Mahaan Foods

Mahaan Foods

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Dairy Products Mahaan is a leading supplier of dairy products in India and has been recipient of several Awards for its export leadership position in India and also has been the recipient of President's Award for best enterprise and quality. http://www.mahaanfoods.com/ 78/3, 2nd Floor Janpath New Delhi, DH - 110001 Email : [email protected] Fax : +91-11-23353191

Mahaan group

ahaan Foods Ltd. specialises in the manufacture of Coffee Whiteners / Dairy Whiteners for food service market as well as the FMCG market. It makes products in a multiple stage drying system consisting of falling film evaporator under vacuum and a multi stage dryer consisting of nozzles spraying tower and fluidised bed. ahaan Dairies Ltd. has two divisions – one is a division with procurement of milk and process the same to make pure ghee and the other is a division that is dedicated towards making pickles and chutney’s. ahaan Proteins Ltd. is the only composite dairy ingredient plant in India that manufactures edible casein, pharmaceutical and edible grade lactose, whey protein concentrate 70% and pure ghee. Mahaan Proteins Ltd. has been set up with foreign technical collaboration and has specialised in manufacturing dairy ingredients and is currently developing caseinates and functional WPCs.It has also added a brand new facility for spray drying specialised instantly soluble powders for it’s buyers engaged in the nutraceuctical industry.

ce International. is the international merchandising arm of the Mahaan Group and is the strategic business unit dedicated in promoting international trade ie. both import and export of dairy and food products.

About us Mahaan Group has an annual sales turnover of USD 45 million (INR 200 crores) and is a prominent manufacturer of:

A. Coffee Dairy Pure Fruit Pickles B.

FMCG

and and Dairy

Milk Edible Pharmaceutical Whey Protein Whey Intermediate

products

: Creamers Whiteners ghee Vegetable Chutneys. Ingredients

&

Rennet and

70, up Powder

to

90% and

Acid Edible Demineralised Milk

Whey

Fractions Casein Lactose Powder Fat.

Customised Composites Special wet blend as well as dry blend premixes are manufactured and contract sold as per customer requirements enabling the customer to formulate his own products enabling him to reduce his process space, man and machinery costs. Mahaan processes up to 700,000 Liters of milk per day in three plants located in North India and has ongoing technical support from various leading dairy technologists form Europe , America and Oceania.

Mahaan has an on going R&D of its own and is spending as much as 1 % its sales turnover on R&D. It also makes use of an Applications Centre to develop new application proactively. Mahaan has 600 Distributors for its FMCG sales network in India and is rapidly increasing it to over 1500 by year 2001. It has parallel relations with more than 600 food companies Indiawide for servicing their dairy ingredients requirements. Mahaan currently procure its milk from more than 30,000 farmer families, having set up its own physical milk procurement network in over 1000 villages. Mahaan is a leading supplier of dairy products in India and has been recipient of several Awards for its export leadership position in India and also has been the

recipient

of

President's

Award

for

best

enterprise

and

quality.

Mahaan has also a vision of being a leading FMCG producer and provider of ever increasing range of dairy ingredients for the food industry. Mahaan always looks for alliance with new associates in India as well as around the globe for furthering its technical as well as marketing strengths.

Research and development Mahaan has worked with National Dairy Research Institute, Indian Institute of Technology, Central Food Technological Institute and has its own independent research team working towards understanding processes and improving efficiencies in production and quality control. Mahaan has initiated the setting up of a very sophisticated new R & D centre with an estimated investment of US$ 2 million (INR 8 crores). A complete pilot plant involving Ultrafiltration, Nanofiltration, Microfiltration, Chromatographic Separation, Molecular fractionation, Evaporation and Spray drying is being set up to develop new products such as Lactoferrine, Lactose Peroxide, Alfa Lactalbumin, Beta Lactalbumin, Whey Protein Isolates, Casein fraction, Amino Acid fraction, Hydrolyzed protein, Functional Ingredients etc. All three plants are equipped with a complete on line quality assurance for ensuring supply of products of a uniform and consistent quality thus rendering the costly time consuming process of quality testing at the buyers plant site and ensuring the customer always good value for money as per his / her perceived expectations. The quality assurance is built around a system of benchmarking all inputs and outputs in addition to the on-line quality assurance and in-depth investigated audit is also routinely made by an independent team of quality auditors in order to ensure the highest productivity while ensuring constantly highest standard as per the established benchmarks. A Tasters' Panel with a high sense of objective sensory evaluation perform panel testing on a very frequent and regular intervals ensuring consistent organoleptic profile of all products. A team of technicians develop new applications for existing products and develop new products for existing applications for giving greater value for money and convenience to its buyers as well as to customizing products as per specific customer requirements in addition to the applications laboratory where these technicians work in order to service our customers in a more pro-active manner. They also consistently develop new recipes and new products for the Consumer Sales Division.

