JOURNAL DEVOTED TO THE PROCESSED FOOD & BEVERAGE INDUSTRY IN INDIA

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2 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
 (clear liquid flavours, emulsions and cloudy products, savoury
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EXPERIENCE EXPERTISE ETHICS PARKSAN

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4 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

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 Brenntag Food & Beverage is an experienced partner
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Hydrocolloids – pectin,
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Taste improvers
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Yeast for alcohol

18 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

SEPTEMBER 2018
Vol. 45 No. 9
Mumbai
Printed, Published and Owned by
Norman John Da Silva, Proprietor,
CONTENTS
The Amalgamated Press, 506 Hamam House,
36 Ambalal Doshi Marg, Fort, Mumbai- 400 023
Page No.
Tel : 91-22-22650268 / 30226463
Email:info@beverageandfoodworld.com
Website: www.beverageandfoodworld.com Light emitting Diodes : Potential applications in Food Industry
and printed by him at Sevak Printers by Priyanka, Saurabh Shankar Patel, Heartwin
308, Shri Hanuman Industrial Estate A. Pushpadass, F. Magdaline Eljeeva Emerald,
G.D. Ambekar Road, Wadala, Mumbai-400031. B.V. Balasubramanyam ... 21
Tel: 91-22-24116484/24114890.
Editor: Norman John Da Silva
E-mail : norman.dasilva@beverageandfoodworld.com Application of Cold Plasma in Food Packaging
by A. Karthiayani, P. Anu Ranjani, D. Baskaran ... 23
Editorial Assistants:
Ashley Da Silva, Jeannette Da Silva Instruments used for Food Rheology and applications
by Deepti N. Chaudhari, Mahesh Shinde ... 24
Advertising Managers:
Applications of Biosensors in Food Analysis
MUMBAI
by Jyoti P. Dhakane, Manjit M. Lad, Sharmila S. Patil
Hutoxi Randelia: Mob: 9869007884
Sandeep P. Dawange ... 27
Pradeep Dubey: Mob: 9820293759
Email: pradeepdubey@vsnl.net
Changes in Chemical Constituents and overall acceptability
GUJARAT of Bael-Mango Jam and Chutney during storage
Kantilal N. Shah, 702, Corporate House, Opp. by Shafaly Sharma, Rakesh Gehlot, S. Siddiqui,
Ashram Road, Ahmedabad 380009.
R.B. Grewal, Rekha ... 29
Ramesh Shah: Mob: 9377746368
Tel: 079-27540493
Email: kns_98@yahoo.com Studies on physico-chemical composition of fresh guava
and jamun fruits
KOLKATA
Sanjay D. Narwani, M/s. JoinHands, 15/B, Madan by Rahul, Rakesh Gehlot, S. Siddiqui, Rekha ... 32
Paul Lane, Bhawanipur, Kolkata 700025
Cell: 09831207202, 09433046540 Food Irradiation – Global food safety tool
Email: joinhands@rediffmail.com by Digvijay, Saurabh Patel, Priyanka, Preeti Birwal,
GERMANY Gajanan Deshmukh ... 34
Eisenacher Medien, Welckerstrasse 22,
53113 Bonn, Germany. Animal originated Bioactive Peptides: boon to
Tel: +49-228-2499860, Fax: +49-228-650076
Email: info@eisenacher-medien.de
consumers’ health
by R. K. Jaiswal, HeeraLal, Dipak Banerjee,
U.S.A.
Mark G. Da Silva, 21 Gates Circle, Scituate, Arvind Soni, S. Talukder ... 35
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Indian News ... 46
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consideration to any authenticated
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publication in this journal, and he does not *
assume any responsibility for their safe Buyers Guide ... 68
custody or return, nor does he necessarily share *
the views expressed by the authors. Trade Fairs & Conferences ... 79

19 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

20 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
 Light emitting Diodes :
Potential applications in Food Industry
Priyanka, Saurabh Shankar Patel, Heartwin A. Pushpadass*, F. Magdaline Eljeeva Emerald, B.V. Balasubramanyam
ICAR-National Dairy Research Institute, Bengaluru 560030, Karnataka, India
*Corresponding Author, Email: heartwin1@gmail.com

INTRODUCTION crystal, yellow light was emitted. Similar observation was

Thermal treatment is being used today for processing of
foods. Increasing consumer awareness for fresh-like and
minimally processed foods has led to research evolution
in research for non-thermal processing techniques.
Refrigeration is one of the most widely used preservation
technologies to extend the shelf life of foods. However,
pathogenic bacteria including Salmonella spp. are
capable of surviving refrigeration conditions. For this
reason, refrigeration cannot be used alone as a
preservation technology to ensure the safety of fresh
foods. Some of the emerging non-thermal techniques are
high pressure processing, ultrasound, pulsed electric
field, ionizing radiation, etc. Microbial inactivation by light,
at specific wavelengths, is also one of the promising
techniques that is gaining importance. Disinfection of
packaging materials by UV light of 200-280 nm is widely
used in food industries. However, there are some
disadvantages of UV light such as the danger to skin
tissues and eyes of people working in the vicinity.
Visible light is also proven to be germicidal at certain
wavelength. This photodynamic inactivation, is a non-
thermal photophysical and photochemical reaction that
requires visible light, particularly in the 400-430 nm
wavelength range, and photosensitizers such as
porphyrin molecules in the presence of oxygen. Some of
the common sources of light are high-intensity discharge
lighting (HID), metal halide, xenon lamps, high-pressure
sodium (HPS), fluorescent and incandescent lamps. The
problem, however, with these light sources for food
applications is that they have a broad spectrum for power
distribution and hence the emissions of UV and IR
radiation are not controlled. Also, overheating is a
problem that may lead to product damage, besides the
additional energy requirements involved in removing the
excess heat from treated product. Fluorescent lights and
low-pressure mercury lamps also contain mercury, and
therefore, need to be handled carefully to prevent damage
and leakage of toxic heavy metals. Application of Light
Emitting Diode (LED) is one of the newest trends in food
processing to achieve safe destruction of microorganisms
without compromising the nutritional quality and
wholesomeness of food. They emit light with narrow
range of wavelengths, and are portable. LEDs can be
conveniently modified to get specific spectral
characteristics, luminosity and temporal settings of the
light produced.
History of LED Lighting
The phenomenon of electroluminescence was first
observed by British researcher Henry Round in 1907.
When a potential of 10 V was applied to silicon-carbide
21 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
made by Russian researcher Oleg Losev in the year
1927. In 1961, researchers Gary Pittman and Bob Biard
found that when a gallium-arsenide diode was supplied
proper voltage, it emitted infrared light. However, the first
commercial production of red LEDs was done by
Monsanto Company as a replacement for incandescent
lamps. Similarly, the first white LED was produced on
the principle of fluorescence, using UV-LED and tri-color
phosphor coating combination, or a blue LED with yellow
phosphor. White LEDs are now replacing incandescent
and fluorescent lamps because of their higher energy
efficiency and longer life at a marginally high cost.
Principle of LED lighting
LED’s work on the principle of electroluminescence. It
can be defined as the emission of light from a
semiconductor under the influence of an electric field.
They are known to be the best optoelectric devices.
Basically, any LED is a semiconductor device with a p-
side and an n-side, and the interface between the two is
called the p-n junction. When light falls on a p-n junction,
it is converted to electric current. The same principle can
be reversed, and when electric current is applied to a p-
n junction, light is emitted. The colour of the light depends
on the material of the semiconductor used for the diode.
The basic construction of an LED is shown in Fig. 1.
Fig.1 : Basic construction and working of LED
Principle of Microbial Destruction
The destruction of microbes by LED light is based on
photodynamic inactivation. The process of photodynamic
inactivation requires three components: a photosensitizer,
a light source and oxygen. Inactivation starts with the
interaction of photosensitizer with visible light in the
presence of oxygen. Photosensitizers produce reactive
oxygen species (ROS) upon excitation by interaction with
light of a suitable wavelength. The ROS are produced by
two mechanisms. The type I mechanism produces
hydroxyl radical and superoxide anion by the direct
transfer of an electron from the excited photosensitizer
to molecular oxygen. In Type II mechanism, the excited
photosensitizer converts the triplet oxygen into the
reactive singlet oxygen by direct transfer of energy. The
ROS produce a number of cytotoxic reactions that attack
cellular components such as DNA and proteins, causing
extensive damage to bacterial cellular components and
destruction of microbes. Although both processes play a
crucial role in cell death, type II mechanism, wherein
highly reactive singlet oxygen is generated is more
effective.
Advantages of LED Lighting
Use of LED’s is growing at an enormous rate because of
its advantages over conventional lighting systems. The
most promising feature of LED’s is that they provide very
high energy efficiency of about 80% as compared to
below 20% in incandescent bulbs. The second major
advantage is that LED’s have long working life of about
20000 hours or more. Another notable application in food
processing is that LED’s have low emissions of IR
radiation, which eliminates the chances of undesirable
or detrimental effects of heat on food. LED’s also produce
monochromatic light of a very narrow wavelength range
and have an instant on-off feature (most conventional
lighting lack), which allows for operation in dimming or
pulsed lighting mode for food processing applications.
LED lighting is also considered eco-friendly as they do
not contain mercury or other harmful chemicals.
Application of LED in Food Industry
LED light at 405 nm wavelength is used to inactivate
bacterial pathogens that might be present on the surfaces
of the food handling equipments. Maclean et al., (2009)
reported the effectiveness of 405 nm LED light for
inactivation of S.aureus and other gram positive- and
negative bacterial pathogens without the need of
chemical pretreatment. Even the resistant E. faecalis
could be inactivated with a dosage level of 100 J/cm2 or
more. The authors also suggested a broad spectrum of
bactericidal effect of 405 nm LED light. It was reported
that gram-positive bacteria are more susceptible than
gram-negative bacteria. The destructive effect on gram-
positive bacteria is due to physical damage to cellular
membrane rather than the DNA. In a similar study
conducted by Kumar et al., (2015), a comparison was
done amongst the antimicrobial efficacy of LED lighting
of 405, 460 and 520 nm wavelengths. It was observed
that 405 nm light had the highest antimicrobial effect on
inactivation of bacteria. This is because the 405 nm
wavelength falls in the UV range, which may directly
cause damage of DNA in microorganisms.
Blue light LEDs with a wavelength of 400-500 nm have
been proven very effective in inactivation of bacteria and
fungi. Blue light LED treatment at 40 μmolm-2s-1 over a
period of 5 to 7 days was able to reduce mycelial growth
and sporulation of various fungi (Penicillium digitatum,
22 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Penicillium italicum and Phomopsis citri) dramatically on
the surface of fruits as compared to white light LED. Thus,
LED lighting could be used as a pre-treatment of fruits
before storage. LED’s also can be effective in delaying
ripening of fruits, which is necessary when some foods
are to be transported to longer distances. Dhakal and
Baek (2014) could extend the ripening time of tomatoes
by pre-treatment with blue LED light prior to storage. It
was also reported that blue LED’s was more effective
than red LED’s in delaying the ripening of tomatoes.
Apart from inactivation of microbes, LED could be used
for decontamination of material surfaces. Food contact
surfaces such as packaging materials for milk (pouches),
shrink wrapping films of fruits, vegetables, meats or other
ready to eat foods could be sterilized by exposure to LED.
Before LED light treatment, a photosensitizer is applied
on the contact surface. Chlorophyllin based
photosensitizers attached to polyolefin packaging
materials were able to inactivate a variety of pathogens
including L. monocytogenes (Luksiene et al., 2010) and
B. cereus (Luksiene and Paskeviciute, 2011) by
approximately 4 log cycles with LED lights of 405 nm
wavelength for 15 min. In comparison, chemical treatment
of the same surface by 200 ppm of sodium hypochlorite
could only inactivate about 1.6 to 2.2 log cycles of
L. monocytogenes or B. cereus (Luksiene and
Paskeviciute, 2011). Similarly, Kim et al., (2015) observed
0.9, 1.9 and 2.1 log reduction of S. aureus, B. cereus
and L. monocytogenes when exposed to LED light at
405 nm for 7.5 h. However, the organoleptic properties
of the contact surfaces after coating with photosensitizers
need to be studied.
In general, exposure to LED light results in the
accumulation of bioactive compounds and antioxidants
in crops such as lettuce, peas, Chinese cabbage, tartary
buckwheat, etc. For example, grape berries that were
irradiated with 450 nm LED light for 3 h after sunset and
3 h before sunrise had a greater content of anthocyanins
and sugars in their skin. Similarly, lycopene, ascorbic acid
and beta carotene of fruits and vegetables are protected
when exposed to LED illumination at 405 nm.
CONCLUSIONS
Today, LED lighting is emerging as a new tool in food
processing for microbial inactivation without
compromising the nutrition and aesthetic qualities of
foods. It is certain that there are fields where applications
of LED’s are yet to be explored. Continued innovations
in designs and materials might eventually allow LED
devices for more applications in food processing.
REFERENCES
Dhakal R, Baek K-H. 2014. Short period irradiation of single blue wavelength light extends
the storage period of mature green tomatoes. Postharvest Biol Technol 90:73-77.
Kim MJ, Mikš-Krajnik M, Kumar A, Ghate V, Yuk HG. 2015. Antibacterial effect and
mechanism of high-intensity 405±5nm light emitting diode on Bacillus cereus, Listeria
monocytogenes, and Staphylococcus aureus under refrigerated condition. J Photochem
Photobiol B Biol 153:33-39.
Kumar A, Ghate V, Kim M-J, Zhou W, Khoo GH, Yuk H-G. 2015. Kinetics of bacterial
inactivation by 405 nm and 520 nm light emitting diodes and the role of endogenous
coproporphyrin on bacterial susceptibility. J Photochem Photobiol B Biol 149:37-44.
Luksiene Z, Buchovec I, Paskeviciute E. 2010. Inactivation of several strains of Listeria
monocytogenes attached to the surface of packaging material by Na-chlorophyllin-based
photosensitization. J Photochem Photobiol B Biol 101:326-331.
Luksiene Z, Paskeviciute E. 2011. Novel approach to decontaminate food-packaging
from pathogens in nonthermal and not chemical way: Chlorophyllin-based
photosensitization. J Food Eng 106:152-158.
Mcalean M, MacGregor SJ, Anderson JG, Woolsey G. 2009. Inactivation of bacterial
pathogens following exposure to light from a 405-nanometer light-emitting diode array.
Appl Environ Microbiol 75:1932-1937.
 Application of Cold Plasma
in Food Packaging 1A. Karthiayani, 2P. Anu Ranjani, 3D. Baskaran
1.
Assistant Professor, 2.PG Student, and 3.Dean
Department of Food Engineering, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai-600052 (T.N.) India
Common properties of food packaging materials include
easy printability, anti-mist properties, gas permeation
barrier and microbiological safety. Some structural
modifications can be made in packaging material with
the plasma treatment to obtain the desired property. The
process includes cleaning, surface activation and plasma
deposition.
Plasma treatment in food packaging material
Cleaning
In this process plasma bombards the surface of a
substrate, and the reactive particles within the plasma
chip-away and remove all organic material. This
application has become increasingly prominent in the
medical packaging industry. Cleaning using plasma offers
the sterility of more intense methods, while operating at
a lower temperature. The ability to maintain a lower
temperature through sterilization gives companies the
opportunity to easily sterilize packaging material sensitive
to high heat. This process ensures the microbial safety.
Similarly placing the foil for an extended period in an
annealing oven can affect the structural properties of the
material adversely. In contrast, when sterilized with
plasma, the foil exhibits no adverse affects that would
have occurred if an annealing, or chemical process was
used. The limitless applications of plasma cleaning,
through low heat and aggressive speed, give the
packaging industry the ability to continue to grow
immensely and efficiently.
Surface Activation
Surface treatment or activation of a material by plasma
treatment increases the wettability. In the oxygen plasma
the charged particles react with the material and increase
the surface energy of the substrate with greater bonding
strength. This improves the surface tension and adhesion
of film. Thus this process creates anti-mist properties and
easy printability in packaging material (Fig.1)
Fig. 1: Surface energy activation by Plasma treatment
23 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Plasma Deposition
Using plasma as the transport mechanism and the
catalyst, one material can be deposited (in a very thin
layer) onto the surface of another material; thereby
transferring some of its qualities. By using plasma to
excite the initial material, the secondary material has the
opportunity to bond with the first, creating a thin, layered
effect. Depending on the desired attribute, the second
material is chosen.
Modification of Food Packaging Polymers
Polyethylene (PE)
Structurally PE is one of the simplest polymers used in
food packaging. PE of varying densities, characterized
by different WVTR (water vapour transmission rate), GTR
(gas transmission rate), tensile strength, heat sealing and
other properties are commercially available. This provides
freedom to food manufacturers to choose the package-
type optimum for their needs. However, the low surface
energy of PE, has driven most of the research in cold
plasma towards surface modifications of PE. Surface
characterisation of PE with CO2, H2O and CO2/H 2O
plasma have been carried out and the proposed
mechanism of CO2 plasma is best suited.
Polypropylene (PP)
PP is a versatile polymer used in food packaging. Its low
density, low cost, high melting point, good heat sealability
and chemically inert nature have made it an obvious
choice as a packaging material for different food products
(Pankaj et al., 2011). The low surface tension of PP poses
problems in printing, coating and lamination, thereby
requiring some additional surface treatment to increase
its surface energy. PP is a saturated hydrocarbon polymer
with a carbon backbone containing hydrogen and methyl
(-CH3) groups arranged in an alternating fashion. The
reactivity of the hydrogen groups for surface reactions in
PP depends on the nature of the C atom to which they
are attached and in general it varies as Htert>Hsec>Hpri
where Htert refers to H atom bonded to three C atoms,
Hsec refers to H atom bonded to two C atoms and Hpri
which is bonded to only one C. The degradation of
polypropylene upon plasma treatment is mainly due to
branch scissions, formation of low molecular weight
organic molecules (LMWOM) and the degradation order
is N2< He < Air < O2.
Polyethylene terephthalate (PET)
PET has many desirable properties, including good
strength, rigidity, high strength-to-weight ratio,
transparency, thermal stability, gas barrier property,
chemical resistance and formability which make it a
packaging material of choice for a wide range of food
Contd. on Page 26
 Instruments used for Food Rheology
and applications
1Deepti N. Chaudhari 2Mahesh Shinde
1Professor, 2Student,
MIT College of Food Technology, Pune (M.S.) India
Corresponding Author, E-mail: ndeepti30@gmail.com

Food Rheology Instruments used for food rheology on the basis of

It is the study of fluid flow how fluid flow and solid their working: -
deformation, how solid changes its shape.
In 1920 Markus Reiner and Prof. Eugene C. Bingham
described the Fluid flow properties (ref. 3) For fluids
Mainly fluids of two types Newtonian and non-newtonian
on the basis of their viscosity and shear is applied for
constant temperature e g. Water, benzene etc. Non-
newtonian fluids in which viscosity of fluids is depend on
shear rate e g. ketchup, toothpaste etc. Non-newtonian
Fluids divided into two type’s time independent and time
dependant.
Keywords: Rheology,dilatants,thixotropic,gumminess,adhesiveness A)Texture measuring Devices:-
1) Penetrometer:- This Instruments works on principle of
A) Time Independent penetrating the food material usually with a cone shaped
a) Bingham-Resist probe measuring force required for penetrating or total
small stress but flow depth of penetration. This measures firmness or
easily under large toughness. (Ref. 8)
stress e g. Jellies etc.
2) Instron: - Measuring texture in the form of texture
(ref.2) profile analyser. (Ref.6)
b)Pseudoplastic: - fluids
viscosity decreases Parameter Definition How Measure
with increasing shear Hardness Highest force for Deformation Force at F1
rate e.g. Blood etc. Fracturability Force at first breakIn 1st bite Force at F
c) Dilatant: - fluids Cohesiveness Strength of internal Bond in sample A2/A1
viscosity increases with increasing velocity gradients e Adhesiveness Work at force Between sample A3
g. constant mixed with water etc. & Probe
B) Time dependant Springiness Elasticity d2
a) Thixotropic:- Stringiness d3
Fluids dynamic Gumminess Hardness*cohesiveness
v i s c o s i t y
Chewiness Hardness*cohesiveness*Springiness
decreases with
the time for which
shearing force are
applied (ref 2) e g.
Thixotropic jelly
plants etc.
b) Rheopectic: -
Fluids, dynamic viscosity
increases with the time for
which shearing force are
applied.
*For Solid Foods:-
The Strain is linearly with
stress up to elastic limit
called elastic region which
regains their original shape
after stress is remove (ref.7).
Beyond this the plastic
deformation (unchangeable shape deformation.
24 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
(B)Torque measuring:- (C) Viscosity measuring:-
1) Farinograph: - A fixed amount of water mixed with 1) Amylograph: - This instrument measures the relative
the flour upto proper consistency. In this the consistency viscosity of flour -water suspension as it is heated at a
is measure as torque on standard chart paper by means constant rate (ref.1). In this stirrer made by stainless steel
of pen attached by series of levers to a torque recording is attached to the sensitive interchangeable measuring
device (ref.1) .It measures plasticity and mobility of the spring .bowl is rotating uniform speed the stirrer deflect
dough. depend upon viscosity of material when heated constant
rate.
2) Ostwald viscometer: - This viscometer is use for
measuring viscosity.
ηY = viscosity of test material
ηW = viscosity of water
dw = Density of water
dy = Density of test liquid
tw = time runoff water ; ty=timing runoff of test liquid

*Good bread making flour rise slowly and decrease slowly

* Poor bread flour rise rapidly then decreases rapidly

D) Stress/strain Measuring
1) Extensograph: - In this the cylinder shaped dough
samples clamped in the craddle and stretched by a hook
passing through centre of sample constant speed and
force during stretching is recorded (ref.1)

2) Mixograph: - It Is a recording mixer which uses

planetary rotating pins oriented vertically to mix the dough
instead of blades (ref.1). In this torque during mixing is
recorded either by pen on chart paper or electronically
by electrically output.

25 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

2) Alveograph:-In this dough circular shaped attached to
clamped its circumference. Rest it for 20 min on clamped.
This is on flat disk and each disk is inflated at constant
rate resulting in an expanding bubble dough. (ref.1). The
bubble inflated until rupture and pressure is recorded vs.
time using pen on chart paper.
E) Gas Testing Apparatus
1) Oven rise recorder
Used to measure the amount of dough rise in oven (ref.9).
Dough enclosed in a metal basket is immersed in the oil
bath of oven rise recorder. The oil temperature increases
from 30-100 degree Celsius. Within 22 min. The volume
of dough increases as does the temperature and piece
ascend in the oil bath this action recorder in oven rise
unit on the strip chart recorder.
2) Maturograph
The dough is placed in a temperature controlled chamber
and the volume change with time be recorded (ref.9).
Instrument gives final proving time, stability and elasticity
of dough.
* Different Samples Rheology:-
1) Confectionery syrup: - These are mainly Newtonian
liquid and solution of sucrose are consider suitable for
calibration of viscometer .In this viscosity falls with rising
temperature. (ref. 4)
2)Chocolates:- Mainly the study of rheological properties
of chocolate in its melted from useful of such data in the
processing (ref. 4)e g. Physical behaviour of melted
chocolates is of particular important at the a time of
coating. Instrument like capillary tube and viscometer is
used.
3) Chewing gum: - chewing gum provides an excellent
everyday example of viscoelastic behaviour. Tested using
nonlinear rheology, compiling rheological data from the
nonlinear rheology. Nonlinear rheology can include large
amplitude oscillatory test, shear test. (Ref.5)
26 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
*Applications
1)Rheological properties study important in dough
making, measuring textural properties like hardness,
springiness, gumminess ,cohesiveness, fracturability of
solid material.
2) In rheology measuring viscosity of liquid food that prove
useful as an index of quality. (ref.4)
3) The fruits and vegetable is sorted on the basis of their
textural properties measured in rheological study.
REFERENCES
Bakery Science and Cereal Technology; Quality evaluation&funct.properties used in
baking (Rheological Test) Neelam. K
Chemical Engineering Learning resource – msubbu (Web-http://www.msubbu.in)
path:- (homeà Lecture notes àFluid MechanicsàUnit I)
Food Rheology FST 310, Dr. A.A.Adebolwale
Food Analysis, Rheology ,Yeshjahu .P. (1996)
Nonlinear rheology of chewing gum & gum base Luca.M. Macosko.W. Patent
US20140154353;. (2014)
On the Texture profile Analysis test Institute of food nutritional and human health, Massy
University, Trinh. Khanh. Tuoc and Steve Glasgrow..;
Solid deformation;, Elasticity XII Hsc board physics textbook
Texture Measurement Of Food Psychophysical Fundamentals; Sensory, Instrument
Method of texture measurement A.Kramer, A.S.Szczesnaik, (1972)
The Science of bakery products, Flour Testing W.P.Edward ., (2006)
Contd. from Page 23
Application of Cold Plasma
in Food Packaging
products (Pankaj et al., 2011). However, PET, like other
synthetic polymers has lower surface energy, which
necessitates surface modification for good adhesion,
printing and dyeing properties. The crystallinity of PET
film is an important factor which determines the changes
in surface energy upon Cold Plasma treatments.
Disadvantages of plasma treated packaging material
Ageing effect
The modification of packaging surfaces with cold plasma
processing may not be permanent over extended periods.
Because of the minimisation of the free surface enthalpy,
dynamic processes are observed on all functionalised
surfaces which fade the initial modification effect. The
loss of beneficial attributes derived from Cold Plasma
processing of polymers over time is often called “ageing”.
For example, a loss in hydrophilicity is observed for Cold
Plasma treated polymeric films when stored. This is
referred to as hydrophobic recovery. Such effects are
attributed primarily to inward-diffusion, agglomeration or
sublimation of LMWOMs, the reorientation or repetition
of polymer chains, whereby covalently bonded polar
groups become buried beneath the outer surface; and
migration of additives from the bulk towards the surface
power input to the plasma and process times are both
low. For the aforementioned example, this signifies
insignificant changes in the surface roughness, i.e. less
etching. Conversely, where intermediate to high doses
of plasma discharges are employed, a further post
processing decrease in contact angle occurs. Selection
of suitable operating gas mixtures for plasma, such as
use of an organic gas (CH4) with a highly reactive gas
(O2) can considerably reduce the ageing process with
respect to hydrophobic recovery. The mechanism of
ageing and approaches to delay the hydrophobic
recovery is a subject of active research. The ageing
behaviour of plasma treated polymers depends on
different parameters, such as the medium, temperature,
crystallinity and humidity.
 Applications of Biosensors
in Food Analysis
Jyoti P. Dhakane1, Manjit M. Lad2, Sharmila S. Patil1 and Sandeep P. Dawange3
1ICAR-Central Institute forResearch on Cotton Technology, Mumbai - 400019, India
2Division of Food Science and Postharvest Technology, ICAR-IARI, New Delhi- 110012, India
3ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana- 141004, Punjab, India

E-mai: jyotip.dhakane@gmail.com

DNA, biomemetic, phage, etc. and (2) transducer: for

INTRODUCTION
converting the recognition event into a measurable
Reliable and fast analytical methods are increasingly
electrical signal. Based on type of transducers used
needed in the food industry for determination of specific
biosensors can be classified as optical, mass based,
chemical compounds in food products. The need arises
electrochemical. These are further classified as follows:
from increased regulatory action and heightened
consumer concern about food composition and safety. Optical Mass based Electrochemical
The food and drink industries need rapid and affordable  Surface  Piezoelectric  Amperometric
techniques for quality control as current wet chemistries Plasmon
Resonance (SPR)  Magnetoelastic  Potentiometric
and analytical practices are time consuming and may
 Fibre optic  Quartz Crystal  Impedimetric
require highly skilled labour and expensive equipment. Microbalance (QCM)
Also, the increasing demand for on-line measurement of
 Raman &  Surface Acoustic  Conductometric
food compositions directs science and industry to search Fourier Wave (SAW)
for practical solutions, and biosensors may be a Transform-
possibility. Infrared (FTIR)
A biosensor detects chemical and biological
compounds in a living environment with the help of a The basic biosensor framework includes a substrate
specific biological recognition element whose property such as silicon, glass or polymers such as polymethyl
changes upon binding of the compound. This change is methacrylate, polydimethyl siloxane, etc. coated with a
converted into a signal that can be conditioned and conductive layer like polysilicon, silicon dioxide, silicon
quantified. Dr. Leland C Clark, the father of biosensors, nitrite, metal like gold, and metal oxides; specific capture
established the concept of utilizing a biological sensing molecules like antibodies, enzymes, DNA/RNA probes,
element for the detection of different analytes. He phage-derived biomolecular recognition probes and a
developed an ‘enzyme electrode’ in 1960 for the suitable detection system. Highly sensitive sensors (e.g.
measurement of glucose levels using immobilized thickness shear mode and immunosensor) can be
glucose oxidase enzyme. This paved ways for the fabricated using piezoelectric materials such as quartz
development of a wide array of sensors to detect crystal, potassium sodium tartrate, lithium niobate, etc.
biological compounds using a variety of enzymes, as a substrate, coupled with electromechanical detectors.
examples being urea detection using urease, NADH using The general equations of amperometric biosensors are:
NAD+, glutamate dehydrogenase and lactate Substrate + O2 Enzyme Product + H2O
dehydrogenase. While these sensors are based on Enzyme
relatively simple principle, the next generation of sensors Substrate + O2 Product + H2O2
Enzyme
incorporated more sensitive recognition elements and Substrate + O2 Product + NADH + H+
complex methods of detection. These include antigens,
antibodies, nucleic acids, whole cells, and proteins. The Applications in Food Industry
changes in these elements upon sensing a signal are As mentioned above biosensors can be applied for
detected via optical, electrochemical, calorimetric, determination of various quality parameters of different
acoustic, piezoelectric, magnetic and micromechanical foods in food processing industry. Various researchers
transducers. have developed and studied different types of biosensors
The interest in electrochemical sensors, and in for determination of particular compound in foods. Some
particular amperometric biosensors, started when of the examples are stated here.
changes in the dielectric properties of an electrode 1. Alcoholic Beverages
surface were detected by potentiostatic methods. These Potentiometric oxygen electrode based on immobilised
biosensors are capable of detecting antigens, antibodies, yeast cells (Saccharomyces ellipsoideus) was
proteins, DNA fragments, Ph changes, heavy metal ions, successfully used for selective determination of ethanol
toxins and so on. in alcoholic beverages. The response for ethanol takes
Construction & Working 7 min for the steady-state method and 2 min for kinetic
Biosensors consist of two main components: (1) measurements. A linear calibration achieved over more
bioreceptor: which recognizes the target analyte than two decades of ethanol concentration. Determination
bioreceptors may be one of the antibody, enzyme, cell, of total and natural antioxidant capacity of the red and

