha,” he added. NCDEX accepts black pepper deposits as per its standard specifications only. The issue of mineral oil – with which the pepper samples were found to be adulterated – was raised for the first time.
Mineral oil is deemed unfit for human consumption, and is not permitted to be used in any edible commodity. It was perhaps used to suppress fungus or moulds and give the spice more weight and its characteristic dark black colour.
NCDEX's corporate services department is looking into buyers' complaints for mineral oil content, and is in touch with the Food Safety and Standards Authority of India (FSSAI) for further course of action.
Method to make black pepper
Black pepper is produced by cooking the unripe (green) drupe (fruit) of the pepper plant briefly in hot water. This is done for two reasons – to clean them, and to prepare them for drying. The heat ruptures the cell walls in the pepper, hastening the work of the browning enzymes during drying.
The traditional method is to dry the drupes in the sun for several days, but now machines are also used for the same purpose. At this stage, the pepper around the seed shrinks and darkens into a thin, wrinkled layer, which is black in colour.
The dried spice is called black peppercorn. At some places, the berries are manually separated from the stem and sun-dried, thus eliminating the boiling process. After the peppercorns are dried, the berries can be crushed to extract pepper spirit and oil.
Uses of the derivatives
- Pepper spirit is used in aerated beverages such as Coca-Cola and a number of medicinal and beauty products
- Pepper oil is used as an oil in ayurvedic massage, and used in a number of beauty and herbal treatments
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AIFPA organises food show, seminar on sustainable agriculture & awards
The All India Food Processors' Association
(AIFPA) recently organised three events – the AIFPA Food Show 2012, a national
seminar on the Indian food processing industry for sustainable prosperity in
agriculture and an award ceremony.
The food show was a three-day event. It took place at the Indian Agricultural Research Institute (IARI) Exhibition Ground in Pusa, New Delhi. It was organised with the help of the Ministry of Food Processing Industries (MoFPI), Government of India.
On the second day of the food show (December 14, 2012), AIFPA organised the national seminar, which took place at the same venue. It was inaugurated by MoFPI's Rakesh Kacker, and a host of experts spoke on different topics.
At AIFPA's annual function, awards – comprising gold medals and silver plates and citations, in addition to cash scholarships to people who have outstanding work in the food processing industries. Scholarships were also given to a number of scientists and students.
“M A Tejani, president, AIFPA, was nominated on the NIFTEM Industry Forum, established by the National Institute of Food Technology Entrepreneurship and Management (NIFTEM),” a statement issued by the association said.
It added, “Amit Dhanuka, the body's vice-president, was nominated by NIFTEM on its research and development council. The Food Safety and Standards Authority of India (FSSAI) issued a new food product procedure approval, which is a cause for concern for the food processors.”
Seminar
AIFPA's national seminar on Indian Food Processing Industry – For Sustainable Prosperity in Agriculture commenced at 9:30am, with the registration, which ended half-an-hour after the event commenced.
The inaugural session commenced with the welcome address by Tejani, and featured an introduction to the theme of the seminar by P L Kaul, former president, AIFPA. It lasted an hour-and-a-half.
Sanjeev Chopra, joint secretary, Ministry of Agriculture, Government of India, and mission director, National Horticulture Mission, delivered a special address, which was followed by the keynote address by Rakesh Kacker, secretary, Ministry of Food Processing Industries (MoFPI).
Abu Hasem Khan Choudhary, minister of state for health and family welfare, Government of India, delivered the inaugural address, and Sagar Kurade, chairman, North Zone, AIFPA, delivered the vote of thanks.
First technical session
The first technical session, which commenced at noon and ended at 1:30pm, was chaired by A K Singh, head, division of fruits and horticulture technology, IARI, New Delhi. Four topics were covered during the course of the session.
Sunil Kumar Bansal, business head, D S Milk Product Ltd, Noida, spoke about the issues faced while strengthening the backward and forward linkages with the food industry and the strategies for the same.
Pawanesh Kohli, principal advisor, National Centre for Cold Chain Development, Ministry of Agriculture, Government of India, New Delhi, spoke about the role of supply chain management in agriculture.
Shruti Sethi, scientist, IARI, New Delhi, spoke about IARI's initiatives for development of new products, and S Bhattacharjee, NERAMAC, Guwahati, spoke about emerging organic food products in the north-eastern region.
Second technical session
K L Gaba, chairman, T&FRAC, AIFPA, was the chairman of the second technical session, which commenced at 2:30pm and lasted till 4pm. Like the first technical session, this one also touched upon four topics.
S K Ranjhan, director, Hind Agro Industries Ltd, New Delhi, spoke about the Indian meat industry's strategies to boost exports to developed countries. T K Hazarika, deputy general manager, NABCONS, NABARD, New Delhi, spoke about NABARD's role in developing agriculture.
Ashima Agarwal, category head, organic food, Fabindia Overseas Pvt Ltd, New Delhi spoke about a retail perspective on marketing organic produce, and Ashok Dang, director, marketing and technical services, United States Pharmacopeia (USP), spoke about USP's take on food standards.