Products

The A) B)

Group Industrial FMCG

manufactures

two

products in products

the for

categories

of

products

:-

form of dairy ingredients household consumption

The Group manufactures special purpose dairy ingredients and currently sells both in the domestic as well as in the international market to food/pharmaceutical/nutraceutical companies. Mahaan Group also manufactures private label dairy products as well as makes customised agglomerated and instantly soluble dairy premixes under its contract manufacturing services. In the FMCG category Mahaan makes pure ghee, dairy whiteners for sale Indiawide and is currently in the process of initiating international marketing under its own brand. In its Fruits & Vegetable Division Mahaan has started manufacturing pickles and chutney’s and is in the process of developing new products to increase its FMCG product portfolio.It has plans to emerge as the leading manufactutrer of Indian food products.

A)

Industrial products in the form of dairy ingredients

PROCAS 2100 EDIBLE ACID CASEIN PROCAS 2200 ACID CASEIN- FIRST INDUSTRIAL GRADE PROCAS 2300 EDIBLE ACID CASEIN- STANDARD GRADE PROCAS 2400 ACID CASEIN- INDUSTRIAL GRADE PROMIL 6800 MILK PROTEIN CONCENTRATE 80% PROMIL 6600 MILK PROTEIN CONCENTRATE 56% PROMIL 6400 MILK PROTEIN CONCENTRATE 42% PROCON 3800 WHEY PROTEIN CONCENTRATE 80% PROCON 3700 WHEY PROTEIN CONCENTRATE 70% PROCON 3450 WHEY PROTEIN CONCENTRATE 45% PROCON 3350 WHEY PROTEIN CONCENTRATE 35% PROCON 3250 WHEY PROTEIN CONCENTRATE 25%

PROWEP 5000 DEMINERALISED POWDER 90%

WHEY

PROWEP 5100 DEMINERALISED POWDER 70%

WHEY

PROWEP 5200 DEMINERALISED POWDER 50%

WHEY

PROWEP 5500 WHEY POWDER- SPRAY DRIED PROWEP 5600 NATURAL WHEY POWDER

CALCIUM

FULFILLED

MAHAAN 9000 SKIMMED MILK POWDER MAHAAN 9500 FULL CREAM MILK POWDER MAHAAN 9600 SPRAY DRIED DAIRY WHITENER MAHAAN 9900 DEHYDRATED MILK FAT

PROLAC 1100 LACTOSE PHARMACEUTICAL GRADE PROLAC 1200 EDIBLE GRADE

DAIRY PLUS PROVAL 9800 MILK POWDER REPLACER DAIRY PLUS PROVAL 9815 MILK POWDER REPLACER DAIRY PLUS PROVAL 9820 MILK POWDER REPLACER DAIRY PLUS PROVAL 9825 MILK POWDER REPLACER DAIRY PLUS PROVAL 9842 MILK POWDER REPLACER DAIRY PLUS PROVAL 9770 SWEETENED MILK REPLACER DAIRY PLUS PROVAL 8333 FUNCTIONAL FOOD PREMIX

CONDENSED

B)

FMCG products for household consumption

Cut pieces of select fruits and vegetables are mixed in a specially prepared spice mix and oil. Fruits and vegetables are cut, washed and sorted prior to mixing with top grade spices and oil. The entire process of cutting, washing, sorting, blending, maturing and container filling is mechanized ensuring highest product standards. Customer specific readyto-eat recipes can be prepared offering a wide variety and flexibility to cater to the connoisseur's delight. EXISTING PRODUCT RANGE : 1. Mixed5. Mango Pickle Pickles 2. Green Chilli6. Mango Pickle Chunda 3. Mango7. Garlic Pickle Chutney 4. Mushroom8. Red Chilli Pickle Stuffed Pickle 9. Lime Pickle 10. Sweet & Sour Lime 11. Mango Garlic Pickle

INGREDIENTS Select and sorted

fruits

and

vegetables,

: salt,

sugar,

spices,

Cut pieces of select fruits are mixed in specially prepared gravy with spices, sugar and fruit juices. The entire process of making chutneys is automated ensuring highest hygiene standards. EXISTING PRODUCT Hot and sweet (sliced) Chat Pat (hot and sweet sliced) Khat Mith (Tit – Bits) Teekhi Meethi (Grated)

RANGE

:

vinegar

and

oil.