27 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

white wines was carried out using a superoxide dismutase
(SOD) immobilised on the H2O2 electrode. Researchers
also measured polyphenol, sulfite and ascorbic acid
contents of samples using a tyrosinase biosensor, a
sulfite oxidase biosensor and an ascorbate oxidase
biosensor, respectively. The biosensors were constructed
by coupling a transducer (an amperometric gaseous
diffusion electrode for oxygen) with the enzymes
tyrosinase/ sulfite oxidase/ ascorbate oxidase
respectively, immobilised in kappa-carrageenan gel.
2. Fruit Juices
Isocitrate analysis of fruit juices was carried out using
CO32- selective electrode and isocitric dehydrogenase
enzyme immobilization in flow injection analysis (FIA).
The isocitrate biosensor showed a linear correlation
(r 2 =0.9966) between the potential difference and
logarithmic isocitrate concentration in the range of 10-3-
10-1 M isocitrate. The interference effect of major sugars
and organic acids on the sensor system was less than
5%. There was no significant difference in any of the
isocitrate concentrations of the fruit juices measured by
the biosensor & GC.
3. Fresh Fruits and Vegetables
Detection and quantification of pyruvate in juice from
macerated onion tissue was studied using amperometric
biosensor to determine pungency in onions. There was
a strong correlation between the biosensor response and
known pyruvate concentrations (2–12 zmol/g FW) in
onion as measured using the modified colorimetric assay.
4. Meat
Xanthine (3,7-dihydro-purine-2,6-dione) level in meat
provides an indicator for monitoring freshness, also the
xanthine level in human body fluids provides useful index
for diagnosis and medical management of various
diseases like hyperuricemia, gout, xanthinuria and renal
failure. An amperometric xanthine biosensor based on
covalent immobilization of xanthine oxidase (XOD) onto
citrate capped silver nano particles deposited onto Au
electrode through cysteine self assembled monolayers
was used for determination of xanthine. The biosensor
measured xanthine in fish, chicken, pork, and beef meat.
The enzyme electrode lost 20% of its initial activity after
its regular 180 uses over a period of 60 days, when stored
at 4°C in dry state.
5. Milk
The formation of an amperometric composite tyrosinase
biosensor using phenyl phosphate as the substrate for
the monitoring of alkaline phosphatase (ALP) in milk was
done. No incubation step was needed to obtain a limit of
detection for ALP of 6.7 × 10-14M. Optimum pH of 8.5 for
detection of ALP in milk was obtained for working of
graphite–TeXon–tyrosinas electrode. Comparable
sensitivity and good correlation with the enzymatic
spectrophotometric method were observed.
CONCLUSION
 Biosensors are equally effective for analysis of
chemical components from vegetarian & non-
vegetarian foods
 Selection & use of bioreceptor (eg. enzyme) is of key
28 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
importance for identification of particular compound
 Biosensors are equally effective in estimation of food
constituents as electronic gazettes in practice
 Introduction of a pyruvate biosensor for onions will
empower growers to undertake their own quality
control, rather than out-sourcing pungency analysis
 It is faster, reliable and cheaper tool for determination
of food constituents
Limitations of Biosensors
 Low repeatability
 Accuracy decrease with time
 Heat sterilization is not possible
 Stability of biological material varies with
environmental conditions
 Intoxication of cells due to molecules diffusing through
membrane
Future Scope
 Self cleaning system could be developed for
reusability and lengthening the useful life of
biosensors
 More simple construction with higher speed of
component determination is necessary
 Applications of nanotechnology and MEMS/
microfluidics technology in biosensors for label-free,
real-time, highly sensitive, and multiplexed
biomolecular detection in fully automated fashion
should be studied
 The results from new generation biosensors must
be well-validated against existing standards in order
to get market acceptance
REFERENCES
Abayomi, L.A., Terry, L.A., White, S.F. and Warner P.J. (2006). Development of a
disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.).
Biosensors and Bioelectronics 21:2176–2179
Devi, R., Batra, B., Lata, S., Yadav, S., Pundir, C.S. (2013). A method for determination
of xanthine in meat by amperometric biosensor based on silver nanoparticles/cysteine
modified Au electrode. Process Biochemistry 48:242–249
Kim, M. and Kim, M.J. (2003). Isocitrate analysis using a potentiometric biosensor with
immobilized enzyme in a FIA system. Food Research International 36:223–230
Rotariu, L., Bala, C. and Magearu, V. (2004). New potentiometric microbial biosensor for
ethanol determination in alcoholic beverages. Analytica Chimica Acta 513:119–123
Serraa, B., Moralesb, M.D., Reviejob, A.J., Halla, E.H. and Pingarróna, J.M. (2005).
Rapid and highly sensitive electrochemical determination of alkaline phosphatase using
a composite tyrosinase biosensor. Analytical Biochemistry 336 :289–294
When Replying
To Adv er
Adver tisements
ertisements
Please Mention
BEVERAGE &
FOOD WORLD
 Changes in Chemical Constituents and
overall acceptability of Bael-Mango
Jam and Chutney during storage
Shafaly Sharma, Rakesh Gehlot, S. Siddiqui, R.B. Grewal and Rekha
Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India
E-mail: sharma.shafaly@gmail.com; rakagehlot@gmail.com
ABSTRACT
Jam and chutney prepared from bael-mango blends
were analyzed for changes in chemical constituents
and overall acceptability at monthly intervals for three
months storage period. Total sugars, reducing
sugars, acidity and browning increased, while total
carotenoids and total phenols decreased significantly
in both the blended products during storage. Jam
prepared with 0 bael: 100 mango pulp ratio and
chutney prepared with 60 bael: 40 mango pulp ratio
were found most acceptable. The overall acceptability
of bael-mango jam and chutney decreased
significantly during three months storage period.
Keywords: Bael, mango, blends, jam, chutney, chemical constituents,
overall acceptability, storage
INTRODUCTION
The food processing industry in India exhibits a bright
outlook. The demand for value added food products is
increasing gradually in India as well as in other countries
due to increasing trend towards fast foods and also to
cater to the changing consumer taste. The natural fruit
products have high nutritional, medicinal and calorific
values, which can further be improved by blending pulp
or juice of two or more fruits having excellent colour and
appearance, refreshing flavour, delicious taste, and high
nutritive and therapeutic values. Bael (Aegle marmelos
Correa.) is one of the important fruit trees of Indian origin
and has been known in India from pre-historic times. It
has a great demand in our Ayurvedic system of medicine,
where each part of this fruit tree viz., root, trunk, bark,
leaf, flower, fruit and seed is used in one or the another
ailment. The ripe bael fruit is a tonic, restorative, laxative
and is good for heart and brain, whereas mature bael
fruit is astringent, digestive, stomachic and is used for
the treatment of diarrhoea and dysentery. Bael fruit is
not consumed as a table fruit due to its hard shell,
mucilaginous pulp and a large number of seeds and fibres
in its pulp, although, it has a great potential for processing
into several products viz., ready-to-serve drink, nectar,
squash, preserve, candy, cheese and toffee.
Mango (Magnifera indica) belongs to family
Anacardiaceae. It is one of the premier fruits grown in
tropical and subtropical climate throughout the World.
Mango is generally sweet, although, the taste and texture
of its flesh varies from soft pulpy to fibrous texture. Mango
pulp contains phytochemicals and nutrients. The fruit
contains antioxidants vitamin A, C, B6 (pyridoxine) and
essential nutrients such as potassium, copper and amino
29 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
acids. Mango pulp may be incorporated into ready-to-
serve drink, nectar, squash, syrup, cheese, toffee, pickles,
ice-cream and desserts.
Blending of pulp/juice from two or more fruits could be
an economic requisite to utilize profitably some fruits for
processing, which may not otherwise have favourable
characteristics like colour, flavour, aroma, taste,
mouthfeel including overall cost and nutrition for the
preparation of processed products. People have less
preference for bael fruits due to its peculiar taste and
flavour. However, blending of mango pulp with bael pulp
may improve colour and appearance, taste, flavour,
mouthfeel, texture, nutrition and overall acceptability of
its blended products. These blended value added fruit
products, being highly nutritive and therapeutically
important, can be popularized very easily in the domestic
as well as in the export markets.
Keeping all these aspects in view, the present research
work was planned with the objectives to standardize
appropriate combination of Bael-Mango blends for
preparation of jam and chutney, and also to evaluate
storage quality of blended products.
MATERIALS AND METHODS
The present investigation was carried out in Centre of
Food Science and Technology, CCS Haryana Agricultural
University, Hisar during the year 2015-16. Uniformly ripe
bael and mango fruits were procured from local market
of Hisar. Bael fruits were washed thoroughly in running
water and broken by striking against hard surface. The
fruit pulp along with its seeds and fibres was scooped
with the help of a stainless steel spoon. An equal amount
of water to the weight of pulp was mixed with the pulp.
The mixture of pulp and water was kneaded, heated at
80 0 C and passed through fruit pulper to obtain
homogeneous pulp free from seeds and fibres. Sodium
benzoate @ 1 g/kg pulp was mixed with the pulp. The
pulp was then packed in polypropylene jars and stored
in deep freezer (Fig.1).
Mango fruits were washed thoroughly in clean running
water and peeled off. The pulp was separated from the
stone with the help of a stainless steel knife and blended
in a mixer to obtain fine pulp. Sodium benzoate @ 1 g/
kg pulp was mixed with the pulp. The pulp was then
packed in polypropylene jars and stored in deep freezer
(Fig. 2).
The bael and mango pulp were blended in ratio of
100:0, 60:40 and 0:100. For preparing jam, one kg
blended pulp was cooked after mixing 700 g sugar, 5 g
citric acid and 3 g pectin. Jam was filled hot in 150 g Chutney was prepared by cooking 1 kg pulp with 400
capacity sterilized glass bottles, screw capped properly, g sugar, 200 g onion paste, 20 g ginger paste, 10 g garlic
cooled in air, labelled and stored at room temperature paste, 15 g common salt, 15 g black salt, 2.5 g red chilli
for three months (Fig. 3). powder, 7.5 g hot spice mix and 5 ml glacial acetic acid.
Chutney was filled hot in clean, 150 g capacity sterilized
Washing
↓
glass bottles, screw capped properly, cooled in air,
Breaking of fruits labelled and stored at room temperature for three months
↓ (Fig. 4).
Scooping of pulp Bael-Mango pulp
↓ ↓
Addition of sugar
Addition of water equal to the weight of pulp ↓
↓ Cooking with occasional stirring
Kneading ↓
↓ Addition of spices and ingredients
Heating at 80 0C (mixing of onion/ginger/garlic paste and red chilli powder)
↓
↓ Cooking until desired consistency
Passing through pulper (50% TSS)
↓ ↓
Mixing pulp with preservative (sodium benzoate@1g/kg pulp) Mixing of hot spice mix, salt and glacial acetic acid
↓ ↓
Cooking (2 minutes)
Filling and sealing in polypropylene jars ↓
↓ Filling hot in sterilized glass bottles
Storing in deep freezer ↓
Sealing with cap
Fig. 1 : Flow sheet for extraction of pulp from bael fruits ↓
Cooling
Ripe mango fruits ↓
↓ Labelling
Washing ↓
↓ Storing
Peeling off
↓ Fig. 4 : Flow sheet for preparation of bael-mango chutney
Separation of pulp
↓ Bael-Mango jam and chutney were analyzed for
Blending in a mixer changes in chemical constituents and overall
↓
acceptability at monthly interval for three months. Total
Fine mango pulp
↓
sugars and reducing sugars were estimated by the
Mixing pulp with preservative(sodium benzoate @1g/kg pulp) method of Hulme and Narain (1931). Acidity was
↓ determined by method of Ranganna (2014). Total
Filling and sealing in polypropylene jars carotenoids were analyzed by Rodriguez-Amaya method
↓ (1999). Total phenols were analyzed by A.O.A.C. method
Storing in deep freezer (2005) and browning was estimated by method of
Fig. 2 : Flow sheet for collection of pulp from mango fruits Ranganna (2014). The overall acceptability of bael-
mango jam and chutney was based on mean scores
obtained for all the sensory characters i.e., colour and
Bael-Mango pulp appearance, flavour, texture, taste and mouth feel. The
↓ characters with mean scores of 6 or above out of 9 were
Addition of sugar
↓
considered acceptable (Ranganna, 2014). The
Cooking (occasional stirring)
treatments were replicated thrice and the data were
↓ analyzed statistically using completely randomized
Addition of citric acid design. The critical difference value at 5 per cent level
↓ was used for making comparison among different
Cooking until 60% TSS treatments during storage.
↓ RESULTS AND DISCUSSION
Mixing of pectin (dissolved in lukewarm water)
There was a gradual and significant increase in total and
↓
Judging of end-point (sheet test)
reducing sugars of bael-mango jam and chutney with
↓ the advancement in storage period. The increase in level
Filling hot in sterilized glass bottles (150 g capacity) of sugars might be attributed to hydrolysis of
↓ polysachharides into sugars and inversion of sugars. The
Sealing with cap results are in conformity with those of Chaudhary and
↓ Verma (2012) in aonla chutney and Bafna and
Cooling in air Manimehalai (2013) in kokum fruit jam.
↓ Acidity increased significantly in bael-mango jam and
Labelling chutney during three months storage. This might be due
↓
Storing
to rise in the concentration of weakly ionized acids by
degradation of polysaccharides and oxidation of reducing
Fig. 3 : Flow sheet for preparation of bael-mango jam sugars or by break down of pectic substances and uronic
30 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
TABLE 1 : Changes in Chemical constituents and overall acceptability of Bael-Mango Jam during storage
Treatments* Storage Total Reducing Acidity Total Total Browning Overall
Bael:Mango Period Sugars Sugars (%) Carotenoids Phenols (440nm) Acceptability
(months) (%) (%) (mg/100 g) (mg/100 g) (9 point
hedonic scale)
0 55.88 31.09 0.65 1.02 18.67 0.51 7.87
100:0 1 56.78 32.45 0.72 0.97 17.77 0.55 7.72
2 57.68 33.24 0.76 0.91 16.26 0.60 7.30
3 58.59 34.59 0.78 0.86 15.15 0.64 7.00
0 52.28 29.97 0.72 0.98 30.40 0.38 8.04
60:40 1 53.18 30.42 0.74 0.84 29.12 0.45 7.68
2 54.98 31.89 0.76 0.76 28.52 0.48 7.38
3 55.88 32.11 0.83 0.67 27.44 0.52 7.28
0 50.47 26.59 0.74 0.92 40.16 0.21 8.34
0:100 1 51.38 27.27 0.76 0.88 39.80 0.27 8.08
2 52.28 28.50 0.78 0.84 39.32 0.30 7.86
3 53.18 29.18 0.81 0.78 38.29 0.34 7.58
CD at 5% Treatment 1.20 1.17 NS 0.08 1.34 0.03 0.15
Storage 1.39 1.35 0.05 0.09 1.55 0.03 0.17
Treatment x Storage NS NS NS NS NS NS NS
*Recipe- 1 kg blended pulp, 700 g sugar, 5 g citric acid and 3 g pectin; NS- Non-significant

TABLE 2 : Changes in Chemical Constituents and overall acceptability of Bael-Mango Chutney during storage
Treatments* Storage Total Reducing Acidity Total Total Browning Overall
Bael:Mango Period Sugars Sugars (%) Carotenoids Phenols (440nm) Acceptability
(months) (%) (%) (mg/100 g) (mg/100 g) (9 point
hedonic scale)
0 37.86 25.69 0.78 1.22 21.12 0.62 7.78
100:0 1 38.31 26.36 0.84 1.18 20.66 0.63 7.62
2 40.56 27.49 0.88 1.16 20.52 0.65 7.32
3 44.16 27.72 0.92 1.07 19.61 0.73 6.96
0 35.15 25.01 0.81 1.18 31.98 0.51 8.16
60:40 1 36.50 26.14 0.88 1.09 31.48 0.52 7.94
2 37.86 26.81 0.92 0.97 30.99 0.53 7.74
3 41.46 27.26 1.01 0.82 30.16 0.56 7.34
0 33.35 23.21 0.83 0.99 45.90 0.20 7.92
0:100 1 34.70 24.11 0.92 0.71 44.87 0.21 7.80
2 35.15 25.46 0.96 0.69 44.27 0.22 7.62
3 37.87 26.36 0.99 0.63 43.09 0.25 7.56
CD at 5% Treatment 1.94 0.44 NS 0.08 0.75 0.02 0.16
Storage 2.24 0.51 0.08 0.09 0.86 0.02 0.18
Treatment x Storage NS NS NS NS NS NS NS
*Recipe- 1 kg blended pulp, 400 g sugar, 200 g onion paste, 20 g ginger paste, 10 g garlic paste, 15 g common salt, 15 g black salt, 2.5 g red chilli
powder, 7.5 g hot spice mix and 5 ml glacial acetic acid

acid. Similar observations were reported by Mishra
et al., (2011) in ready-to-eat amla chutney, Chaudhary
and Verma (2012) in aonla chutney and Wani et al. (2013)
in karonda jam.
A significant decrease in total carotenoids of bael-
mango jam and chutney was observed during storage.
This might be due to auto-oxidation of â-carotene leading
to loss of total carotenoids and also due to its highly
unsaturated chemical structure, which made the
constituent very susceptible to thermal degradation and
oxidation. The results are in accordance with those of
Balaswamy et al., (2004) in curry leaf chutney powder
and Teangpook and Paosantong (2013) in low sucrose
lime juice papaya jam.
There was also significant decrease in total phenols
of bael-mango jam and chutney during storage. Total
phenols are easily volatile and oxidized, hence, its content
decreased in the samples regardless of exposure to light
or darkness. Moreover, cell structure disrupted during
processing and the materials became prone to non-
enzymatic oxidation, which could be one of the major
causes for loss in total phenols of the products. Similar
decrease in total phenols was also reported by Shivani
et al., (2008) in jamun jam and chutney.
There was significant increase in browning of bael-
mango jam and chutney during storage. This might be
due to action of acidity, which enhanced hydrolytic
reaction causing browning. Acids also enhanced maillard
reaction and caramelization, which caused more
browning in the products. Polyphenolic compounds
present in fruit pulp also reacts with the enzymes to get
discolouration. Similar increase in browning was also
reported by Verma and Chopra (2010) in aonla-mango
mixed fruit slab. Jam prepared with 0 bael:100 mango
Contd. on Page 33

31 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 Studies on physico-chemical
composition of fresh guava
and jamun fruits
Rahul, Rakesh Gehlot, S. Siddiqui and Rekha
Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India
Email : rahuljohn58@gmail.com; rakagehlot@gmail.com
ABSTRACT
The fresh guava and jamun fruits were evaluated for
various physico-chemical characteristics. Data show
that average fruit weight, pulp weight and pulp yield
of guava and jamun fruits were (122 and 8.8 g), (912
and 699 g/kg fruit) and (91.2 and 69.9%), respectively.
Chemical constituents of guava and jamun fruits such
as total soluble solids (TSS), total sugars, reducing
sugars and acidity percentage were analysed to be
(12.1 and 8.1%), (6.53 and 5.46%), (4.28 and 4.12%)
and (0.51 and 0.84%), whereas ascorbic acid,
anthocyanins, pectin and total phenols were found
to be (114 and ND mg/100 g), (ND and 105 mg/100 g),
(1.37 and 0.31%) and (371 and 347 mg/100 g),
respectively.
Keywords: Guava, jamun, physico-chemical, characteristics, fresh fruit
INTRODUCTION
Guava (Psidium guajava L.) is a tropical fruit, usually
consumed fresh. It is popularly known as “poor man’s
apple” and “apple of the tropics”, belongs to family
Myrtaceae and is available in plenty at a low price during
the fruiting seasons. It is quite hardy, prolific bearer and
is highly remunerative even without much care. It is widely
grown all over the tropics and subtropics. In India, it is
mainly grown in Uttar Pradesh, Bihar, Madhya Pradesh,
Maharashtra, Andra Pradesh, Tamilnadu, West Bengal,
Assam, Orissa, Karnataka, Kerala, Rajasthan and other
states. Main varieties grown in India are Allahabad
Safeda, Lucknow-49, Chittidar, Nagpur Seedless,
Bangalore, Dharwar, Akra Mridula, Arka Amulya, Harijha,
Allahabad Surkha CISHG-1, CISHG-2, CISHG-3, etc.
Guava is normally consumed fresh as dessert fruit that
is pleasurably sweet and refreshing in flavour. It is rich in
lycopene and ascorbic acid, especially; it contains
ascorbic acid (150-250 mg/100 g) higher than fresh
orange juice (60-80 mg/100 ml). In addition, it is a good
source of vitamin A, omega-3 and -6 polyunsaturated
fatty acids, dietary fibre, potassium, magnesium and
antioxidant pigments such as carotenoids and
polyphenols. Guava can be consumed fresh or can be
processed into juice, nectar, pulp, jam, jelly, slices in
syrup, fruit bar or dehydrated products as well as being
used as an additive to other fruit juices or pulps. Excellent
salad, pudding, jam, jelly, cheese, canned fruit, RTS drink,
nectar, squash, ice-cream and toffees are made from
guava.
Jamun botanically called as Syzygium cumini L., also
belongs to family Myrtaceae. Jamun falls in underutilizing
32 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
fruit species, which are neither cultivated in an organized
farming system nor processed by established commercial
processing methods. It has been valued in Ayurveda and
Unani system of medication for possessing a variety of
therapeutic properties. The jamun is of wider interest for
its medicinal applications than for its edible fruit. Different
parts such as bark, fruit and seed possess medicinal and
therapeutic values.
Jamun fruit contains a variety of important nutritional
compositions. The jamun fruit contains 83.7-85.8 g
moisture, 0.07-0.129 g protein, 0.15-0.30 g fat, 0.3-0.9 g
crude fibre, 14 g carbohydrates, 0.32-0.4 g ash, 8.3-15
mg calcium, 35 mg magnesium, 15.0-16.2 mg
phosphorus, 1.20-1.62 mg iron, 26.2 mg sodium, 55 mg
potassium, 0.23 mg copper, 13 mg sulfur, 8 mg chlorine,
80 I.U. vitamin A, 0.008-0.03 mg thiamine, 0.009-0.01
mg riboflavin, 0.2-0.29 mg niacin, 5.7-18 mg ascorbic
acid, 7 mg choline and 3 mg folic acid per 100 g of edible
portion.
Keeping in view the medicinal and nutritional
importance of guava and jamun fruits, the work was
conducted to study physico-chemical characteristics of
fresh guava and jamun fruits for its further utilization and
processing into different value added products either
individually or its pulp blended in different proportions.
MATERIALS AND METHODS
The present study was carried out in Centre of Food
Science and Technology, CCS HAU, Hisar during 2015-
16. The ripe guava and jamun fruits were collected from
local market, Hisar for analyzing its physico-chemical
characteristics. Under physical parameters, fruit weight
and pulp weight were calculated by direct weighing with
an electronic balance. Ten fruits were selected randomly
and replicated thrice for recording observations. Initial
weight of randomly selected fruits was recorded on top
pan electronic balance, and seeds were separated from
the pulp and weighed. Pulp weight was calculated by
subtracting weight of the peel (g) and weight of seeds
(g) from initial weight of the fruit (g). The recovery of pulp
was estimated by taking weight of net screened pulp in
comparison to the weight of fresh fruit and the value was
expressed in per cent.
Total soluble solids (TSS) were estimated at ambient
temperature by hand refractometer (0-32%) and the
values were expressed as per cent TSS. Total and
reducing sugars were estimated by the method of Hulme
and Narain (1931). Acidity, ascorbic acid and pectin (as
calcium pectate) in fresh fruits were analyzed by the
TABLE 1 : Physico-chemical characteristics of fresh guava and Contd. from Page 31
jamun fruits
Sr. No. Parameters Guava* Jamun* Changes in Chemical Constituents and
1. Fruit weight (g) 122±4.6 8.8±0.2 overall acceptability of Bael-Mango Jam and
2. Pulp weight (g/kg fruit) 912±10.2 699±14.1 Chutney during storage
3. Yield of pulp (%) 91.2±1.02 69.9±1.41
4. Total soluble solids (%) 12.1±0.1 8.1±0.1 pulp ratio and chutney prepared with 60 bael:40 mango
5. Total sugars (%) 6.53±0.39 5.46±0.06 pulp ratio were found most acceptable. The overall
6. Reducing sugars (%) 4.28±0.09 4.12±0.06 acceptability of bael-mango jam and chutney decreased
7. Acidity (%) 0.51±0.02 0.84±0.03 significantly during three months storage period. Similar
8. Ascorbic acid (mg/100 g) 114±2 ND results were reported by Mishra et al. (2011) in ready-to-
9. Anthocyanins (mg/100 g) ND 105±4.2 eat amla chutney and Wani et al., (2013) in karonda jam.
10. Pectin (%) 1.37±0.22 0.31±0.04 LITERATURE CITED
A.O.A.C. (2005). “Official Methods of Analysis”. (18thed.). Association of Official Analytical
11. Total phenols (mg/100 g) 371±2.2 347±2.6 Chemists. Washington D.C.
Bafna, P.G. and Manimehalai, N. (2013). Process development of jam utilizing under exploited
*The values are mean ± S.D. of three replicates; ND- Not detected fruit kokum (Garcinia indica). The Journal of Food Technology, Photon, 105, 146-152.
Balaswamy, K., Jyothirmayi, T. and Rao, D.G. (2004). Studies on preparation of curry leaf
(Murraya koenigil L.) chutney powder. Foodservice Research International, 14, 175-187.
methods of Ranganna (2014), while total phenols were Chaudhary, M.L. and Verma, I.M. (2012). Quality evaluation and suitability of varieties for
aonla chutney. Asian Journal of Home Science, 7(2), 385-389.
estimated as per the methods given by Amorium et al. Hulme, A.C. and Narain, R. (1931). The ferricyanide method for determination of reducing sugars.
(1997). A modification of Hagedom-Jensen-Hanes technique. Biochemical Journal, 25, 1051-1061.
Mishra, P., Verma, M., Mishra, V., Mishra, S. and Rai, G.K. (2011). Studies on development
RESULTS AND DISCUSSION of ready-to-eat amla (Emblica officinalis) chutney and its preservation by using class one
The fresh guava and jamun fruits were analyzed for preservatives. American Journal of Food Technology, 6(3), 244-252.
Ranganna, S. (2014). “Handbook of Analysis and Quality Control for Fruit and Vegetable
various physico-chemical characteristics (Table 1). Products” (2nded.). Tata McGraw Hills Publishing Co. Ltd., New Delhi.
Average guava and jamun fruit weight, pulp weight and Rodriguez-Amaya, D.B. (1999). A Guide to Carotenoids Analysis in Foods. p. 63, ILSI Press,
Washington.
pulp yield were (122 and 8.8 g), (912 and 699 g/kg fruit) Shivani, Gehlot, R., Singh, R. and Siddiqui, S. (2008). Changes in chemical constituents and
and (91.2 and 69.9%), respectively. Chemical overall acceptability of jamun jam and chutney during storage. Haryana Journal of Horticultural
Sciences, 37(1), 60-63.
constituents of guava and jamun fruits such as total Verma, G. and Chopra, C.S. (2010). Preparation and preservation of Aonla-Mango Mixed
soluble solids (TSS), total sugars, reducing sugars and Fruit Slab. Beverage & Food World 37(1), 60.
Wani, R.A., Prasad, V.M., Hakeem, S.A., Sheema, S., Angchuk, S. and Dixit, A. (2013). Shelf
acidity were analyzed to be (12.1 and 8.1%), (6.53 and life of karonda jams (Carissa carandas L.) under ambient temperature. African Journal of
5.46%), (4.28 and 4.12%) and (0.51 and 0.84%), whereas Agricultural Research, 8(21), 2447-2449.
Teangpook, C. and Paosantong, U. (2013). Production and shelf-life of low sucrose lime juice
ascorbic acid, anthocyanins, pectin and total phenols papaya jam. Pakistan Journal of Nutrition, 12(9), 870-878.
were found to be (114 and ND mg/100 g), (ND and 105
mg/100 g), (1.37 and 0.31%) and (371 and 347 mg/100
g), respectively. Similar results were reported by Patel
et al. (2011), Gull et al. (2012) and Singh and Singh (2012
in guava fruits, and Shahnawaz et al. (2009), Rai et al.
(2011), Singh et al. (2013) and Kapoor and Ranote (2015)
in jamun fruits.
REFERENCES
Amorium, H.V., Dougall, D.K. & Sharp, W.R. (1997) The effect of carbohydrate and
nitrogen concentrations of phenol synthesis in plant scarlet rose cells grown in tissue
culture. Physiologica Plantarum, 39, 91-95.
Gull, J., Sultana, B., Anwar, F., Naseer, R., Ashraf, M. & Ashrafuzzaman, M. (2012)
Variation in antioxidant attributes at three ripening stages of guava (Psidium guajava L.)
fruit from different geographical regions of Pakistan. Molecules, 17, 3165-3180.
Hulme, A.C. & Narain, R. (1931) The ferricyanide method for determination of reducing
sugars. A modification of Hagedom-Jensen-Hanes technique. Journal of Biochemistry,
25, 1051-1061.
Kapoor, S. & Ranote, P.S. (2015) Antioxidant potentials and quality of blended pear-
jamun (Syzygium cumini L.) juice. International Research Journal of Biological Sciences,
4(4), 30-37.
Patel, R.K., Maiti, C.S., Deka, B.C., Deshmukh, N.A. & Roy, D. (2011) Variability studies
in guava (Psidium guajava L.) genotypes for growth, yield and quality attributes at mid-
hills of Meghalaya. Indian Journal of Hill Farming, 24(1&2), 24-28.
Rai, D.R., Chadha, S., Kaur, M.P., Jaiswal, P. & Patil, R.T. (2011) Biochemical,
microbiological and physiological changes in jamun (Syzygium cumini L.) kept for long
term storage under modified atmosphere packaging. Journal of Food Science and
Technology, 48(3), 357-365.
Ranganna, S. (2014) “Handbook of Analysis and Quality Control for Fruit and Vegetable
Products”. Tata McGraw Hills Publishing Co. Ltd., New Delhi.
Shahnawaz, M., Sheikh, S.A. & Nizamani, S.M. (2009) Determination of nutritive values
of jamun fruit (Eugenia jambolana) products. Pakistan Journal of Nutrition, 8(8), 1275-
1280.
Singh, J., Shukla, R.K. & Walia, S. (2013) Sugar profile, total phenolic and antioxidant
potential of anthocyanins rich Syzygium cumini fruit. Natural Products- An Indian Journal,
9(9), 350-354.
Singh, V. & Singh, S.P. (2012) Study on the effect of different storage conditions on
ascorbic acid content in fresh fruits (Guava and Lime). International Journal of Processing
and Post Harvest Technology, 3(1), 70-72.

