Health-consciousness & increased awareness driving soy growth in India

Introduction
Processed food industry is the fifth largest industry in India in terms of production, consumption and exports and is considered as a sunrise industry.  It accounts for almost one-third of the country’s total food market and plays a vital role in the Indian economic growth as it is a crucial link between agriculture and industry.

The Indian food processing industry is growing at more than 10% CAGR for the last five years and continues to grow. Growing urbanisation, growing middle class, increasing disposable income, emerging organised food retail, and changing lifestyles and food consumption patterns are the drivers of this growth. In fact, rapid transformation in the lifestyle of Indians has resulted in increase in the demand for processed and convenience food.

Increasing health-consciousness among consumers is the leading cause for demand for health foods.  This situation is leading to introduction of ingredients, which have food processing function and provide health benefits (functional food). Health foods are one of the fastest moving processed food products in the world in the last five years. Consumers are more proactive about their health and spurred the global retail market for functional foods and beverages. Consumers are re-evaluating their health, nutrition, and lifestyle choices adopted years ago and are considering the role of functional foods and beverages that could or should play in diets in order to prevent or help treat all kinds of health conditions. Soy protein is a unique ingredient that offers both these functions to a food processor to meet the consumer demand.

Adoption of advanced technologies and good handling practices can go a long way in marketing value added soy protein products to their full potential which is not happening in India due to commodity market attitude of the processors. Defatted Soy Flour (DSF) is the fine powder of deoiled white flakes a basic value product from solvent extraction process. This is used as a raw material for a number of value-added protein products and quality of DSF is of utmost importance. Based on the quality and the extent of heat treatment, there are a number of varieties of soy flour products available.


Full fat soy flour is the product obtained from grinding dehulled soybeans before solvent extraction process. It has about 20% fat, 40% protein and usually has low shelf life unless specially packaged and stored. Enzyme active full fat soy flour contains lipoxygenase that acts on fatty acids in the dough, generating fatty acid hydroperoxides that bleach the yellow carotenoid pigments found in wheat flour, giving a whiter crumb and also interact with gluten during mixing, increasing dough strength.

Types of soy flours made from solvent extraction process

Product	PDI	Functionality	Applications
Full fat enzyme active soy flour	~90+	Bleaching	Bread, fermentation, protein isolates
Full fat enzyme inactive soy flour	10-25	Nutritional supplement	Feeding programmes
Untoasted DSF	65-85	Controlled water absorption, less oil absorption	Bakery products, doughnut mixes; baby foods, meat products, breakfast cereals, protein isolates
Lecithinated soy flour	65-85	Egg white and yolk	Eggless recipes
Slightly toasted DSF	45-65	Slight water absorption and texturisation	TSP
Toasted DSF	30-45	Nutritional supplement	Meat products
Toasted DSF	10-25	Nutritional supplement	Baby foods, gravies, hydrolysed vegetable proteins, feeding programmes

Value-added soy flour products
Production of white flakes allows the manufacturer to produce a number of functionally superior protein products. Some of these products are 1.    High PDI DSF; 2.     Lecithinated soy flour; 3. Textured soy protein (TSP); 4.    Soy protein concentrates ; and 5. Soy protein isolates.

High PDI soy flour
Native soy protein has a unique arrangement of amino acids, which provide certain functional properties in food processing such as, low fat binding capacity (FBC), high water absorption capacity (WAC), emulsification property, whipping characteristics and so on. This varying FBC and WAC is due to the arrangement of polar (outside) and non-polar amino acids (inside) in the native structure of protein. Soy ingredients when added provide a number of functional benefits to bakery products such as water binding, dough conditioning, emulsification, shortening (tenderising) and crust coloration.  Because of water-binding capacity of soy there is increased water absorption by dough or batter (and increased yield of product) and the finished product also has increased moisture content. This slows the rate of starch retrogradation (staling) and results in a longer shelf life. Water binding is a function of both the protein and the fibre present in soy flour.