INGREDIENTS Mango fruit,

sugar,

salt,spices,

condiments

and

acetic

: acid.

Ghee (Anhydrous Milk Fat) is a pure, natural, cooked milk fat, free from any additives. It is obtained by cooking white butter. White butter is obtained by churning cream which is separated from pasteurized milk through automatic centrifugal separators. Ghee has a pleasant aroma and flavour which imparts an unique speciality to cooked food and is also used as an ingredient in the preparation of processed food to impart dairy and creamy flavour. TYPICAL ANALYSIS : Milk Fat, %, min. Moisture, max. FFA, max., % Antioxidants

99.7 0.30 1.5 Nil

Baudian Test

Negative

R.M. Value

28 - 35

Polenskey Value, max.

2.0

BR at 40 deg. C

40 - 43

INGREDIENTS : Pure Ghee is available in 200 ml., 500 ml. 1000 ml., 500 gms, 1 Kg., 2 Kg. and 5 Kg. in refill packs ie.which are bag in the box mono cartons, HDPE jars and tin containers.

This is a dairy product obtained through a proprietary formulation by blending high quality ingredients and then spray drying. TYPICAL Moisture Fat Proteins Carbohydrates Ash BRANDS Mahaan Mahaan’s Mahaan’s Mahaan’s

ANALYSIS

:

4% 18 % 18 % 56 % 4% AVAILABLE Dairy

: Whitener Readymi Instamilk Amarspray.

INGREDIENTS Skimmed milk solids, milk fat, sucrose & maltodextrine.

:

Contract manufacturing services Contract manufacturing on Loan License Basis of Dietetic foods including Health Foods, Clinical & Medical Foods, Nutritional Foods, Baby / Weaning foods infant nutrition, Sport Drinks, Food Premixes & Desserts etc. with salient features as under:-

ZERO INVESTEMENT As most modern plant & facilities put up with up with 20 million US Dollars investment available. ZERO GESTATION PERIOD As all facilites are in regular production at present, with spare capacity 50% approximately, with can translate to over 50 million US dollars turnover in near future. ZERO QUALITY RISKS As international level Hygiens Standards, Quality Assurance system, Qualified Q.C. personnel available. 100 % CAPACITIES & CAPABILITIES With regards to Production Capacities, R& D and Product Development wide range of process and production facilites 100% Captive Power Generation Well Qualified Professionals Availability of own manufactured basic raw materials Sales Tax Exemption etc. 100% RELIABILITY

LIQIID MILK PROCESSING 7 LAC LITERS PER DAY TWO KOSI PAONTA

PLANTS KALAN SAHIB

END CASEIN WHEY MILK WHEY LACTOSE DEMINERLISED MILK FAT FILLED MILK DAIRY NON-DAIRY FOOD PREMIXES TURNOVER SPARE

CAPACITY

AT (U.P). (H.P.) PRODUCTS PROTEINS PROTEINS PROTEINS WHEY POWDERS POWDERS WHITENERS COFFEE /

200 50%

APPX.

BLENDS

CRORES RESERVED

LIQUID STORAGE FACILITIES CHILLING FACILITIES PASTEURIZATION HOMOGENIZERS EVAPORATORS SPRAY DRIERS CRYSTALLIZER CENTRIFUGES HIGH PRESSURE PUMPS MIXER AND AGITATORS PULVERIZERS BLENDERS (WET & DRY) PACKAGING FACILITIES SEMI AUTOMATIC FINISHED GOOD STORAGE CAPTIVE POWER GENERATION WELL EQUIPPED QA SYSTEM & OFFICIALS INTERNATIONAL LEVEL HYGIENE CONDITIONS R&D AND PRODUCT DEVELOPMENT TEAM CRITICAL EQUIPMENTS SUPPLIERS INCLUDE VALIO ENGG (FINLAND), WESTFALIA (GERMANY), SEPPO RALLI (FINLAND), SEPRATECH (UK), GOAVEC (FRANCE),

FOR

SPECIALITY

CREAMER ETC. PLUS. PRODUCTS.

KENT

KELLER

(USA),

ALFA

LAVAL

OUR PLANT IN U.P. IS KOSHER CERTIFIED

Nutraceutical applications

The nutritional values of proteins from a physiological perspective are evaluated on the basis of following parameters :-

amino acid Whey Proteins is given hereunder :-

A table showing essential profile for

(INDIA)

ETC.