33 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 Food Irradiation – Global food safety tool
Digvijay1*, Saurabh Patel2, Priyanka2, Preeti Birwal2, Gajanan Deshmukh2
1M.Tech. Research Scholar, 2Ph.D. Research Scholar
SRS of ICAR-NDRI, Bangalore 560030, Karnataka, India
*Corresponding Author, Email : digvijai.dig@gmail.com
Food irradiation has been a very promising technology
to protect and preserve the safety and wholesomeness
of various food products. Use of ionizing radiation for
food preservation compliments the ability of various other
conventional methods of food preservation. On an
experimental scale, the first reported use of food
irradiation dates back to more than hundred years when
a patent in 1905 was granted for use of ionizing radiation
for reducing the bacterial load in food by U.S and Britain.
Significant application of irradiation in food products was
not realized until it was successfully tried on meat, dairy
products, fruits and vegetable products by the U.S. army
for its potential field application. The joint expert
committee on food irradiation, setup by United Nations
had also approved the use of irradiation for food products
and concluded in 1980 that “Irradiation of foods up to the
dose of 10 KiloGrays introduces no special nutritional or
microbiological problems.” Followed by this decision the
USFDA also granted permission for irradiation treatment
of red meat and meat products in 1997. High energy rays
have been long back used by NASA to irradiate foods
for astronauts’ consumption in space programs.
Significant improvement have been recorded in presence
of irradiated food items in growing food market. The term
cold pasteurisation is also used for food irradiation.
Among all other emerging food preservation technology
food irradiation has been extensively studied and
explored. According to an old report, more than 35
countries have approved the use of irradiation in variety
of food products whereas in more than 28 countries such
foods are commercially available (IAEA, 1995;
Loaharanu, 1996).
Mechanism of food preservation
Irradiation causes disruption of normal cellular functions
in microorganisms, most of the viruses, insects or larvae.
When a food is exposed to high energy rays the radiation
energy absorbed by the food causes disruption of
chemical bonds and formation of reactive species and
ions in the food system. Even a minor disruption of
chemical bonds of the genetic material of microorganisms
can make them incapable of growth and further
multiplications (Murano, 1995a). The DNA of organisms
are highly susceptible to get affected by ionizing radiation
which leads to permanent loss in their ability to propagate.
This is the principle behind the preservative effect of high
energy rays. The radiation energy absorbed by the food
system is measured in terms of Grays or KiloGrays (kGy).
In quantifiable terms 1 Gray corresponds to 1 Joule of
radiation energy absorbed per kilogram of food. Three
types of high energy rays are permitted for achieving the
irradiation of food. These include Gamma rays generated
by radioisotopes like Cobalt-60 or Cesium-137. X-rays
with maximum energy limit of 5 million electron volts
(MeV). The third source is Electron beams with a
maximum energy of 10 MeV.
34 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Fig 1 : Food Irradiation Mechanism
Commercial aspects of food irradiation practices
Depending upon the energy intensity used while food
irradiation a range of preservative effect beginning from
pasteurization to sterilization can be achieved (Crawford
and Ruff, 1996; IFT, 1983). Food irradiation doses can
be classified on the basis of energy furnished by the high
energy rays to the exposed system. A low irradiation
treatment considers energy delivery of up to 1 kGy.
Medium irradiation dose contains 1-10 kGy of energy
whereas high irradiation dose ranges from 10-50 kGy.
Low to medium irradiation treatment can have detrimental
effect on bacteria and parasites as well as they can help
in controlling ripening and sprouting in various fruits and
vegetables. According to a reported study, 99.9%
destruction of Salmonella population in poultry can be
achieved even at low irradiation dose. Ground beef when
exposed to lower levels of irradiation can result in more
than 99.9% destruction in Escherichia coli O157:H7. High
intensity irradiation treatment are done in foods intended
for specific use like space foods for astronauts are
sterilized using higher doses of irradiation treatment.
USFDA has given approved levels of irradiation treatment
for a range of food products some of them are given in
list 1.
TABLE 1 : Dosage of Irradiation of some popular foods
Product Maximum dose Purpose
(kGy)
Wheat, 0.2 - 0.5 Insect disinfestation
wheat flour
Fresh fruits 1.0 Disinfestation,
and vegetables Ripening delay
Herbs and Spices 30.0 Microbial destruction
Meat, uncooked 7.0 Microbial destruction
and frozen
Among all other food products spices are irradiated
very often. This method can aid in the effectiveness of
conventional food preservation. Its independent use alone
cannot ensure full proof safety from food borne
pathogens. Integration of food irradiation with suitable
product processing steps, packaging material, storage
and handling can serve the purpose of providing safe
and wholesome food to consumers.
As the potential of irradiation in food processing is very
bright but still its acceptance among the general
Contd. on Page 37
 Animal originated Bioactive Peptides:
boon to consumers’ health
R. K. Jaiswal, HeeraLal, Dipak Banerjee, Arvind Soni, S. Talukder
Division of LPT, ICAR – Indian Veterinanry Research Institute, Izatnagar, Bareilly-243122 (U.P.) India
E-mail: rohitkmrjswl76@gmail.com

INTRODUCTION Milk derived bioactive peptides: classification and

Bioactive peptides (BPs) are specific protein fragments
which, above and beyond their nutritional capabilities,
have a positive impact on the body’s function or condition
which may ultimately influence health. Although, inactive
within the sequence of the parent proteins, these peptides
can be released during proteolysis or fermentation and
play an important role in human health by affecting the
digestive, endocrine, cardio-vascular, immune and
nervous systems and thereafter impart a positive impact
on systems of the body (Bhat et al., 2015). BPs are
sequences of 2–30 amino acids; impart a positive health
effect to the consumer when ingested. The activity of a
bioactive peptide depends upon its amino acid
composition and sequence.
Mellander in 1950 was the first to report the
bioactive peptides when he suggested that casein
ophosphopeptides (casein derived phosphorylated
peptides) enhanced vitamin D-independent bone
calcification in rachitic infants (Korhonenand Pihlanto
2003a). They have been identified in a range of animal
originated products like milk, meat and animal by-
products. The peptides identified from these sources have
antihypertensive, opioid, antioxidant, antithrombotic
action and other bioactivities. Indeed, bioactive peptides
could play a role in the prevention of diseases associated
with the development of metabolic syndrome and mental
health diseases.
Milk-derived bioactive peptides have been identified
as potential ingredients of healthpromoting functional
foods. These bioactive peptides are targeted at diet-
related chronic diseases especially the non-
communicable diseases viz., obesity, cardiovascular
diseases and diabetes. Peptides derived from the milk
of cow, goat, sheep, buffalo and camel exert
multifunctional properties, including anti-microbial,
immune modulatory, anti-oxidant, inhibitory effect on
enzymes, anti-thrombotic, and antagonistic activities
against various toxic agents.
Meat is a valuable livestock product and is the first
choice source of animal protein for many consumers. The
meat industry involves the slaughter of animals and the
generation of by-products. By-products represent
environmental and economic problems for meat
processors if they are not correctly treated. Animal by-
products may be defined as entire bodies or parts of
animals,products of animal origin or other products
obtained from animals, which can, but are not intended
for direct human consumption (Regulation (EC) No 1069/
2009). A large number of peptides and free amino acids
are released during meat and byproduct processing due
to proteolytic mechanisms and chemical or physical
treatment (Korhonen et al., 1998).
function
Milk peptides are derived from milk proteins by enzymatic
breakdown by digestive enzymes or by the proteinase
enzymes produced by lactobacilli during the fermentation
of milk (Jauhiainen and Korpela, 2007). Milk-derived
bioactive peptides are usually comprised of 2–20 amino
acids and become active after release from the precursor
protein where they are encrypted either by digestion or
proteolysis both in vivo and in vitro.
i. Antimicrobial peptides: Antimicrobial bioactive
peptides derived from milk have been reported to
inhibit many gram positive and gram negative
pathogens including Escherichia coli MTCC82,
Aeromonashydrophila ATCC7966, Salmonella typhi
MTCC3216, Bacillus cereus ATCC10702, Salmonella
typhimurium SB300, S. enteritidis 125109,
Staphylococcus aureus MTCC 96 (Mohanty et al.,
2014) and control many microbial infections.
Fig. 1 : Classificationof Bioactive Peptides from Milk
(Source:Bioactive Components in Milk and Dairy Products,
Edited by Young W. Park)
ii. Immunomodulatory peptides: Glycopeptides,
hormones and peptide fragments of immunoglobulins
are usually considered as immunomodulatory
peptides that regulate cell-mediated and humoral
immune functions.
iii. Anti-hypertensive peptides or angiotensin-converting
enzyme (ACE) inhibitory peptides:ACE is a peptidyl
di-peptidase enzyme having the capacity to cleave
the carboxyl terminal end of the substrate that may
regulate an increase in blood pressure by converting
angiotensin I to an active peptide hormone

35 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 angiotensin II. This stimulates the release of
aldosterone, as a result of which sodium
concentration becomes high and blood pressure goes
up. But antihypertensive peptide is able to inhibit ACE
to control increase of blood pressure. ACE inhibitory
peptides such as b-casein, j-casein have been
isolated from enzymatic digest of sour milk proteins
as1 and b-C.ACE inhibitory peptides such as a-
lactorphin and b-lactorphin are also generated from
whey proteins a-lactalbuminandlactoglobulin,
respectively .
iv. Opioid peptides: Opioid peptides interact with their
endogenous ligands and with exogenous and/or
antagonist opioids and may influence the central or
peripheral nervous systems which are involved in
hypotension, lack of appetite, fluctuating body
temperature and alteration of sexual behaviors.
Endogenous opioid agonist peptides may regulate
the growth and function of cells involved in the central
nervous system whereas b-casomorphins are
transported across mucosal membranes of neonates
that regulate physiological responses resulting in
calmness and sleep in infants .
v. Antioxidant peptides: Several milk peptides also play
a regulatory role in oxidative metabolism which is
essential for the survival of cells and causes oxidative
changes by producing free radicals. Moreover, milk-
derived anti-oxidative peptides are comprised of five
to eleven hydrophobic amino acids including proline,
histidine, tyrosine or tryptophan in sequence which
are widely distributed among caseins, soybean and
gelatine in hydrolysis by proteolytic enzymes
(Korhonen and Pihlanto, 2003). They may function
by scavenging or preventing the formation of radicals,
particularly, free radicals released from casein
peptides may influence scavenging activity and
also inhibit enzymatic and non-enzymatic lipid
peroxidation.
Meat and animal by products derived bioactive
peptides
Meat industry annually produces tons of by-products that
represent a cost for the meat processing sector as well
as an important environmental problem. Science and
innovation are helping the meat industry to add value to
its meat by-products reducing the environmental damage
but most important, converting them into products
capable of covering all the processing and disposal costs.
a. Classification on the basis of functionality: On the
basis of the specific function of the BPs are classified
as follows,
i. Anti-hypertensive peptides or angiotensin-converting
enzyme (ACE) inhibitory peptides:Arterial blood
pressure (BP) is regulated by diverse metabolic
pathways including the reninangiotensin-aldosterone
system (RAAS). The interruption of this system can
lower BP, prevent atherosclerosis development, heart
failure and the harmful health-effects of diabetes.
Angiotensin-I-converting enzyme (ACE-I, EC
3.4.15.1) inhibitors, suchas Captopril®, Enalapril®,
Alacepril® and Lisinopril® are common,
antihypertensive drugs, which prevent angiotensin-
II (Ang-II) formation and angiotensin-(1–7) and
36 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
bradykinin degradation. These are aldosterone
inhibitors, which cause the kidneys to excrete salt
and fluid in the urine and therefore reduce blood
volume. These meat muscle and by-product proteins
are an excellent source of ACE-I-inhibiting peptides
with in vitro and in vivo bioactivities for the treatment
of hypertension.
ii. Antithrombotic peptides:Rojas-Ronquillo et al., (2012)
recently determined the antithrombotic activity of the
peptide YQEPVLGPVRGPFPIIV derived from bovine
casein by Lactobacillus casei. This peptide not only
presented antithrombotic activity but also inhibited
ACE-I when tested in vitro.
iii. Mental healthpeptides:Bioactive peptides exhibiting
opioid-like and prolylendopeptidase (PEP, EC
3.4.21.26)-inhibiting activities may play important
roles in the treatment of mental disorders as they act
on the central nervous system (CNS) and may elicit
positive effects on motivation, behavior, stress,
control of food intake or pain perception.
iv. Antioxidantpeptides:Saiga, Tanabe and Nishimura
(2003) reported the antioxidant activity of
hydrolysates derived from protease treatment of
porcine myofibrillar proteins. Peptides were
generated with either papain or actinase E, and
purified by IEC. Antioxidant activity was measured
using the linoleic acid peroxidation system, the DPPH
radical scavenging activity and metal-chelating
activity assays. Five antioxidant peptides with the
sequences DSGVT, IEAEGE, EELDNALN,
VPSIDDQEELM and DAQEKLE were determined.
b. Classification on the basis of origin: On the basis of
the body parts of animal carcass where from the BPs
has originated are classified as follows,
i. Trimmings and cuttings: These by-products are as
good source for bioactive peptides as the primal cuts.
In fact, a wide number of studies based on the
bioactive peptides generation resulting from meat
protein hydrolysis have been described.
Antihypertensive activity is by far the most studied
biological activity although antioxidant or antimicrobial
peptides derived from muscular proteins have also
been described. A wide variety of enzymes have been
tested in these studies. As an example, porcine
skeletal muscle proteins were hydrolyzed by using
eight proteases and ACE-inhibitory activity measured.
Among the digests, thermolysin showed the best
inhibitory activity, and peptides MNPPK and ITTNP
were isolated and identified as ACE-inhibitors with
IC50 of 945.5 and 549 ìM, respectively.
ii. Bones and horn: In this respect, the antioxidant
peptides QYDQGV, YEDCTDCGN, and
AADNANELFPPN, have been identified from an
aqueous extract of water buffalo horn, commonly
used in Chinese medicine. Results showed that these
peptides could reduce the DPPH radical and protect
rat cerebral microvascular endothelial cells against
hydrogen peroxide induced injury.
iii. Collagen: It is a good precursor of bioactive peptides
having sequences of antihypertensive, antithrombotic
and dipeptidyldeptidase-IV (DPP-IV, EC 3.4.14.5)
inhibitors within its sequence. Most of the studies
 about collagen peptides that are focused on their
bioactive properties have dealt in their antioxidant
and ACE-inhibitory activity. Thus, four antioxidant
peptides were identified from hydrolyzed porcine skin
collagen obtained using different protease
treatments. One of the antioxidative peptides, Gln-
Gly-Ala-Arg, was synthesized and the antioxidant was
confirmed in vitro.
iv. Blood:Blood is mostly obtained from bovine and
porcine sources and studies related with its value as
generator of bioactive peptides used to be focused
on the cellular fraction, specially hemoglobin cells,
and the plasma fraction. Hemoglobin and plasma
hydrolysates have been described to mainly exert
antihypertensive, antioxidant, antimicrobial, and
opioid activity.
Fig. 2 : Classification of Animal by products derived Bioactive Peptides
CONCLUSION
Bioactive peptides have attracted the interest of
researchers as a health promoting functional food. Yet
there is limited work done in this area due to lack of
advanced technologies, enriched products and molecular
approaches. There is an urgent need to focus on
developing novel facilities including advanced proteomics
approaches, recombinant enzyme technologies and
microbial fermentation, to study the various impacts of
bioactive peptides on expression of genes and also to
optimize the nutritional and health effects of these
compounds.The inhibition of enzymes through the use
of bioactive peptides may play an important role in the
prevention and treatment of diseases associated with
metabolic disorder and mental health disorders.. Most of
these were derived from milk, meat, plant and marine
sources. This trend is likely to continue as knowledge
about the bioactivities and properties of peptides
increase.
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review, J Food Sci Technol., 52(9):5377–5392.
Di Bernardini, R., Harnedy, P., Bolton, D., Kerry, J., O’Neill, E., Mullen, A.M., and Hayes,
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M.(2011).Antioxidant and antimicrobial peptidichydrolysates from muscle protein sources
and by-products. Food Chem., 124(4): 1296–1307.
Hu, J., Xu, M., Hang, B., Wang, L., Wang, Q., Chen, J., et al. (2011). Isolation and
characterization of an antimicrobial peptide from bovine hemoglobin á-subunit. World
Journal of Microbiology and Biotechnology, 27(4): 767–771.
Jauhiainen,T., Korpela, R.,(2007). Milk peptides and blood pressure.J.Nutr. 137, 825–
829.
Katayama, K., Anggraeni, H. E., Mori, T., Ahhmed, A.M., Kawahara, S., Sugiyama, M.,
Nakayama, T., Maruyama, M., andMuguruma, M. (2008). Porcine skeletal muscle troponin
is a good source of peptides with angiotensin-I converting enzyme inhibitor activity and
antihypertensive effects in spontaneously hypertensive rats. Journal of Agricultural and
Food Chemistry, 56(2): 355–360.
Korhonen, H. andPihlanto, A. (2003a).Food-derived bioactive peptides-opportunities for
designing future foods.Curr Pharm Des 9:1297–1308.
Korhonen, H. and Pihlanto, A.(2007). Technological options for the
production of health-promoting proteins and peptides derived from
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Leticia, M., Milagro, R., Fidel, T. (2014).Bioactive peptides generated from meat industry
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peptides and their impact on human health – A review, Saudi Journal of Biological
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Mohanty, D.P., Tripathy, P., Mohapatra, S., Samantaray, D.P., (2014). Bioactive potential
assessment of antibacterial peptide produced by Lactobacillus isolated from milk and
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Contd. from Page 34
Food Irradiation – Global food safety tool
consumer and food processors is in embryonic stage.
According to several surveys related to consumer’s
buying preference, it was evident that they possessed
certain amount of resistance in purchasing irradiated
food. A general misconception among consumer is that
irradiated foods become radioactive to some extent. But
this is far away from truth. Extensive studies on radiolytic
products formed after food irradiation shows that no
harmful components are generated in food which could
cause any minor or potential health hazard even after
long term consumption of irradiated food products.
Promotion and acceptance of irradiated food can be
achieved by increasing the awareness of consumer
regarding this novel technology. Government or non-
government organisations can help in achieving this
awareness in many ways. So it is the need of time to
incorporate irradiation techniques in food processing
more rigorously given the beneficial output of it.
Educating the consumers and industries to adopt this
very technology should be the first step in achieving
higher acceptability of irradiated foods globally.
 WE INVITE
ARTICLES / RESEARCH PAPERS
COMPANY & PRODUCT NEWS
INDIAN & INTERNATIONAL NEWS
RELATING TO F & B PROCESSING / PACKAGING
INSTRUCTIONS TO CONTRIBUTORS
1. Manuscript of the article/paper should not exceed 1500 words.
2. Manuscripts are to be arranged in the following order:-
 Title of the Article, name & designation of authors, with address & email.
 Abstract  Introduction Actual text Conclusion.
 References should be given in brackets in the text (Doshi et al. 2002).
 References at the end of the paper should be given in the alphabetical order of
authors names.
 Authors should provide their brief resumes upto 200 words.
 Principal Author, if associated with an institute, should provide an approval
letter from the Head of the Deptt. for the Research Paper / Article submitted .
3. Company & Product News should not exceed 400 words.
4. Manuscripts should be sent in MS Word by e-mail as an attachment,
Attn: The Editor, Email : info@beverageandfoodworld.com

Note: The Editor reserves the right to select and publish Articles / Research Papers/
News for our various special topical issues like F&B Processing / Packaging,
Additives & Ingredients, Dairy, Beverages, etc. scheduled every year.
A list of special issues will be provided on request.

38 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

HRS Process Systems Limited
201 / 202, Karan Selene, 851, Bhandarkar Institute Road, Pune - 411 004
Tel.: +91 020 66047894 & 95, 2566 3581 Fax.: +91 20 2566 3583
Email: info@hrsasia.co.in Website: www.hrsasia.co.in ASME ‘U’ Stamp Certified Company

39 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

40 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
41 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
42 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
 COMPANY NEWS
Hindustan Unilever Ltd.
Hindustan Unilever has agreed to
buy Karnataka based ice-cream
brand Adityaa from Vijaykant Dairy
and Food Products Limited (VDFPL)
for an undisclosed amount, seeking
a larger slice of the market that is
gradually seeing local or family
owned brands selling out to
multinationals.
The maker of Kwality Walls ice-
cream said it will also get the brand’s
front end distribution network across
geographies and the acquisition is
line with the company’s strategic
intent to strengthen its position in the
category.
Adityaa Milk has its roots in
Karnataka and has gradually
expanded into Maharashtra, Goa and
Kerala. Post the sell-out, VDFPL will
continue to pursue its dairy business.
Last month, Hindustan Unilever
combined its foods and refreshments
business into one division in an effort
to increase agility, in line with the
global category structure of parent
Unilever. In the Rs. 12,000 crore ice-
cream market, HUL is the second
largest player after Amul with share
of over 8% according to Euromonitor.
www.hul.co.in

Fonterra Future
Fonterra, the world’s biggest dairy
exporter has entered into an equal
joint venture with Future Group to
launch dairy products in India.
With revenues exceeding $14
billion, Fonterra is New Zealand’s
largest firm and twice the size of
India’s Gujarat Co-operative Milk
Marketing Federation, that sells
Amul. The group’s fast moving
consumer goods arm Future
Consumer (FCL has nearly three
dozen brands, half of which is sold
at its flagship Big Bazaar stores and
nearly 21% at retail firms that it
acquired including Nilgiris, Heritage
and Easy Day.
Within the dairy space, the
company will launch new categories
43 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
and innovative products for India’s
new age customers.
Fonterra Co-Op was formed after
two major dairy co-operatives - Kiwi
Co-operative Dairies and New
Zealand Dairy Group merged with the
New Zealand Dairy Board in 2001.
The JV - Fonterra Future - will launch
its first product by mid-next year on
retail shelves and will also have direct
to home subscription model.
FCL, which counts Arisaig
Partners and Verlinvest as its
investors, has been building
distribution network beyond its own
stores - it partnered Indo-Nissin to
sell products at kirana stores and
also has partners such as Tata
StarBazaar, Metro and Spar, besides
5,000 Rajasthan fair price shops. In
addition, the Company has also built
a rural wholesale club model through
Aadhaar in other states in Western
India. Last fiscal, FCL launched over
400 new products and stock keeping
units (SKU) and posted 42% rise in
revenues to Rs. 3,005 crore.
www.futuregroup.in

ITC Ltd.
ITC’s Foods Division has introduced
a differentiated offering, Sunfeast
Marie Light Vita in the Odisha,
Maharashtra and South markets.
Marie Light Vita is a milkier, tastier
and crispier variant.
The brand, which is known for its
innovative and wholesome offerings,
have aimed to further enrich the tea
time experience by crafting a product
that is milkier and tastier, thereby
adding more excitement to one’s cup
of tea.
Sunfeast Marie Light Vita has
been created in a unique stay-fresh
pack. It contains two individual inner
packs inside one pack, which
ensures lesser breakage and
convenience of storage and keeps
the product fresh for a long time even
after the seal of the outer pack is
broken.
The product will be available at
modern and general trade outlets
across Odisha in a convenient pack
size of 300g, priced at Rs. 38.
The popular offerings of ITC’s
branded packaged foods business
include Aashirvaad, Sunfeast,
Bingo!, Yippee!, Kitchens of India, B
Natural, Mint-o, Candyman and
GumOn. The Foods business is
today represented in multiple
categories in the market - staples,
spices, ready-to-eat, snack foods,
bakery and confectionery and the
newly-introduced juices and
beverages.
www.itcportal.com

Van Houten
Professional
Van Houten Professional, a brand
from the house of Barry Callebaut,
launched a range of couverture
chocolate and compounds at an
event that took place in Mumbai
recently. The couverture range
comprises four variants - dark
chocolate couverture (with 46.5 per
cent cocoa); intense dark chocolate
couverture (with 36.1 per cent
cocoa); milk chocolate couverture
(with 35.6 per cent cocoa) and white
chocolate couverture (with 29.3 per
cent cocoa).
Deepa DSouza, Director, Barry
Callebaut India, said that the vision
of the business-to-business (B2B)
company was to make its presence
felt worldwide with a customer-
centric focus, team spirit and
integrity. It pledged to have the
following agenda: states with zero
child labour, prospering farmers and
to have 100 per cent sustainable
ingredients in all their products by
2025. Being Asia-specific, it has
relocated its chocolate and
compound manufacturing plants to
various locations in the region. These
include Port Klang, Malaysia;
Indonesia and Pune, India.
Among the chocolate brands
available today, only a few can claim
a legacy spanning over 180 years,
and Van Houten is one of them. It
also paved the way for the
subsequent manufacture of the
chocolate bar. In 2018, Barry
 COMPANY NEWS
Callebaut made its presence in the
retail market as Hershey’s in India.
All Vanhouten Professional products
are made at state-of-the-art factories
in Asia.
www.van-houten-professional.com

Havmor Ice Cream
Havmor Ice Cream, which is made
with fresh and pure milk, has
introduced three new ice cream
flavours - Fresh Jamun, Zafrani Zaika
and Chocovita - for this season. They
are available nationwide in scoops
and family packs.
Zafrani Zaika, an innovative
flavour of this season, is a blend of
saffron and rich cream topped with
almond, raisins and chironji (also
known as charoli).
Chocovita comprises a crispy dark
chocolate wafer biscuit, and roasted
cashews, blended with malt-
flavoured ice cream.
Havmor has a diverse product
basket comprising of more than 160
varieties of Ice Cream flavors, ready
to eat products, novelties and
authentic kulfis.
www.havmor.com

Cosmo Films
Cosmo Films, a global leader in
specialty films for flexible packaging,
lamination and labelling applications,
has launched a cast polypropylene
(CPP) metallised film with high metal
bond strength. This film has been
specially designed to offer superior
inter layer bond strength for making
multi-layer laminate structures, which,
in turn, enhance barrier properties.
Apart from CPP’s inherent nature
of excellent seal strength, good
thermal stability, good yield economics
and good puncture resistance, the film
provides exceptional metal bond
strength of around 450g/inch.
Available in standard thicknesses
ranging between 20 and 30 microns,
this newly-developed metallised film
44 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
has a High Hot Tack and Low SIT of
96 to 98 degree Celsius, which
enables form-fill-seal (FFS) machines
to run at a higher speed, thus helping
improve productivity. This film also
exhibits superior heat seal strength of
2.5kg/inch. Some of the typical
applications of the film include biscuits
and snacks, bakery products,
chocolates, chewing gums, dairy
products, spices, etc.
www.cosmofilms.com

Nestle India
Nestle India has announced that it will
partner with Flipkart to launch Maggi
Special Masala Noodles, which
epitomises the flavours of India and
brings with it the goodness of 20 finely
ground and whole spices, roasted to
perfection.
Talking about the launch, Maarten
Geraets, general manager, foods,
Nestle India, said, “We are excited
about our partnership with Flipkart, as
it will give a chance to Maggi lovers to
try this innovation from the
convenience of their homes.”
“The product uses spices and
condiments present in Indian kitchens.
We are confident that this product with
its special taste from 20 finely ground
and whole spices and specially created
bouncier non-sticky noodles would be
appreciated by our consumers,” he
added.
Nishit Garg, senior director, Flipkart
said, “Nestle and Flipkart’s association
to launch the upcoming Maggi flavour
exclusively on Flipkart cements the
transition of FMCG’s physical goods
into the digital space.”
www.nestle.in

Prataap Snacks Ltd.
Prataap Snacks Ltd. (PSL), one of
India’s fastest growing snack foods
companies, has announced the
acquisition of Avadh Snacks Private
Limited, Gujarat’s leading snack food
company. PSL has agreed to acquire
80 per cent equity stake for a
consideration of Rs. 148 crore through
a combination of primary and
secondary investment.
Avadh Snacks Pvt. Ltd., promoted
by Rajesh Savani, Dilip Lalani and
Neel Jagani, is engaged in the
manufacturing and selling of branded
packaged snacks under the brand
name, Avadh.
Started in 2010, Avadh now has a
well-diversified and strong product
portfolio for namkeens like bhujia,
chevda, fafda, gathiya, etc., and
extruded pellets like wheels, cups,
pasta, etc. It has a strong presence in
the state of Gujarat and is now
expanding to Maharashtra and
Rajasthan.
www.yellowdiamond.in

Parag Milk Foods Ltd.
Parag Milk Foods Ltd. has launch fresh
milk under the brand Gowardhan in
Delhi and the National Capital Region
(NCR). It will be 100 per cent cow’s
milk and supplied from its plant in
Sonipat, which it acquired from
Danone Foods and Beverages Pvt.
Ltd. recently. The company also plans
to reach out to the regions located
within a 250-300km radius of the plant.
Industry experts opined that the
fresh milk market in Delhi and NCR
was worth approximately Rs. 1,000
crore. The North India presence will
further strengthen the company as the
largest player in the Indian private
dairy sector involved in the
procurement, manufacturing,
marketing and distribution of products
produced exclusively from pure and
fresh cow’s milk.
In the coming weeks, along with
fresh milk production, the company will
also upgrade the new facility with
additional amenities for the supply of
curd, buttermilk and yoghurt. Thereon,
the company will begin to supply these
products to the north and east markets
from the Sonipat plant.
www.paragmilkfoods.com
 COMPANY NEWS
Shree Baidyanath
Ayurved
Jhansi-based Baidyanath Ayurved,
which is just over a century old and
a leader in Ayurveda, has forayed
into the growing functional herbal tea
market with the launch of four
variants - Laxi Tea, Trim Tea, Vital
Tea and Coff Tea.
Laxi Tea is beneficial in removing
constipation. The herbs found in it,
including sanay, soanth, saunf and
cardamom, relieve constipation. The
intake of this tea increases the
movement of the intestinal tract and
relieves constipation.
Trim Tea contains green tea,
which has catechine, which helps in
weight loss. Triphala reduces bad
cholesterol and helps in boosting
good cholesterol. Haldi reduces the
accumulation of extra fat in the body
cells. Gudhal helps in reducing high
blood pressure and improves
metabolism.
Coff Tea has been developed by
Baidyanath to give relief from cough
and cold and improve immunity.
Mulethi provides relief from cough
and sore throat and clears the
respiratory passage. Saffron helps in
improving immunity and gives relief
from cough and cold. Tulsi clears the
throat and blocked nose. Piparmula
dilates the respiratory tract and
provides relief from asthma.
These teas are available in packs
of 10 tea bags, priced at Rs. 75.
www.baidyanath.com

PepsiCo India
PepsiCo India, which continues to
transform its product portfolio, has
launched Cheetos Ocean Safari, in
line with its global sustainability
agenda of Performance with Purpose
2025. The product meets the Global
Nutrition guidelines of the cola and
snack giant to encourage the
consumption of healthier food and
beverage products for children.
Cheetos Ocean Safari is packed
45 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
with the goodness of three grains –
whole wheat flour, corn and rice. It
has the benefits of rice bran oil, which
has lower saturated fat.
Cheetos, the world’s number 1
puffed snack brand is available in
three variants - Cheetos Cheese
Puffs, Masala Balls and the newly-
launched variant Ocean Safari.
www.pepsicoindia.co.in

Adani Wilmar Ltd.
In an unprecedented industry move,
Adani Wilmar Limited, the largest
seller of edible oil in the country, has
replaced the packaging of one-litre
pouches of Fortune, its popular
brand, with recyclable plastic
nationally. It is the first edible oil
company to introduce recyclable
packaging for oil pouches in India.
The fast-moving consumer goods
(FMCG) company has taken this
initiative to limit environmental waste
and support the Government of
India’s agenda of reducing wastage
of plastic.
Adani Wilmar has an exclusive
agreement with Ahmedabad-based
Vishakha Polyfab Private Limited
(VPPL) to avail sole usage rights of
introducing and marketing eco-
friendly packaging across the edible
oil industry. It has sourced plastic
films made of unique formulation of
polyethylene (PE) resins from the
supplier to create a sustainable PE
laminate solution.
www.adaniwilmar.com

Life Health Foods
(India) Pvt. Ltd.
Life Health Foods (India) Pvt. Ltd., a
pioneer in the health beverage
segment, has launched their new
brand So Good, a range of dairy-free
plant based milks. The launch has
come in time with the increasingly-
growing demand for non-dairy milk.
“The tagline of So Good Protein+
Soy milk range is So Good in five
ways. With 25 per cent more protein
than regular soy milk and toned milk
and 50 per cent lower fat than toned
dairy milk, it is a great choice,”
according to the company.
It is gluten-free and lactose-free
which is helpful for people with
lactose intolerance, or those wanting
to reduce their dairy consumption
and great for gut health. Not only it
is fortified with essential vitamins, but
it does not have any cholesterol
either. The So Good Protein+ soy
milk range includes original
unsweetened, café latte and deluxe
chocolate, which are available in both
one-litre and 200ml formats.
In addition to the new Protein+ soy
milk, the popular Almond Fresh range
of Almond milks has been brought
under the So Good brand. This
product tastes great and also has
nutritional benefits that make it a
great addition to any diet. So Good
With the launch of So Good
Protein+, Life Health Foods becomes
one of the biggest players in the
category of ready-to-drink dairy
alternatives, and though a niche
segment, the category of non-dairy
alternatives is growing at 20 per cent
year-on-year.
www.lhf.co.in

Coca-Cola India
Coca-Cola India has launched Minute
Maid Smoothie, combining the power
of three ingredients (viz fruits, milk and
nutrients). It is a continuation of the
cola major’s efforts to expand its
portfolio, including the health and
wellness range.
Made from locally-sourced fruits,
the product has been designed to suit
the Indian palate and cater to the
increasing needs of mothers looking
for a combination of nutritious
goodness and taste. Minute Maid
Smoothie is available in 250ml packs
in two variants (mango and banana),
priced at Rs. 30.
www.coca-colaindia.com

FSSAI notifies
Fortification
Regulations; FBOs
must comply by Jan 1
FSSAI has notified the Food
Fortification Regulations, 2018, while
food business operators (FBOs)
need to comply with the provisions
of these regulations by January 1,
2019.
The new standards now provide a
minimum and maximum range for
fortification of staples like wheat flour
(atta), maida, rice, salt, vegetable oil
and milk, while the dosage of the
micronutrients has been adjusted to
provide 30 to 50 per cent of the daily
requirements
In milk and oil, the unit of dosage
has been changed to microgram
Retinol Equivalent for Vitamin A and
microgram for Vitamin D from IU. In
wheat flour and rice fortification,
other sources of iron have been
added, while vanaspati fortification
has been excluded.
According to the country’s apex
food regulator, since the adoption of
the standards, 62 top companies and
their 110 brands of all five fortified
staples are available in the open
market across the nation. Leading
the movement, the oil and milk
industry, with 47 per cent packaged
refined edible oil industry and 21 per
cent of the organised milk industry is
fortifying their products as per FSSAI
standards.
FSSAI set up FFRC with the
support of TATA Trusts to promote
and support large scale
implementation of food fortification in
the SNP as well as ensure availability
of fortified products in the open
market. FFRC provides end-to-end
technical support as well as
advocacy in collaboration with
development partners, like TATA
Trust, GAIN, PATH, the World Food
Programme (WFP), World Bank and
NI.
In October 2016, FSSAI
operationalised the Food Safety and
Standards (Fortification of Foods)
Regulations, for fortifying staples,
46 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
INDIAN NEWS
namely wheat flour and rice (with
iron, Vitamin B12 and folic acid), milk
and edible oil (with Vitamins A and
D) and double-fortified salt (with
iodine and iron) to reduce the high
burden of micronutrient malnutrition
in India.
Meanwhile, the +F logo also has
been notified to identify fortified
foods, while scientific health claims
for label declaration of fortified foods
approved by the scientific panel on
nutrition and fortification were also
released.