Soy flour contains good amount of non-fermentable sugars, which undergo browning reaction to give characteristic appealing colour to the products during baking. In general, soy flour can be added up to 3% without changing formulation except water. In bakery products, three types of soy flour can be used based on the product. Currently a number of bakers are using full fat or defatted enzyme active soy flour up to 1% as bread improver. In case of bread and biscuits, high PDI soy flour (low heat treated) can be used as an alternate to non-fat dry milk to reduce the cost of raw material. Addition of soy flour improves the nutritional quality, increases water absorption, helps in emulsification of fats and other ingredients.

The other major application for soy flour in bakery could be use of lecithinated soy flour as an alternate to whole eggs. High PDI soy flour with 6-15 % of lecithin can be used in cakes and doughnuts to replace eggs. A study conducted at American Institute of Baking suggested lecithinated soy flour as an alternative to egg by which the raw material cost could cut by almost 25%. Studies conducted across the globe suggest that addition of as low as 3% functional soy flour (high PDI) can provide a number of economic benefits to the bakers. These benefits are due to combination of various functions soy flour exhibits such as increasing water absorption, increasing water retention during dough development, reducing water evaporation during baking and increasing shelf life of the final products.

Textured Soy Protein
Textured Soy Protein (TSP) usually refers to products made from soy flour, soy protein concentrates and soy protein isolates. TSP can contain between 50% and 90% protein, depending on the starting material used. TSP is most commonly used as a meat extender or analog and can be added to meat to increase its protein content. TSP has a texture similar to ground meat and must be rehydrated with boiling water before use. TSP is made by running any of the three raw materials through an extrusion cooker, which allows for many forms and sizes. The dietary fibre and soluble carbohydrates content in TSP also varies based on the raw material. When hydrated, it has a chewy texture and is widely used as a meat extender.

Soy Protein Concentrates
Soy Protein Concentrate (SPC) is made by removing a portion of the carbohydrates from defatted soy flour. SPC retains most of the fibre of the original soybean. SPC is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals and in some meat products. SPC is used in meat and poultry products to increase water retention, and to improve nutritional value (more protein, less fat). SPC should contain at least 65% protein on a moisture-free basis. The protein has different solubility characteristics, depending on the extraction method for example alcohol method results in low solubility. Some applications, such as beverages, require a highly soluble protein. SPC can be found in different forms - granules, flour and spray dried.

Soy Protein Isolates: They are isolated from defatted flakes and are most highly refined soy protein form, containing 90 per cent protein, possessing the greatest amount of protein of all soy products. They are a highly digestible source of amino acids and because of the bland taste can be added to foods without jeopardising flavour and taste. Isolates are used to add juiciness, cohesiveness, viscosity to a variety of meat, seafood, and poultry products. Isolates are used to enhance nutritional quality and sensory attributes of whole meat products. Isolates are commonly used in dairy products such as beverages, frozen desserts and imitation cheeses. They can also be used as an ingredient to supplement or replace milk powder. In India, SPI has been extensively used in dry blended protein supplements.

In addition to the above, soy can be processed into developed specialty ingredients like soy flakes, specific peptides, and dairy analogues.

Functionality of soy protein products
Soy was used mostly for its nutritional and functional properties before the revelation of the health benefits. Based on the unique protein structure and arrangement of amino acids, soy protein provides certain functional properties in food processing. The presence of both hydrophilic and hydrophobic groups in the same polymer chain facilitates association of the protein with both fat and water. The protein may adhere to solid particles and act as a binder or, in solution, as a dispersing and suspending agent. Protein films may adhere to surfaces, and solids may be distributed and cemented together within the protein film. Such properties usually require a protein with a relatively high degree of water dispersibility, soluble proteins are easier to incorporate into moist foods. In a relatively insoluble protein product, these properties are present to a limited degree. These products are nutritionally valuable but they may contribute only slightly to viscosity, gel formation, emulsification, binding, adhesion, or to the stabilisation of emulsions and suspensions. When soy protein is heated, protein gets denatured and these functional benefits are lost. The following tables give a clear picture of how soy protein acts in different food systems.
Functional properties of soy protein products in food