Essential Amino Acid Whey Proteins

Iso-Ieucine 55 Leucine 111 Lysine 88 Methionine 25 Phenylanine 34 Threonine 72 Tryptophan 30 Valine 52

Biological nitrogen amount

Value that of

The comparison proteins is listed below :

measures is retained by protein nitrogen chart

for

the the that BV

amount body has for

of from been

different

a

protein given consumed.

source

of

Protein Source B.V.

Whey Proteins 104 Whole Egg 100 Egg Whitw (Albumin) 88 Casein 77 Rice 74 Soya 59 Wheat 54

The Protein measure of gain of an Given proteins :

below

Proteins Source PER Value

Wheat 1.00 Rice 1.25 Soya 2.12 Casein 2.50 Lactalbumin 2.86 Whey Proteins 3.00

Efficiency growth adult by is

the

Ratio expressed consuming table

(PER) is used as a in terms of weight 1 gramme of food protein.

showing

PER

value

for

various

Formulation of physiologically suitable infant foods necessitate reduction of protein and mineral levels from bovine milk, rich in lactose and whey proteins and containing appropriately low leavels of essential minerals. Demineralized whey is an ideal ingredient for infant formula. Demineralization of whey permits formulation of infant foods with a gross composition closest to mothers milk. Lactose and its breakdown products, glucose and galactose have several metabolic and developmental functions in infants. Whey proteins made from milk are universally known for their immunological values for infants. That is the most important factor in mother’s milk considered best for babies. In low birth weight baby formula’s the Whey Protein are now made essential in ratio of 60:40 with Casein, hence fortification by whey protein powder is the only solution to achieve this.

It is reported that whey Proteins are digested much faster than less advanced proteins. Increased rate of digestion has been shown as results in increased plasma amino acid and protein synthesis attributes, which makes it particularly attractive in the fields of clinical nutrition. Whey Proteins are studied by various nutritionist and it is of great interest that whey proteins are very useful in post operative care of patients as most digestible proteins. It is highly recommended in body cell repairing & growth as well as provides all essential Amino Acids in sufficient amount to provide the best possible solution for formulation of clinical foods. Whey Proteins consist of various minor proteins like L-lactoalbumin, Lactoferrin, immunoglobulin, serum albumin, Lactoperxidase etc. Having high therapeutic values. These constituents have special medical application in dietetic products to treat & prevent a large number of clinical problems such as : Special formulation for diabetic patients For cardiac ailments For high cholesterol patients For liver, arthritis patients For burnt patients To deal with situation like renal failure, gout, trauma

etc.

Recent researches have shown better efficacy of dietary whey proteins over other proteins including casein, meat & soya, because of special attributes in whey protein. Some of the details are as under IMMUNE-

ENHANCING

PROPERTIES

-

FOR

H.I.V.

&

AIDS

PATIENTS

:

Recently it is discovered by research Scientist in Canada that whey Proteins contain the most critical three bio active proteins required for the regeneration of intracellular stores of glutathione (IGSH). These three proteins are alpha lactalbumin, lactoferrin and thermolabiles serum albumin, and facilitate cellular GSH replenishment or maintenance required for the immune system of the body in case of HIV or AIDS infections. ANTI CANCER EFFECTS OF WHEY PROTEINS : The clinical trials conducted have demonstrated better efficacy of total dietary Whey Proteins in preventing or retarding the development of chemically induced colon cancer and improving the immunocompetence, as compared to other dietary including casein, meat & soya. ANTI- TUMOR EFFECTS OF DIETARY WHEY PROTEINS : Whey Protein has been shown to stimulate cell mediated and humoral immunity, to improve the body’s nutritional status in stressed individuals, to have an antioxidant role by increasing tissue glutathione and, perhaps because of these, to have an inhibitory effect on the growth of several types of tumors including head and neck

cancer.

BIOPRESERVATIVES IN WHEY PROTEINS : Whey contains several proteins that display antimicrobial and in some cases antiviral activity. These components contribute to the natural defence system following birth and during development. Proteins from whey which possess bio-preservative activity include lactoferrin, lactoperxidase, lysozyme and immunogbulins. The power of these defense systems in part in part arises from the synergism between these proteins, which function by distinct but complementary mechanisms without harming the body. Lactoferrin binds iron very strongly and renders this essential component unavailable to bacteria. In contrast to lactoferrin, lactoperxidase inactivates or kill a board spectrum of microorganisms through an enzymatic reaction.