Plastic ban impact:
Coke, Pepsi, Bisleri
start printing buyback
value on PET bottles
Top beverage makers including Coca-
Cola, PepsiCo and Bisleri have begun
printing a buyback value on all PET
(plastic) bottles sold in Maharashtra to
comply with new regulations and help
check plastic littering.
Consumers can return empty plastic
bottles and will get paid as per the
value of the buyback printed on bottles.
While the government has allowed
the companies to keep the buyback
value flexible, most companies have
settled on Rs. 15 per kg for PET
bottles, and Rs. 5 per kg for shrink
wraps.
The buyback value printing drive,
which Maharashtra introduced as part
of its efforts to check plastic pollution,
is expected to spill over to other states,
with many such as Gujarat, Tamil
Nadu and Uttarakhand also hinting at
implementing similar plastic use
restrictions.
Industry insiders said there is a lack
of clarity on where the bottles can be
returned — at retailers or at collection
centres. If they are redeemed for a
charge at retailers, the latter can return
the empty bottles to recyclers.
Over the past four months, there
have been three changes in the plastic
ban covering PET bottles in
Maharashtra, among the country’s five
largest consumer states. The state has
amended norms for the ban on plastic
packaging three times since March.
Industry players, however, insist the
solution to deal with plastic waste lies
in adopting technology in collaboration
with all stakeholders, be it more
efficient recycling techniques and
solutions or coming up with viable and
affordable biodegradable alternatives
to plastic.

Costly wheat in
domestic and
international markets
to push up biscuit
prices
In the past month, wheat prices have
increased 6.3% as production is
expected to be 1.5%.
The burden of wheat price rise is
likely to pinch the smaller players
more, given that they do not have the
brand loyalty that the larger
companies enjoy.
The biscuit with your tea could
soon be more costly, thanks to a
sharp rise in wheat prices, both in the
domestic and international markets.
The government has this year
procured more than targeted wheat,
in a bid to ensure food security.
While wheat imports are not
significant, global wheat prices, too
are on the rise. In the past month,
wheat prices on the Chicago Board
of Trade went up 13.4 per cent.
The burden of wheat price is likely
to pinch the smaller players more,
given that they do not have the brand
loyalty that the larger companies
enjoy.

Vegetable oil imports
decreases 27% in July
Edible oil imports declined from 14.8
lakh tonne in the same month last
year to 10.5 lakh tonne. However,
imports of non-edible oils rose to

62,825 tonne from 35,597 tonne
during the period under review.
Vegetable oil imports fell 27% in
July 2018 to 1,119,538 tonne as
compared to 1,524,724 tonne in July
last year because of the hike in
import duty and rupee depreciation.
The country had imported
1,0537,713 tonne of edible oils and
65,825 tonne of non-edible oils,
according to data gathered by the
Solvent Extractors Association of
India (SEA).
The overall import of vegetable
oils during November 2017 to July
2018 is down 5.5% to 10,766,076
tonne, against 11,392,296 tonne
during the corresponding period the
previous year. The current revision
in import duty in June 2018, fast
rupee depreciation and the credit
crunch have led to negative growth
in imports of vegetable oils, SEA
said.

FSSAI permits FBOs
to use ethephon for
artificial ripening of
fruits
FSSAI has clarified that food
business operators (FBOs) can use
ethephon as a source of ethylene gas
for artificial ripening of fruits. In
addition to this, the country’s apex
food regulator has also issued a
detailed guidance note for traders on
artificial ripening of fruits.
Lately, it had come to FSSAI’s
notice that stakeholders were not
abiding by the provision to use
ethylene gas. Several issues have
been raised relating to the modalities
of using ethylene gas to ripen fruits.
The regulator has been actively
considering an alternate to calcium
carbide use for ripening process.
Traders, in order to avoid spoilage
during transportation, harvest raw
fruits and ripen them before sale.
Further, FSSAI received several
representation on whether ethephon
can be used to ripen fruits. After
taking due consideration, FSSAI
47 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
INDIAN NEWS
clarified ethephon in powder form
could be used, provided that it is
packed in sachets, and these sachets
do not come in direct contact with the
fruit.
It can be used for ripening at a
concentration up to 100 parts per
million (ppm) (100ul/L). The use of
carbide gas or acetylene gas is not
permitted for artificial ripening under
the Food Safety and Standards
Regulations, 2011, due to the
potential health hazards. The source
of ethylene gas should not come in
direct contact with fruits.
Besides, the note issued by the
FSSAI provided SOP details like the
requirement for the ethylene ripening
system and the chamber should be
an air-tight room with a temperature
and humidity regulation system,
suggested handling conditions for
stacking of fruits and air circulation.
Fruits should not occupy more than
75 per cent of the volume of the
chamber during the treatment.

Cashew Export
earning may fall
India stands for lose a significant
share of over ` 5,000-crore annual
export earnings of cashew as export
of the nut heads for its worst fall in a
decade with over 80% of the factories
in Kerala, which holds a major share
of shipments, remaining closed.
The nut export has plunged by
34% for four months to July in FY19
from a year earlier to 20,667 tonnes.
Despite an increase in the unit value
of cashew, the export earnings for
the period have also slumped by 32%
to ` 1447 crore as per data of The
Cashew Export Promotion Council of
India (CEPCI).
In 2017-18, cashew export
volumes had bucked the trend of the
previous two years and registered a
marginal rise in quantity at 84,352
tonnes. The value had shown a
healthy rise of 13.5% to ` 5,871
crore.
While cashew processing takes
place in as many as 16 states, the
export is dominated by the
processors from Kollam district in
Kerala. But apart from some big
ones, 700 out of 834 units have
wound up business in the past 2-3
years, defaulting on bank loans.

68% milk & milk
products in India
not as per FSSAI
standard
Around 68.7 per cent of milk and milk
products sold in the country is not as
per the standards laid down by
the Food Safety and Standards
Authority of India (FSSAI), a member
of the Animal Welfare Board said
recently.
Mohan Singh Ahluwalia, member,
Animal Welfare Board of India said
the most common adulterants are
detergent, caustic soda, glucose,
white paint and refined oil.
“The state of adulteration in milk
and milk products in the country is
such that 68.7 per cent of milk and
milk products sold is not as per the
standards laid down by the FSSAI,”
he said.
The member was chairing a
meeting of heads of different
departments here.
He added that adulteration in milk
is more prevalent in northern states
as compared to the southern states.
“However, detergent and other
contaminants like urea, starch,
glucose and formalin are also used
to deliberately adulterate milk as they
provide thickness and preserve the
milk for longer periods,” he said.
The World Health Organisation
(WHO) had recently issued an
advisory to the Government of India
stating that if adulteration of milk and
milk products is not checked
immediately, 87 per cent of citizens
would be suffering from serious
diseases like cancer by the year
2025.
 INTERNATIONAL NEWS
Ireland launches food
safety, authenticity
strategy
Irelands’ Minister for Agriculture,
Food, and the Marine (DAFM),
Michael Creed, has launched the
Food Safety and Food Authenticity
Strategy 2018 – 2020 to ensure the
safety, provenance, and integrity of
the food the country produces.
The implementation of the strategy
will respond to several challenges
that the department and the agri-food
sector have to overcome in the
coming years. Examples include the
increasingly complex food chain with
novel processes and technologies,
evolving consumer demands,
globalization, climate change, and
environmental sustainability. While
food safety is well established from
a legislative perspective, food
authenticity has had an increasing
focus over the past five years in
Europe, arising from a proliferation
of fraudulant findings in relation to
food, and the increased activity of the
European Union and Commission in
this area.

California passes
statewide healthy
kid’s meal bill
Just two months after California
lawmakers passed a 12-year ban on
soda taxes, the state has passed the
nation’s first ‘healthy kids’ meal bill’:
with water and milk set to become
the default drink choice with kids’
meals.
In June the beverage industry
lobbied for California to pass a
blanket, 12-year ban on all soda
taxes in the state to keep soft drinks
affordable. It was proposed as a
compromise to a separate tax ballot
measure, which would have instead
raised the threshold of support
needed for tax increases.
Local California physicians,
dentists and public health advocates
48 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
widely decried the move, and even
filed a counter ballot measure that
would allow Californians to vote on
a tax for sugar-sweetened drinks at
the midterm elections in November.
Research has linked sugary drinks
to obesity, diabetes and tooth decay
for years, which particularly affects
children. Taxing sugary beverages
has been a popular strategy for
combating these health problems in
recent years.
Though many chains and
independent restaurants have yet to
follow their example, in California,
they will no longer have a choice.
However, the bill is sure to clarify that
soft drinks can still be requested in
place of the healthy options. They
must only be removed as that default
options.
The bill’s language states that
restaurants selling kids’ meals would
be required to “make the default
beverage water, sparkling water, or
flavored water, as specified, or
unflavoured milk or a non-dairy milk
alternative, as specified”

‘Facilitating the choice
of healthy eating’:
Belgium launches
NutriScore labelling
Belgium has followed in France’s
footsteps with the announcement that
it is introducing the NutriScore labelling
scheme in a bid to promote healthy
eating in the country.
Belgian public health minister
Maggie De Block said that the new
labelling system will make it easier for
consumers to eat balanced diets. “We
are facilitating the choice of healthy
eating,” she said as she launched the
initiative.
NutriScore ranks food from -15 for
the ‘healthiest’ products to +40 for
those that are ‘less healthy’. On the
basis of this score, the product
receives a letter with a corresponding
colour code: from dark green (A) to
dark red (F).
The algorithm on which the score
is calculated takes into account both
positive and negative elements. The
content of sugars, saturated fatty acid,
salt and calories have a negative
influence on the score, while the
presence of fruits, vegetables, fibre or
protein have a positive impact.
Minister De Block said that the
NutriScore system was the preferred
choice over other labelling systems,
such as the UK’s traffic light scheme,
because tests in France - where it has
already been adopted - show it has
“greater impact” on buying behaviours
than other systems.
Unlike traffic light labels, which
break out individual components such
as salt and fat content, NutriScore
provides a single score for the entire
product. This gives consumers an
“overall assessment of the product at
a glance”, the Health Ministry
concluded.

Chocolate companies
drive growth for global
hazelnut market
The global hazelnut market is
expected to reach $9.45bn in sales by
2026 with the chocolate category
being a major driver behind its growth,
according to Persistence Market
Research (PMR).
The firm said the reason is that
hazelnuts are “abundantly used” in
chocolate.
“Chocolate manufacturers are re-
introducing their signature products
with hazelnut-incorporated product
lines, which are emerging as an
innovation in taste in the global
confectionery market.
“From the overall consumption,
90% of hazelnuts are used in
confectionery as a side-ingredient in
chocolate, biscuits and sweets...”
While the Middle East and Africa will
remain the largest market for hazelnut
through 2026, accounting for 40.70%
of total market share, Asia Pacific is
expected to register high growth rates
during the forecasted period,
according to PMR.

New natural
sweeteners found
Two types of plants in Yunnan,
Myriopteron extensum and Derris
eriocarpa have been found to contain
highly sweet-tasting compounds that
are at least 25 times sweeter than
sucrose, according to researchers
from the Kunming Institute of Botany,
Chinese Academy of Sciences.
For instance, 12 new sweet-tasting
compounds, known as C21 pregnane
glycosides, were found in the roots of
Myriopteron extensum, a plant
commonly used by the Yao minority
as food and medicine.
Out of the 12 compounds, nine are
highly sweet-tasting compounds which
are 25 to 400 times sweeter than
sucrose. As compared to the
pericarps, the types of sweet-tasting
compounds found in the roots were
different.
Besides the roots, researchers had
previously studied the pericarps of the
plant and found it contained 10 new
types of sweet-tasting compounds that
were 50 to 400 times sweeter than
sucrose.
Commenting on the study of the
roots, the researchers said that “the
quantitation of the sweet compounds
in the pericarps, stems, and roots
indicated that all of them contain these
kinds of sweet components with a
distinct distribution.”
Analysis also indicated that the
concentrations of these sweet
components in the pericarps are
higher than those in the stems and
roots.
As for Derris eriocarpa, a plant
which the Bourau and Dai minorities
believe to exhibit medicinal properties,
was found to contain four sweet-
tasting compounds (triterpenoid
saponins).
Two of these compounds were 150
and 80 times sweeter than sucrose.
This is the first scientific study that
investigates the sweetening properties
of the two plants.
The researchers added that the
study helps “provide a theoretical basis
for the rational design and
development of natural high-potency
and non-sugar sweeteners.”
49 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
R & D UPDATES
Highly effective
natural plant-based
food preservative
Nanyang Technological University,
Singapore (NTU Singapore) scientists
have discovered a plant-based food
preservative that is more effective than
artificial preservatives.
The organic preservatives
comprises a naturally-occurring
substance known as ‘flavonoids’, a
diverse group of phytonutrients found
in almost all fruits and vegetables. The
flavonoids created by NTU scientists
have strong anti-microbial and anti-
oxidant properties; two key traits of
preservatives that inhibit bacterial
growth and keep food fresher for
longer.
In tests carried out on meat and fruit
juice samples, the organic
preservative kept its samples fresh for
two days without refrigeration,
compared to commercial-grade
artificial food preservatives.
The experiment was conducted at
room temperature (about 23 degrees
Celsius) where the other food samples
with artificial preservatives succumbed
to bacteria contamination within six
hours.
The NTU research team was led by
Professor William Chen, Director of
NTU’s Food Science & Technology
programme. The team is already in
talks with multinational companies to
further develop the new food
preservative.
Prof Chen said, “This organic food
preservative is derived from plants and
produced from food grade microbes,
which means that it is 100 per cent
natural. It is also more effective than
artificial preservatives and does not
require any further processing to keep
food fresh.

EFSA deems whey
protein isolate as safe
for infant formula use
Whey basic protein isolate as a novel
food (NF) for use in infant formula
and food supplements is safe under
the proposed use and use levels, the
European Food and Safety Authority
(EFSA) confirms.
The NF, a mixture of basic whey
proteins obtained from skimmed
cow’s milk, is considered safe up to
a highest estimated intake of 24.8
milligrams per kilogram body weight
(mg/kg bw) per day in infants and
27.8 in toddlers.
“Taking into account the
composition of the NF and the
intended use levels, the Panel
considers that the consumption
of the NF is not nutritionally
disadvantageous”, the Authority
stated.
“The information provided on
composition, specifications,
production process and stability of
the NF des not raise safety
concerns.”
Central to the decision made by
EFSA’s Panel on Dietetic Products,
Nutrition and Allergies (NDA) were
the results of a subchronic 13-week
study in which rats showed no
observed adverse effects when
subjected to 2000 mg/kg bw of the
NF per day.
While the applicant, France-based
Armor Protéines, did not provide
human studies performed with the
NF, eight human studies were
included with products containing
main components of the NF.
Six of these studies, however,
investigated does levels for bovine
lactoferrin (bLF) and lactoperoxidase
(bLP), which were considerably
below the proposed maximum intake
levels of this NF.
Although these studies did not
raise concern with regard to bLF and
bLP, the Panel noted the limitations
of these studies (i.e. not performed
with the NF, dose levels tested,
limited number of endpoints) in
relation to the safety of the NF.
Bovine whey, whey protein
concentrates and demineralised
whey powder are regulary consumed
in the EU, forming the mainstay of
infant and follow-on formulae
products, dietetic food for special
medical purposes and sports
nutrition.

Changing aging
conditions of cream
affects butter
hardness
Researchers at the Department of
Nutrition, Dietetics, and Food
Sciences, at Utah State University
have been studying the effect of
cream aging temperature and
agitation on butter properties.
They said their results will help
dairy producers optimize butter-
making processes to obtain the
desired properties in the final
product.
The authors note aging of cream
is an important process to manage
production time and to produce
butter with consistent quality.
The study evaluated the
combined effect of temperature (5,
10, and 15°C) and agitation rate (0,
40, and 240 rpm) during aging of
cream on the physical properties of
cream and butter in a model
system.
Cream’s solid fat content (SFC),
melting behavior, and droplet size
distribution were measured during
and after 90 min of aging, while
butter’s physical properties such as
melting behavior, water content,
and hardness were measured.
SFC increased faster at 5°C,
and the maximum SFC was the
highest at this temperature. An
effect of agitation on SFC occurred
only when cream was aged at
15°C. Agitating cream at 40 rpm
increased the droplet size
regardless of aging temperature.
The hardest butter was obtained
when cream was aged at 5°C with
240 rpm and at 10°C with 40 rpm.
Softer butter resulted with cream
aged at 10°C at 240 rpm. This
butter also had the highest water
content.
Cream aged at 15°C did not turn
into butter within 14.5 min of
churning regardless of agitation or
agitation rate, the researchers
attributed this to the SFC being too
low for partial coalescence to
occur.
50 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
R & D UPDATES
Using pomegranate
peels as an
alternative flour
for macaroni
Numerous studies have discussed
the many and varied applications
and nutritional benefits of
pomegranate peels. A study
published in the Australian Journal
of Basic and Applied Sciences
looks at another potential use for
pomegranate peels as an
ingredient in macaroni.
 Mature pomegranates were
turned into pomegranate peel
powder.
 Analyses of the nutritional
contents of the powder revealed
it to be rich in many compounds.
Namely, dietary fiber (56.23
percent), calcium (338.5 mg/
100g dry matter), potassium
(146.4 mg/100g), and
phosphorus (117.9 mg/100g).
 The pomegranate peel powder
was combined with semolina
wheat to create four different
macaroni blends. In terms of
physical quality, the blends with
the highest amount of
pomegranate peel powder had
the greatest volume, weight, and
total soluble solids.
 As part of the study, five groups
of hyperglycemic rats were fed
the different pomegranate peel
powder blends for four weeks.
By the end of the four weeks, the
rats fed with the blends that had
the most pomegranate peel
powder had lost a noticeable
amount of weight. The
researchers credited this effect
to the presence of dietary fibers
causing poor food intake among
the rats.
 Additionally, the animals’ lipid
profile and blood sugar levels
were found to have significantly
decreased in the rats fed on
blend five (25 percent
pomegranate peel powder, 75
percent semolina wheat).
Thus, the researchers concluded
that the addition of pomegranate
peel powder in food would enhance
their nutritional profiles and make
them more suitable for health-
conscious and hyperglycemic
individuals. Furthermore, the total
dietary fiber and antioxidants
would be ideal for preventing
coronary heart disease.

Study shows
techniques for
reducing sugar
content in dairy
products show
promise
Progress is being made in producing
reduced-sugar dairy products that
are more acceptable to consumers,
researchers from the Southeast
Dairy Foods Research Center, North
Carolina State University, Raleigh,
NC, say.
According to the IDFA, dairy sales
gross more than $125bn per year,
however, consumers also demand
healthier, low-calorie products that
taste the same as their higher calorie
counterparts.
Researchers reviewed the options
available to the dairy industry to
reduce sugar in products such as ice
cream, yogurt and flavoured milk
without sacrificing flavor.
Lead investigator MaryAnne
Drake, PhD, William Neal Reynolds
Distinguished Professor, at the
Department of Food, Bioprocessing
and Nutrition Science at the research
center, said dairy foods represent a
large market.
Dairy products can be high in
unwanted added sugar. Some of the
standard processes for developing
healthier food products, by reducing
fat, sugar, and salt, may result in an
unacceptable flavor. Sweet taste
perception can also be affected by
texture of the food matrix and the
presence of fat.
Other sugar reduction techniques
include hydrolysis of lactose,
ultrafiltration and direct reduction.
51 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
52 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
53 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
 Watervis FJ 6024 Semi-refined blended Carrageenan Fruit Crush

54 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 PRODUCTS & SERVICES
De-Mineralization Plants/
Reverse Osmosis Plants
Aguapuro offers De-Mineralization
Plants, available in two types, mainly
Two Bed DM Plants and Mixed Bed
DM Plants. However, DM Plants are
also available with Weak Base &
Strong Base Cation & Anion
Exchanger. DM Plants are also
available with Degasification System
to remove alkalinity physically without
using chemicals (saves NaOH)
DM-Plants
Aguapuro offers commercial
reverse osmosis Units which consists
of 6 stages of Water Purification using
Multi Media Filter unit, Activated
Carbon Filter unit, Water Softening of
Anti Scalent Dosing System, 5 Micron
Cartridge Filter unit with RO
Membrane purification through
0.0001 micron rating Membrane Filter
and Post purification of UV
Sterilization.
Aguapuro also offers commercial
range of Water Purification Systems
which are widely used in for Hotels,
Hospitals and offices etc. for
purification of Water having less Salts
(municipal water). These units are
consists of Micron Bag and Cartridge
Filter unit for removal of suspended
impurities, Activated carbon cartridge
Filter unit for removal of organic
impurities and Ultra Violet
Sterilization System of eliminate
bacteria and virus.
Aguapuro offers Domestic Reverse
osmosis Units which consists of 5-6
stages of Water Purification using Pre
55 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Micron, Activated carbon Granular
and Activated carbon Block cartridge
filtration, RO Membrane purification.
For further details, contact:
Aguapuro Equipments Pvt. Ltd.
416/417, Jognal Industrial Complex,
Bldg. No. 9, V. N. Purva Road, Sion-
Chunabhatti, Mumbai-400022 (M.S.)
India
M: +91-9870078929, 9970071189
E: sales@aguapurosystems.com
W: www.aguapuro.com

Dehumidifiers
Bry-Air (Asia) Pvt. Ltd., the leader in
dehumidification... worldwide, is a
global solution provider for humidity
control, moisture removal, product
drying, gas phase filtration, plastics
drying, conveying & blending, high
temperature heat recovery and
adsorption cooling. Bry-Air
Dehumidifiers are designed to meet
the most stringent moisture/humidity
control needs and are available from
compact models to very complex
engineered systems.
Dehumidifier
Bry-Air Dehumidifier provides the
most simple and cost effective solution
for humidity control. Desiccant
Dehumidifiers ensure that the required
humidity level is maintained at a
specified temperature all year round,
irrespective of the weather.
Designed to comply with stringent
customer requirements like controlled
condensation and other moisture
related problems such as mositure
regain in products, mold/fungus
prevention, moisture control in
pneumatic conveying operations,
spray drying, product drying, coating
lines, etc., Bry-Air Dehumidifiers can
maintain RH as low as 1% or even
lower at a constant level, regardless
of ambient conditions during storage,
production, processing, packaing and
drying. The EcoDry rotor inside the
dehumidifier is bacteria-static, non-
toxic and non-flammable.
Bry-Air Dehumidifiers are CE
certified and incorporate the high
performance EcoDry desiccant
rotor.The EcoDry rotor is bacteria
static, non-toxic, and thus ideal to
meet the GMP requirement of the
food industry.
Product Range:
 Dehumidifiers for humidity control
and moisture removal
 Gas Phase Filtration Systems for
removal of corrosive and odorous
gases
 Plastics Auxiliaries for Drying,
Conveying and Blending
 High Temperature Heat Recovery
Wheel
 Adsorption Chiller for Energy
smart Cooling using Waste Heat.
For further details, contact:
Bry-Air (Asia) Pvt. Ltd.
21C, Sector-18, Gurgaon 122015
Haryana, India
T: +91-124-4091111
E: bryairmarketing@pahwa.com
W: www.bryair.com

Super-stable colors
Lycored's carotenoid-derived colors
have passed the confectionery test,
proving super-stable in both vitamin-
enriched gummies and hard-coated
candy.
Lycored offers a range of natural
color solutions for confectionery.
Tomat-O-Red™ (pinks to reds) is
sourced from lycopene from
tomatoes, while Lyc-O-Beta™
(yellows and oranges) is extracted
 PRODUCTS & SERVICES
from BetaCarotene.
The natural colors from Lycored all
remained true to fruit in their natural
color hues. Their stability was strong
under intense light conditions and
similar to that of the synhetic colors.
This was the case despite the
additional stress of Vitamin C content,
which disrupts the stability of some
colorants.
Lycored also investigated the
performance of its carotenoid-derived
colors during the rigorous hard-
coating / panning process is hard-
coated confectionery.
For further details, contact:
Lycored Corp.
377 Crane Street
Orange, NJ 07050-2602,
USA
Ms. Christiane Lippert
Head, Marketing & Food
T: +1 (973) 882-0322
E: info@lycored.com
W: www.lycored.com

Can Seamers
The 'Cantech Machines' 24 D S
Seamer Machine is a fast, semi
automatic can seamer, Suitable for
a wide range of cans, Changes from
one size of can to another can be
effected fairly rapidly. During the
seaming operation, the cans remain
stationary which makes this
machine specially suitable for
canning liquid contents assuring
least spillage.
24 DS Seamer
56 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
The cans are fed by hand and
with the can in position, the foot
pedal is depressed. This activates
the spring head with its four
seaming rolls. Seaming is
performed in two operation. During
the first operations, the curled edge
of the round container-end
interlocks with the flange of the
can body. During the second
operation, the seam profle is
completed thus giving a compact
seam that will be hermetic during
subsequent handling.
Cans ranging in diameter from
2" to 7" can be seamed in this Continuous Fondant Beater
machine. The machine can be Cooling and beating in one step,
supplied with individual motor drive prevention of unregulated residence
or line shaft drive. A mechanism is times of sugar mass. Controlled,
available for feeding the ends defined energy conduction by an
automatically. Cans, however, internal water loop, independent from
have to be fed and removed by
existing cooling system. Compact unit
hand. Change parts comprise of with capacity of 80 up to 2.000 kg/h.
end feed, can slide can guide and
Hänsel Processing GmbH supplies
seaming chuck for each diameter. machines and complete systems for
Standard seaming rolls are suitable the confectionery industry. We offer
for cans upto 5 and gallon profile
seaming rolls are required for ans
nearly the whole range needed for the
production of confectionery, from
above 5.1/8" diameter. single machines to complete
Features : processing lines.
Semi Automatic, Seaming can
diameter 51 to mm, and height 51 For further details, contact:
to 248mm. Output 20 - 40 cans per Hänsel Processing GmbH
minute depending on size. By Lister Damm 19
suitable accessories diameter upto 30163 Hannover
47 mm can be seamed. Robust, Germany
and easy to handle. T: +49 511 / 62 67 0
For further details, contact: E: info@haensel-processing.de
W: www.haensel-processing.de
Cantech Machines
13, Vora Bhuvan, Maheswari
Udyan Matunga (C.Rly.) Mumbai-
400019, India

T: +91 24096086/24096853
E: cantechmachines@gmail.com Spray Drying Solutions
W: www.cantechmachines.in
Drytech Processes (I) Pvt Ltd.
 specializes in the art of spray drying
and is Asia's largest spray dried Gum
Arabic manufacturer. It possesses a
Continuous fondant basket of various product categories
beater such as Gum Arabic, fruit and vegetable
powders, seasoning ingredients, milk
Hänsel Processings continuous proteins/caseinates, natural colorants,
fondant beater HFD III is suitable for fat powders, beverage whitener, soluble
basic fondant mass, fondant creme, dietary fiber, etc.
bakery fondant, milk fondant, fruit With its more than two decades of
fondant, sugar-free fondant. experience in manufacturing spray
 PRODUCTS & SERVICES
dried products, Drytech has established
specialty in spray drying 100% pure
tomato powder, orange powder and up
to 80% fat powder. We currently hold a
capacity of 18000MT per year.
With their cutting edge technology
and state of the art facilities they
manufacture products with superior
quality. Spray drying facility consists of
six spray dryers-including atomized disc
and nozzle type dryers.
Drytech with its well-equipped
Quality and R&D laboratory, technical
know-how and customer
understanding, has the ability of
delivering client's requirements.
They are the best co-partners for
spray drying and co-packing of infant
and clinical nutrition.
Their range of products serves
various segments of the food industry
such as flavour and flavour
microencapsulation, beverages,
confectionery, bakery & savory
products, infant & sports nutrition, etc.
For further details, contact:
Drytech Processes (I) Pvt. Ltd.
B-45, Girikunj Industrial Estate
Off Mahakali Caves Rd., Andheri (E)
Mumbai - 400093 (M.S.) India
T: +91 22 26875361-64
E: marketing@drytechindia.com,
W: www.drytechindia.com