Functional property	Mode of action	Food system used	Product*
Solubility	Protein solvation, pH dependent	Beverages	F, C, I, H
Water absorption and binding	Hydrogen-bonding of water, entrapment water (no drip)	Meats, sausages, breads, cakes	F, C
Viscosity	Thickening, water binding	Soups, gravies	F, C, I
Gelation	Protein matrix formation and setting	Meats, curds, cheeses	C, I
Cohesion- adhesion	Protein acts as an adhesive	Meats, sausages, baked goods, pasta products	F.C.I
Elasticity	Disulfide links in deformable gels	Meats, bakery items	I
Emulsification	Formation and stabilisation of fat emulsions	Sausages, bologna, soups, cakes	F, C. I
Fat absorption	Binding of free fat	Meats, sausages, doughnuts	F, C, I
Flavour-binding	Adsoprtion, entrapment	Simulated meats, bakery items	C, I, H
Foaming	Forms film to entrap gas	Whipped toppings, chiffon desserts, angel cakes	I, W, H
Colour control	Bleaching (lipoxygenase)	Breads	F

*: F, C, I, H, and W denote soy flour, concentrate, isolate, hydrolysate, and soy whey, respectively.

Benefits of soy in traditional foods

Product	Replacement	Level of replacement	Benefits		Soy Component
			Functional	Economic
Traditional snacks	Pulses	20-30 %	Low oil absorption	Yes	Flour, Isolate
Papad	Black gram	40-50%	Low oil absorption, more diametric expansion	Yes	Flour
Roti	Wheat flour	10-15%	Increase in freshness		Flour
Cakes	Egg	60-100 %		Yes	Flour, lecithin
Bread	White flour	1-5 %	High yield, shelf life	Yes	Flour
Cookies	Milk powder	60-100 %		Yes	Flour, lecithin
Noodles	White flour / egg	10-15% / 60-100%	More yield, strong noodles, low breakage losses	Yes	Flour, lecithin

Opportunities in Indian food industry
Wheat-based Products
Wheat flour can be fortified with DSF maximum up to 10 per cent, which increases the protein content to about 16-17 per cent. This is about 25-30 per cent more compared to regular whole-wheat flour. Soy fortified wheat flour will improve the protein profile and functional characteristics of the end products by increasing moisture retention so that rotis will remain fresh for longer time while.

Bakery Products: In different bakery products wheat flour can be fortified with soy both for functional and nutritional reasons. Studies suggest that addition of as low as 3% soy flour will improve yield and shelf life in bread. In biscuits and cookies, soy flour with sweet dry whey powder can be used to replace expensive skimmed milk powder. In cakes, lecithinated soy flour can replace eggs completely.

Noodles and Vermicelli: Fortifying refined wheat flour, which is the basic raw material for noodles will improve the nutritional quality and give some functional benefits also. Addition of 10-12 % DSF to wheat flour will give a product with increased moisture retention in case of wet noodles and in fried noodles it will save oil during frying. Addition of 10 per cent soy flour reduces about 60 per cent usage of eggs in egg noodles. Soy flour reduces breakage losses by making the noodle stronger.

Legume-based Products
DSF has more than double the amount of protein compared to pulse flours. Approximately 20-40% of pulse flours can be replaced with DSF without affecting the organoleptic attributes. Twenty per cent substitution of pulse flours with DSF, results in increase in the protein content from 20 to 26% in the blend translating to an increase of 30% in protein content. The low-fat binding capacity of soy protein allows less oil absorption during deep-frying of products made with soy fortified gram flour. Addition of 20% soy flour to gram flour almost reduced 20% oil absorption during frying (besan, papad) giving consumer a healthier, low-fat product and reducing cost for the manufacturer. In case of papads, addition of soy flour was found to increase diametric expansion considerably after frying.

Protein Supplements
Protein supplements such as general health supplements, disease specific supplements, sports nutrition and weight management products are some of the fastest growing functional foods in India and across the globe. Soy protein products especially soy protein isolate is being used as the primary ingredient in these products due its proven health benefits.

Extruded Products
Extrusion cooking is one of the novel techniques of food processing with great versatility and a wide range of application, has great potential in the food industry in developing countries like India. In extrusion, soy is used widely as an ingredient to make good quality meat analogs, meat alternates, snacks and other products. Soy protein ingredients can be used in a number of other processed food products such as protein bars, confectionery products, processed meat products, diary analogues, breakfast cereals, beverages, soups, fruit juices, and meal replacement products.