The importance of Whey Protein supplementation is critical to any individual looking to build and maintain muscle mass. Protein has been called the “building block of life’ and without proper Whey Protein supplementation the task of building and maintaining muscle mass is next to impossible. The reason for this is that whey protein has superior biological value ( which means it may “yield” more usable grams of protein than other protein supplements). Every athlete is aware of the importance of protein supplementation. If you are on any strength- training program, building muscle will meet or defeat optimum performance. Whey Protein have been enriched by nature with Branched chain Amino Acids (BCAA), namely- L-Isoleicine, L- Valine. These branched chain Amino Acid must be present in the muscle cell to promote protein synthesis. These BCAA helps increase the bio- availability of

high complex carbohydrate intake and are absorbed by muscle cells for anabolic muscle building activity. The current theory is that during prolonged exercise, the BCAAs are released from skeletal muscle, the carbon part is used as fuel and the nitrogen part is used to make the amino acid alanine which then goes to the liver where it is turned into glucose for energy. So for athletes who want to protect their existing mass, the idea is to take a BCAAs reduce muscle breakdown and act as an energy source during this period. While maintaining exercise performance and delaying exertion, BCAAs are very important for muscle growth. It is a compelling scenario for strength athletes and body builders. “ the use of branched chain amino acids in sports nutrition is especially interesting in making exercise feel easier. These amino acids improve the turnover of muscle proteins which is very important in athletes. Whey proteins are highly recommended for athletes and sportpersons as it helps in speedy repairing of injured and torn muscles during practice and performance.

Whey Proteins provide excellent nutritional values, in nutrition foods formulated for kids, adults and old aged people as growth tonic for body health maintenance. The major products are general health food products as well as protein supplements as under : Nutritional supplements for all age- groups containing USP as high protein foods, low fat foods, low salt foods : For Lactose intolerance for all ages. Griatric food formulations- for old age people with low digestibility. For pregnant, lactating and nursing women. Pediatric foods for growth of children, for anemic children, for memory boosting of children etc. For faster postoperative recovery or recovery from illness. For general health beverages, stamina building & vitality. Whey proteins general fulfill need of essential Amino acids for growing kids as they require constant supply of high amount of essential non essential amino acid. The excellent PER value gives the regular weight gain as per their growth requirements. For adults whey proteins are highly recommended as these protein facilitate the weight control

management

of

Whey Proteins improve iron absorption in body. Since whey Proteins are rich in calcium and phosphorous, they provide good bio availability of these minerals essential for bone formation and better bone strength. Concentrated protein levels lend whey protein powders to use in product categories such as nutritional bars where it leaves maximum space in the formula for addition of other ingredients such as fruit, nuts and honey.

Functional applications

Whey Proteins have many valuable functional properties desired in eggless cakes, vegetarian sausages, sauces & soups, spreads, salad dressings, meat products, dairy products, bakery and confectionery products etc. Whey Proteins act as excellent emulsifier, whipping agent, viscosifier, water retention aid, tecture aid, texture improver etc.

may

also

Whey Proteins and Whey Powders as food ingredients can modify organoleptic, visual, hydration, surfactant, structural, textural and rheological properties of food, resulting in improved consumer acceptance of the finished product. In many cases, Whey Proteins serve more than one functional purpose in foods. For example, as whey proteins remain soluble over a wide Ph range, and in particular near pH 4.5, they may be used in acidic drinks as protein fortifiers. They may also bring emulsifying properties to these products and, if desired, add turbidity.

Whey Powders with lower protein concentration can ne successfully used in Desserts, Soups and sauces, meats, baby food, ice cream, bakery, fermented products, and chocolate as a substitute to skimmed milk power / milk powder, with an attractive price differential.

body.

Functional Property Mode of Action Food System

Whipping / Foaming Forms stable film Eggless cakes, deserts, whipped toppings Emulsification Formation and stabilisation of fat emulsions Vegetarian sausages, salad dressings, coffee whiteners, soups, cakes, infant food formulas, biscuits. Gelation Proteins matrix formation and setting Meats, baked goods, cheeses Viscosity Thickening, water binding Soups, gravies, salad dressings Water binding Hydrogen bonding of water;

Whey • • •

Enhances sensory attributes Improves nutritional profile with complete and bio-available amino acids Contributes high calcium content–approximately 100 grams of dry

sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium •

Contributes to a healthful image and clean label

Lactose • • • • •

Contributes low relative sweetness Enhances emulsification Improves moisture retention Is non-hygroscopic Contributes to improved crumb texture and freshness

•

Contributes to increased volume, reduced fat levels, improved gas retention and enhanced flavors