VacForm Patty Former
The VacForm Patty Former is an
attachment for production of
Hamburgers, Schnitzels, Nuggets,
Vegetables products, Fish fingers,
Sticks/bars
VacForm Patty Former
57 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Features:
 Low pressure  Servo controlled
programmable, so no compressed air
needed  Excellent product texture
 Accurate weight control, guaranteed
by DJM's patented Pressure Dividing
System®  Minimal smearing water
used & give away  Heated knock-
out, no water
DJM Foodprocessing develops and
manufactures machines for the
Foodprocessing industry since 1978.
The company also manufactures
Extrusion Attachments, Vacuum
Stuffers, and other special
attachments for the food processing
line.
For further details, contact:
DJM Foodprocessing BV
De Rietkraag 7, NL-8082 A. A. Elburg
The Netherlands
T: +31 (0) 525-652 088
W: www.youtube.com/djmfoodprocessing

GEA Aseptic piston doser
GEA Procomac has developed the new
Aseptic Dual Filling System for the
bottling of still beverages that contain
pulps, fibres, and pieces of fruit or
cereals with dimensions up to 10 x 10 x
10 mm. This is believed to be the first
time this process has been used in a
cold-fill environment for PET bottles.
The Piston Doser PX achieves the
aseptic dosing of the valuable solid
pieces ahead of the subsequent liquid
filling process, with a high level of
accuracy.
GEA Aseptic piston doser
The Piston Doser PX is simple but
effective. A cam-driven piston first
draws into a cylinder the prescribed
volume of solid particles, before
injecting it into the awaiting PET bottle.
The bottle then moves onto a standard
volumetric, electronic filler, the Fillstar
FX, to add the liquid juice and complete
the aseptic filling process. The dual fill
system requires a 2 stream process
line: one dedicated to the thermal
treatment of the pieces and the other to
the thermal treatment of the clear liquid.
The aseptic integrity of the Piston
Doser is maintained with the inclusion
of a hygienic seal around the piston
which prevents product leaking through
to the non-aseptic side. Dosing volume
can easily be regulated from 30 to 150
ml by changing the dosing value on the
HMI. The stroke of the piston is
automatically adjusted by a linear motor.
This provides adequate dosing for most
products in PET bottles of up to 2 litres.
Smaller/Greater dosing volumes may
be achieved simply by changing the
diameter of the cylinder.
The Piston Doser PX is ideal for
adding large pieces of pulp, fibre, fruit
or cereal to still beverages, both High
Acid and Low Acid, or for filling product
whose density does not allow the
consistent distribution of the pieces.
For further details, contact:
GEA Procomac S.p.A
Parma, Italy
T: +39 0521 839411
E: sales.italy@gea.com
W: www.gea.com

Food Additives &
Chemicals
H. K. Enzymes & Biochemicals Pvt.
Ltd. are a leading suppliers of a wide
and varied range of Additives,
Ingredents, Chemicals & Enzymes for
the Food and Bakery industry in
particular.
Their product list includes
 Acetic Acid Glacial
 Ammonium Bi Carbonate
 Ammonium Chloride  Ammonium
Sulphate - Pure  Benzoyl Peroxide
 Calcium Carbonate - Precipitated
 Calcium Propionate  Citric Acid
 CMC Sodium-Indian  Cream of
Tartrate-Powder  DL-Tartaric Acid
 PRODUCTS & SERVICES
 Ethyl Vanillin  Ferrous Fumrate
 Fumric Acid  Glycerin  L - Cysteine
HCL- Imported  Maleic Acid  Malic
Acid  Mono Sodium Glutamate /
Ajinomoto  Potassium Meta Bi Sulphite
 Potassium Sorbate  SSL (Sodium
Stearoyl Lactylate)  Sorbic Acid
 Silver Hydrogen Peroxide
 Sodium Alginate  Soya Sauce
 Sodium Bi Carbonate (Tata - Tech /
Refined)  Sodium Citrate  Sodium
Aluminium Sulphate-Powder
 Sodium Acid Pyro Phosphate
 Sodium Meta Bi Sulphite  Wheat
Gluten  (Bromate Free Improvers &
30% less air, water and energy during
both production and cleaning,
compared to the previous version.
The pre-sterilised ready-to-fill
packages are supplied hermetically
sealed from Ecolean plants.
To complete the EL6 filling line,
optional equipment include a CIP unit,
a straw applicator, a package buffer
unit and a package conditioning unit
as well as easy configuration to
secondary packaging solutions.
Features
 Filling volume/package sizes: 125ml,
and three continuously operated
systems for processing feed flow rates
between 4 and 32 m3/hr (25,000 -
200,000 GPD). Custom-engineered
systems are available to treat larger
or application-specific flow rates.
For further details, contact:
Koch Membrane System
Rob Carlton
E: rob.carlton@kochps.com
causticorsupport@kochmembrane.com
W: www.kochmembrane.com

200ml, 250ml and 350ml  Capacity

Food Additives)
For further details, contact:
H. K. Enzymes & Biochemicals
Pvt. Ltd.
701/702, Karishma Plaza, 7th Floor,
Nr. Asha Gen. Hosp.Pushpa Park, Off.
Daftari Road, Malad (E), Mumbai - 400
097 (M.S.) India
T: 022-28443638/28445978/28805829
E: info@hkgroup.net

Aseptic liquid filling
machine
The Ecolean EL6 increases filling
capacity, making it Ecolean's fastest
machine to date. Launched in 2018.
The EL6 features six fillers to increase
capacity filling up to 18,000 portion-
sized packages per hour. Perfectly
suited for filling aseptic high and low
acid liquid food products into Ecolean®
Air Aseptic and Ecolean® Air Aseptic
Clear packages, the EL6 uses up to
Aseptic liquid filling machine

of up to 18,000 packages/hour  Straw
applicator optional Grease penetrating
For further details, contact:
ink for food
Ecolean AB
packaging
Kielergatan 48 / P.O. Box 812
Linx Printing Technologies has
SE-251 08 Helsingborg
introduced an ink that is able to
Sweden
adhere to substrates covered with
T: +46 (0)10 459 40 00
an oily or greasy film, making it
E: info@ecolean.se
ideal for a variety of food and light
W: www.ecolean.com
engineering applications.
 The new Linx Black grease-
penetrating ink 1063, which has
been specifically developed for the
Nanofiltration Systems company's market-leading Linx
For Caustic Recovery 8900 Series continuous ink jet (CIJ)
coders, is a dye MEK based ink. Its
Koch Membrane Systems, a global contains a black dye which delivers
leader in membrane filtration excellent contrast and legibility on
technologies, announced the launch transparent or pale coloured
of Causti-COR Nanofiltration materials, while its special
Standard Systems for caustic formulation enables the printers to
recovery and reuse. These systems code through a light film of oil,
are specifically designed to recover grease or condensation, and to
and purify caustic for reuse in food, preserve code quality if the code is
beverage and industrial applications. exposed to these later in the
Causti-COR Systems offer a cost- process.
effective, environmentally friendly way
to recover up to 95 percent of caustic
from solutions used to clean process
equipment in industrial applications.
Patented KMS SelRO® spiral wound
elements allow purification of up to 20
percent sodium or potassium
hydroxide at solution temperatures
up to 70°C (160°F).
Six models of Causti-COR systems
are available to handle flow rates up
to 32 m3/hr (200,000 GPD). There
are three batch mode systems for
processing feed flow rates between 1
and 15 m3/hr (6,000 - 100,000 GPD)

58 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 PRODUCTS & SERVICES
Typical applications include a
variety of food packs, such as butter,
margarine, spreads and salad
containers, meat and dairy
processing, and packs that are
coded before a cooking process, as
well as engineering environments
where oil and chemicals may be
present.
The ink is suitable for use on
many different materials including
glass, metal and a wide range of
plastics such as HDPE film,
polypropylene containers and caps,
and treated and untreated
Orientated Polypropylene (OPP) for
flow wraps and stand-up pouches.
For further details, contact:
Linx Printing Technologies Ltd.
Registered office: Linx House, 8
Stocks Bridge Way Compass Point
Business Park, St Ives, Cambs
PE27 5JL, UK
T: +44 (0) 1332 293939
E: linx@nmpr.co.uk
W: www.linxglobal.com

Inclined, Double-Motion
Agitator
The clean label food trend is one that
Lee Industries' inclined agitator can
help with to ensure sanitary and
versatile blending and folding for foods
with various viscosities.
Inclined, Double-Motion Agitator
The 30-degree inclined, double-
motion agitator is used in conjunction
with a hemispherical bottom kettle
and is engineered to lift from the
bottom and pull down from the top,
59 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
eliminating dead zones for a
thoroughly cooked product. The shape
of the kettle coupled with the double-
motion agitator prevents clumping and
settling.
The inclined, double-motion
agitator meets the most stringent
sanitary requirements with a quick
disconnect coupling on the counter
rotating shaft. The bottom endplate
contains a USDA-approved bushing
to assure alignment.
Lee Industries is committed to the
success of their customers by
providing world-class, high-quality
stainless alloy process equipment and
services. They focus on custom
processing needs of their customers
and design and manufacture the most
technologically advanced equipment
in the industry. Lee's customer service
team, backed by over 90 years of
innovation and experience, provides
clients with a single source for all their
processing system needs. Based in
Philipsburg, PA, Lee provides
equipment and services for the food
and beverage, pharmaceutical,
personal care, cosmetics, animal food
and health, industrial and chemical
industries worldwide.
For further details, contact:
Lee Industries, Inc.
50 West Pine Street
Philipsburg, PA 16866, U.S.A.
T: 814.342.0461
E: gway@leeind.com
W: www.leeind.com

Shrink / Stretch
Wrapping Solutions
Minipack are the Pioneers (since
1969) and leading manufacturers
of complete range of Shrink &
Stretch Wrapping Machines in
India. They are accredited with
being India’s 1st ISO 9001 Certified
Shrink & Stretch Wrap Machine
manufacturer with over 9000 units
supplied globally over the past 48
years. All standard machines are
CE certified.
High Speed Automatic Collator
They are receipients of over 23
National & International Awards for
Development & Manufacture of
complete range of machines in it’s
field.
Area of Specialization includes :
Fully Automatic High Speed Shrink
Wrapping Machines with Auto
Collators / Tray Loaders. Complete
range of Stretch wrapping machines
including Pallet, Spiral & Doughnut
Wrap systems. Other special
purpose machines include tailor
made systems for Beverage &
Pharma Products, Paper & Allied
Products, Automobile, Steel &
Textile sectors, Chemical & Glass
Industries.
For further details, contact:
Minipack
10, Mira Co-operative Ind. Estate
(Off. Western Express Highway),
Mira Road, Thane - 401104 (M.S.)
India
T: +91 82912 61272/9820095272
E: perksengineering@vsnl.com
minipack@vsnl.net
W: www.perksengineering.com

Pick, Fill and Seal
Machines
Standup Pouch [Doy Pack] is a unique
and flexible self-standing package,
which can contain a variety of
products, It can protect delicate foods,
beverages and medicines from
outside elements such as oxygen,
ultraviolet rays, humidity, and bacteria.
This type of pouch has been chosen
by many companies as packaging for
its advantages in preserving the
 PRODUCTS & SERVICES
products, ease of handling/transport,
self standing capability and last but
not the least for its variety of closure
options.
Pick Fill & Seal Machine
Doy is ideal for a growing list of
packaging applications - Food,
Pharma, Cosmetics and Industrial.
Many products become more "user
friendly" when packaged in Doy style
pack. In addition to Doy Pack these
machines can also handle other
preformed pouches.
Starpac's PFS1 & 2 are primarily
Pick, Fill and Seal machines with the
provision for an optional add on
module for forming the pouches on
line; thus making it the first modular
Form Fill and Seal machine for Doy in
the world. These machines can be
customized to handle many more
variants of the same like zip lock,
slider zip, spout, profile seal, flat
bottom etc.
Salient Features:
Linear Pick, Fill & Seal machines both
in single and duplex formats, High-
speed operation thanks to a servo
driven indexing unit, PLC based with
touch screen controls for ease of
operation, Can be synchronized with
our Powder, Liquid, Paste, Weigh or
Custom built fillers/feeders, Can
handle standup (Doy), three side seal,
center seal or shaped pouches, PID
based heater circuitry linked to PLC,
Product settings menu on the PLC to
facilitate very quick changeover, No
pouch-No fill and No fill-No seal option
available by default.
Very less moving parts compared
to other Doy machines, Top stable
unit for a quick changeover from one
pack height to another with
programmable base conveyor, CE
60 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
certified electrical and electronic
components, Host of diagnostic
alarms built into the PLC program,
Catering to all safety norms of CE,
Optional attachments: Multi product
filler, Pouch forming unit, Pick & place
unit for filled pouches, Out-feed Turn
table, Gas flushing unit, Batch
embossing on seal, Inkjet printer,
Contact Coder, Straw/Spoon
dispenser
For further details, contact:
Starpac India Ltd.
AC22B, Sidco Industrial Estate
Thirumudivakkam,Chennai - 600 044
(T.N.) India.
T: +91-44-4285 2080
M: +91-7708067158
E: sales@starpacindia.com
W: www.starpacindia.com

Snack Pack Machine
Nichrome India Ltd. are renowed
manufacturers of various pouch
packaging machines. They are ISO
9001:2008 & ISO 22000:2005
certified company.
Nichrome's Snack Pack Machine
Nichrome's Snack Pack Machine
offers efficient hygienic and
accurate packaging for snacks.
Applications
Chips, Puffed Snacks, Namkeen,
Dry Fruits, Wrapped Candies,
Macaroni, Hi-count Biscuits, Pasta,
Breakfast Cereals
For further details, contact:
Nichrome India Ltd.
Safire Park Galleria, 4, Pune-
Mumbai Road, Shivajinagar, Pune
– 411 005, (M.S.) India
T: +91 - 20 - 6601 1001
E: marketing@nichrome.com
W: www.nichrome.com

Multi-Fruit Processing
Plant
SSP is a process engineering
company offering an extensive range
of projects, equipment and innovative
process solutions based on advance
technology and a real understanding
of customer needs in the Food, Dairy,
Beverages and Chemical Industries.
Multi-Fruit Processing Plant
SSP offers complete line for fruit
processing and concentration. This
plant is for processing of fruits like
mango, orange, apple, pears, etc. and
for making juice concentration, paste,
jam, jelly, ketchup, etc.
The plant size ranges between 1
Ton/day to 200 Ton/day or even more
depending on availability of fruits.
The Most important steps involved
in processing of Juices and Beverages
are:
 Selection and preparation of fruits
Extraction of Juices

Straining, Filtration and clarification

Blending Pasteurization

Filling, Sealing and sterilization

Cooling, Labelling and Packing

For Juice Concentration, vacuum
evaporation is another step in fruit
processing line. The final concentrate
 PRODUCTS & SERVICES
can be filled in aseptic bags in drums
for export purposes. Clear Juices
(Apple, Pineapple, Mango, Tomato,
Papaya, Guava, Berry, Grapes,
Oranges, Lemon) can be formulated,
blended and spray dried at best
conditions to convert them into readily
soluble powders.
For further details, contact:
SSP Pvt. Ltd.
13, Milestone, Mathura Road
Ashoka Enclave 3, Sector 35
Faridabad Haryana 121003 India
T: 91-129-4183700
E: info@sspindia.com
W: www.sspindia.com

Checkweigher
Target Innovations™ checkweigher
is designed for fast, accurate weight
control of cases, bulk bagged products
and corrugated boxes. It is used in the
Bread / Biscuit / Spices / Frozen Food
/ Meat Industry.
Target's standard, highly
customized checkweighing solutions
are built to suit specific application,
environment, regulatory, and industry
requirements.
It consists of a versatile strain gauge
weightable system mounted on a
sturdy, welded, all-steel frame.
Conveyor belt moves packages for
instant weighing. The solid, extruded
polyester resin, smooth finish belt
wears better, cleans up faster, and
lasts longer.
Checkweigher
Target Innovations™ is a
manufacturing company specialized
in the design, engineering and
61 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
production of Metal Detectors and
other Product Inspection Systems.
For further details, contact:
Target Innovations
13, Chase International Building
P.E. Jose Vaz Road
Vasco Da Gama
Goa 403802, India
T: +91 98231 91950
E: sales@targetinnovations.com
W: www.targetinnovations.com

Compressed Air Dr yer –
Refrigeration Type
It is best to ensure that compressed
air is dry and clean before it is used
in any pneumatic process. Moisture
is always present in the compressed
air along with dust particles, oil (oils
particles are introduced by lubricated
air compressors) and solid
contaminants which can adversely
affect air quality. If the compressed
air is not dry there will be corrosion in
compressed air pipe line, pneumatic
tools and Systems which will lead to
their malfunctioning. The only positive
means of moisture removal is the
installation of Compressed Air Dryers.
In most cases Refrigeration Dryer are
suitable where application require
ADP upto -20°C (-4°F). Refrigeration
Dryers are low in first cost, operating
cost and energy consumption, making
them the most cost effective solution
for drying for general instrumentation
and controls.
Refrigeration Dryer
Refrigeration Dryer operates on
the method of cooling the air near to
freezing point to remove the moisture
and reheating it to approximately
10°C below the incoming compressed
air temperature at nominal
conditions.It is designed for just the
right quality of air at the most
economical costs. It has wide
instrumentation air where
requirement is between 3°C PDP to
6°C PDP. It use less energy and
hence low operating cost. The FDI
series Air Dryers a packaged self
contained unit, fully automatic and
produces a steady level of dewpoint.
They are available in 28 standard
models, with capacities from 10.6
CFM to 6000 CFM. It provides
Atmospheric Dew Point down to -
20°C approx.
Delair India, a Pahwa Group
company, specializes in designing,
engineering and manufacturing of
Compressed Air and Gas Drying
Systems - Refrigeration & Adsorption
type. The company is largest in
compressed air treatment in terms of
numbers of units sold, customer base,
sales & service network, and capacity
of units sold. Delair manufactures
Refrigeration Dryers, Desiccant
Dryers, Gas Dryers, Air Receivers,
After Coolers, Moisture Separators,
Air Filters and Auto Drain Valves.
For further details, contact:
Delair India Pvt Ltd
Gurgaon, Haryana
T: 0124-4091111
E: delairmarketing@pahwa.com
W: www.deliarindia.com

Expanded Snack Foods
Foram Foods, since the last 12 years,
manufactures Directly Expanded
Snack Foods on fully automatic
American Extrusion Lines, untouched
by hand, in a variety of shapes like
Corn Balls, Curls, Rings, Sticks, Kur-
kure which are fast moving products
in the market.
Good news for all namkeen manu-
facturers to avail these unflavored
 PRODUCTS & SERVICES
expanded crisp material in bulk and
by simple process of flavoring make
crispy Ready-To-Eat Snacks. The fast
moving Cheese Balls, Onion Rings,
Masala Loops, can be made and
marketed in local areas with
handsome profits with low investment.
By reducing moisture content and
flavoring in coating pan, gives high
value addition to the product. Major
namkeen manufacturers like Mota's
Garden, Chheda, A-1 Wafers, Ronak,
Mousmi, Asian, Gala etc., and many
Hygienic Filling & Sealing Solutions
Bosch Packaging Technology offers
their latest developments in hygienic
cup filling and sealing - The Inline
Filling Machine Ampack FCL for dairy
products, baby food, caffe latte drinks,
teas, juices etc.
The FCL offers numerous
advantages:
 Sterile zone reduced to a
minimum
 Filling zone separated from the
sterilization zones by guided
sterile air feed
 Precisely-timed dosing of the
hydrogen peroxide per cup
through advanced sterilization
system
 Simple retrofitting of the stations
via standardized interfaces
 Simplified upgrading from ultra-
clean to aseptic
 Multi-product filling through the
use of various dosing systems,
e.g. fruit particulates of up to 25
mm diameter
Ampack FCL Inline Filling Machine
62 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
namkeen makers in western and
southern India are making these value
added Ready- to-Eat snacks and
marketing as their own brands.
Extruded and expanded Corn Puffs
& Rice products are made in IITST
mode, where by it retains its nutritional
values. Hygienic surrounding and
packing gives shelf life of four months
to the unflavored material.
For further details, contact:
Foram Foods Pvt. Ltd.
8, Amar Industrial Estate, Navghar
 Improved hygienic design and
lifetime of the drive components
by guidance of the main chain
outside the sterile zone
 Double servo drive of the
transport chains with
significantly improved
movement sequence, less load
and longer life time
 Increased output for liquid
products through "Anti-spilling"
functionality (no spilling over)
 Direct servomotor-driven drives
for all machine functions
 Modified cleaning process and
sterilization concept
 HMI 4.0 (Human Machine
Interface
For further details, contact:
Bosch Packaging Technology
N4-A, Phase-IV
Verna Indl. Estate, Verna
Salsette, Goa-403722
T: 91-832-6692001/2
W: www.boschpackaging.com
Road Behind Shilpa Hotel, Bhayander
(E) Mumbai-401105 (M.S.) India
T: 022-28043200/28149250
E: foramfoods@gmail.com,
a1raj@vsnl.com, a1raj@mtnl.net.in

Natural Color Solutions
for Yogurt & Compound
Coatings
At ITC Colors, we are seeing a growing
interest in adding sweetness to salty
snacks. And increasingly, a variety of
colors is used to differentiate from
other brands or indicate a fruit flavor.
Snack bar brands are also looking to
add color via drizzle or compound
coating.
Whether the application is based
on a yogurt or a more traditional
compound coating, formulating with
natural colors is a more complex
endeavor than using synthetic
solutions.
Natural Color Challenge
In the case of synthetics, the obvious
choice is a lake dispersion. In the
case of natural colors, we do not have
the option of plating natural dyes on
alumina. For water-soluble natural
colors in particular, a natural dye will
lead to an undesired out come. Why?
The answer , ofcourse, is that we will
get specking. With water soluble
natural colors, there simply isn’t
enough water in the application to
hydrate the powder, so you get
specking.
Traditionally, the way to overcome
the issue is to increase the usage
rate. However, in this instance that is
not a great solution because a) this
drives upcost-in-use and b) higher
usage can raise the issue of off-notes
or texture issues.
Use a Plating Grade Natural Color
Plating grade natural colors that
perform like synthetic lakes are a great
option for yogurt and compound
coating applications. Our Varnalake
Microfine natural color line is a great
example. It combines particle size
management and encapsulation
technology that doesn’t add any
 PRODUCTS & SERVICES
incidental (i.e. bad) ingredients and
has lake characteristics..
For further details, contact:
ITC Colors
150/151 Reay Road (West)
Mumbai-400033 (M.S.) India
T: +91 22 2371 6845
E: naturals@itc-colors.com,
W: www.itc-colors.com

Asafoetida (Hing)
Laljee Godhoo &Co. was started in
1894 by Shri Laljee Godhoo. At that
time the company exclusively dealt
in 'Lumps' of Hing (Asafoetida) that
was prepared manually by hundreds
of workers employed by the
company. Sale of Asafoetida initially
started in Mumbai, after which it
spread to South India which is their
primary market today.
'Hing' or 'Asafoetida' remains an
integral part of India Cuisine,
Culture and heritage. Today, their
product is available in most markets
overseas. USA, UK, Canada, UAE,
Malaysia, Singapore, Australia,
Japan and New Zealand are some
of the countries that avail their
product.
Asafoetida was one of the most
commonly prescribed herbs in the
19th century in the treatment of
hysteria and for many symptoms
associated with mood swings and
depression, or in ayurvedic terms
"Asafoetida is a grounding herb that
can therefore balance an overactive,
over emotional, turbulent system."
Uses of Hing:  Asafoetida is
useful as a digestive spice that has
the additional benefit of lowering
cholesterol and reducing gas. 
Fighting influenza: Asafoetida was
used in 1918 to fight the Spanish
influenza pandemic, asafoetida may
serve as promising lead compounds
for new drug development against
influenza A(H1N1) viral infection.
 Remedy for asthma and bronchitis
 A folk tradition remedy for
children's colds: it is mixed into a
pungent-smelling paste and hung
63 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
in a bag around the afflicted child's
neck.
 Antiepileptic: Asafoetida oleo-
gum-resin has been reported to be
antiepileptic in classical Unani, as
well as in ethnobotanical literature.
 Antidote for opium.
For further details, contact:
Laljee Godhoo & Co.
213, Samuel Street, Masjid Bunder
Mumbai - 400 003 (M.S.) India
T: +91-22-66350692/93/94
E: lgco213@laljeegodhoo.com

Rotar y Spray Balls
Tank cleaning device is self rotating
spray balls that cleans the Tank
internals from small vessels to large
vessels. The Sani Nano / Sani Moto
are driven by the cleaning fluid which
is spread out in cuts through knives in
uniform pattern so that all the surfaces
are being washed by the powerful jet.
Two of these cuts are displaced from
the centre line which provides the
necessary reaction force to rotate.
The Optimal pressure is 2 Kg/cm2
equivalent to normal CIP Pressure.
Spray Balls
Application:-
 CIP Application  Breweries
 Dairy  Pharma Industries
For further details, contact:
Parksan Filters Pvt. Ltd.
# 4 Vora Industrial Estate No. 3
Navghar, Vasai Road (E), Dist.
Palghar 401210 (M.S.) India
T: 0250-2391904, M: 9833883114
E: sales@parksanfilters.com,
parksan@vsnl.net
W: www.parksanfilters.com
Sanitary Manual &
Pneumatic Butterfly
Valves
Swastik Enterprises, A well
established, reputed & well known
manufacturer of Dairy Equipments
and it's Allied Products in India, since
last 35 years. Swastik is today
successfully voyaging through the
Dairy Equipments of the India and
Overseas. A Leading manufacturer
of sophisticated equipments for the
Dairy Industry. Swastik has always
built the best machinery with the latest
technology and has never cut corners
where quality is concerned.
Swastik manufacturing unit,
especially and exclusively for
manufacturing of SS Centrifugal Milk
Pumps / Sanitary Valves & Fittings of
Various Models / Sizes, by
implementing latest developed
technology and design with unique
feature, ranging from 0.5 Hp to 10.0
HP to cater the needs of Dairy/
Beverage / Chemical / Pharma & Food
Processing Industries.
Butterfly Valves
Application
Stainless Steel Hygienic Butterfly
Valves, which are very suitable
application for Dairy, Beverages,
Chemicals, Pharma & Food Process
Industries.
Standard Design & Features:
The valve consists of two valve bodies.
The valve assembled by means of nut
& bolts. The valve consists of flap
disc, bushes & seal ring. The valve's
disc is highly polished and crevice
free which is easily cleaned. Ptfe stem
bushing ensures the extra smooth
disc rotations. Minimum flow
resistance/pressure drop. SVP
butterfly valves offers great durability
 PRODUCTS & SERVICES
and easy of use for wide range of
service.
For further details, contact:
Swastik Associates
Shed No. 1, 2 & 3, Sr. No. 30/7,
Dhayari - Pune 411041 (M.S) India
T: 020-24690268, 24690041
E: sale1swastik@gmail.com
swastikpune1@gmail.com

Haffmans Automator
The Haffmans Automator provides a
tailor-made system for automatic
package content analysis. In addition
to the basic parameters of oxygen
(O2) and carbon dioxide (CO2), the
system can be extended for alcohol,
turbidity, pH value or others to meet
specific requirements. The standard
configuration includes determination
of headspace oxygen (HSO),
dissolved oxygen (DO), total package
oxygen (TPO), dissolved CO2, and
headspace volume. You decide, if any
additional measurements are included
in the system.
Haffmans Automator
The autosampler is a crucial feature
of the Haffmans Automator as it
eliminates the need for the samples
to be put into the device separately
and be processed one by- one. After
the sample is loaded onto the
autosampler, sample processing is
fullyautomatic, which significantly
reduces labor requirements and
enables the operator to take care of
64 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
the primary packaging process.
Using proven Pentair Haffmans
measuring technology, several
product properties are analyzed in
one measuring cycle. This results in
more information with less effort and
provides immediate insight into
thefilling operation performance.
Applications
 Automatic analysis of product
properties during packaging
 Filling department in the food &
beverage industries
For further details, contact:
Haffmans BV
P.O. Box 3150
NL-5902 RD Venlo
Netherlands
E: info@haffmans.nl
W: www.haffmans.nl

Drum Dryers
For more than a century, food products
have been dried industrially. Since its
early years Andritz Gouda has been
specialized in food processing lines,
based on advanced drum drying
technology. Nowadays it is used for a
large range of products, from baby
food to chemicals.
The Andritz Gouda drum dryer with
its continuous indirect drying method,
allows short heat retention times while
evaporating all the liquid within a
single rotation of the drum. It not only
virtually eliminates the risk of
damaging the product but also
enables the product to keep its unique
properties like taste, smell, texture,
etc.
Drum Dryer with Vapour Hood
Andritz quality insurance consists
of certification by ASME, TÜV,
European PED CE and other local
certificates no matter where in the
world.
In the design, a clear distinction is
made between the process section of
the dryer and the mechanical parts.
This, for instance, prevents the risk of
contamination by lubricants (or
contamination of the lubricants due to
leakage of the product). It also
improves the accessibility of parts for
adjustment, inspection and
maintenance.
Applications:
 Foods - Cereal-based baby food,
milk, cereal-based drinks, yeast, pre-
gelatinized starch, gelatin, potatoes,
fruit. Chemicals - Animal-based glue,
pesticides, sodium benzoate,
polymers, pigments, detergents
 enzymes,  proteins
For further details, contact:
Andritz Separation (India) Pvt. Ltd.
S.No: 389, 400/2A, 400/2C,
Padur Road, Kuttampakkam Village,
Poonamallee Taluk, Tiruvallur Dist.
Chennai 600 124 (T.N.) India
T: +91 (44) 4399 1111
E: separation.in@andritz.com
W: www.andritz.com

Vertical Form-Fill
Sealing Machine
Akash Packtech (P) Ltd. is engaged
in manufacturing, supplying and
exporting of Packaging Machines
having ISO 9001:2008 certification.
Packaging machines come under four
broad categories Fully Automatic
VFFS Pouch Filling Machines, Fully
Automatic High Speed VFFS Multi
Track Machine, Pouch-in-Pouch and
Flow Wrap Machines. These
machines cater to the need of various
industries such as food processing,
cosmetic etc. They are reputed
manufacturers, suppliers and
exporters of Packaging Machines
having cutting edge technology. The
range of packaging machines
fabricated Flow Wrap Machines,
 PRODUCTS & SERVICES
Pouch-in-Pouch, Fully Automatic
VFFS Pouch Filling Machines, Fully
Automatic High Speed VFFS Multi
Track Machine.
Model : AP- 1200L – Up to 16 Tracks
High Speed Vertical Form Fill
Sealing Machine are the automated
assembly-line product packaging
systems that are commonly used for
packaging of Liquid, Semi Liquid and
Pastes This ingenious machine makes
plastic bags from a flat roll of plastic
film while simultaneously stuffing the
bags with product and sealing the
filled bags. In the whole packing
systems, the products can be both
solid and liquid.
For further details, contact:
Akash Pack Tech Pvt. Ltd.
Plot No. 68, 69 & 89
HSIDC Industrial Estate
ADB PWD Colony, Sector 16A
Noida, Haryana 121004, India
T: 91-129-4155000, 4155001
W: www.akashpack.com