Awards
(1) The following are the Indian Food Packer Awards for 2011 for the research papers selected from those published in the journal during 2010. Each award carried a cash amount of Rs 5,000 and a citation. The papers selected for various awards are given below:
K U Patel Memorial Award for Overall Best Paper: Preparation and Quality Assessment of Apple Bars by Thangavathi S and Swapna S from Periyar University, Salem, Tamil Nadu, May-June-2011, p 31
N N Mohan Award for Best Research Paper: Solid state fermentation of apple pomace: Effect of yeast species, addition of molasses & nitrogen sources by A Devarajan et al from Dr Y S Parmar University of Horticulture & Forestry, July-August-2011, p 48
Kejriwal Award for Best Article of interest to the Industry: Post-harvest losses in fruits and vegetables in South India-A review of concepts and quantification of losses by T M Gajanana et al, of Indian Institute of Horticultural Research, Bangalore, Nov-Dec-2011, p 178
Dr J S Pruthi Award for development of new products/new process/new-added machinery in the area of fruit and vegetable technology: Preparation and evaluation of nutrient-rich value products from Seabuckthorn by Manisha Kaushal et al, of Dr Y S Parmar University of Horticulture and Forestry, Solan, H.P., Jan-Feb-2011, p 36
(2) The following are the names of the awards and the recipients/awardees who were honoured with these awards on December 14, 2012:
Kashalkar Memorial Award (carrying gold medal and citation) to Bhavarlal H Jain, Jain Irrigation Systems Ltd, Jalgaon
Soliendra Krishna Mitra Memorial Award (carrying gold medal and citation) to Utsav Dhuplia, Director, Foods & Inns Ltd, Mumbai
Subhkaran Jatia Memorial Award (carrying gold medal, citation and cash of Rs 5,000) to T S R Murali, executive director, technology, Pepsico India, Gurgaon
J S Pruthi Memorial Award (carrying gold medal and citation) to U Y Rege, proprietor, Mukta Laboratories, Goa
Vijay Kumar Mimani Excellence Award (carrying silver plate and citation) to National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana
AIFPA President's Special Award (carrying silver plate and citation) to C H Wong, chairman, Sing Cheung Co Pvt Ltd, Kolkata
AIFPA President’s Special Award (carrying a silver plate and citation) to Ameet Pahilani, managing director, Café Chokolade, Pune
AIFPA Life Time Achievement Award (carrying silver plate and citation) to Kedar Nath Aggarwal, chairman, Bikanervala Foods Pvt Ltd, New Delhi
Dr M Mahadeviah Award (carrying silver plate and citation) to K C De, formerly of Metal Box Co, Kolkata
Khambatta Lifetime Achievement Award (carrying trophy and citation) to Rajesh R Gandhi, managing director, Vadilal Industries Ltd, Ahmedabad
J S Srivastava Memorial Award (carrying a silver plate and citation) to Venkatesh Iyer, chairman, Goli Vada Pav Pvt Ltd, Mumbai
(3) The following are the names of the scholarships and the students/recipients/awardees who were honoured with these scholarships on December 14, 2012:
(a) Dayanand Memorial Scholarships:
Rs 2,500 in cash and a certificate to Durgesh Kumar (pursuing a PG associateship course in fruit and vegetable technology at the State Institute of Food Processing Technology, Lucknow)
Rs 2,500 in cash and a certificate to Anurag Vimal Srivastava (pursuing a PG associateship course in fruit and vegetable technology at the State Institute of Food Processing Technology, Lucknow)
(b) J S Srivastava Memorial Scholarships:
Rs 5,000 in cash and a certificate to Nagendra Kumar Yadav (pursuing a PG associateship course in fruit and vegetable technology at the State Institute of Food Processing Technology, Lucknow)
(c) Y K Kapoor Memorial Scholarships:
Rs 3,000 in cash and a certificate to Garima Gandhi [studying in the third year of B.Sc.(H) course in food technology at Shaheed Rajguru College of Applied Sciences for Women, Delhi University]
Rs 3,000 in cash and a certificate to Pooja Tiwari [studying in the third year of B.Sc. (H) course in food technology at Shaheed Rajguru College of Applied Sciences for Women, Delhi University]
(d) Italian Technical Services:
Rs 2,500 in cash and a certificate to Manisha Rawat of third year B.Sc. (Food Technology) at Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi
Rs 2,500 in cash and a certificate to Ankita Joshi of fourth year B.Sc. (Food Technology) at G B Pant University of Agriculture & Technology, Pantnagar
Rs 2,500 in cash and a certificate to Sweta Joshi of second year M.Tech. (Food Technology) at Jamia Hamdard University, New Delhi
Rs 2,500 in cash and a certificate to Vipul Prakash Saran of fourth year B.Tech. (Food Technology) at Amity Institute of Food Technology, Noida
Rs 2,500 in cash and a certificate to Shruti Sharma of third year B.Sc. (H) Food Technology at Shaheed Rajguru College of Applied Sciences for Women, Delhi University
The food show was a three-day event. It took place at the Indian Agricultural Research Institute (IARI) Exhibition Ground in Pusa, New Delhi. It was organised with the help of the Ministry of Food Processing Industries (MoFPI), Government of India.
On the second day of the food show (December 14, 2012), AIFPA organised the national seminar, which took place at the same venue. It was inaugurated by MoFPI's Rakesh Kacker, and a host of experts spoke on different topics.
At AIFPA's annual function, awards – comprising gold medals and silver plates and citations, in addition to cash scholarships to people who have outstanding work in the food processing industries. Scholarships were also given to a number of scientists and students.