Milkfat • • • •

Contribute rich, unique flavor unmatched by any other fat Provide structure to cakes, pie crusts and pastries Act as a flavor carrier for fat-soluble ingredients, spices, herbs and sweet flavors Help maintain crumb softness and tenderness of bakery products

•

Butter's color makes bakery products visually appealing

Concentrated and Dry Milk • • • • • • •

•

Form and stabilize emulsifications Enhance water-binding and machinability Enhance texture and perceived freshness Form dense foams with finer, more uniform air bubbles Improve structure of baked products Contribute to browning and appealing color Contribute a subtle, pleasant dairy flavor and aroma Increase nutritive value

Whey • • • • •

Enhances sensory attributes Improves nutritional profile with complete and bio-available amino acids for beverages such as low-pH sports drinks, meal replacers and dry mixes Contributes high calcium content–approximately 100 grams of dry sweet whey contain 770 mg of calcium; 100 grams of dry acid whey contain 2,280 mg of calcium Contributes to a healthful image and clean label Many whey ingredients remain soluble at pH 4.5, the point at which other proteins become insoluble, making them the protein-fortifying ingredient of choice in acidic beverages

Lactose •

• •

•

Used in the manufacture of beer because it is not fermented by the yeast–it remains in the finished product, increasing viscosity and improving mouthfeel and flavor Enhances flavor and provides stability in juice beverages Improves shelf life by reducing flavor loss during processing and storage Enhanced flavor stability helps reduce added flavors, resulting in a possible cost savings

Concentrated and Dry Milk • • •

Form and stabilize emulsions, especially in dry mixes that combine oil ingredients with water, such as cocoa mixes Bind water in rigid, heat-induced gels to reduce the cost of a beverage Improve a beverage's mouthfeel and texture

•

Form foams in beverages such as eggnog and shake-like drinks

Whey • • •

Provides emulsifying and whipping/foaming functionality confections such as mousse, meringue and nougat Assists in the stabilization of creams and foams

in

Improves whipping and foaming properties important in many confections

Lactose • •

•

•

Contributes to overall flavor, color and texture Replacing part of the sucrose with lactose can prevent excessive sweetness in finished candy–replacements of 15%-20% have been achieved in the production of nougat, chewing gum and fondants Emphasizes and enhances various confection flavors, reducing flavor loss during processing and storage Can enable a reduction in added flavors, resulting in a possible cost savings

Milkfat • • •

•

•

Provide unique flavor and taste to buttercream, fudge and toffee Butter combines more than 120 different compounds that impart a unique, rich flavor to confections Butter creates flavor notes traditionally associated with caramel, praline and toffee. Most sources agree that a high-quality caramel must be made using condensed milk and butter Enzyme-modified butteroil provides distinct dairy flavors in chocolate coatings Butter works well as a flavor carrier for spices, vanilla and other fat-soluble ingredients in confections with a cream center, butter can be used to produce a myriad of new flavors while maintaining the filling's desired texture

Concentrated and Dry Milk Ingredients • • • •

Provide flavor and functionality in caramel, frosting and fudge Help oil-water interfaces to form and stabilize emulsions Form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support to confections Improve water-binding to reduce the cost of confections (since water is an

•

inexpensive ingredient) Bind water to produce the firm, chewy texture of several confections

•

Whey • • • •

Improves overall product quality of dairy foods in such areas as flavor, texture, foam stability and moisture retention Aids in the dispersion of milkfat, which can help reduce fat levels in some formulas and prevent defects such as creaming, coalescence and oiling off Delivers exceptional nutritional value and high calcium—100 grams of sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium Returns some of the milk solids lost during the cheese-making operation to process cheese

Lactose • • •

Binds volatile flavor components, reducing flavor loss during processing and storage to enable a reduction in added flavors and possible cost savings Sweetness contributed by lactose often enables a reduction in added sucrose Can contribute browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities

Concentrated and Dry Milk Ingredients • • •

•

Provide flavor and functionality in cheese, sour cream, ice cream and yogurt Form and stabilize emulsions Form rigid, heat-induced gels that hold water and fat, and provide structural support to dairy foods Provides water-binding properties, which may reduce the cost of food (since water is an inexpensive ingredient) and improve sensory perception

Whey • • •

•

Enhances sensory attributes of meat products such as bologna, reduced-fat sausage and roast beef Delivers exceptional nutritional value to meat products, including amino acids that are readily digestible and completely bio-available Provides an excellent source of calcium, an essential nutrient not readily available in other regularly consumed foods–approximately 100 grams of dry sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium Contributes to a food’s healthful image and clean label, and ultimately, to the sale of the food