Conclusion
Rapid transformation in the lifestyle of Indians has resulted in dramatic increase in the demand for processed and convenience food. Further, considerable increase in health-consciousness among Indian consumers also increased awareness of the health benefits of soybean. These two factors offer soy and soy ingredients immense potential in this predominantly vegetarian society. The Indian food industry should also take the advantage of functional properties of soy protein so that they can reduce the raw material/processing cost. At the same time, consumers will benefit from soy consumption and improve overall health. Soy protein is a highly versatile ingredient whose limitation to application in the food processing industry is only imagination.

(The author is a Ph D and is with NutriTech Consulting Services Pvt. Ltd, New Delhi. He can be contacted at sitapu@nutritechindia.com)

CIPHET to impart micro-encapsulation method training for food, biotech

The Central Institute of Post-havest Engineering and Technology (CIPHET) at Ludhiana's Punjab Agicultural University (PAU) will conduct a three-day course oriented towards the commercial application of micro-encapsulation methods, which will facilitate the development of new functional foods.

The programme, which will take place in the institute's agricultural structures and environmental control (AS & EC) division, will commence on November 20, 2013, and conclude on November 22, 2013. K Narsaiah, senior scientist in the aforementioned division, will be its director.

The content of the course includes the following:

(i)    Methods of microencapsulation such as twin fluid nozzle encapsulation, membrane emulsification, sonicator, high pressure homogenizer. It will also cover some aspects of nanoencapsulation;

(ii)    Probiotics and prebiotics in food;

(iii)    Probiotics in aqua and poultry feed;

(iv)    Immobilisation of enzymes, bacteriocins and food ingredients;

(v)    Immobilisation of enzymes and microbes by use of membranes;

(vi)    Immobilisation and controlled release of antimicrobials;

(vii)    Immobilisation of  microbes for fermentation;

(viii)    Production of microcapsules using syringe, paint spray gun, particle size measurement;

(ix)    Hands-on training of optimisation of micro-encapsulation using micro-encapsulators developed and comparison with other methods, and
(x)    Visits to nearby laboratories.

The maximum number of seats available is fifteen. Of these, ten will be for participants working in such fields as agricultural, dairy or chemical process engineering, food science and technology, micro-biology, dairy technology, bio-chemistry, bio-technology and allied sciences in agricultural universities, institutes affiliated to the Indian Council of Agricultural Research (ICAR) or the concerned industries. The remainder is for students holding undergraduate degrees in the aforementioned subject areas. Selection is on as first come, first serve basis.

Each of the working trainees would have to pay a fee of Rs 6,000, whereas the students can avail the training at a concessional fee amounting to Rs 4,000 per head. This does not include lodging and boarding charges. For student participants, the submission of a bona fide certificate from the institute is mandatory.

Vadilal enters processed foods and carves niche in frozen food segment

History
The busy corner of Teen Darwaja in Ahmedabad is still as vibrant as it was in 1907. The bright board of ‘Vadilal Soda Shop’ is the recent addition to the 106-year-old ice cream shop and the first indigenous one in Gujarat.

Vadilal Gandhi, an ambitious man started Vadilal Soda Shop in 1907, which was passed on to his son, Ranchod Lal. He single-handedly ran the show and started a retail outlet in 1926. Just one hand- cranked machine for ice creams eventually revolutionised the food & beverage industry on the whole.

Eventually, Ranchod Lal's sons, Ramchandra and Lakshman, inherited the business and were instrumental in giving a new direction to the company. The duo imparted a new vision to the venture and infused a spirit of calculated risk-taking into the company. As a result, by the 1970s, the company had already evolved into a modern corporate entity.

Today, over 100 years and three more generations later Vadilal has transformed itself into the second-largest ice cream maker and a leading processed foods player.

A landmark
When passion is the driving force behind a business, there is never an end to betterment. And this is evident when you look at the growth of Vadilal as a company. Even after 80 years of spreading happiness as the most-loved ice cream brand, the company was yearning to give another great impetus to the business. It wanted to take another leap, which supports the dreams of gaining an international stronghold as well as creating yet another blissful utility for the consumers.