Plain & Printed Wax
Wrappers
Sunpack Corporation is one of the
leading manufacturers and exporters
of all type of Printed & Plan wax
wrapper and Flexible laminated films
in roll, Sheet & pouch forms mainly
used in the packing of bread, biscuits,
toffee, cookies, soft drinks, tea yeast,
agro products, detergent, bubble gum.
They have a team of qualified and
experienced technical persons.
Strict quality is maintained and
65 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
latest technologies adopted by them,
giving you emphasis on quality.
Company strategy is to give lot of
emphasis on customer satisfaction,
quality control & also in co-operation
innovation / technological,
advancement in plant & machinery.
A list of their esteemed client is:-
 Britannia Industries Limited
 Parle Agro Products Ltd.
 Hindustan Unilever Ltd.
 Ravalgaon Sugar Farm Ltd.  A. B.
Mauri Vietnam Ltd. (Vietnam)  Lee
Yeast Zambia Ltd. (Zambia)  Talreja
Products  Aries Agro Limited
 Candico (I) Limited  J.K. Files India
Ltd.
For further details, contact:
Sun Pack Corporation
26, Kala Udyog Premises, L.B.S.
Marg, Bhandup, Mumbai - 400078,
India
T: 022-25663675, 25669495
E: sunpack_sharma@yahoo.co.in
jagdish.sunpack@gmail.com
W: www.sunpackcorporation.com

Detecting leaks from
modified atmosphere
packaging
WITT - Gasetechnik's is all about leak
detection. Inline leak detection is an
ideal way for many manufacturers to
guarantee the quality of their bakery
products.
Leak Master PRO
Bread and baked goods are highly
perishable products, and for this
reason are often packaged in a
modified atmosphere. However, only
flawless packaging can guarantee the
desired quality and long shelf life.
Even the smallest leaks can mean
that mouldy prebaked bread or cakes
will reach the customer.
Inline leak detection offers the
greatest possible safety. Inline leak
detection using the Leak-Master
Mapmax offers 100% safety. The
Mapmax is integrated in the packaging
line and employs a fully automated
process to test the entire production
batch using CO2 sensors. Witt
deliberately targets carbon dioxide
detection, as this gas is usually already
present in most protective gas
packaing.
A vacuum is generated within
seconds in the test chamber of the
device. Even micro-leaks in the
packaging allow gas to escape, and
this is detected by high-tech sensors.
Leaking packages can be removed
from the production line automatically.
At up to 15 test cycles per minute, the
Mapmax is unique in its field. As well
as individual packaging, shipping
cases and entire boxes and cartons
can also be tested. The Mapmax is
available in a range of different sizes.
At just 117 cm long, the latest Compact
version is ideal wherever space is
limited.
For further details, contact:
Alexander Kampschulte
Witt-Gasetechnik GmbH & Co. KG
Salinger Feld 4-8
58454 Witten, Germany
T: +49 (0) 2302 8901147
E: kampschulte@wittgas.com
W: www.wittgas.com
 PRODUCTS & SERVICES
Chocolate Tempering
Machine
Since the invention of the Sollich
Circulation Tempering Process 50 years
ago, there has been no more significant
breakthrough in chocolate pre-
crystallization than the Turbotemper®e.
The Turbotemper®e top brought
clarity to the physical occurrences
during the "Tempering" and disputes
many of the previously known opinions.
The Turbotemper®e top proves its
exceptional tempering quality not only
with pure cocoa butter chocolates, but
also chocolates with a high percentage
of milk fat or cocoa butter equivalents
(CBE's). Even pure cocoa butter can
be successfully pre-crystallized.
Marine Hydrocolloids introducing Carrageenan
Marine Hydrocolloids the largest processor &
exporter of Agar Agar in India for more than 30
years, is proud to introduce Carrageenan to its
product range apart from Agar Food Grade,
Bacteriological & Pharmaceutical Grades,
Agarose, Wondergel (Spreadable type Agar),
Plantgel.
What is Carrageenan
Carrageenan is a hydrocolloid that belongs to a
family of water soluble polysaccharides
extracted from certain species of red seaweed.
Types of Carrageenan
There are three Carrageenan types which are
of commercial interest because of the various
applications of hydrocolloids in food and other
industrial uses. They are called the Iota, Kappa
and Lambda Carrageenan.
Iota, Kappa and Lambda are co-polymers which
differ in their chemical structure, properties and
therefore in their applications in food.
Iota : Gels most strongly with calcium
salts
Elastic gel with no syneresis
(weeping out of water)
Gel is freeze-thaw stable
completely soluble in hot water
Kappa : Gels most strongly with potassium
salts
Brittle gel with some syneresis
Synergistic with locust bean gum
Soluble in hot water
Lambda : No gel formation, forms high
viscosity solutions
Fully soluble in cold water.
What We Offer
We offer a multitude of Carrageenan products
formulated to meet various customer
specifications. Our products include Pure
Refined & Semi Refined Carrageenan of both
Iota & Kappa types, Commercial Carrageenan
is usually standardized by blending different
batches of Carrageenan and/ or adding other
gums & salt to obtain the desired gelling or
thickening properties.
Our products are widely classified under
following categories.
Watergel : Best for application requiring gelling
& water-Holding capacities
Watervis : Used in applications requiring
viscosity
Lactoge : Suited for stabilization of dairy
desserts
Lactovis : Provides stability to liquid milk
products & frozen dairy desserts
We are pleased to offer various types of pure
Refined / Semi Refined as well as Blended
Carrageenan specifically made for various
applications as given below.

Different grades Carrageenan type Application

Chocolate Tempering Machine
Characteristics of the Turbotemper®e
Increased shelf life and exceptional
gloss due to presence of a very high
proportion of stable beta V crystals
Improved heat resistance of
chocolate Lower viscosity as a result of
2-3ºC (3-5ºF) higher operating
temperatures Constant degree of
temper, even with varying chocolate
infeed temperatures or throughputs
Uniform hollow good shells, reduced
breakage and thinner, pinhole free
chocolate coating Improved contraction
for easier demoulding and less mould
cleaning Quickest solidification during
the cooling process (post crystallization)
For further details, contact:
Sollich KG
Siemensstrasse 17-23
D-32105 Bad Salzuflen
Germany
T: +49 52 22 / 95 0 - 0
E: info@sollich.com
W: www.sollich.com
of Carrageenan
Watergel GU 8932 Pure refined Carrageenan Water dessert jelly,(ready-to-eat
jellies, jelly drink), processed
cheese, gelled desserts (flans &
pudding (dairy beverages
(flavoured milk, chocolate milk)
meat & Sausages etc.
Watergel MP 1250 Pure semi-refined Carrageenan General meat (ham, sausages,
luncheon meat etc.)
Watervis FJ 6024 Semi-refined blended Carrageenan Fruit Crush
Watergel WD 3955 Refined blended Carrageenan Water based jelly & cup jelly
Watergel CD 7069 Pure Refined Blended Carrageenan Candy, gummy bears &
jujubes (hard texture)
Watergel GU 9298 Pure Refined Carrageenan candy, gummy bears & jujubes
(soft texture)
Watergel WD 3901 Pure Refined blended Carrageenan Bubble tea pearl & soft jelly
Lactovis IC 2194 Semi refined blended Carrageenan Ice cream & frozen desserts
Lactovis MK 5650 Pure Semi Refined Carrageenan Set yoghurt, drinkable yoghurt,
stirred yoghurt, flavoured milk,
chocolate milk, dairy beverages
and water & milk based jellies.
Watergel WD 3854 Refined blended Carrageenan Vegetarian marshmallow
Watergel GU 8480 Semi -Refined blended Carrageenan Vegetarian marshmallow
Watervis TH 6026 Refined blended Carrageenan Mocktail, juice drinks, sauce
and syrup
Watergel BF 9090 Pure Semi Refined Carrageenan Beer clarifying (Technical grade)
Watergel BF 9128 Pure Semi Refined Carrageenan Beer clarifying (Food grade)
Watergel PF 6215 Pure Semi Refined (Tech grade) Pet Food
Watervis TP 9218 Semi-Refined blended Carrageenan Tooth paste
Watergel AFG 9098 Refined blended Carrageenan Air freshener gel
Watergel GU 8405 Pure Refined Carrageenan Cosmetics
Watergel GU 8449 Pure refind Carrageenan Soft gel capsule
Watergel GU 9235 Pure refined blended Carragenan Shower jelly soap
Watergel GU 8989 Pure refined blended Carrageenan Hard gel soap
The Carrageenan is used in application such as water dessert jellies, pet food, meat, beer, chocolate
milk, Dairies etc.
For more details please visit : www.indiaagar.com

66 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 PRODUCTS & SERVICES
Curd Processing Plant For further details, contact:
New Era Dairy Engineers (I)
Backed by our state-of-the-art Pvt. Ltd.
manufacturing unit, New Era Dairy B-68, Sector 64
Engineers offers a Curd Processing Noida 201301 (U.P.), India
Unit to their clients. Their offered T: 08048720695
processing unit has tremendous E: skc@neweradairyengineers.com
capacity for processing curd and can W: www.neweraspraydryers.com
be installed with ease. Moreover, it
comprises of a large standardization
tank and effectively performs processes

like curd pasteurization and Stick-pack Packaging
homogenization. The inoculation tank Machine
and curd incubation unit enable a
systematic production process within The SP-914 Stick-pack packaging
the time limit. machine is a high speed, continuous Stick-pack Packaging Machine
motion, vertical form fill seal machine.
The new comprehensive range of Packit The Faridabad based PackiT has
Vertical Form Fill Seal Machines are been in the packaging machine
now available with servo driven sealing business for two decades. It is a key
systems to give increased packaging player for the fast evolving and
performances at high speeds. demanding Vertical Form Fill Seal type
Maximum efficiencies can be achieved machines. Making machines with upto
on a large range of products and bag 20 head fast track performers, their
types such as pillow, pouch, stand up. impressive product line includes cup
These are PLC operated machines with fillers and auger fillers as well.
Curd Processing Plant auto film tracking, Film splicing unit, For further details, contact:
power film unwind system, low level VS International / PackiT
Capacity range: 500 ltr to 20,000:
film alarm and encoder or photocell Plot No. 41 G, D.L.F. Industrial Area,
The unit consists of:  Standardization measurement. Phase I, Faridabad 121003, India
Tank  Curd pasteurization It is an ideal machine to pack sugar, Mr. Vikram Sharma
 Homogenization  Inoculation tank
snuff, cofee, dairy whiteners, pharma- T: +91-9811103573
 Curd Incubation  Curd trolleys powders, in stick pouches. T: +91 129 2254165, 2277868
 Curd filling machines- 600 Cups to Its packaging range is 0.3g to 10g E: info@vspackit.com
2400 cups / hrs  Curd blast room, Etc output 85 - 300 stick pouches per min. W: www.vspackit.com

CHEMICALS FOR VITAMIN PREMIX & NUTRITION PRODUCTS

H. K. Enzymes & Biochemicals Pvt. Ltd.
FOOD / BAKERY ADDITIVES & CHEMICALS
AVAILABLE BLENDING FACILITY FROM FSSAI PLANT

APPLICATION AREA
♦ Bakery / Food Industries ♦ Baking Powder Mfg. Industries ♦ Biscuits Industries (Creamy / Flavoured / Crispy / Khari /
Salty type Biscuit) ♦ Bread (Pav / Slice Bread / Bun) ♦ Cakes / Butters / Pastries ♦ Chapatis / Parathas as Preservatives
(mainly Enzymes) ♦ Flour Mills (Maida / Wheat / Chakki Atta / Bakery Atta) ♦ Fruit Syrups / Juice / Concentrates / Jams /
Pickles / Sauces / Ketchups ♦ Ice Creams / Confectionery ♦ Instant Food Mix / Food Products / Processed Products
♦ Bakery Yeast / Malt Extract / Flavour & Food Colour Industries ♦ Improver Mfg. (Bakery/Flour)
PRODUCT LIST
 Acetic Acid Glacial  Ammonium Bi Carbonate  Ammonium Chloride  Ammonium Sulphate - Pure  Benzoyl Peroxide
 Calcium Carbonate - Precipitated  Calcium Propionate  Citric Acid  CMC Sodium-Indian  Cream of Tartrate-Powder
 DL-Tartaric Acid  Ethyl Vanillin  Ferrous Fumrate  Fumric Acid  Glycerin  L - Cysteine HCL- Imported  Maleic
Acid  Malic Acid  Mono Sodium Glutamate / Ajinomoto  Potassium Meta Bi Sulphite  Potassium Sorbate  SSL
(Sodium Stearoyl Lactylate)  Sorbic Acid  Silver Hydrogen Peroxide  Sodium Alginate  Soya Sauce  Sodium Bi
Carbonate (Tata - Tech / Refined)  Sodium Citrate  Sodium Aluminium Sulphate-Powder
 Sodium Acid Pyro Phosphate  Sodium Meta Bi Sulphite  Wheat Gluten (BROMATE FREE IMPROVERS & FOOD
ADDITIVES)
ENZYMES - ADVANCED ENZYMES
 Bakery  Biscuits  Bread  Cakes  Chapatis / Parathas  Confectioneries  Flour Mill (Wheat / Maida / Chakki Atta)
 Food Ind.  Ice-Creams  Baking Powder  Improvers  Premixes for Bakery/Flour/Food
E-MAIL : info@hkgroup.net, piyushhkeb@gmail.com TEL : +91-22-28443638 / 28805829 / 28445978
The information of chemical/industrial grade Product given above is set in good faith and for guidance only. Users should conduct their own tests to determine the
stability and suitability before consuming and as per Govt. / Non Govt. law/rules no legislative liability / responsibility what so ever in any nature on our Company’s
Part. Not for Fertilizer / Agricultural/ Pesticide use or do not use which is Prohibited by various Government Departments / NGOs.

67 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 BUYERS’ GUIDE

 
 ADDITIVES &  Alcohol
 

INGREDIENTS  FEROZE FOODS AND FLAVOURS

ADVANCED ENZYME
TECHNOLOGIES LTD.
501, Sun Magnetica, A Wing, LIC Service
Road, Louiswadi, Thane (W)-400604
(M.S.) India
T: 022-41703200
E: info@advancedenzymes.com
W: www.advancedenzymes.com
Products: H Enzymes for Protein
Modification, Meat Tenderization / Fish
Protein Hydrolysis, Gluten Hydrolysis &
Production of Savory Flavours, Hydrolysis
of Vegetable Proteins, Debittering of
Peptides, Yeast processing, Wine
processing, Speciality Application
ALLIANCE
102, Labh Sarita, Opp. Manek Nagar
M.G. Road, Kandivali (West)
Mumbai 400067 (M.S.) India
T: 022-28013850/51/52/53
E: alliance.india@mtnl.net.in
sales@allianceindia.co
W: www.allianceindia.co
Products: H Aspartame H Preservatives
H Food Chemicals H Enzymes
H Flavours H Colours H Pectin H Food
Gums H Casein & Caseinate H Lactic
Acid & Powder H BHT H TBAQ
ANSHUL LIFE SCIENCES
Jagdamba House, 4th Floor, Perubaug
Goregaon (E), Mumbai-400063, India
T: 91-22-26865566-70
E: food@anshulindia.com
W: www.anshulindia.com
Products: H Top quality Ingredients for
Bakery Products, Nutra & Dairy,
Processed Foods & Beverages.
BRENNTAG INGREDIENTS (INDIA)
PVT. LTD.
301, 3rd Floor, Ackruti Centre Point,
MIDC, Andheri East, Mumbai 4900093
(M.S) India
T: +91 22 42482100
E: info-india@brenntag-asia.com
W: www.brenntag-asia.com
Products: H Anti-foaming agent H Brew
Processing Aids H Colors (natural)
H Decorations and Inclusions (bakery,
confectionery, ice cream, cereals)
H DHA-Omega 3, ALA, L Carnitine
H Emulsifiers H Enzymes (bakery, starch,
beer & spirits, juice, meat, dairy) H Fat
Powder H Fiber–dietary, functional,
insoluble, soluble H Food Acids
H Hydrocolloids H Carrageenan Gum
68 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
H CMC H Modified Starches H Natural
Extracts H Taste Improvers H Yeast for
403/405, Central Tin Industrial Estate,
A. G. Pawar Lane, Sussex Road, Byculla
(East), Mumbai - 400 027 (M.S) India
T/F: +91-22-23729724
E: infoferozefoods@yahoo.com
Products: H Soft Drink Concentrates
H Flavouring Essences H Instant China
Grass H Jelly Crystals H Spices
H. K. ENZYMES & BIOCHEMICALS
PVT. LTD.
701/702, Karishma Plaza, 7th Floor,
Above Shamrao Vithal Bank, Nr. Asha
Gen. Hosp., Pushpa Park, Off. Daftari
Road, Malad (E), Mumbai - 400097
(M.S.) India
T: 022-28443638/28445978/28805829
E: info@hkgroup.net
Products: H Food & Bakery Additives
H Food Chemicals H Enzymes for Bakery
/ Biscuits / Confectionery
IMCD INDIA PVT. LTD.
1101-1103, B-Wing, One BKC, Bandra
Kurla Complex, Bandra (E), Mumbai
400051 (M.S.) India
T: 022-61460900, M: 91-9167836974
E: nitin.moily@imcd.in
W: www.imcdgroup.com
Products: F&B Additives and Ingredients
solutions for application in dairy, bakery,
confectionary, savouries & snacks, RTE
products, beverages & nutrition products
ITC COLORS
150/151 Reay Road (W), Mumbai-400033
(M.S.) India
T: 022-23716845
E: naturals@itc-colors.com
W: www.itc-colors.com
Products: H VarnaColor® Natural Food
Colors for Dairy Products.
JAY CHEM MARKETING
101, Labh Sarita, Opp. Manek Nagar,
M.G. Road, Kandivali (W), Mumbai-
400067, (M.S.) India
T: 91-22-28072677/78/80/28020141
M: 91-9223433781/9821153734
E: info@jaychemmarketing.com
sales@jaychemmarketing.com
W: www.jaychemmarketing.com
Products: H Activated Carbons H Amino
Acids H Food Stabilizers H I + G Flavour
Enhancer H Sodium Benzoate
H Sucralose H Xanthan Gum, etc.
K. PATEL PHYTO EXTRACTIONS
PVT. LTD.
Siddharth Arcade, 5th Floor, L.T. Road,
Borivali (W), Mumbai-400092 (M.S.)
India
T: 022-28333318
E: info@phytoextractskp.com
sales@phytoextractskp.com
W: www.phytoextractskp.com
Products: H Phytochemicals H Botanical
Extracts
LALJEE GODHOO & CO.
213, Samuel Street, Masjid Bunder,
Mumbai 400003 (M.S.) India
T: 022-66340760
E: lgco213@gmail.com
Products : H Compounded Asafoetida
Powder
M. K. INGREDIENTS & SPECIALITIES/
PRIYANKA PHARMA / PRIYANKA CHEM
109-D, Gala No.4, Mahindra Indl.
Premises, Sion (E), Mumbai 400022
(M.S.) India
T: 022-71142100
E: dipan@mkingredients.com
W: www.mkingredients.com
Products: H Foodgrade Chemicals
H Flavours H Essential Oils H Gums
H Food Colours H Sweeteners
MARINE HYDROCOLLOIDS
Deepa Building, Santo Gopalan Road
Chullickal, Cochin 682005, Kerala, India
T: 0484-2227241/2220802/2223703
E: info@meron.com, marine@vsnl.com
W: www.indiaagar.com
Products: H “WONDERGEL” Spreadable
Agar Agar
PARI CHEMICALS
37, Nagdevi Street, Ground Floor
Mumbai 400 003 (M.S.) India
T: 022-66312022 / 23470740
E: parichem@gmail.com
W: www.parichem.com
Products: H Food Grade Phosphates
H High quality Sulphites of Sodium &
Potassium H Functional Food blends for
seafoods, meat, cheese, noodles, atta
ROQUETTE RIDDHI SIDDHI PVT. LTD.
21st Floor,Oberoi Commerz II
International Business Park, Oberoi
Garden City. Off Western Express
Highway, Goregaon (E), Mumbai -400063
(M.S.) India
E: foodbiz.india@roquette.com
W: www.roquette.com
Products: H NITANT™ Glucono delta
Lactone from Roquette for Cheese
processing acidificatoin & pH control.
SONAROME PRIVATE LIMITED
One Sonarome Way, KIABD Industrial
Area, Doddaballapur, Bangalore - 561203
Karnataka, India
T: 91-9916663126
E: sonarome@sonarome.com
W: www.sonarome.com
 BUYERS’ GUIDE
Products: H Natural Flavours
H Natural Ingredients H Extensive range
of Spice Seasonings.
ULTRA INTERNATIONAL LTD.
304, AVG Bhawan, M-3, Connaught
Circus, New Delhi 110001, India
T: 011-41517010
Plant : 64/1, Site IV, Industrial Area,
Sahibabad, Ghaziabad - 201010 (U.P)
India
T: 0120-4388500
E: ultra@ultraintl.com
W: www.ultrainternational.com
Products: H Fragrances H Food Flavours
H Essential Oils
WARKEM BIOTECH PVT. LTD.
B-508, Swastik Disha Business Park, Via
Vadhani Industrial Estate, LBS Marg,
Mumbai-400086, (M.S.) India
T: 91-22-25000746/25000653
E: info@warkembiotech.com
W: www.warkembiotech.com
Products: H Hydrolyzed Vegetable Protein
(HVP) H Peptones H Yeast & Malt
Extracts
WACKER CHEMIE AG, GERMANY
E: info.biosolutions@wacker.com
W: www.wacker.com/food
Wacker Chemie (India) Pvt. Ltd.
T: +91-22-42365560
W: www.wacker.com/socialmedia
Products: H Cavamax® W6 alphadextrin
natural, soluble dietary fiber with
emulsifying properties. H HT Essence®
Multi-effective Antioxidant Hydroxytrosol



FOOD PROCESSING / 
 PACKAGING EQUIPMENT 
 
& ANCILLARIES
 

ACE CANS MANUFACTURING CO.
140/P, 7th Cavel Cross Lane, 2nd Floor,
Ratansi Jivraj Bldg., Dr. Viegas Street
Mumbai 400002 (M.S.) India
T: 022-22085585, T/F: 022-22079873
E: info@acecans.com
W: www.acecans.com
Products: H Imported Easy Open Ends
H OTS Cans H Juice/Beverage Cans
H Can Components Ends
BRY-AIR (ASIA) PVT. LTD.
21C, Sector-18, Gurgaon 122015,
Haryana, India
T: 91-124-4091111
E: bryairmarketing@pahwa.com
W: www.bryair.com
Products : H Dehumidifiers for effective
drying of sensitive food products
69 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
CANTECH MACHINES
13, Vora Bhuwan, Maheshwari Udyan,
Matunga (C.Rly.), Mumbai 400019, India
T: 022-24096853, T/F: 022-24096086
E: cantechmachines@gmail.com
W: www.cantechmachines.com
Products: H Automatic 24 DS Seaming
machine (New or Retrofitted) H Can
Seamers H Reformers H Flangers, Body
Beaders H Testing Equipment
CHITRA MACHINERIES PVT. LTD.
Plot No. 202 & 226, Road No. 3, GIDC,
Kathwada, Ahmedabad 382430, Gujarat,
India
T: 079-29292650 / 29701726
E: info@chitramachineries.com
W: www.chitramachineries.com
Products: H Ribbon Blender H Vibro Sifter
H Filter Press H Fluid Bed Dryer
H Rapid Mixer Granulator H Coating Pan
H Bottle Washing & Filling Line
DELAIR INDIA PVT. LTD.
21-C, Sector-18, Gurgaon-122015,
Haryana, India
T: 0124-4091111
E: delairmarketing@pahwa.com
W: www.delairindia.com
Products: H Compressed Air & Gas Dryers
for Food Industry
FORAM FOODS
8, Amar Industrial Estate, Navghar Road
Bhayandar (East), Mumbai 401105, India
T: 022-28043200/28149250
E: a1raj@vsnl.com
Products: H Twist off Lug Cap Sealing
Machine
GOMA ENGINEERING PVT. LTD.
L.B.S. Marg, Majiwada, Behind Universal
Petrol Pump, Thane 400601 (M.S.) India
T: 022-41614161, 21731800
E: process@goma.co.in
W: www.goma.co.in
Products: H Designs and manufactures
various machines like High Pressure
Homogenizer, HTST Pasteurizer, Tubular
Sterilizer, Sanitary Pump, Cup Filling &
Sealing Machine, Continuous Freezer,
UHT Sterilizer & Process Line for ice
cream, butter, cheese, ghee, yoghurt,
fruits & vegetables, juices & beverages.
GRUNDFOS PUMPS INDIA PVT. LTD.
118 Rajiv Gandhi Salal, Thoraipakkam,
Chennai 600099 (T.N.) India
T: 1800-345-4555 (Toll Free)
E: salesindia@grundfos.com
W: www.in.grundfos.com
Products: H ‘Grundfos’ NK Stainless Steel
and Suction Pumps
HRS PROCESS SYSTEMS LIMITED
201/202, Karan Selene, 851, Bhandarkar
Institute Road, Pune - 411 004. India
T : +91 20 6604 7894/95
E: info@hrsasia.co.in
W: www.hrsasia.co.in
Products: H Turnkey food and beverage
processing systems with a wide range of
advantages.
HIMEDIA LABORATORIES PVT.
LIMITED
A-516, Swastik Disha Business Park, Via
Vadhani Indl. Est. LBS Marg, Mumbai -
400086, India
T: 022-61471919/25003747/25000970
W: www.himedialabs.com
Products: H Complete solutions for
Microbiology H Culture Media & Media
Bases
HANNA EQUIPMENTS (INDIA) PVT.
LTD.
Office no 3/4/5/6, 1st Floor, Aum Sai
Bldg., Sector-7, Plot No. 23C, Kharghar,
Navi Mumbai 410210 (M.S) India
T: +91 022 27746554/55/56
M: 07045792178
E: marketing@hannainst.in
W: www.hannainst.in
Products: H Titratable acidity mini
Titrator & ph Meter for Dairy Industry
H HACCP Compliant Sodium ISE
Foodcare Meter
INOXPA INDIA PVT. LTD.
Survey No. 83, Hissa No. 2/6/A, Anant
Industrial Estate, Shivane, Pune - 411023
(M.S.) India
T: 020-67525400, M: 91-9552584030
E: inoxpaindia.sales@inoxpa.com
W: www.inoxpa.in
Products: H Equipment for Food,
Beverage, Dairy & Wine making industries
H Stainless Steel Process Component &
Fluid handling Equipment H Mixing Skids
H Pumps & Valves H Blenders H Mixers
H Agitators H Pasteurizers H Manifolds
etc.
JUNE ENTERPRISES PVT. LTD.
Unit # 22 & 23, Plot # R 798, T.T.C. Indl.
Area, Hasti Indl. Estate, Mahape
Navi Mumbai - 400701 (M.S.) India
M: +91-9930359528
E: info@june4gmp.com
W: www.june4gmp.com
Products: H Autoclavable Cleaning Tools
H Metal & Xray Detectable Products
H Microbiologies - largest & most diverse
line of QC Microorganisms.
KRONES INDIA PVT. LTD.
Nitesh Time Square, No. 8, Level-4, M. G.
Road, Bangalore - 560001, Karnataka,
 BUYERS’ GUIDE
India
T: 080-42548300
W: www.krones.com
Products: H Beverage Filling Systems.
MESPACK INDIA PVT. LTD.
504, Bhoomi Velocity Infotech Park, Plot
no. 39, Road no. 23, Wagle Indl. Estate,
Thane (W) - 400 604, (M.S.) India
T: 022-66247300/66738276
E: infoindia@mespack.com
W: www.mespack.com
Products : HComplete Packaging solutions
for powders, Granules, Liquids, Snacks
H HFFS Machines H Multilane Machine
H Flow Wrap Machine H Cartoning
Machine
MICRON INDUSTRIES PVT. LTD.
Plot No, R-710, TTC Industrial Area,
MIDC, Rabale, Navi Mumbai 400701
(M.S.) India
T: 022-67164242
E: sales@microind.com
W: www.micronind.com
Products: H Cup Filling Machine for milk,
yoghurt, lassi, butter, cheese, jam, jelly,
juice H Ice cream Cup & Cone Filling
Machine H Homogenizers
PWS ENGINEERS PVT. LTD.
Panchal Estate, Nr. Madhuban Resort,
Anand - Sojitra Road, Anand 388001
Gujarat, India
T: 02692 - 261424/261716/261849
E: pws@pwsengineers.com
W: www.pwsengineers.com
Products: H Automatic & high speed
Filling and Sealing Machines for
icecream, curd, butter, ketchup etc.
PARKSAN FILTERS PVT. LTD.
Vora Industrial Estate No. - 3, Gala No.
4, Navghar, Vasai Road (East), Dist.
Palghar - 401210 (M.S.) India
T: 0250-2391904, M: 9833883114
E: sales@parksanfilters.com
parksan@vsnl.net
W: www.parksanfilters.com
Products: H Horizontal Plate Filter Press
H Plate & Frame Filter Press H Bag /
Cartridge / Basket Filters H Single Plate
Filter Holder H Rotary Spray Ball
PHARMALAB INDIA PRIVATE LTD.
Kasturi, 3rd Floor, Sanghvi Estate,
Govandi Station Road, Govandi (E),
Mumbai - 400088 (M.S.) India
T: +91 22 66 22 9900
E: pharmalab@pharmalab.com
W: www.pharmalab.com
Products: H Automatic Horizontal Plate
Filter for impeccable Filtrate clarity
R & D ENGINEERS
A-41, IDA Kukatpally, Phase II, Road
No. 4, Hyderabad - 500 037,Telangana,
70 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
India
T: +91-40-23402682, M: +91-9959000380
E: info@rndwafers.com
W: www.rndwafers.com
Products: H “SW” Series Wafer Biscuit
Plant H “ZAW” Automatic Cone Baking
Machine H Speciality Wafers Rolled /
Sugar Cone Machines H Icecream
Cone Machine H Belgian Waffle Baker
REPUTE ENGINEERS PVT. LTD.
12/23, D 1 Block, MIDC, Chinchwad
Pune-411019 (M.S) India
T/F: +91 20 27481687 / 1368
W: www.reputeindia.com
Products: H Complete Process Equipment
for Juices H Complete Process Plant,
suitable for Aseptic, PET / Glass Bottle,
Cup & Pouch Filling of RTS Drinks
H Process Plants for Aseptic Bulk Packing
& Canning of Fruit Pulp, Jams, Sauces
& Ketchup.
SEW EURODRIVE INDIA
Plot No. 4, GIDC Por. Ramangomdi,
Vadodara - 391243, Gujarat, India
T: +91-9686624322
E: marketing@seweurodriveindia.com
W: www.seweurodriveindia.com
Products: Leaders in Drive technology
H Gear units H Gear motors H Motors
H Didactics H Decentralised Drives/
Mechatronics H Contactless energy
transfer systems.
SHAH BROTHERS
Wadala Shree Ram Industrial Estate,
Unit No. C-32, 3rd Floor, G. D. Ambekar
Marg, Wadala, Mumbai-400031(M.S.)
India
T : +91 22 4356 0405, 4356 0406
E: smitali@shahbros.com
W: www.shahbros.com
Products: H Absolute Pleated Filter
(Hydrophobic & Hydrophilic) H Bag Filter
Available in single layer and multilayer
H Sanitary Hoses & Fillings
SWASTIK ASSOCIATES
Shed No. 1, 2 & 3, Sr. No. 30/7,
Dhayari - Pune 411041 (M.S) India
T: 020-24690268, 24690041
E: sales1swastik@gmail.com
Products: H Pneumatic Valves H Pumps
H Manual Valves & Fittings H Steam
Battery & Drain Trap H Wired Mesh Cable
Tray H Tank Accessories H Manways
SYNERGY AGRO-TECH PVT. LTD.
A-305-308, Shapath Hexa, Nr. Gujarat
High Court, Sola, S. G. Highway
Ahmedabad - 380060, Gujarat, India
T: 91-79-40052900/01/02
E: synergyagrotech@gmail.com
W: www.synergyagrotech.com
Products: H Synstic Automatic Candy
Plant H Auteefreeze Automatic Continuous
Ice Cream Freezer H Spiral Freezer
TECHNICAL DRYING SERVICES
(ASIA) PVT. LTD.
M: +91 9818502591
E: tdsmarketing@pahwa.com
W: www.tdsasia.net
Products: H Dehumidifiers on Rent
TOSHVIN ANALYTICAL PVT. LTD.
103, S. J. House, 1st Floor, Sitaram Mills
Compound, N. M. Joshi Marg, Lower
Parel Mumbai- 400011 (M.S.) India
T: +91-22-23015096, 64507214
E: info@toshvin.com
W: www.toshvin.com
Products : H Analytical Instruments
H Spectrometers H Laboratory Appliances
ULTRAPLAST CHAINBELTS PVT. LTD.
81, New DLF Industrial Area, Faridabad
121003, Haryana, India
T: 0129-4113186/87
E: info@ultraplast.in
W: www.ultraplastindia.com
Products: H Plastic & Stainless Steel Slat
Chains H Polymer Sprockets, Idlers &
Gears H Plastic Modular Belts H Conveyor
Accessories
UNIPACK MACHINES PVT. LTD.
8, Krishna Mahal, 2nd Floor, ‘D’ Road,
Churchgate, Mumbai - 400020 (M.S.)
India
T: +91-22-22812918/22810408
E: ump@vsnl.com,
ump1990@gmail.com
W: www.unipackmachines.in
Products: H Linear Vial/Bottle Washing
Machines H Hydraulic Loading Platform
H Inspection Tables H Loading and
Unloading Conveyors H Liquid Filling,
Rubber Stoppering & Aluminum Cap
Sealing Machine for Vials H Plate and
Frame Type Filter press H Zero hold up/
Sparkler Filter press H Membrane Filter
Holders H Inline Filter Holders H Basket/
Bag/Cartridges Filters
V. S. ENTERPRISES
Gala No. 6 & 7, Laxmi Industrial Estate,
Nr. Dahisar Check Naka, Penkar Pada
Road, Mira Road (E), Thane 401104
(M.S.) India
T: 022-28967220/28963314
M: 9833935371 /9223282541/
9819416232/ 9920600430
E: ayoushkanodia@gmail.com
Products: H Lidding Foils for Plastic /
Pet Jars
 Visit us at
CPHI Worldwide
(9-11 October 2018)
Venue: Stand: 7F31A, Hall:7,
IFEMA, Feria de Madrid,
Spain