“M A Tejani, president, AIFPA, was nominated on the NIFTEM Industry Forum, established by the National Institute of Food Technology Entrepreneurship and Management (NIFTEM),” a statement issued by the association said.
It added, “Amit Dhanuka, the body's vice-president, was nominated by NIFTEM on its research and development council. The Food Safety and Standards Authority of India (FSSAI) issued a new food product procedure approval, which is a cause for concern for the food processors.”
Seminar
AIFPA's national seminar on Indian Food Processing Industry – For Sustainable Prosperity in Agriculture commenced at 9:30am, with the registration, which ended half-an-hour after the event commenced.
The inaugural session commenced with the welcome address by Tejani, and featured an introduction to the theme of the seminar by P L Kaul, former president, AIFPA. It lasted an hour-and-a-half.
Sanjeev Chopra, joint secretary, Ministry of Agriculture, Government of India, and mission director, National Horticulture Mission, delivered a special address, which was followed by the keynote address by Rakesh Kacker, secretary, Ministry of Food Processing Industries (MoFPI).
Abu Hasem Khan Choudhary, minister of state for health and family welfare, Government of India, delivered the inaugural address, and Sagar Kurade, chairman, North Zone, AIFPA, delivered the vote of thanks.
First technical session
The first technical session, which commenced at noon and ended at 1:30pm, was chaired by A K Singh, head, division of fruits and horticulture technology, IARI, New Delhi. Four topics were covered during the course of the session.
Sunil Kumar Bansal, business head, D S Milk Product Ltd, Noida, spoke about the issues faced while strengthening the backward and forward linkages with the food industry and the strategies for the same.
Pawanesh Kohli, principal advisor, National Centre for Cold Chain Development, Ministry of Agriculture, Government of India, New Delhi, spoke about the role of supply chain management in agriculture.
Shruti Sethi, scientist, IARI, New Delhi, spoke about IARI's initiatives for development of new products, and S Bhattacharjee, NERAMAC, Guwahati, spoke about emerging organic food products in the north-eastern region.
Second technical session
K L Gaba, chairman, T&FRAC, AIFPA, was the chairman of the second technical session, which commenced at 2:30pm and lasted till 4pm. Like the first technical session, this one also touched upon four topics.
S K Ranjhan, director, Hind Agro Industries Ltd, New Delhi, spoke about the Indian meat industry's strategies to boost exports to developed countries. T K Hazarika, deputy general manager, NABCONS, NABARD, New Delhi, spoke about NABARD's role in developing agriculture.
Ashima Agarwal, category head, organic food, Fabindia Overseas Pvt Ltd, New Delhi spoke about a retail perspective on marketing organic produce, and Ashok Dang, director, marketing and technical services, United States Pharmacopeia (USP), spoke about USP's take on food standards.
Awards
(1) The following are the Indian Food Packer Awards for 2011 for the research papers selected from those published in the journal during 2010. Each award carried a cash amount of Rs 5,000 and a citation. The papers selected for various awards are given below:
K U Patel Memorial Award for Overall Best Paper: Preparation and Quality Assessment of Apple Bars by Thangavathi S and Swapna S from Periyar University, Salem, Tamil Nadu, May-June-2011, p 31
N N Mohan Award for Best Research Paper: Solid state fermentation of apple pomace: Effect of yeast species, addition of molasses & nitrogen sources by A Devarajan et al from Dr Y S Parmar University of Horticulture & Forestry, July-August-2011, p 48
Kejriwal Award for Best Article of interest to the Industry: Post-harvest losses in fruits and vegetables in South India-A review of concepts and quantification of losses by T M Gajanana et al, of Indian Institute of Horticultural Research, Bangalore, Nov-Dec-2011, p 178
Dr J S Pruthi Award for development of new products/new process/new-added machinery in the area of fruit and vegetable technology: Preparation and evaluation of nutrient-rich value products from Seabuckthorn by Manisha Kaushal et al, of Dr Y S Parmar University of Horticulture and Forestry, Solan, H.P., Jan-Feb-2011, p 36
(2) The following are the names of the awards and the recipients/awardees who were honoured with these awards on December 14, 2012:
Kashalkar Memorial Award (carrying gold medal and citation) to Bhavarlal H Jain, Jain Irrigation Systems Ltd, Jalgaon
Soliendra Krishna Mitra Memorial Award (carrying gold medal and citation) to Utsav Dhuplia, Director, Foods & Inns Ltd, Mumbai
Subhkaran Jatia Memorial Award (carrying gold medal, citation and cash of Rs 5,000) to T S R Murali, executive director, technology, Pepsico India, Gurgaon
J S Pruthi Memorial Award (carrying gold medal and citation) to U Y Rege, proprietor, Mukta Laboratories, Goa
Vijay Kumar Mimani Excellence Award (carrying silver plate and citation) to National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana
AIFPA President's Special Award (carrying silver plate and citation) to C H Wong, chairman, Sing Cheung Co Pvt Ltd, Kolkata
AIFPA President’s Special Award (carrying a silver plate and citation) to Ameet Pahilani, managing director, Café Chokolade, Pune
AIFPA Life Time Achievement Award (carrying silver plate and citation) to Kedar Nath Aggarwal, chairman, Bikanervala Foods Pvt Ltd, New Delhi
Dr M Mahadeviah Award (carrying silver plate and citation) to K C De, formerly of Metal Box Co, Kolkata
Khambatta Lifetime Achievement Award (carrying trophy and citation) to Rajesh R Gandhi, managing director, Vadilal Industries Ltd, Ahmedabad
J S Srivastava Memorial Award (carrying a silver plate and citation) to Venkatesh Iyer, chairman, Goli Vada Pav Pvt Ltd, Mumbai