Thus, the company took up something more challenging, contemporary and diversified. And the result was the launch of Vadilal’s processed food division – Vadilal Quick Treat.

The concept was simple. Spread more and more happiness across the world! And what can bring more happiness to NRGs and NRIs than savouring authentic Indian foods at their doorsteps.

Making this logic the foundation stone, Vadilal set towards venturing in to an unexplored field of processed and frozen foods. It started with frozen fruits, vegetables & fruit pulps and went on to offer ready-to-eat and ready-to-serve foods.

The journey of Quick Treat began with 12 Stock Keeping Units (SKUs) and exports to seven countries, which are now 100+ SKUs and exports to over 45 countries.

With Quick Treat, an even robust approach was undertaken within which the group assembled the best and latest technologies, refined R&D facilities and exceptional workforce. Moreover, a forward-looking management created a worldwide brand that delivers freshness, sealed with trust. With a seemingly endless array of distinctive range of products, Quick Treat has something for everyone and for every occasion. Today, Quick Treat is exported to more than 100 importers and distributors across USA, Australia, Europe, the UAE and Africa.

Product Basket
After more than two decades, Vadilal Quick Treat has amazing delicacies for instant happiness which makes it synonymous to phrase ‘shortcut to happiness’ for its customers. Decades of experience in product sourcing, logistics, consumer understanding and expertise in the field of taste, product formulations and consistency in production cumulated into Vadilal Quick Treat products being accepted in India and abroad.

Just adding one more business was not the objective. Vadilal left no stone unturned to achieve highest standards of quality along with quantity. Giving equal importance to maintaining quality standards and cost-effectiveness, it was able to achieve not only a diverse product portfolio but also recognition as one of the pioneers in exports of Indian frozen food products.

With the amplification of needs coupled with wide acceptance of ethnic products, Vadilal has carved niche in the frozen foods industry. Interestingly, some of the Indian vegetarian products have made inroads in the mainstream consumption as well.

Vadilal Quick Treat offers products in almost all the segments of frozen foods. It ranges from Indian traditional meals, delightful Indian breads and snacks to mouth-watering Indian curries. And the list does not end here. It also has for the consumer, an extensive range of ‘Individually Quick Frozen’ vegetables and fruits.

Today the brand boosts of having one of the most extensive product portfolio spanning across five major food categories: Snacks; Indian Breads; Curries; Indian Vegetables; and Fruits.

Each of these categories offers a wide range of products to choose from. For example, Indian Breads have offerings like parathas, naans, kulchas and rotis; and Snacks like samosas, spring rolls, Gujarati delicacies, harabhara kebab and so on. There are more than 20 curries and rice products in the Curries category.

Vadilal Quick Treat offers an extensive range of frozen vegetables some of which are consumed across the world by NRIs as well as mainstream consumers. The product list includes vegetables such as green peas, sweet corn, mixed vegetables, okra, pigeon peas, lima beans, french beans, surati papdi lilva, bitter gourd, chillies, and so on.

Technology
Keeping pace with the changing times, the company expanded its operations supported by indepth knowledge of export markets and its dynamics. In a short span of time, added Vadilal Quick Treat Processed Foods to its existing domain of Vadilal ice cream.

Not only does Vadilal Quick Treat have one of the best production infrastructures in the country, it also excels in application of cutting edge innovations in the food industry. Each and every process is meticulously designed and impeccably implemented to deliver nothing but the best. From sourcing raw materials to their conversion into finished products, everything is done as per the international norms (HACCP - Hazard Analysis and Critical Control Points) of quality & safety. The company is recognised as a Star Export House by the Director General of Foreign Trade, a department working under the ministry of commerce, Government of India.

As a company, employing modern production technology and striving to adhere to the international standards of quality has been a top priority. This approach nourished the basic objective of becoming a global leader in ethnic Indian foods.