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 TRADE FAIRS & CONFERENCES
With a successful history of 12
remarkable years, ANUTEC-
International FoodTec India and PackEx
India is once again back to Mumbai, from
27 - 29 September 2018, and is all set to
showcase new innovations in the field of
Food, Drink & Packaging Technology,
Equipment & Supplies.
The Indian food industry is poised for
huge growth, increasing its contribution
to world food trade every year and
offering an immense employment
generation opportunity.
The industry is witnessing significant
reforms by the Government of India and
several state governments offering 100
percent FDI under government approval
route for trading, including through e-
commerce, in respect of food products
manufactured or produced in India;
enhanced investment in the food
processing sector; proactive steps
simplifying ‘ease of doing business’,
delisting of horticulture crops, exemption
& reduction of excise duty for dairy, food
processing and packaging machineries,
establishment of new cold chain projects,
food parks, food testing labs and fiscal
relief, insurance schemes to support the
vulnerable farmers and farm products
which shall make this sector more
competitive, market oriented and a step
closer to achieve nation’s Food security.
Inline with these objectives ANUTEC-
International FoodTec India and PackEx
India 2018 has been aptly positioned to
kick start new business opportunities to
ensure sustainable growth in the food
processing and packaging sector in
India.
The USP of ANUTEC- International
FoodTec India and PackEx India and its
concurrent events has always been the
perfect mix of buyers from the food &
beverage sector thereby creating the
best of the platforms to discuss and
deliberate the latest technological
developments for both these sectors.
Keeping to this faith, the show has grown
79 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Largest Congregation of
the Food & Drink Industry
in the SAARC region
many folds and has now become not only
the meeting place for the whole industry
to exchange their ideas but also has
become stage for the World leaders in
the food and beverage processing
technology suppliers to use it as a launch
pad for the whole industry from SAARC
region.
With over 700 exhibitors from India
and abroad covering an area of over
40,000 sq. mt., this exhibition has
become the most coveted show for the
suppliers of food, drink and packaging
industry in the Indian sub-continent
addressing the needs of the business
owners, product managers, production
line and R & D personnel and other allied
industry sector.
Continuing the success trends, this
exhibition is receiving an overwhelming
participation response from both national
and international companies with group
participation from China, France,
Germany, Italy, Korea, Spain, Taiwan, &
Turkey showcasing the technological
strength of their respective regions. Many
other international food processing and
packaging solution providers from
Australia, Belgium, Brazil, Canada,
Czech Republic, Greece, Japan,
Lithuania, Malaysia, Monaco,
Netherlands, Poland, Russia, Slovenia,
Spain, Sweden, Switzerland, Taiwan,
UAE, UK, Ukraine and USA are part of
this exhibition. With the presence of 48%
International Exhibitors, this show
signifies its importance to the Industry
and make it the most sought-after trade
fair for the Food and Beverage
Processing Industry in India and
neighbouring countries.
ANUTEC- International FoodTec India
and PackEx India 2018 will once again
bring together some leading names to
the food and beverage industry viz., ACG
Worldwide; Andritz; Azo GmbH; Bosch;
Buhler; CKD India; Domino Printech;
Festo; Fristam Pumps; GEA; Heat &
Control; HRS; Hosokawa group;
Huhtamaki; ifm Electronic; IMA; Intralox;
Ishida; Kanchan Metals; KHS, Krueger
& Salecker; Maddox Metal Works;
Mespack; Multivac; New Era Machines,;
Omori; Paharpur 3P; Parle Global; Pavan
Group; Netzsch; Nichrome; Sanko
Machinery; Shanghai Precise; Siemens;
Sollich; Sacmi Filling Spa; Sapal SA;
Sarp; Sealed Air, Standard Machinery
Marketing Corp.; Uflex; Veripack;
Yamato and many more..
Key Highlights:
 Over 700+ exhibitors
 More then 300+ live demonstration of
machines
 High level Technical seminars by
leading associations like IPMMI &
IFCA
 Business Matchmaking
 Save Food... With Technology – An
initiative by Koelnmesse to promote
usage of technology to the Indian food
& drink industry
This exhibition is actively supported
by Institute of Packaging Machinery
Manufacturers of India (IPMMI) an
exclusive national body representing the
Packaging machinery manufacturers in
the country. IPMMI will be organising
seminar on “Packaging – Value Creation
through Innovation” on 27th September
2018.
This show is also supported by The
Indian Flexible Packaging & Folding
Carton Manufacturers Association
(IFCA). IFCA shall also be organizing a
one day seminar on “Technology for
sustainability in Consumer Packaging” on
28th September 2018
For more details contact:
Koelnmesse YA Tradefair Pvt. Ltd.
6-3-885/7/B, First Floor
V.V. Mansion, Somajiguda Circle
Hyderabad - 500082, India
T: +91 40 65707722
M: +91-812 5594411
E: info@koelnmesse-india.com
W: www.foodtecindia.com
 TRADE FAIRS & CONFERENCES
List of Exhibitors at
ANUTEC – Int'l FoodTec India & PackEx India 2018
Dynamech Engineers India Health Foods and Dietary Supplements
INDIAN EXHIBITORS Association (HADSA) India
Dynatech Marketing Company India
E & S Food Technologies Pvt. Ltd. India Heat And Control (South Asia ) Pvt. Ltd. India
A&D Instruments India Pvt. Ltd. India Eco Cosmos India Himedia Laboratories Pvt. Ltd. India
A.G. Belting Pvt. Ltd. India Economode Food Equipment (India) HMS Industrial Networks India Pvt. Ltd. India
Aakanksha Technologies India Pvt. Ltd. India Hosokawa Micron India Pvt. Ltd. India
Aaveg Technology Pvt. Ltd. India Economy Refrigeration Pvt. Ltd. India HRS Process Systems Limited India
Ace Technologies India ElectroMech Material Handling Huhtamaki Ppl Ltd. India
ACG Value Links India Systems India Pvt. Ltd. India Ice Make Refrigeration Limited India
Affordable Robotic & Automation Ltd. India Elesa & Ganter India Pvt. Ltd. India IFM Electronic India Private Limited India
Agaram Industries India Elmec Technopac Machineries Pvt.Ltd. India Ilishaan Biotech Pvt. Ltd. India
AGE Group India EN Project & Eng. Industries Pvt. Ltd. India Ima-Pg India Pvt. Ltd. India
AKC- PMG India Enercon Asia Pacific Systems Pvt. Ltd. India Impel Services Pvt. Ltd. India
All Round India Vegetable Processing Engimech Industries India Indian Flexible Packaging & Folding
Machines Pvt. Ltd. India Essemm Corporation India Carton Manufacturers Association India
Anshul Life Sciences India Essemm Foodtech Innovations Pvt. Ltd. India Indus Control & Automation Pvt. Ltd. India
Anval Valves Private Limited India Euromate Food Tech Pvt. Ltd. India Infinity Automated Solution Pvt. Ltd. India
Arun Laser Ovens Pvt. Ltd. India Eurotech Corporation India Inline Technologies India
Ascent Technologies Pvt. Ltd. India Fabcon India Innotech Machinery Pvt. Ltd. India
Asian Packing Machinery Pvt. Ltd. India Fak Cargo Dynamics Pvt. Ltd. India Inoxpa India Private Limited India
Avians Innovations Technology Pvt. Ltd. India Federation of Cold Storage Associations Institute of Packaging Machinery
Axtel Industries Limited India of India India Manufacturers of India (IPMMI) India
Barry Wehmiller International Pvt. Ltd. India Felix Solutions India Interpack Machines Pvt. Ltd. India
BBL Foods (P) Ltd. India Festo India Private Limited India Intralox (India) Pvt. Ltd. India
Belcon Powertrans LLP India Fillpack Technology India Ishida India Pvt. Ltd. India
Belting Enterprises Pvt. Ltd. India Fine Pulverizers India Jawla Advance Technology LLP India
Berakah Newlong India Llp India Flavorite Technologies Pvt. Ltd. India Jawla Engineering Pvt. Ltd. India
Besure Technology Co., Ltd. India Food & Pharma Specialities India Jay Equipment & Systems Pvt. Ltd. India
Beverage & Food World India Forbo Siegling Movement Systems Jay Instruments And Systems Pvt. Ltd. India
Billerudkorsnas Packaging India India Pvt. Ltd. India Jay Storage Solution Pvt. Ltd. India
Pvt. Ltd. India Fragrances & Flavours Association Jayshri Propack Pvt. Ltd. India
Bosch Ltd. India of India Association India Jeevika Food Machine Private Limited India
Bry-Air (Asia) Pvt. Ltd. India Franstek Belts Pvt. Ltd. India June Enterprises Pvt. Ltd. India
Buhler (India) Pvt. Ltd. India Fresco NZ Ltd. India Jwala Techno Engineering Pvt. Ltd. India
Cactus Profiles Pvt. Ltd. India Fresh O Veg Pvt. Ltd. India Kanchan Metals Pvt. Ltd. India
Camfield Engineers India Frick India Ltd. India Kaps Engineers India
Camlin Fine Sciences Ltd. India Fristam Pumps (I) Pvt. Ltd. India Kaustav Engineering India
Cargo Connections India Gallant Engineering India KGK Jet India Pvt. Ltd. India
Catalis Packaging Technologies Gandhi Automation Pvt. Ltd. India KHS Machinery Pvt. Ltd. India
Pvt. Ltd. India Gantan India Packaging Machinery India Kiara Wines India
Chemkart India GEA Process Engineering (India) Kirby Building Systems India Pvt. Ltd. India
Chep India Pvt. Ltd. India Pvt. Ltd. India Kiron Hydraulic Needs Pvt. Ltd. India
Cilicant Chem Private Limited India GEA Refrigeration (India) Pvt. Ltd. India KP Automations India
Cipriani Harrison Valves Pvt. Ltd. India GEA Westfalia Separator (India) Leap India Pvt. Ltd. India
CKD India India Pvt. Ltd. India Lechler (India) Pvt. Ltd. India
Clearpack Automation Pvt. Ltd. India GEA Westfalia Surge India Pvt. Ltd. India Lee Spring Company India Pvt. Ltd. India
Columbia Machine Engineering (I) Geo Trackers Mobile Resources Lithotech Engineers LLP India
Pvt. Ltd. India Management Pvt. Ltd. India Lithotech Food & Spice Machinery India
Contitech India Pvt. Ltd. India Giriraj Polymer India Machinfabrik Industries Pvt. Ltd. India
Cook Easy Equipments India Godrej Material Handling Equipment India Maha Cold Storage Association India
Cooper Engineering India Godrej Storage Solution India Maharshi Udyog India
D M Engineers India Goma Process Technologies Pvt. Ltd. India Make Well Engineering India
D S Papertech India Gopal Printpack Solutions India Mamata Machinery Pvt. Ltd. India
Detectronic India Pvt. Ltd. India Grace Food Processing & Packaging Mangal Idustries Ltd. India
Dewas Techno Products Pvt. Ltd. India Industries India Markem-Imaje India Pvt. Ltd. India
Dhiman Industries India Growmax Machinery India Mas Systec (P) Ltd. India
Domino Printech India Llp India Gujarat Cold Storage Association India Masibus Automation & Instrumentation
Dot Graphics Pvt. Ltd. India Hassia Packaging Pvt. Ltd. India Pvt. Ltd. India
DPH Engineering India Habasit Iakoka Pvt. Ltd. India Matrix Process Engineering &
Dr. Froeb (India) Pvt. Ltd. India Hargopal Machines Pvt. Ltd. India Automation Pvt. Ltd. India
Drytech Processes (I) Pvt. Ltd. India Hayssen Flexible Systems India Menon Technical Services Pvt. Ltd. India
DSL Marketing Private Limited India HBM India India Meritt Transmissions India

80 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 TRADE FAIRS & CONFERENCES
Mespack India Private Limited India Robatech India Pvt. Ltd. India Vedic Pac Systems Pvt. Ltd. India
Metecno India Pvt. Ltd. India Roechling Engineering Plastics (India) Vee Dee Enterprises India
Michele Janezic Agency Pvt. Ltd. India Pvt. Ltd. India Venkatesh Natural Extract Pvt. Ltd. India
Midwest Food Technology India Roha Dyechem Pvt. Ltd. India Veripack Solutions India Pvt. Ltd. India
Milton Instruments India Rotolok Valves Private Limited India Vibgyor International Pvt. Ltd. India
Minebea Intec India Pvt. Ltd. India Russell Finex Sieves & Filters Pvt. Ltd. India Vijay Engineering Corporation India
Minipack India S. S. Packaging Solution India Vista Technopack Machines India
Ministry of Food Processing Industries S.K. Industries India Volta Belting Co India
(MOFPI) - Govt. of India India Safesurge India Wam India Pvt. Ltd. India
Mitsubishi Electric India Pvt. Ltd. India Sai Refrigeration India Warkem Biotech Pvt. Ltd. India
MLT Pack Services India Saideep India Welbound Worldwide India
Motorio Transmissions India Samarpan Fabricators Pvt. Ltd. India Wimco Limited India
Multivac Laraon India Pvt. Ltd. India Sarda Bio Polymers Pvt. Ltd. India Winner Electronics India
Munters India Humidity Control Pvt. Ltd. India Sarda Papers Ltd. India Wintech Taparia Ltd. India
Natural Storage Solutions Pvt. Ltd. India Saurabh Flexipack Systems Pvt. Ltd. India Wraptech Machines Pvt. Ltd. India
Navi Mumbai Cold Storage Owners Schmalz India Pvt. Ltd. India Xprt Engineered Packaging Solutions
Welfare Association Association India Sealed Air Packaging Materials India India Pvt. Ltd. India
Neelkanth Engineers India Select Packaging Machinery Pvt. Ltd. India Yamato Scale India Pvt. Ltd. India
Neologic Engineers Pvt. Ltd. India Semon Casters Wheels India FOREIGN EXHIBITORS
Netzsch Technologies India Pvt. Ltd. India Sensograph Packaging Technology
New Era Machines Pvt. Ltd. India Pvt. Ltd. India Floveyor Australia
Nexgen Drying System Pvt. Ltd. India Sesotech India Pvt. Ltd. India Fam Cutting Machines Belgium
Nichrome India Ltd. India Shakti Hormann Pvt. Ltd. India Betec NV Belgium
Nihira Food Engineering Llp India Shanghai Precise Packaging Co. Ltd. India Pattyn Belgium
Nilfisk India Private Limited India Shantaz Technofoods Llp India Tomra Sorting NV Belgium
Nilkamal Limited India Shanti Auto Industries India Bralyx Brazil
Nitta Corporation India Pvt. Ltd. India Shreetech Universal Technologies Llp India Indumak Industria De Maquinas
Odtin Food Solutions Pvt. Ltd. India Shreya International India Kries Ltd. Brazil
Om Suntronics Converting Equipments India Shubham Automation Pvt. Ltd. India Maplejet Canada
Omori India Pvt. Ltd. India Siddhi Vinayak Agri Processing Pvt. Ltd. India Unifiller Systems Inc Canada
Pace Packaging Machines Pvt. Ltd. India Siemens Ltd. India Aideke Industrial (Shanghai)
Pack Maker Machines Pvt. Ltd. India Snactek Food Machines Private Limited India Co. Ltd. China
Packmech Engineers India Specialty Urethanes Pvt. Ltd. India
Anhui Zengran Packaging Technology
Pactech Machinery Llp India Spectra Plast India Pvt. Ltd. India
Co. Ltd. China
Paharpur 3P India Spectris Technologies Pvt. Ltd. India
Pakona Engineers (India) Pvt. Ltd. India Baopack Auto Packaging Machine
Spheretech Packaging India Pvt. Ltd. India
Parekh International India Co. Ltd. China
Standard Machinery Marketing
Parksons Packaging Ltd. India Co. (P) Ltd. India Bosida Starch Technology Co., Ltd. China
Parle Global Technologies Pvt. Ltd. India Sterdill Equipments Pvt. Ltd. India CAMA (Luoyang) Electromechanic
Parth Infotech Solutions Pvt. Ltd. India Stilonn Engineering (P) Ltd. India Co. Ltd. China
Penta Auto Feeding India Ltd. India Storage Technologies & Automation Chengdu Safe Bio-Technology
Permag Products Pvt. Ltd. India Pvt. Ltd. India Co. Ltd. China
Pes Stainless Equipments Pvt. Ltd. India Sudinam Pharma Equipments Pvt. Ltd. India Chongqing Yingxuan Technology
Pio Pax Pvt. Ltd. India Superpack Packaging Machines Development Co. Ltd. China
Plastic Engineering Solution India Pvt. Ltd. India Dingson Food Machinery Limited China
Prasad Pneucon Solution Pvt. Ltd. India Swanpack Packaging Machines Pvt. Ltd.India Dongtai Chaoyang Food Machinery
Prasanna Packaging Machinery P. Ltd. India Swastik Valves & Pumps India Co. Ltd. China
Pretext Technologies Pvt. Ltd. India Target Innovations India Dongtai Hanyuan Food Machinery
Print Packaging Systems India TCI Cold Chain India Manufacturing Co. Ltd. China
Printpack Packaging Supplies (India) Technofour Electronics Pvt. Ltd. India Eversmart Food Equipment Limited China
Pvt. Ltd. India Technotalent Engineering India Pvt. Ltd. India Foshan Bogal Packing Machinery
Prompt Equipments Pvt. Ltd. India Technovision Engineers Pvt. Ltd. India Co. Ltd. China
Punchtab Engineering Pvt. Ltd. India Thermal Energy Service Solutions Foshan Hosng Packaging Machinery
Purity Flexpack Limited India Pvt. Ltd. India Co. Ltd. China
Pyloff Packaging Pvt. Ltd. India Top Line Food Equipment Llp India Foshan Jingrui Packaging Machinery
Qualimark Machines Pvt. Ltd. India Total Tools & Equipments Pvt. Ltd. India Co., Ltd. China
Raghuleela Innovative Technology Transcon Automation & Conveyors Foshan Keytowin Machinery Co. Ltd. China
(R&D) Center Private Limited India Pvt. Ltd. India Foshan Ruipuhua Machinery
Rahul Ferromet & Engineering Pvt. Ltd. India Transmax Engineering Industries India Equipment Co. Ltd. China
Rajasi Packaging India Transtecno Srl India Foshan Songbest Trade Co., Ltd China
Rajshree Polypack Limited India Trimech Engineers Pvt. Ltd. India Foshan Soontrue Mechanical
Ravon Engineering India Pvt. Ltd. India Triple Pee Solutions Pvt. Ltd. India Equipment Co. Ltd. China
Reefer India India Uflex Ltd (Engineering Division) India Guangdong Anben China
Refrigeration & Air-Conditioning Trades Unimark International Pvt. Ltd. India Guangdong Highdream Intellectualized
Association Ltd (RATA) India Unique Equipments India Machinery Co. Ltd. China
Repute Engineers Pvt. Ltd. India Uniwelt Technologies India Guangdong Ike Industrial Co. Ltd. China
Riddhi Enterprise India Urschel India Trading Pvt. Ltd. India Guangdong Wenhui Food Co. Ltd. China
Rinac India Ltd. India V.S. International India Guangzhou Broadyea Machinery
Rms Pack Systems Pvt. Ltd. India Valuesmart Mgt. Services Pvt. Ltd. India Manufacture Co. Ltd. China

81 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 TRADE FAIRS & CONFERENCES
Guangzhou Fuya Machinery Co. Ltd. China Shanghai Yixun Machinery Azo Liquids GmbH Germany
Guangzhou Leiwest Pak Co. Ltd. China Manufacturing Co. Ltd. China Böhnke & Luckau GmbH Germany
Hangzhou Merry Sino Technology Shantou Auto Packaging Machinery Behn+ Bates Maschinenfabrik
Co. Ltd. China Co. Ltd. China GmbH & Co. KG Germany
Hebei Shengmao Packing Materials Shantou Gxh Machinery Co. Ltd. China BSA Schneider Anlagentechnik
Co. Ltd. China Shenyang Beiya Beverage Machinery GmbH Germany
Hebei Xiaojin Machinery Mfg. Inc. China Co. Ltd. China Chocotech GmbH Germany
Hebei Yunhao Technology Co., Ltd. China Sino-Food Machinery Co. Ltd. China CSB System AG Germany
Heilongjiang Dasanyuan Dairy Shining Hwa Enterprise Co. Ltd. China Dft Technology GmbH Germany
Machinery Co. Ltd. China Suzhou Jinyuanfa Food Machinery Diosna Dierks & Söhne GmbH Germany
Henan Dongfang Noodle Machine Co. Ltd. China Doinghaus Cutting & More GmbH Germany
Group Co. Ltd. China Taizhou Funengda Industry Co. Ltd. China Etimex Primary Packaging GmbH Germany
Hengshui Jizhou District Xinlong Weifang Weisheng Food Machine Feige Filling GmbH Germany
Plastic Products Co. Ltd. China Co. Ltd. China Fessmann GmbH und Co. KG Germany
HGHY Pulp Molding Pack Co. Ltd. China Wuhan HG Laser Engineering Co. Ltd.China Foodlogistik Fleischereimaschinen
Jiangsu Flying Dragon Food Machinery Xi An Lucky Star General Trading GmbH Germany
Co. Ltd. China Co. Ltd. China Glass GmbH & Co. KG Germany
Jiangsu Jetfoodtech China Zhangzhou Hang Fat Import & Export Grunwald GmbH Germany
Jiangsu Red Grow Food Machinery Co. Ltd. China Hänsel Processing GmbH Germany
Co. Ltd. China Zhaoqing City Wanshunda Foodstuff Hastamat Verpackungstechnik
Jimei Group-Xuxiang Machinery Machinery Manufacture Co. Ltd. China GmbH Germany
Co. Ltd. China Zhaoqing Coral Foodstuff Machine Haver & Boecker Germany
Jinan Hiwell Machinery Co. Ltd. China Company Limited China Hebenstreit GmbH Germany
Jinan Sinopuff Machinery Co. Ltd. China Zhejiang Guanfeng Food Machinery Hermann Waldner GmbH & Co. KG Germany
KunShan Airbag Packing Corp China Co. Ltd. China Hochland Natec GmbH Germany
Kunshan Kinglai Hygenic Zhejiang Jinhong Food Machinery Holac Maschinenbau GmbH Germany
Materials Co. Ltd. China Co. Ltd. China Hosokawa Alpine AG Germany
LangFang YongChuang Packaging Zhejiang Ribon Intelligent Equipment Hosokawa Micron Powders Gmb Germany
Machinery Co. Ltd. China Co. Ltd. China Karl Schnell GmbH & Co. Germany
Lutta Pak (China) Company Ltd. China Zhejiang Xingsheng Machinery Kreyenborg Plant Technology
Meenjet / Sojet China Co. Ltd. China GmbH + Co. KG Germany
Mu-Jia Automation Technology Zhengzhou Kingdoo Machinery Kronen GmbH Germany
(Shanghai) Company Limited China Co. Ltd. China Loesch Verpackungstechnik
Nantong Tuorui International Trade Zhengzhou Mazhai Jingcheng GmbH Germany
Co. Ltd. China Machinery Mfg. Co. Ltd. China Lubricant Consult GmbH Germany
Nantong Wealth Machinery Technical Zhucheng Sanpu Food Machinery Mado GmbH Germany
Co. Ltd. China Factory China Oka - Spezialmaschinenfabrik
Ningbo Lufeng Mould Mechanical Zhuchengwanliyuan Machinery GmbH & Co. KG Germany
Co. Ltd. China Technology Co. Ltd. China Pallmann Maschinenfabrik GmbH Germany
Ningjin County Jingong Machinery Zhuhai Huapu Food Machinery Paul Kolbe GmbH Germany
Co. Ltd. China Manufacturing Co. Ltd. China Pisto Maschinenbau GmbH Germany
Ningjin Jiexun Mesh Belt Machinery Mauting Sro Czech Rep. Poly-clip System GmbH & Co. KG Germany
Co. Ltd. China Velteko Czech Rep. Reiner Germany
Qingdao Dongping Junchuan Industry Fomaco Denmark Rovema GmbH Germany
Automation Equipment Co. Ltd. China ADEPTA France Schröter Vertriebs GmbH Germany
Qingdao Nissin Food Machinery Air Quality Process France Sollich KG Germany
Co. Ltd. China Blezat France Theegarten-Pactec GmbH & Co. Germany
Ruian Kangling Machinery Mfg. China Capic S.A.S France Tipper Tie Technopack GmbH Germany
Shandong Bihai Machinery Technology Clauger France TVI Entwicklung & Produktion
Co. Ltd. China Clextral France GmbH Germany
Shandong Light M&E Co. Ltd. China Dumoulin France Vemag Machinenbau GmbH Germany
Shandong Longze Machinery Co. Ltd. China Esteve S.A.S France Vito AG Germany
Shangbaotai Mechanical Science and Femia France VMS Maschinenbau GmbH Germany
Technology (Kunshan) Co. Ltd. China Mca France Waldner Holding GmbH & Co. KG Germany
Shanghai Chenfei Machinery Lagarde Autoclaves France Walterwerk Kiel GmbH & Co. KG Germany
Technology Co. Ltd. China Roquette France Weber Maschinenbau GmbH Germany
Shanghai Dikai Coding Industry Sairem S.A.S France Winkler Und Dünnebier Süßwaren -
Co. Ltd. China Steriflow S.A.S France maschinen GmbH Germany
Shanghai Fengxian Food & Drink Steritech Sa France Ziegra Eismaschinen GmbH Germany
Complete Equipment Head Factory China Synerlink France Yastral GmbH Maschinenbau +
Shanghai Goldcheer Machinery China Thimonnier France Processtechnik Germany
Shanghai Precise Packaging Co. Ltd. China VMI Mixing Company France Temke Greece
Shanghai Luchen International Aiwid GmbH Germany Alba & Teknoservice srl Italy
Economic & Trade Co. Ltd. China Albert Handtmann Holding GmbH Germany Almac srl Italy
Shanghai Remoo International Trade Alpma Alpenland Maschinenbau Anselmo Impianti srl Italy
Co. Ltd. China GmbH Germany Ave Technologies srl Italy
Shanghai Ruijijinhong Packing Amixon GmbH Germany Axor Ocrim srl Italy
Machinery Co. Ltd. China AVA GmbH u. Co. Germany B&B Silo Systems S.r.l. Italy
Shanghai Yieson Machine Co. Ltd. China Azo GmbH + Co. KG Germany Automha S.P.A. Italy