•

WPC, properly processed, provides outstanding fat distribution in meat products

Lactose • • •

•

•

•

Enhances the color intensity and stability of many meat products Brightens and preserves color In sausage and meat products, the addition of lactose helps control browning-especially important during heat treatments like frying or microwave heating Masks salty and bitter flavors, such as the characteristically strong taste of liver in liver-based spreads or pâtés Injecting brine solutions containing lactose can improve product and structure formation Provides an effective starter culture carbohydrate for the preparation of fermented sausages–suggested levels are 1%-3% in fermented sausage and 0.5%-3.0% in cooked hams

Concentrated and Dry Milk Ingredients • • • • •

Enhance stable emulsifications Form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support to meat products Provide water-binding properties, which may reduce the cost of food (water is inexpensive) and improve sensory perception Enhance the flavor of meat products The milkfat present in the milk ingredient acts as a flavor carrier for fat-soluble ingredients, spices and herbs–milkfat’s low melting point ensures complete flavor release

Whey • • • •

Forms stable emulsions over prolonged periods of time under a variety of storage conditions, even in acid emulsions such as salad dressing Because of the exceptional gel forming abilities and water-holding capacities of whey proteins, they can act as a component of a fat mimetic system Delivers exceptional nutritional value to salad dressings, including amino acids that are readily digestible and completely bio-available Provides an excellent source of calcium, an essential nutrient not readily available in other regularly consumed foods–approximately

100 grams of dry sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium •

Contributes to a food’s healthful image and clean label, and ultimately to the sale of the food

Concentrated and Dry Milk Ingredients • •

•

•

•

Whey

Form and stabilize salad dressing emulsions Undenatured dairy proteins are able to form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support in salad dressings, especially highly viscous creamy-style dressings Provide water-binding properties which are very important in formulating reduced-fat salad dressings because of the fat-like attributes such as lubricity and mouthfeel they contribute Enhance the appearance of salad dressings, particularly reduced-fat creamy-style products, by providing opacity The milkfat present in concentrated and dry milk ingredients adds richness to certain salad dressings

• • •

•

•

WPC can partially replace or extend egg protein in sauces, reducing costs while enhancing perceived health and microbiological safety benefits Delivers exceptional nutritional value to salad dressings, including amino acids that are readily digestible and completely bio-available Provides an excellent source of calcium and an essential nutrient not readily available in other regularly consumed foodsapproximately 100 grams of dry sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium Contributes to a food’s healthful image and clean label, and ultimately, to the sale of the food Emulsification properties of whey ingredients aid in the dispersion of fat in sauces and soupsefficient dispersion can reduce the fat level in some formulas and prevent defects such as creaming, coalescence and oiling off

Milkfat • • •

• •

•

Milkfat ingredients provide unique flavor, mouthfeel and emulsification properties to gravies, white sauces and cream soups Butter adds a rich, unique flavor that is unmatched by any other fat Butter can be heated to different temperatures to produce characteristic flavor notes associated with different sauces: lightly melted butter is typically used in cream and white sauces such as Hollandaise, to provide rich, dairy notes; slightly overheated butter provides roasted, cooked notes that complement brown sauces and gravies; overheated, unburned butter contributes flavor notes that complement barbecue and smokeflavored sauces Butter works well as a flavor carrier for spices, sweet and savory flavors, herbs and other fat-soluble ingredients Butter aids in the even distribution of oil-soluble flavors throughout sauces and soups–its narrow melting range ensures quick flavor release and complete melting of butter at body temperatures for a “melt-away” effect, which aids in smooth mouthfeel Butter contributes a visually appealing golden color, or a darker color after heat treatment, to sauces and soups

Concentrated and Dry Milk Ingredients • • •

Effectively form and stabilize emulsions in sauces and soups Undenatured dairy proteins are able to form rigid, heat-induced irreversible gels that hold water and fat, and provide structural support to soups and sauces Provides water-binding properties, which are very important in formulating reducedfat sauces and soups

•

Enhances the color and appearance of sauces and soups, particularly reduced-fat creamy-style products, by providing opacity

•

Milkfat adds richness to certain soups and sauces; acts as a flavor carrier for fatsoluble ingredients, spices, herbs and sweet flavors; and milkfat’s low melting point ensures complete flavor release