Vadilal Quick Treat uses a distinctive and highly advanced Individual Quick Freezing (IQF) technology to process its frozen foods. IQF is a freezing method of choice for seasonal products such as fruits and vegetables. This technology is developed as a specific solution to block or cluster-freezing of small-sized products, to preserve quality and to give unparalleled convenience to end-users. What makes Quick Freezing unique is that it is the only process in which virtually all the properties of most of the parent food stuff can be preserved. After IQF, grading and colour sorting takes place. The colour sorter process sorts the fruits and vegetables according to the proper colour and size of vegetables and fruits, so that only the finest ones can be used.

The packaging process includes metal detector machinery, which helps to detect any metal & prevent in packaging. This ensures superlative packaging for the wide range of exceptional delicacies. Vadilal Quick Treat also applies the ultra-modern ‘Flow Wrap’ technique for packaging food products. This unique, effective and totally automatic technique ensures perfect packaging for all categories of Quick Treat products. For packaging of vegetables in pouches, a special FFS machine is used to deliver excellent standards. The final packaging of products happens with an automated pallet wrapping machine.

To guarantee superlative quality of the frozen food products, the company maintains a large inventory management staff and huge capacity for cold storage with temperatures as less as minus 22 degrees. All of this leads to a world-class range of high-quality products in the offing.

The production capacities of the Dharampur plant at Valsad, Gujarat, are nothing less than impressive. While the frozen storage capacity is 3,500 MT, the canning capacity is 80 MT / Day. The freezing capacity touches 80 MT / Day, while the production capacity of ready-to-serve Indian breads, curries, snacks is over 6 MT / Day.

Recognitions
Vadilal endeavours to provide quality products that are endorsed by ISO 22000:2005 and HACCP certifications. The company has also been awarded the certificate of merit for excellence in export performance by APEDA (Agricultural & Processed Foods Export Development Authority of India). Vadilal has received two-star trading status from the Government of India. Vadilal is also a British Retail Consortium (BRC) certified and has the US FDA approval for its processed foods business.

World Scenario
The global frozen food scenario has showcased a positive outlook over the years. As per holistic statistics, the global frozen food market is expected to be $261.50 billion in 2015. USA is expected to witness a moderate CAGR of 4% from 2010 to 2015 while the Rest of the World (RoW) segment (which includes Latin America, Australia and others) is expected to witness a CAGR of 4.7%.

The Asian frozen food market is expected to grow at an estimated CAGR of 3.4% from 2010 to 2015.

New product launches is one of the major trends followed aggressively by key industry participants, making innovation the key growth factor. Consumers all across the world show as much preference for branded products in frozen foods category as other consumer goods. And the industry is witnessing an emergence of strong brands in the category. The unorganised sector remains the biggest challenge for the organised sector of branded frozen food products.

The existence of private labels, especially in Europe where they constitute around 40% of the total frozen foods market, is the major factor restricting the growth of the market. Ready meals are the most expensive ones among the frozen food product categories and, thus, account for the largest market share of 40% in terms of revenue.

The Road Ahead
Vadilal Quick Treat has gradually achieved complete sync with global trends in the processed food industry. The drive to constantly innovate its product lines complements the company’s goals to be one of the leading names as Indian processed food players in the international markets. To accomplish this, efficient support services have been developed with simultaneous efforts put in expanding transportation and global distribution networks in all continents.

Vadilal Quick Treat currently exports to more than 45 countries like USA, Canada, the UK, Kuwait, the UAE, Singapore, New Zealand, and Australia. In the coming years, Vadilal anticipates acquisition of a bigger market share in competitive branded markets like of Australia and the UK and establishment of a stronger brand identity through a meticulous marketing mix including quality products, and robust chain of distribution to ensure product availability at competitive prices through effective brand promotion initiatives.

To back its plans for Quick Treat in the international market, the company has established fully operational warehouses in New Jersey and California which cater to the east and west coasts of USA respectively and contribute to strengthening the distribution network.

In the domestic market, Quick Treat has established its existence in new territories like Uttar Pradesh and Delhi, and is all set to make its products available in Madhya Pradesh as well. By appointing new distributors, Vadilal has extended its market reach with its strong supply chain network. Moreover, Vadilal is aggressively targeting Quick Treat to various big-format modern trade stores to showcase presence at every hyper, super markets and cash & carry stores.