82 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 TRADE FAIRS & CONFERENCES
Bertocchi srl Italy Seoul Automoatic Packaging Auger Enterprise Co. Ltd. Taiwan
Cama Group Italy Machinery Co. Ltd. Korea Daily Sealing System Co. Ltd. Taiwan
Carle & Montanari - Opm SpA Italy Solpac Co. Ltd. Korea Hopak Machinery Co. Ltd. Taiwan
Cepi SpA Italy AB Fasa Lithuania Jaw Feng Machinery Co. Ltd. Taiwan
Coligroup SpA Italy Arrow Systems Sdn. Bhd. Malaysia Kuo Chang Machinery Co. Ltd. Taiwan
Comas SpA & Imaforni Italy Serac Asia Sdn Bhd. Malaysia KWT Machine Systems Co. Ltd. Taiwan
Concetti SpA Italy Cedap Monaco Mill Powder Tech Co. Ltd. Taiwan
D.S.C srl Italy Andritz Gouda Netherlands Promarks Vac Co. Ltd. Taiwan
Della Toffola SpA. Italy Blueprint Automation BV Netherlands Taiwan Association of Machinery
De Danieli S.N.C. Italy Caotech BV Netherlands Industry Taiwan
Dominioni Marmon Pasta Extru Food Netherlands Tsung Hsing Food Machinery
Solutions srl Italy Florigo International BV Netherlands Co. Ltd. Taiwan
Dima srl Italy GEA Aquarius Netherlands Autopack Co. Ltd. Thailand
Escher Mixers Italy Groba BV Netherlands Fangthai Factory Limited
Hethon Nederland Netherlands Partnership Thailand
Europa srl Italy
Hosokawa Micron Netherlands N.P. & Company, Inc Thailand
Fava SpA Pasta Equipement Italy
Jonge Poerink Conveyors BV Netherlands Bismak Vural Makina Gýda Hayv.
FEN srl Italy Ve Tic. San. Ltd. Sti. Turkey
Ghizzoni D. srl Italy Kaak Nederland Netherlands
Key Technology Netherlands Bigtem Makine A. S Turkey
Fourpack srl Italy Denizli Ozstar Makina Ltd., Turkey
I.B.L. SRL Industrial Bakery Line Italy Iremko Netherlands
Kuipers Food Processing Machinery Forma Makina Sanayi Anonion Sirketi Turkey
Ica Packaging Machines (Ica SpA) Italy Girisim Makina Imalat San. Tic.
Idealtec Italy Netherlands
Lekkerkerker Netherlands Ltd. Sti. Turkey
Imanpack Packaging & Eco Solutions Implast Imren Plastik ve Gida San.
SpA Italy Lindor Products BV Netherlands
MPAC Langen Group Netherlands Tic. Ltd. Sti. Turkey
Ing. A. Rossi Italy Klöckner Pentaplast Gebze
Nivoba Hovex BV Netherlands
Interpump Group SpA Italy Ambalaj Mad. A.S. Turkey
Rademaker BV Netherlands
Lafer Packaging Srl Italy Makrev Mak. Muh. San. Ve Tic. Ltd. Turkey
Royal Duyvis Wiener BV Netherlands
Milky Lab srl Italy Selo Packaging Netherlands Messan Sogutma San. Ve. Tic.
Martini srl Italy Tanis Confectionery Netherlands Ltd. Sti. Turkey
Naddeo Technologies srl Italy Trefa Aerating Systems Netherlands Oner Separator San. Tic. Ltd. Turkey
Nuova Euromec srl Italy Tromp Bakery Equipment Netherlands Seyeks Foreign Trade Co. Ltd Turkey
Pavan SpA Italy Tummers Food Processing Tarend Tarim Endüstri Makinalari
Pigo srl Italy Solutions Netherlands Ýmalat San. ve Tic.Ltd. Þti Turkey
PND srl Italy Vaassen Flexible Packaging Netherlands Temesist Endustriyel Depo Ve
Reda SpA Italy Votech BV Netherlands Raf Sistemleri San Dis Ticaret A.S.Turkey
Risco SpA Italy Tna Middle East Fze UAE
Bart Sp. Z O.O. Sp. K. Poland
Roboqbo srl Italy Hamariyah Free Zone Authority UAE
Brokelmann Sp. Poland
Saccardo Arturo Figli srl Italy Baker Perkins Ltd. UK
Nowicki Poland
Sacmi Filling SpA Italy CPM Wolverine Proctor Ltd. UK
Sorter Sp.j. Poland DC Norris UK
Sandore Food Machines Italy Robolabs Business Russia LLC Russia
Sarp Food Technologies Italy Deighton Manufacturing UK Ltd. UK
Sweets Technologies Russia Russia DMN UK Ltd. UK
Senzani Brevetti SpA Italy Bizerba South East Asia Pte Ltd. Singapore
Sgorbati Group srl Italy Endoline Machinery Limited UK
Nieros Metal Tovarna Opreme Kenray Forming Ltd. UK
Sottoriva SpA Italy D.O.O. Slovenia
Storci SpA Italy KMG Systems Ltd. UK
Akby Ramon Spain Loma Systems - An Itw Company UK
System Logistics SpA Italy Aranow Packaging Machinery Spain NDC Technologies UK
Tecno 3 srl Italy Autorema Spain Planet Dryers Ltd. UK
Tecno Pack SpA Italy Carugil S.L. Spain Silverson Machines Ltd. UK
Tecnoplant srl Italy Fundiciones Balaguer S.A. P Spain Syspal Ltd. UK
TSW Industries Italy Icex España Exportación E Inversiones Winkworth Machinery Limited UK
TT Italy srl Italy E.P.E., M.P.D Spain Ac Horn & Company USA
Turatti srl Italy Grupo Aguilar Spain American Extrusion International USA
Xpack srl Italy InvPack Spain Blentech Corporation USA
Zambelli Packaging Italy Multiscan Technologies S.L. Spain C. Cretors & Company USA
Zilli & Bellini Italy Solidus Videcart Spain Cinchseal Associates Inc. USA
Fuji Manufacturing Co. Ltd. Japan Talsabell SA Spain Foodtools USA
Hosokawa Micron Corporation Japan Roser Group/Cato Spain Green Bay Machinery Co. Inc. USA
Kawashima Packaging Machinery Ltd. Japan Tarreres Auto-Rema SL Spain J.C. Ford USA
Rheon Automatic Machinery Co. Ltd. Japan Videcart Sa Spain Lawrence Equipment USA
Sanko Machinery Co. Ltd. Japan Viscofán S.A. Spain Maddox Metal Works USA
Topack Co. Ltd. Japan EMVE Sweden AB Sweden Meyer Industries USA
Totai Co. Ltd. Japan Rosenqvists Food Technologies Sweden Nimco Corporations USA
DC Pack Korea Cerex AG Switzerland Vanmark Equipment LLC USA
DC Pack Co., Ltd. Korea Hoegger AG Switzerland Peshcherin Manufacturing
Hyunjin Co. Ltd. Korea Knobel Maschinenbau AG Switzerland Enterprise Ltd. Ukraine
Jupack Co. Ltd. Korea Rondo Burgdorf AG Switzerland Agromash, Pice Ukraine
Leepack Co. Ltd. Korea Sapal Sa Switzerland Aventin Ukraine
Qualitec Korea Alpha Vac Systems Inc Taiwan Turatti Pacific Vietnam

83 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

 TRADE FAIRS & CONFERENCES
Most important event for the Indian Beverages
and Dairy industry exceeds expectation
drink technology India (dti) which will
take place from October 24 to 26 at
the Bombay Exhibition Centre in
Mumbai is the most important event
for the Indian beverage, dairy and
liquid food industry will be even bigger
this year, underlining its importance
for the Indian market. The extensive
supporting program, consisting of
forum, round table talks and the new
place2beer, will shed light on what is
moving the industry today and
tomorrow.
The dynamic development of the
Indian food and beverage market is
reflected at dti: Three months prior to
the exhibition, more than 90 percent
of the available space has already
been booked. Thereby, the exhibition
area will be expanded by 18 percent
compared to the previous event in
Mumbai in 2016. Bhupinder Singh,
CEO of Messe Muenchen India, is
delighted: “We are pleased that the
exhibition is continuing to grow. This
is a confirmation for us that our
exhibition concept is properly
targeted and well received by
exhibitors. Moreover, this growth
illustrates the importance of the event
for the Indian market.”
Avisha Desai, Senior Project
Director of drink technology India at
Messe Muenchen India, says: “We
have received registrations from
national and international industry
leaders such as Ace Technologies,
Arol India, Chemco, Della Toffola,
Heuft, KHS, Krones, Manjushree,
Polyplast, Sanky and Sidel. This is an
impressive cross-section of the
industry.” The exhibitors at drink
technology India cover the entire
value chain of the beverage and liquid
food industry. This offers visitors a
84 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
comprehensive overview of the latest
developments and solutions.
The supporting programs of drink
technology India : The place2beer
celebrates its premiere at this year's
drink technology India. The
networking platform with sensory
tasting, panel discussions and
brewery supply displays, was first
introduced at drinktec in Munich in
2017. "With a view to the
development of the Indian beer
market, we are offering exhibitors and
visitors a new and unique platform
that is tailored to the needs of the
local market," says Petra Westphal,
Project Group Manager at Messe
München. Another novelty is the
Oiltech Forum which will take place
for the first time at drink technology
India as part of the Oiltech Pavilion,
powered by oils+fats. The Oil
Technologists' Association of India
(OTAI) supports Messe Muenchen
India in organizing and designing the
program. The topic of the half-day
seminar has already been
determined: 'Challenges in Packaging
of Edible Oils and Other Related
Products'. The exhibition is thereby
responding to the increasing
importance of the topic of oils and fats
for the Indian market.
Current and forward-thinking topics
for the entire Indian beverage and
liquid food market are addressed
during the Round-Table Talks. Trends
with regard to beverages, dairy,
packaging and recycling are on the
agenda. Among other things, experts
will discuss which social
developments the industry is currently
dealing with, such as the increasing
health awareness of the consumers.
Further panel discussions will be
dealing with, among other topics,
packaging trends or new concepts in
the dairy industry.
The buyer-seller meetings offer
additional benefits to exhibitors and
visitors by bridging the gap between
exhibitors and top managers. The
program enables participants to
arrange and coordinate appointments
in advance. It promotes a targeted
exchange between exhibitors and top
decision-makers and makes visiting
the exhibition even more efficient.
The supporting program of drink
technology India brings future topics
of the industry to the agenda. With
this and the offerings of the exhibitors,
it becomes clear that the future of the
beverage and liquid food industry in
India will be shaped at drink
technology India.
drink technology India (dti) is the
most important event for the Indian
beverage, dairy and liquid food
industry. It takes place in conjunction
with "indiapack pacprocess" and
"foodpex India" trade fairs of Messe
Düsseldorf.The event location
alternates between Mumbai (Bombay
Exhibition Centre), New Delhi
(Pragati Maidan grounds) and
Bangalore: in even-numbered years
it takes place in Mumbai, in odd-
numbered years in Bangalore and
New Delhi.
212 exhibitors and 9,699 trade
visitors presented their developments
and solutions at "drink technology
india 2017", "indiapack pacprocess
india", and "foodpex India".
For more details contact:
Messe Muenchen India Pvt. Ltd.
Ms. Andrea DSouza
T: +91 22 42554608
E: andrea.dsouza@mm-india.in
W: www.drinktechnology-india.com
 TRADE FAIRS & CONFERENCES
Venue: CIDCO Exhibition
Centre, Vashi
Mumbai, India
Date: 23 - 27 October 2018
IUFoST 2018 ,19th World Congress of
Food Science And Technology is
scheduled to be held at Mumbai, India
during October 23-27, 2018. The focal
theme of IUFoST 2018 is "25 Billion
Meals a Day by 2025 with Healthy,
Nutritious, Safe and Diverse Foods."
The International Union of Food
Science and Technology (IUFoST) is
the global scientific organization for
food science and technology
supporting programmes and projects
to increase the safety and security of
the world's food supply. IUFoST is not
for profit country member organization,
each country represented by its
national food science organisation.
IUFoST is one of 31 Unions worldwide
elected to full membership in the
International Council for Science
(ICSU) and IUFoST represents food
science and technology to other world
bodies.
With over 65 member countries, four
regional groupings EFFoST in Europe,
WAAFoST in Africa, FIFSTA in Asia
and ALACCTA in Latin America and
representing more than 300,000 food
scientists and technologists worldwide,
IUFoST is the world voice of food
science and technology.
The 19th World Congress of Food
Science And Technology will be
organised under the dynamic
leadership of Dr. V. Prakash, Former
Director CFTRI, Mysore and
Distinguished Scientist of CSIR.
IUFoST 2018 will be 5 days action
packed super bowl of programmes that
will bring together researchers,
academicians, professionals, policy
makers and the food in all its
manifestations like food safety, food
security, regulations, innovations in
food processing, hygienic design and
engineering, frontier areas in food
science & technology, novel food
85 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
products, markets and consumer
preferences and much more of the
latest of cutting edge technologies in
each sector. The Event will attract 250
speakers in more than 60 sessions,
3000 Delegates from over 70
Countries, More than 800 Posters, 10
Distinguished Leading Global
Speakers, 150 Plus Leading
Companies and MSMES in Expo, and
workshops on hot topics for students
and young faculty.
For more details contact:
MM Activ Sci-Tech
Communications
133 Kaliandas Udyog Bhavan
Babasaheb Woralikar Marg
Prabhadevi, Mumbai 400025 India
T: +91-22-24385007/9
E: secretariat@iufost2018.com
W: www.iufost2018.com

Venue: Mumbai, India
Date: 24 - 26 October 2018
Three industry fairs are taking place
together in India once again:
pacprocess for the packaging industry,
indiapack for the packaing material and
packaging-material production industry
and foodpex for the food procesing
industry.
Participation is expected from over
300 exhibitors from India and
overseas, and in Powered by 'interpack
alliance', Germany the leading trade
fair in packaging and processing, well
known brand to the Indian market.
Unique platform for enterpreneurs,
decision makers, senior government
officials, investors, industry members,
traders, equipment buyers & suppliers,
academia, engineers and trade
delegations.
For more details contact:
Messe Düsseldorf India Pvt. Ltd.
New Delhi, India
Abhinav Kumar Singh
Project Manager
T: +91 (0) 11 4855 0056
E: SinghA@md-india.com
W: www.iip-in.com
www.pacprocess-india.com
www.foodpex-india.com

Venue: Pragati Maidan,
New Delhi, India
Date: 25 - 27 October, 2018
The tenth edition of Biofach India, the
only organic platform in India to connect
and network with your target audience
is scheduled to be held from 25th-27th
October 2018 at Pragati Maidan, New
Delhi, India.
India holds a unique position among
172 countries practising organic
agriculture: it has 6,50,000 organic
producers, 699 processors, 669
exporters and 7,20,000 hectares under
cultivation.
For more details contact:
NürnbergMesse India Pvt. Ltd.
German House, 2, Nyaya Marg
Chanakyapuri,
New Delhi 110 021, India
T: +91(011)47168830
E: priya.sharma@nm-india.com
W: www.biofach-india.com

Venue: Dubai World Trade
Centre, UAE
Date: 6 - 8 November 2018
Gulfood Manufacturing is the region's
biggest food and beverage processing
industry event which will connect you
with 1,600 global suppliers of latest
ingredients, processing, packaging and
logistics solutions from 60 countries
showcasing the latest F&B
manufacturing business.
Over 35,000 qualified buyers will
visit from across the Arab region, Gulf
 TRADE FAIRS & CONFERENCES
states, Africa, Asia, Far East and the
Levant regions.
For more details contact:
Dubai World Trade Centre
(Dubai Exhibition Centre)
Sheik Zayed Road
Convention Gate
Dubai, UAE
T: +971-4-3321000
E: info@dwtc.com
W: www.gulfoodmanufacturing.com

Venue: Fleming's Selection
Hotel Frankfurt - City
Germany
Date: 13 - 14 November 2018
Highlights :
- Official interpretation of health food
regulations and import & export
issues in China
- Detailed breakdown of industry data
and market trends essential for
product development, in particular
healthy aging and sports nutrition
- Exploration of popular functional
ingredients, such as sugar
substitutes, which satisfy consumer
health and nutrition demands
- Discussion of sales and marketing
channels, with an emphasis the use
of cross-border e-commerce by
overseas functional food brands
- Insight on the enormous market
potential of functional foods in an
aging society, and the pursuit of
"healthy aging" through functional
foods consumption
- Testimony on successful products
and distribution & retail channels for
the mobile/ internet era
- Opportunity to identify potential
partners and gain a foothold in the
Chinese market
For more details contact:
Duxes Information &Technology
PLC.
T: 021-55800330*8106
E: yuki.ren@duxes.cn
W: www.duxes-foodbeverage.com/
functionalfood-eu/index.html
86 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Venue: Exhibition Centre
Nuremberg, Germany
Date: 13 - 15 November 2018
BrauBeviale will be in 2018 the most
important trade fair for the beverage
industry, covering the whole spectrum
of beverage production solutions and
trends for the production of beer,
water, non-alcoholic drinks, spirits,
wine, sparkling wine and liquid dairy
products.
BrauBeviale will give you three
packed days at the centre of the
beverage market, where you can feel
the industry's heartbeat, in an
attractive environment: 1,117
renowned exhibitors and a top-class
supporting programme consisting of
the Forum BrauBeviale, Craft Beer
Corner, PET@BrauBeviale and much
more.
For more details contact:
NürnbergMesse India Pvt. Ltd.
Maker Tower E, 4th floor
Cuffe Parade, Mumbai 400 005
(M.S.) India
T: +91-22-62165302
E: haleema.sayed@nm-india.com
W: www.braubeviale.de

Venue: Singapore Marriott
Tang Plaza Hotel
Singapore
Date: 15 - 16 November 2018
Highlights :
- The largest platform for dairy in the
Asia Pacific: More than 240
delegates discussing the latest
developments and challenges for
the dairy industry
- Insights from government officials
and industry leaders in the
emerging markets of Vietnam,
Thailand, and the Philippines,
regarding regulations and policy
developments
- Information about local diary
markets in China, Japan, Korea and
Indonesia, and lessons from New
Zealand and Australia about how to
grow a vibrant diary industry
- Liquid milk topics highlighted,
including UHT market trends and
flavored milk marketing
- Emphasis on issues related to infant
formula milk powder: analysis of
R&D trends, e-commerce channels,
testing management and organic
infant formula milk powder
- Thorough breakdown of different
dairy products in the Asia Pacific
region, including cheese, yogurt and
milk beverages
- Methods for integrating product
R&D with consumer insights to stay
one step ahead of the competition
- In-depth look at quality and safety
control from a testing and packaging
perspective, with information on
farm management and animal
health
- Industry leaders analyzing
consumer trends, offering strategies
for meeting customer needs
more details contact:
Duxes Information &Technology
PLC.
T: 021-55800330*8106
E: yuki.ren@duxes.cn
W: www.duxes-foodbeverage.com/
functionalfood-eu/index.html

Venue: China National
Convention Center
Beijing, China
Date: 21 - 23 November 2018
Anufood China has transformed into
the global food & beverage exhibition
serving North Asia. In 2018 more than
 TRADE FAIRS & CONFERENCES
700 exhibitors from over 30 countries
and over 15000 visitors are expected.
Visitors can expect an extensive
breadth and depth of products and
services on display, including
categories with the strongest growth
momentum in China such as dairy &
meat products, snack foods &
confectionery as well as seafood,
instant food, spices, alcohol & juices.
For more details contact:
Koelnmesse Co. Ltd.
Unit 0906, Landmark Towers II
No. 8 Dongsanhuan North Road
Beijing 100004, P.R. China
T: +86 10 6590 7766 ext. 733
E: anufoodchina@koelnmesse.cn
W: www.anufoodchina.com
The Food Factor Conference, will
offer an excellent opportunity for
researchers from a broad range of
academic disciplines to present,
exchange and disseminate
information and experiences on food
science.
Some core topics proposed for the
conference will include:
 Food chemistry and biochemistry:
food bioactives, chemistry of food
additives and preservatives,
chemical analysis for the
determination of authenticity and
origin of foods...
 Food microbiology: rapid
detection of foodborne
pathogens, microbial risk
analysis, food contamination...
 Food physics: thermal and non-
thermal modifications of foods,
multiscale computer simulation
and mathematical modeling of
food structures...
 Food analysis: instrumental
techniques, analysis of sensory
properties of foods, imaging
techniques...
 Food processing and packaging:
active and intelligent packaging,
87 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Venue: Mahatma Mandir
Convention cum
Exhibition Centre
Gandhinagar (Guj.)
India
Date: 22 - 24 November 2018
The Indian Society of Heating,
Refrigerating and Air Conditioning
Engineers (ISHRAE) and &
NürnbergMesse India have launched
modified atmosphere packaging,
waste reduction in food
processing...
 Food engineering and hygienic
design: heat, mass transfer and
fluid flow in food processing;
finding, correcting and preventing
hazards in food industry...
 Environmental impact of food
production and consumption:
food waste impact on climate,
water, land and biodiversity,
ways of reducing environmental
impact...
 Foods of plant origin: soil
science, cereals, legumes, fruit
and vegetables, sugar crops....
 Foods of animal origin: meat,
fish, milk and their derived
products, eggs, insects...
The previous edition of the Food
Factor Conference was held
November 2016.
For more details contact:
Ms. Aurora Solano
The Food Factor Conference
T: +34924258615
E: conf@foodfactor.org
W: www.foodfactor.org
a brand new exhibit for the
Refrigeration & Cold Chain industry
and it is called REFCOLD India.
REFCOLD India will be one-of-its-
kind exhibition whose sole objective
would be to ensure a well-rounded
growth of the Refrigeration & Cold
Chain industry in India. There would
be augmentation in business,
innovations, technology and
sustenance.
For more details contact:
Nürnberg Messe India Pvt. Ltd.
German House, 2 Nyaya Marg
Chanakyapuri, New Delhi 110021
India
Ms. Sony Jacobs
Marketing Manager
T: 91-11-47168870
E: marketing@nm-india.com
W: www.nm-india.com

Venue: Messe Frankfurt
Germany
Date: 27 - 29 November 2018
Hi & Ni Europe is Europe's leading
health, natural and nutrition show, and
will highlight ingredients and solutions
for food and drink formulation/
reformulation, dietary supplements,
nutraceuticals, organics, and
packaging and processing and more,
for a fully integrated view of the
industry.
Every edition, Hi Europe & Ni
presents you with the latest updates
and connects you with the world's
thought leaders.
For more details contact:
UBM EMEA
Friedensplatz / Elisabethstr. 13,
Siegburg, 53721, Germany
T: +49 2241959780
E: Ficlientservices@ubm.com
W: www.figlobal.com/hieurope
 TRADE FAIRS & CONFERENCES
Venue: Nehru Centre, Worli
Mumbai, India
Date: 29 Nov. - 1 Dec. 2018
WTCE is the only International
professional platform in India which is
completely dedicated to Tea, Coffee &
Allied Sectors.
Specifically designed for all those
connected with Tea, Coffee & its Allied
Sectors. Complete B2B show to assess
latest product & technologies from India
& Abroad under One roof. And to
address issues related to the sector
and best of skills through High-Level
Conference, Workshops and Panel
discussions.
For more details contact:
Sentinel Exhibitions Asia Pvt. Ltd.
B-603, Samajdeep Bldg.
Near Bhanu Park, Adukia Road
Off S. V. Road, Kandivali (W)
Mumbai 400 067, India
T: +91-22-28625131/32
E: marketing@sentinelexhibitionsasia.com
W: www.worldteacoffeeexpo.com

Venue: Cochin, India
Date: 6 - 8 December 2018
FoodTech Kerala attracts all
stakeholders from the retail and
wholesale food/beverage service
sectors generating new connections
and new business for everyone
involved. The 2018 edition will focus
on food processing and post harvest
technology, with the theme of the event
"From Farm to Fork".
The 3 day Exhibition will showcase
broad spectrum of technology,
equipments, solutions for food
processing dairy, beverage, food
retailing, refrigeration & cold, chain,
processed foods, hygienic & healthy
foods, packaging etc.
88 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018
Since Independence, Kerala has
been a major exporter of Spices,
Cashews, Marine Products, Tea,
Coffee etc. Kerala accounts for nearly
20% of Country's food exports. Kerala
has been the base from where spices,
cashew and marine export industries
spread to other parts of the Country.
For more details contact:
Cruz Expos
Chingam, K. P. Vallon Road
Kadavanthra, Cochin - 682020
T: 0485 - 6990290, 4064135
E: info@cruzexpos.com
W: www.foodtechkerala.com

Venue: Abu Dhabi National
Exhibition Center, UAE
Date: 10 - 12 December 2018
Now in its 9th year, SIAL Middle East
2018 aims to further strengthen its
positioning as a platform to meet quality
buyers in a trade business-friendly
environment.
The event will continue to build on
the exceptional success of the last
edition, featuring more than 1,000
exhibitors and brands, 19,000+ unique
visitors and 498 fully hosted VIP
buyers. SIAL Middle East continues to
be the platform for food, beverage and
hospitality companies to make their
mark in this region.
Part of the SIAL Network, SIAL
Middle East is backed by 50+ years of
experience, industry know-how and a
broad international network of 8 leading
b2b events. SIAL is the meeting place
for almost 14,700 exhibitors from more
than 109 countries and 365,800 visitors
from 194 countries, making it the
world's No. 1 food innovation network.
For more details contact:
SIAL Middle East FZ LLC
twofour54, Building 5
Level 5, Office 501F
Abu Dhabi 77840
United Arab Emirates
T: +971 4 566 8357 Ext: 102
E: s.henriques@sialme.com
W: www.sialme.com
Venue: Bombay Exhibition
Centre, Goregaon (E)
Mumbai
Date: 13 – 15 December 2018
India Cold Chain Show has been
steadily growing along with the cold
chain industry. Since inception, the
show has seen several new companies
joining in, fruitful business ventures
formed and business expanding
rapidly. ICCS is an exclusive show
touching every dimension of the cold
chain industry. It offers its participants
a grand overview of latest products,
machinery, services, technological
advancements and all that happens in
the industry. The show broadly covers
three major segments of the cold chain
industry namely cold storage, cold
transport and cold supply chain.
The aim of the 2018 edition is to take
the show a notch higher by truly
defining and demonstrating the entire
cold chain industry covering each facet
of it. The focus industries this year are
agriculture, food and retail companies
as these are swiftly growing. Further,
this growth is fuelling these as the
potential buyers of cold storage, cold
transport and supply chain.
The Exhibition will feature more than
250+ Companies who will showcase a
comprehensive range of solutions
available for creating cold storage
infrastructure, refrigeration, cold
transportation and cold supply chain
management.
The GoConnect - Business match
making programme is an online
platform that allows exhibitors to
increase their ROI by pre-fixing
meetings with the trade buyers.
International participation – ICCS
2018 will feature exhibitors from
Holland, China, USA, Italy, Germany,
Sweden and more.
Cold Chain Conference - A
networking and knowledge sharing
platform to meet with who's who of the
industry.
For more details contact:
Reed Manch Exhibitions P.L.
D-2, Unit No. 3, 4 & 5
1st Floor, Southern Park Building
Saket District Centre, Saket New
Delhi - 110017
T: +91-11-41841146
E: info@reedmanch.ind.in
 FOOD WEEK KOREA 2018
TRADE“AFAIRS
Banquet&forCONFERENCES
the World”
November 28 - December 1, 2018

The Korean food industry has
significantly enjoyed a remarkable
growth rate over the last few
decades. With an import volume of
approximately 23 billion USD in
2016 and a prospected growth
increase of 12% in 2017, Korea
presents a vast import platform on
the global stage. Furthermore, it is
expected that K-food (Korean food)
will open an era of 9 billion USD in
exports. Given these global market
developments, Coex has organized
its international food and beverage
exhibition 'Food Week Korea' since
2006 in Seoul, South Korea. Coex
is the biggest exhibition center in
Seoul and has received as the first
and only convention and exhibition
center in Korea the "Outstanding
Venue Award" from AFFACA (Asian
Federation of Exhibition and
Convention Associations) in
September 2017.
The prime inducements of this
trade fair are to learn and exchange
the various market trends as well as
to build a stronger partnership
between domestic and international
companies. Therefore, 'Food Week
Korea' offers diverse exhibit items
such as food and beverage,
machinery and kitchen utensils, food
packaging and food safety, and
other food industry related
conferences.
Benefits for both, Exhibitors and
Buyers at Food Week Korea 2018
Exhibitors will experience a true
"Banquet for the World" with
varieties of co-located shows
including Food Week Global, the
Dessert Show, the Food Trend
Show, and the Kitchen Fair.
Overseas buyers at Food Week
Korea 2018 may participate in one-
on-one business matching
program. The hosted buyers will
receive special benefits such as an
accommodation, assistance for a
Seoul city tour, and more.
With more than twenty-thousand
buyers including CJ, Lotte,
Shinsegae, Samsung, Hyundai,
and GS, Food Week 2018 will
provide incredible business
opportunities for those looking to
enter the global market. Moreover,
Food Week Korea focusses on
establishing networks, exchanging
new technologies and food market
trends.
Buyers can meet Korean food
industry related companies who are
seeking for further connection in the
world. For buyer groups of at least
10 members from international
trade associations or government
organizations can attend Food
Week Korea 2018 as part of an
official delegation group and are
entitled to following benefits:

3 nights of accommodations for
delegation members at
designated hotel

Round trip flight ticket for the
delegation representative
(economy class)

Personalized letter of invitation
to accompany your visa
application

Translation Services (English,
Japanese, Chinese)

Access to all concurrent events
including VIP events a Food
Week Korea

Buyer Kit (show directory, lunch
coupon, buyer’s badge)

Pre-arranged 1:1 Biz-Matching
Program
Registration for Food Week Korea
2018 is now open on our official
website (http://koreafoodweek.com/
exhibitor-registration/).
For more information about Food
Week Korea 2018, please visit our
website www.koreafoodweek.com
or contact the Secretariat by email
(foodweek.info@coex.co.kr).

Glimpses of the 2017 Edition of 'FOOD WEEK KOREA'

89 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

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I NTRADE
D E X FAIRS
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VERTISERS *
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Page No. Page No.

Advanced Enzyme Technologies Ltd. ... 9 K. Patel Phyto Extractions Pvt. Ltd. ... 71
Alliance ... 6
Laljee Godhoo & Co. ... 14
Anshul Life Sciences ... 7
ANUTEC-International FoodTec India 2018 ... 78 M. K. Ingredients & Specialities ... 20
Annapoorna – World of Food India 2018 ... 74 Marine Hydrocolloids ... 42
Marine Hydrocolloids ... 54
Brenntag Ingredients (I) Pvt. Ltd. ... 18 Mespack India Pvt. Ltd. Back Cover
Bry-Air (Asia) Pvt. Ltd. ... 2 Micron Industries Pvt. Ltd. ... 14
Cantech Machines ... 54 Parksan Filters Pvt. Ltd. ... 4
Chitra Machineries Pvt. Ltd. ... 16
R & D Engineers ... 41
Dairy Industry Expo 2018 ... 40 Repute Engineers Pvt. Ltd. ... 13
Drink Technology India 2018 ... 76 Roquette Riddhi Siddhi Pvt. Ltd. ... 51
Food Tech Kerala 2018 ... 52 Shah Brothers ... 73
Food Week Korea 2018 ... 10 Sonarome Pvt. Ltd. ... 3
Foram Foods ... 33 Sonarome Pvt. Ltd. ... 17
Goma Engineering Pvt. Ltd. Front Cover Sonarome Pvt. Ltd. ... 53
Spectra Plast India Pvt. Ltd. ... 71
H. K. Enzymes & Biochemicals Pvt. Ltd. ... 67
Swastik Associates ... 42
HiMedia Laboratories Pvt. Ltd. ... 15
Synergy Agro Tech Pvt. Ltd. ... 75
HRS Process Systems Ltd. ... 39
Technical Drying Services (Asia) Pvt. Ltd. ... 73
Indiapack Pacprocess 2018 ... 72 Technofour Electronics Pvt. Ltd. ... 77
Inoxpa India Pvt. Ltd. ... 11
Integrated Trading Company ... 54 Ultra International Ltd. ... 5
IUFoST 2018 India ... 12 Unipack Machines Pvt. Ltd. ... 8
Jaychem Marketing ... 73 V. S. Enterprises ... 16
June Enterprises Pvt. Ltd. ... 41 Warkem Biotech Pvt. Ltd. ... 91

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90 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018

91 BEVERAGE & FOOD WORLD - Vol. 45 - No. 9 - SEPTEMBER 2018