(3) The following are the names of the scholarships and the students/recipients/awardees who were honoured with these scholarships on December 14, 2012:
(a) Dayanand Memorial Scholarships:
Rs 2,500 in cash and a certificate to Durgesh Kumar (pursuing a PG associateship course in fruit and vegetable technology at the State Institute of Food Processing Technology, Lucknow)
Rs 2,500 in cash and a certificate to Anurag Vimal Srivastava (pursuing a PG associateship course in fruit and vegetable technology at the State Institute of Food Processing Technology, Lucknow)
(b) J S Srivastava Memorial Scholarships:
Rs 5,000 in cash and a certificate to Nagendra Kumar Yadav (pursuing a PG associateship course in fruit and vegetable technology at the State Institute of Food Processing Technology, Lucknow)
(c) Y K Kapoor Memorial Scholarships:
Rs 3,000 in cash and a certificate to Garima Gandhi [studying in the third year of B.Sc.(H) course in food technology at Shaheed Rajguru College of Applied Sciences for Women, Delhi University]
Rs 3,000 in cash and a certificate to Pooja Tiwari [studying in the third year of B.Sc. (H) course in food technology at Shaheed Rajguru College of Applied Sciences for Women, Delhi University]
(d) Italian Technical Services:
Rs 2,500 in cash and a certificate to Manisha Rawat of third year B.Sc. (Food Technology) at Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi
Rs 2,500 in cash and a certificate to Ankita Joshi of fourth year B.Sc. (Food Technology) at G B Pant University of Agriculture & Technology, Pantnagar
Rs 2,500 in cash and a certificate to Sweta Joshi of second year M.Tech. (Food Technology) at Jamia Hamdard University, New Delhi
Rs 2,500 in cash and a certificate to Vipul Prakash Saran of fourth year B.Tech. (Food Technology) at Amity Institute of Food Technology, Noida
Rs 2,500 in cash and a certificate to Shruti Sharma of third year B.Sc. (H) Food Technology at Shaheed Rajguru College of Applied Sciences for Women, Delhi University
......................................................................................................................................................
70 food outlets face prosecution for
adulteration
Food safety commissioner Sanjay Kumar has granted sanction to prosecute owners
of 70 food and sweets outlets who allegedly used adulterated ingredients in
violation of various provisions of the Food Safety and Standards Act, 2006,
which came into force in the state last year. The list includes seven prominent
sweets outlets at New Dak Bungalow Road, Boring Road and Mithapur in the state
capital. The rest belong to Bhagalpur, Gaya, Munger and Banka.
In most of the cases, the owners
have been been charged with using non-edible synthetic colouring agents like
lead chromate to enhance the colour of food items. If their offences are
established, the violators could be imprisoned for a maximum period of six
years besides paying a fine of Rs. 5 lakh each.
Notably, it has been scientifically
proved that most of nonedible colouring agents are carcinogenic and their use
may prove lethal.
Some of the alleged violators have
also been charged with selling insect-infested food items. The offence invites
a punishment for up to one year imprisonment and also a fine of Rs. 3 lakh.
Following the approval for
prosecution, the cases will be tried in the designated courts, especially set
up at all district headquarters for the purpose.
......................................................................................................................................................
Obtain/renew licences by February 4, dealers told
Sellers and producers of eatables including hawkers selling
vegetables and fruits either by head load or through push carts, owners of
roadside chilli chicken stalls, tea stalls and other eateries, retail dealers
in foodstuffs, owners of rice mills and oil mills and owners of hotels,
restaurants, bakeries, mutton stalls, milk producers and sellers, those running
canteens in schools, colleges, business establishments and factories and those cooking
food in marriage halls in Vellore district have been asked to obtain/renew
their licences under the Food Safety and Standards Act 2006 before February 4,
2013.
According to a release from the Collector of Vellore district,
the registration of the names of the dealers and producers and obtaining the
licence to sell/supply/produce the eatables have been made compulsory under the
Act. The organisations required to obtain licences included fair price shops,
Indian Made Foreign Liquor shops run by the Tamil Nadu State Marketing
Corporation, places where ‘annadhanam’ is performed and ‘prasadam’ distributed
in temples, and hostels run by the Departments of Adi Dravidar Welfare and
Backward Classes Welfare.
The Collector said that all government-owned establishments
dealing in edible items have already obtained the licence. Dealing in edible
items and foodstuffs without licence is considered a crime under the Act, which
is punishable with a maximum of six months imprisonment or maximum fine of
Rs.five lakhs.
Small, tiny and medium establishments doing business in edible
items and having a turnover of up to Rs.12 lakh should fill Form ‘A’ available
with the concerned Food Safety Officer, while those having a turnover of above
Rs.12 lakh should fill Form ‘B’ available with the District Designated Officer,
Food Safety Department, whose office is located in the 5th floor of the ‘A’
Block of the Collectorate in Sathuvachari, Vellore. The Food Safety and
Standards Act requires the food establishments to keep their premises clean and
hygienic. Persons afflicted with infectious diseases should not be employed in
their establishments. The premises should be free from rats, insects and
disease-causing germs. They should not reuse used edible oil.