Further to this, the company has now entered the HORECA (Hotel, Restaurant and Catering) sector with its IQF vegetables and ready meals which is yet another profitable segment to bank upon.

The future endeavours of Vadilal will be directed towards penetrating existing markets by building consumer brand preference in its major markets. Meanwhile, opening up newer markets with opportunities of rapid growth is going to be a parallel activity.

Quick Treat is now planning to double its processed food revenues to over Rs 100 crore in next three years owing to the growing demand for its large variety of frozen processed foods in domestic as well as export markets.

In the next five years, the company aspires to make Quick Treat one of the leading frozen foods brands of India in foreign as well as domestic markets.

(The writer is MD, Vadilal Industries)

Recipe for Success: Pollo Tropical CEO relishes fast food & challenges

Manjit Singh Saini, chief executive officer and executive director, Paramount Group, took a liking to the scalability that the restaurant sector offers, which, he claims, inspired him to open the first outlet of Pollo Tropical, the US-based chain that specialises in tropical food, in New Delhi, where he was born, raised and embarked upon an interesting entrepreneurial journey.

In the late-1980s, the commerce (honours) graduate from Delhi University – who took specialised management courses at the Indian Insitute of Management (IIM), Ahmedabad, and the Management Development Institute (MDI), Gurgaon – joined the textile testing and quality control instrument business founded by his father in 1964.

“It is during this period that the group diversified into the textile testing instrument business, and today, we are regarded as one of India's leading firms in both textile testing and quality control instruments,” Saini said, adding that he is also looking forward to the opportunity to go to countries such as the United Kingdom, the United States or Japan for specialised management training.

He is fond of eating fast food, and has always enjoyed spending time at McDonald's. He said, “From the very beginning, the atmosphere and ambience of the restaurant would energise me. In my childhood, there was no McDonald's in India, but while abroad, I always used to enjoy the time I spent at a fast food restaurant, which I cherish.”

Saini had to face his share of hurdles while setting up Pollo Tropical in India, primarily because he was new to the industry. Upon turning restaurateur, he said he learnt a number of new things, including construction glitches, equipment procurement and license procurement. He added, “We also face, and enjoy, such challenges as supply chain management, mastering operational excellence and alluring more customers to the restaurant.”

When quizzed about naming his eatery Pollo Tropical, he said, “Pollo (pronounced poyo) is the Latin word for chicken. So it means Chicken Tropical. But at our outlet in Saket, New Delhi, we serve both vegetarian and non-vegetarian dishes with a Caribbean flavour. Our chicken and paneer are marinated in tropical juices and spices. Moreover, the ambience, music and decor are inspired by the tropical theme.”

The unique selling point (USP) of Pollo Tropical, according to Saini, is the fact that they serve fresh grilled and healthy food. “You will rarely find this combination of fresh food, which is grilled and tasty. We do not fry. We bake. Even our signature sauces are prepared anew every day,” he said, adding that he wants to open ten Pollo Tropical outlets in northern India.

Saini stated that in order to get into this kind of business, one needs to have a clear vision of what type of restaurant they want to run and a strong passion for the same. He added, “When the going gets tough, it is your passion which will help you overcome the hurdle. Remember, from the very beginning, you will face a lot of difficulties and crises. It is imperative that you are calm and persevering.”

The avid reader of biographies and management books, who also loves watching inspirational movies, taking long walks and yoga, said being passionate in every chosen pursuit is what has helped him gain ground in his areas of interest. He strongly believes in having a vision, having passion and persevering. “If we have a clear vision of our goals, and can pursue the same with passion and keep moving towards it with perseverance, we are destined to accomplish our goals,” he said.

FSOs have more tasks, but reduced powers and inadequate infrastructure

Exactly two years after the implementation of the Food Safety and Standards Regulations, 2011, across the country, Food Safety Officers (FSOs), the personnel who make ensuring food safety possible by conducting raids, collecting samples and enabling punishment or fine in case of non-compliance, are a disillusioned lot.

While the FSOs admit that the regulations have given them more teeth compared to the predecessor - the Prevention of Food Adulteration (PFA) Act, 1954 – they make no bones about the fact that though their responsibilities have increased multifold under the new regime, their powers have been reduced and work is hampered by lack of infrastructure such as offices and vehicles and absence of adequate number of personnel. FnB News takes a look at some of the states where FSOs are trying to do their duties while facing such issues:

Bihar

Kosi

Arjun Prasad, FSO, Kosi district, said, “The process has been going on very smoothly since FSSA, 2006, was implemented, but being government employees, we have not been allotted four-wheelers by the government in order to conduct raids. We have to make our own arrangements for transportation, and as a result, are unable to conduct raids at many places. So if the Food Safety and Standards Authority of India (FSSAI) wants to obtain better results from each state, they should provide the FSOs with a larger fleet of vehicles.”

Gaya

Ashok Kumar Sinha, FSO, Gaya district, informed, “FSSA, 2006, is stricter than PFA, 1954, and is definitely a good move by FSSAI. But for the proper implementation of the Act, FSOs should be provided with better facilities, which have been lacking. We have been provided with two-wheelers, whereas the Designated Officers (DOs) have been given four-wheelers. A DO's job is to look after such aspects as licensing and registration, and not to collect samples and conduct raids on the Food Business Operators' (FBOs') premises.”

“In order to take stringent action against FBOs, FSOs should be provided with four-wheelers, and more people should be recruited. FSOs are like one-man army, and hence it gets difficult. And sometimes FBOs use their influence in order to escape raids. It is not possible to collect enough samples on a two-wheeler.”

Goa

North Goa

On the condition of anonymity, North Goa's assistant local health authority and senior FSO, said, “For the last two years, FSSA has been in existence, but most of the powers continue to be vested in the Designated Officers, instead of being bestowed upon the Food Safety Officers. During the PFA Act, the power was with the Designated Officers, but it should have changed in favour of FSOs during the new Act, because it is us who are carrying out most of the tasks.”
She added, “Goa has sufficient number of vehicles to carry out the raids and tasks of sampling and testing, but we have shortage of manpower. An interview has been scheduled, and we expect the problem to be solved soon. One of the problems we are facing is that all the staff operates from only one office, which is based in the North Goa district. There is no office for the South Goa district. We have been demanding it for the last one year.”

South Goa

Sanjot Kudalkar, South Goa's assistant local health authority and senior FSO, said, “In South Goa, we conduct regular checks on FBOs. Sampling and testing is the everyday process here, and each day there are two or three samplings by the FSOs. As per the time-frame stipulated by the Act, the results of the tests are declared within 14 days, and if they turn to be negative, the case is filed with the authority concerned.”

When quizzed if there is a shortage of vehicles in the district, she said, “The availability of vehicles makes the collection of samples easier, but we are actually facing a shortage of staff. That is the reason the FSOs have to undertake multiple tasks. But an interview has been scheduled for the recruitment of FSOs, and the situation will change very soon.”

Haryana

Jind

N D Sharma, FSO, Jind, said, “Manpower is a major challenge for us. We have brought the issue to the notice of the higher authorities, but action is yet to be taken.”

Rohtak

Om Kumar, FSO, Rohtak, stated that the key difference between PFA and FSSA was that licensing had come under the purview of the latter. “We carry out sampling and testing at least thrice a month, collect the samples and send to state headquarters for testing,” he informed.

Uttarakhand

Dehradun

Ramesh Singh, FSO, Dehradun, said, “FSSA came into force on August 5, 2011. Since then, most FBOs have been using fair means to do business, fearing action. FSSAI officials have lots of expectations from us, but we have a huge workload and inadequate facilities. We do not have a force with us to undertake inspection, and we have only a few vehicles at our disposal. Since FSSA came into force, I have personally collected 21 samples in 2011 and 68 in 2012, and this year, I have collected 85 so far.”

However, he said, “During PFA, I personally collected 32 samples in 2010 and 25 in the year 2009. The reason for collecting less samples during that period was that both food inspectors and officials from nagar nigam (civic body) were involved in raids and samples collection. But after FSSA, FSOs were loaded with more responsibility, their area of operations was expanded and they had to face increased expectations. In the new regime, even laymen are aware and inform us when they find anything wrong thus entailing more occasions for taking action.”