Existing licence-holders should renew or modify their licences
before February 4, 2013. Those who have not so far obtained their licences
should apply immediately and obtain their licences before the same date.
Exports and importers of food items should apply for licences before December
4, 2012.
Further particulars could be had by contacting the District
Designated Officer, Food Safety Department (ph.0416-2252249, 9698938880).
M.S. Sampath Kumar, District Designated Officer told TheHindu
that there are 27 block-level Food Safety Officers in Vellore district.
......................................................................................................................................................
How to read food labels
Do you know what all those
complicated nutrition facts on food labels mean? Taking the time to find out
will allow you to make informed, healthy choices and avoid health problems
later.
Nutrition facts: This panel provides information about the energy, protein, carbohydrates, fat and sodium the food item contains. Choose foods that have low fat, sugar and sodium content.
Serving size: Check the serving size and the number of servings on the package. The number of servings you have determine the calories and nutrients you have consumed.
Check the calorie content: If the total calories per serving is 170 and calories from fat 60, two servings of this food item means you consumed 340 calories with 120 of the calories coming from fat.
Watch out: Try your best to limit the intake of fat (saturated and trans fat), sodium and cholesterol. Trans fats are oils which have been chemically modified to increase a product's shelf life. They are harmful as they increase the levels of bad cholestrol while reducing good cholestrol.
0% trans fat: This may not be true. Indian laws allow for .5gm trans fat to be printed as 0%. If a packet of namkeen says one serving size is 20gm, one serving may have .5 trans fat, but in reality you would eat close to 100gm.
Wise decision: Choose food items that have more of these nutrients.
The per cent Daily Value: The per cent DV component tells you about the percentage of each nutrient in one serving of the food product. If you want to eat less of say sodium, then choose foods with a lower per cent DV (5% or less is low)
Nutrition facts: This panel provides information about the energy, protein, carbohydrates, fat and sodium the food item contains. Choose foods that have low fat, sugar and sodium content.
Serving size: Check the serving size and the number of servings on the package. The number of servings you have determine the calories and nutrients you have consumed.
Check the calorie content: If the total calories per serving is 170 and calories from fat 60, two servings of this food item means you consumed 340 calories with 120 of the calories coming from fat.
Watch out: Try your best to limit the intake of fat (saturated and trans fat), sodium and cholesterol. Trans fats are oils which have been chemically modified to increase a product's shelf life. They are harmful as they increase the levels of bad cholestrol while reducing good cholestrol.
0% trans fat: This may not be true. Indian laws allow for .5gm trans fat to be printed as 0%. If a packet of namkeen says one serving size is 20gm, one serving may have .5 trans fat, but in reality you would eat close to 100gm.
Wise decision: Choose food items that have more of these nutrients.
The per cent Daily Value: The per cent DV component tells you about the percentage of each nutrient in one serving of the food product. If you want to eat less of say sodium, then choose foods with a lower per cent DV (5% or less is low)
Three types of fatty acids: Avoid consuming too much saturated fatty acids as they are manufactured naturally by the body. Mono unsaturated and poly unsaturated fatty acids are comparatively healthier; mono is preferable to poly as it protects your cardiovascular system.
Nutrition information per 100g of biscuits (Approx)
Carbohydrates 70g
Sugar 38g
Proteins 4.6g
Fat 20g
Saturated fatty acids 10g
Mono unsaturated fatty acids 7g
Poly unsaturated fatty acids 2g
Trans fatty acids 0g
Cholestrol 0mg
Energy 470kcal
Nutrition facts
Serving Size: 1/6 pkg. (30g mix)
Serving Per Container: 16
Amount Per Serving: Mix Baked
Calories 110 170
Calories from Fat 5 60
% Daily Value**
Total Fat 0.5g* 1% 11%
Saturated Fat Og 0% 21%
Trans Fat Og
Cholesterol Omg 0% 13%
Sodium 85mg 4% 4%
Total Carbohydrate 24g 8% 8%
Dietary Fibre 2g 8% 8%
*Amount in a general chocolate cake mix.
** Per cent Daily Values are based on a 2,000 calorie a day diet. Your DV may be higher or lower depending on your specific calorie needs.
Carbohydrates 70g
Sugar 38g
Proteins 4.6g
Fat 20g
Saturated fatty acids 10g
Mono unsaturated fatty acids 7g
Poly unsaturated fatty acids 2g
Trans fatty acids 0g
Cholestrol 0mg
Energy 470kcal
Nutrition facts
Serving Size: 1/6 pkg. (30g mix)
Serving Per Container: 16
Amount Per Serving: Mix Baked
Calories 110 170
Calories from Fat 5 60
% Daily Value**
Total Fat 0.5g* 1% 11%
Saturated Fat Og 0% 21%
Trans Fat Og
Cholesterol Omg 0% 13%
Sodium 85mg 4% 4%
Total Carbohydrate 24g 8% 8%
Dietary Fibre 2g 8% 8%
*Amount in a general chocolate cake mix.
** Per cent Daily Values are based on a 2,000 calorie a day diet. Your DV may be higher or lower depending on your specific calorie needs.
Food Jargon Explained
Reduced sodium: Not reliable as though the product may have cut down on salt, you still don't know what salt substitutes have been used. Keep in mind that an average person needs just 5gm of salt per day. Also, many products (such as jams, biscuits) use salt as a preservative even though it doesn't taste salty.
This can up your salt intake. Calcium fortified/Vitamin D fortified: Check the degree of fortification. If it is a very miniscule quantity then it doesn't really help. It makes sense to know what your daily vitamin or calcium requirements are and choose those products that deliver. Avoid locally made, unlabelled products and those that do not mention a use-by date.
Reduced sodium: Not reliable as though the product may have cut down on salt, you still don't know what salt substitutes have been used. Keep in mind that an average person needs just 5gm of salt per day. Also, many products (such as jams, biscuits) use salt as a preservative even though it doesn't taste salty.
This can up your salt intake. Calcium fortified/Vitamin D fortified: Check the degree of fortification. If it is a very miniscule quantity then it doesn't really help. It makes sense to know what your daily vitamin or calcium requirements are and choose those products that deliver. Avoid locally made, unlabelled products and those that do not mention a use-by date.
......................................................................................................................................................
AIFPA, Pixie to organise Food Show 2012 from December 13-15 at New Delhi
The All India Food Processors' Association (AIFPA) is organising Food Show 2012 in New Delhi from December 13-15, 2012.
The body will be organising the event in association with Pixie Consulting Solutions Ltd (PCSL). It would be supported by Agriculture and Processed Food Products, Export Development Authority (APEDA), ministry of food processing industries (MoFPI), and some Micro, Small and Medium Enterprises (MSMEs).
D V Malhan, executive secretary, AIFPA, said, “More than 200 exhibitors and one lakh visitors from the food processing industry will be participating in India's largest food show. Food Show 2012 will be a very good platform to exchange ideas for those people who are associated with food processing industries.”
He added, “Exhibitors from food processing - fruits and vegetables, cereals and pulses including maize, bakery and confectionery, ready-to-eat foods and fruit juice, dairy products and analogues, edible fats, oils and fats emulsions, meat and poultry products and fish processing, alcoholic and non-alcoholic beverages, spices, condiments and related products, organic foods, exporters of processed foods, food ingredients and additives, innovative processed foods, innovative food ingredients/ additives, plant and equipment manufacturers for cereals and pulses including maize and rice, dairy industry, bakery, confectionery, meat and poultry processing, cold chain, packaging machines and materials for packaging machines, labelling machines, inspecting, checking and sorting machines, food packaging materials (films, glass, paper, foils, etc.), caps and closures, laboratory and safety equipments for selection of laboratory equipment, sanitary and hygiene management, accreditation/certification bodies, farmers, consultancy firms having expertise in agriculture, post-harvest management, processing technologies with linkages of farmers with food processors etc., financial institutions for government financial assistance schemes and loans from banks and financial institutions.”
Points to Ponder
1) India has a largely untapped domestic market of over 1.21 billion consumers of whom 300 million consume processed and packaged foods while an additional 200 million are expected to shift to processed food consumption by 2015.
2) India is largest producer of wheat and rice/fruits/vegetables/milk/livestock in the world.
3) The food processing industry has been declared priority sector for bank lending.
4) No industrial licence is required for food and agro processing industries except for alcoholic beverages and a few items reserved for small-scale sector.
5) Excise duty on processed fruits and vegetables has been reduced considerably whereas in certain processed foods it is completely waived off.
6) Customs duty on refrigerated motor vehicles has been waived while customs duty on food processing machinery reduced from 7.5 to 5 per cent.
7) Import of food processing machinery allowed freely with low level duties. Import of capital goods for export of agricultural products and their value added variants under Export Promotion Capital Goods (EPCG) is allowed duty-free.
Objectives of the Show
1) A platform for market linkages and business opportunities.
2) Showcase for trends, opportunities and developments in the food processing sector.
3) Showcase the widest range of processed foods available.
4) Showcase the widest range of plant and machinery including packaging equipment and materials for the food processing industry.
5) Laboratory equipment and their selection criteria.
6) Offer a platform and trade solutions to grow business.
National Seminar
One-day national seminar on the topic - Indian Food Processing Industry - For Sustainable Prosperity in Agriculture. Speakers of international repute shall present their views on various topics of the theme of the seminar.
Highlights of AIFPA Food Show
3-day exhibition focussing on processed foods, innovative food ingredients and food additives, plant and equipment, packaging equipments and materials, laboratory equipments and management.
The body will be organising the event in association with Pixie Consulting Solutions Ltd (PCSL). It would be supported by Agriculture and Processed Food Products, Export Development Authority (APEDA), ministry of food processing industries (MoFPI), and some Micro, Small and Medium Enterprises (MSMEs).
D V Malhan, executive secretary, AIFPA, said, “More than 200 exhibitors and one lakh visitors from the food processing industry will be participating in India's largest food show. Food Show 2012 will be a very good platform to exchange ideas for those people who are associated with food processing industries.”
He added, “Exhibitors from food processing - fruits and vegetables, cereals and pulses including maize, bakery and confectionery, ready-to-eat foods and fruit juice, dairy products and analogues, edible fats, oils and fats emulsions, meat and poultry products and fish processing, alcoholic and non-alcoholic beverages, spices, condiments and related products, organic foods, exporters of processed foods, food ingredients and additives, innovative processed foods, innovative food ingredients/ additives, plant and equipment manufacturers for cereals and pulses including maize and rice, dairy industry, bakery, confectionery, meat and poultry processing, cold chain, packaging machines and materials for packaging machines, labelling machines, inspecting, checking and sorting machines, food packaging materials (films, glass, paper, foils, etc.), caps and closures, laboratory and safety equipments for selection of laboratory equipment, sanitary and hygiene management, accreditation/certification bodies, farmers, consultancy firms having expertise in agriculture, post-harvest management, processing technologies with linkages of farmers with food processors etc., financial institutions for government financial assistance schemes and loans from banks and financial institutions.”
Points to Ponder
1) India has a largely untapped domestic market of over 1.21 billion consumers of whom 300 million consume processed and packaged foods while an additional 200 million are expected to shift to processed food consumption by 2015.
2) India is largest producer of wheat and rice/fruits/vegetables/milk/livestock in the world.
3) The food processing industry has been declared priority sector for bank lending.
4) No industrial licence is required for food and agro processing industries except for alcoholic beverages and a few items reserved for small-scale sector.
5) Excise duty on processed fruits and vegetables has been reduced considerably whereas in certain processed foods it is completely waived off.
6) Customs duty on refrigerated motor vehicles has been waived while customs duty on food processing machinery reduced from 7.5 to 5 per cent.
7) Import of food processing machinery allowed freely with low level duties. Import of capital goods for export of agricultural products and their value added variants under Export Promotion Capital Goods (EPCG) is allowed duty-free.
Objectives of the Show
1) A platform for market linkages and business opportunities.
2) Showcase for trends, opportunities and developments in the food processing sector.
3) Showcase the widest range of processed foods available.
4) Showcase the widest range of plant and machinery including packaging equipment and materials for the food processing industry.
5) Laboratory equipment and their selection criteria.
6) Offer a platform and trade solutions to grow business.
National Seminar
One-day national seminar on the topic - Indian Food Processing Industry - For Sustainable Prosperity in Agriculture. Speakers of international repute shall present their views on various topics of the theme of the seminar.
Highlights of AIFPA Food Show
3-day exhibition focussing on processed foods, innovative food ingredients and food additives, plant and equipment, packaging equipments and materials, laboratory equipments and management.
......................................................................................................................................................
Tata I-Shakti launches Besan made from unpolished chana dal; with Agmark
As
an extension to its Tata I-Shakti brand of consumer products comprising
salt and a range of quality unpolished pulses, Tata Chemicals Ltd
announced the market launch of its brand of gram flour called Tata
I-Shakti Besan in the capital on Monday.
The product will be available in 500 gram SKUs across retail stores in Delhi. According to a press release, the product is processed from 100% unpolished chana dal ensuring food quality and food safety with Agmark grade 1 certification.
Ashvini Hiran, COO, consumer products business, Tata Chemicals Ltd, said, “With the launch of Tata I-Shakti Besan, we hope to leverage our established distribution channels across the country and aim at offering I-Shakti Besan along with our other range of quality staple food products to the Indian household. Presently, we are targeting only the north Indian markets and the other markets will be explored in the second phase.”
The product will be available in 500 gram SKUs across retail stores in Delhi. According to a press release, the product is processed from 100% unpolished chana dal ensuring food quality and food safety with Agmark grade 1 certification.
Ashvini Hiran, COO, consumer products business, Tata Chemicals Ltd, said, “With the launch of Tata I-Shakti Besan, we hope to leverage our established distribution channels across the country and aim at offering I-Shakti Besan along with our other range of quality staple food products to the Indian household. Presently, we are targeting only the north Indian markets and the other markets will be explored in the second phase.”
......................................................................................................................................................
Recipe for Success: Neuroscientist nurtures longtime passion for cakes
Often
it is seen that a hobby or pastime combined with talent leads one to
discovering a unique way in achieving name and success – the hobby as a
means to livelihood.
Neha Sawant nee Aurangabadkar, the lady behind the Nth Degree Baking, an online baking business, is one such example - nurturing talent for cooking and baking for launching a successful commercial venture.
Sawant’s Nth Degree offers 3D fondant cakes, cakelets, special decorated brownies and blondies, custom-designed cupcakes, cheesecakes, select theme party cakes, Whoopie pies, and petit-fours.
A freelance researcher and neuroscientist by profession, Sawant pursued an MA in clinical psychology from Pune University and went on to do other courses. She explains, “I also have an M Sc in research methodology in cognitive neuropsychology from the University of Hertfordshire, UK.”
Interestingly, Sawant started her bakery business in March 2012 with no professional training. However, it has been her hobby for the last 7-8 years.
Recollecting her childhood memories, Sawant said, “I still remember vividly wandering in the kitchen curiously and the first time when I cooked for the family at the age of 14. In fact more than eating, I thoroughly enjoy cooking for people. Coming from a joint family, I have always seen food being cooked in huge quantities. Our kitchen would be bustling with activity right from 6 am to around 2 am. All my friends or housemates who have ever lived with me remember me for the food cooked by me. My experience of staying in the UK also has had a lot of influence on my baking today.”
The cakes she baked and served friends and family elicited positive and encouraging response. “Everyone realised my potential and supported me for the decision of taking the plunge and starting baking professionally. Though practically starting with the concept was not cakewalk. A self-confessed maths phobic, Sawant said, “With no prior experience and exposure in the food industry, it all seemed daunting, from the logistics to number-crunching accounts. Today, with the number of choices available to people, it takes a while to establish the fact that what you are trying to offer is referred to in cliched terms sometimes as something different or new. With a lot of people dabbling with baking, this is a lot easier today owing to the accessibility of information via the Internet. So it was one of the main challenges to get the work noticed by people, breaking through the clutter.”
Sawant credits a part of her success to her husband Vineet Sawant, who has been a strong pillar of support. His initiative has also played a huge role in shaping Nth Degree Baking. She said, “People are always taken by surprise when I tell them that these are pictures of things I have baked personally and not downloaded from the Internet, which my husband has photographed and never used Photoshop.”
However, she added, “It has been difficult and I am still just halfway there. After heavily investing time and efforts in doing masters' degrees from Pune and the UK, and having a substantial 'respectable' research career, cooking and baking has been perceived as 'scaling down' by many. People have been apprehensive of the career change. I know at times it has been awkward for my parents and relatives to admit that after being highly qualified, I am not utilising my education.”
“Also, the sheer number of people getting into baking these days as a business is staggering, going on to form the competition for me. It has taken a while to distinctly form an identity for Nth Degree,” Sawant said.
She pointed out, “The first order for cake received was quite early and unexpected. As I used to post pictures of things I would bake many times on Facebook, a friend of mine asked if I take orders. At that time, we had not started full-fledged. It is the response of people that matters and contributes for the success of the venture, and to see them satisfied by my products motivates me. There are times when people have told me that they found the cake so good to look at, that they did not feel like cutting it! It feels great to be an important part of peoples' special and happy occasions.”
Currently, Sawant is concentrating on the plan to introduce a newer aspect of baking through Nth Degree. “It will enable us to have our distinct identity in the industry. As a future plan, we would like to open our bakery outlet. We get many inquiries for where our shop is located, as they would like to visit and see our work. But for now, I am really happy working from my Nth Degree Baking Studio, which is my small little space where I conjure up my creations,” she said.
......................................................................................................................................................
Neha Sawant nee Aurangabadkar, the lady behind the Nth Degree Baking, an online baking business, is one such example - nurturing talent for cooking and baking for launching a successful commercial venture.
Sawant’s Nth Degree offers 3D fondant cakes, cakelets, special decorated brownies and blondies, custom-designed cupcakes, cheesecakes, select theme party cakes, Whoopie pies, and petit-fours.
A freelance researcher and neuroscientist by profession, Sawant pursued an MA in clinical psychology from Pune University and went on to do other courses. She explains, “I also have an M Sc in research methodology in cognitive neuropsychology from the University of Hertfordshire, UK.”
Interestingly, Sawant started her bakery business in March 2012 with no professional training. However, it has been her hobby for the last 7-8 years.
Recollecting her childhood memories, Sawant said, “I still remember vividly wandering in the kitchen curiously and the first time when I cooked for the family at the age of 14. In fact more than eating, I thoroughly enjoy cooking for people. Coming from a joint family, I have always seen food being cooked in huge quantities. Our kitchen would be bustling with activity right from 6 am to around 2 am. All my friends or housemates who have ever lived with me remember me for the food cooked by me. My experience of staying in the UK also has had a lot of influence on my baking today.”
The cakes she baked and served friends and family elicited positive and encouraging response. “Everyone realised my potential and supported me for the decision of taking the plunge and starting baking professionally. Though practically starting with the concept was not cakewalk. A self-confessed maths phobic, Sawant said, “With no prior experience and exposure in the food industry, it all seemed daunting, from the logistics to number-crunching accounts. Today, with the number of choices available to people, it takes a while to establish the fact that what you are trying to offer is referred to in cliched terms sometimes as something different or new. With a lot of people dabbling with baking, this is a lot easier today owing to the accessibility of information via the Internet. So it was one of the main challenges to get the work noticed by people, breaking through the clutter.”
Sawant credits a part of her success to her husband Vineet Sawant, who has been a strong pillar of support. His initiative has also played a huge role in shaping Nth Degree Baking. She said, “People are always taken by surprise when I tell them that these are pictures of things I have baked personally and not downloaded from the Internet, which my husband has photographed and never used Photoshop.”
However, she added, “It has been difficult and I am still just halfway there. After heavily investing time and efforts in doing masters' degrees from Pune and the UK, and having a substantial 'respectable' research career, cooking and baking has been perceived as 'scaling down' by many. People have been apprehensive of the career change. I know at times it has been awkward for my parents and relatives to admit that after being highly qualified, I am not utilising my education.”
“Also, the sheer number of people getting into baking these days as a business is staggering, going on to form the competition for me. It has taken a while to distinctly form an identity for Nth Degree,” Sawant said.
She pointed out, “The first order for cake received was quite early and unexpected. As I used to post pictures of things I would bake many times on Facebook, a friend of mine asked if I take orders. At that time, we had not started full-fledged. It is the response of people that matters and contributes for the success of the venture, and to see them satisfied by my products motivates me. There are times when people have told me that they found the cake so good to look at, that they did not feel like cutting it! It feels great to be an important part of peoples' special and happy occasions.”
Currently, Sawant is concentrating on the plan to introduce a newer aspect of baking through Nth Degree. “It will enable us to have our distinct identity in the industry. As a future plan, we would like to open our bakery outlet. We get many inquiries for where our shop is located, as they would like to visit and see our work. But for now, I am really happy working from my Nth Degree Baking Studio, which is my small little space where I conjure up my creations,” she said.
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