Indian food industry India is the world's second largest producer of food next to China, and has the potential of being the biggest with the food and agricultural sector. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies, skills and equipment, especially in areas of Canning, Dairy and Food Processing, Specialty Processing, Packaging, Frozen Food/Refrigeration and Thermo Processing. Fruits & Vegetables, Fisheries, Milk & Milk Products, Meat & Poultry, Packaged/Convenience Foods, Alcoholic Beverages & Soft Drinks and Grains are important sub-sectors of the food processing industry. Health food and health food supplements are another rapidly rising segment of this industry which is gaining vast popularity amongst the health conscious. India is one of the worlds major food producers but accounts for less than 1.5 per cent of international food trade. This indicates vast scope for both investors and exporters. Food exports in 1998 stood at US $5.8 billion whereas the world total was US $438 billion. The Indian food industries sales turnover is Rs 140,000 crore (1 crore = 10 million) annually as at the start of year 2000. The industry has the highest number of plants approved by the US Food and Drug Administration (FDA) outside the USA. India's food processing sector covers fruit and vegetables; meat and poultry; milk and milk products, alcoholic beverages, fisheries, plantation, grain processing and other consumer product groups like confectionery, chocolates and cocoa products, Soya-based products, mineral water, high protein foods etc. We cover an exhaustive database of an array of suppliers, manufacturers, exporters and importers widely dealing in sectors like the -Food Industry, Dairy processing, Indian beverage industry etc. We also cover sectors like dairy plants, canning, bottling plants, packaging industries, process machinery etc. The most promising sub-sectors includes -Soft-drink bottling, Confectionery manufacture, Fishing, aquaculture, Grain-milling and grain-based products, Meat

and poultry processing, Alcoholic beverages, Milk processing, Tomato paste, Fastfood, Ready-to-eat breakfast cereals, Food additives, flavors etc.

Market size The Indian food market is estimated at over US$ 182 billion, and accounts for about two thirds of the total Indian retail market. Further, according to consultancy firm McKinsey & Co, the retail food sector in India is likely to grow from around US$ 70 billion in 2008 to US$ 150 billion by 2025, accounting for a large chunk of the world food industry, which would grow to US$ 400 billion from US$ 175 billion by 2025. Spices Despite a global slowdown, Indian spice exports are growing. During April-February 2008-09, India exported spices and spice products valued at US$ 1.02 billion. In 2007-08, India exported 444,250 tonne of spices and spice products valued at US$ 1.10 billion. Food Processing The food processing industry is presently growing at 14 per cent against 6-7 per cent growth in 2003-04. The industry received foreign direct investments (FDI) totalling US$ 143.80 million in 2007-08 against US$ 5.70 million in the previous fiscal. The cumulative FDI received by the industry from April 2000-January 2009 stood at US$ 760.32 million. However, India’s share in exports of processed food in global trade is only 1.5 per cent; whereas the size of the global processed-food market is estimated at US$ 3.2 trillion and nearly 80 per cent of agricultural products in the developed countries get processed and packaged. India has set itself a target of doubling its processed food production by 2015, and will set up 10 food technology parks during the next year with a view to achieving this. The first mega food park in western India under the Ministry of Food Processing Industries Mega Food Park scheme in the 11th Plan was launched at Shirwal near Pune. Snacks and Confectionery The Indian market holds enormous growth potential for snack food, which is estimated to be worth US$ 3 billion. The market is clearly and equally divided into the organised and unorganised sector. The organised sector of the snack food market is growing at 15-20 per cent a year while the growth rate of the US$ 1.56 billion unorganised sector is 7-8 per cent. Dairy According to Dairy India 2007 estimates, the current size of the Indian dairy sector is US$ 62.67 billion and has been growing at a rate of 5 per cent a year. The dairy exports in 2007–08 rose to

US$ 210.5 million against US$ 113.57 last fiscal, whereas the domestic dairy sector is slated to cross US$ 108 billion in revenues by 2011. Beverages According to industry experts, the market for carbonated drinks in India is worth US$ 1.5 billion while the juice and juice-based drinks market accounts for US$ 0.25 billion. Growing at a rate of 25 per cent, the fruit-drinks category is one of the fastest growing in the beverages market. Sports and energy drinks, which currently have a low penetration in the Indian market, have sufficient potential to grow. The market for alcoholic beverages has been growing consistently. 'The Future of Wine', a report on the state of the wine industry over 50 years, suggests that the market for wine in India was growing at over 25 per cent per year. Retail Landscape: Food Chains and Restaurants The food and grocery market in India is the sixth largest in the world. Food and grocery retail contributes to 70 per cent of the total retail sales. According to industry estimates, the segment is growing at a rate of 104 per cent and is expected to grow to US$ 482 billion by 2020. According to a BMI forecast, India is likely to see a huge 443 per cent increase in mass grocery retail (MGR) sales during the 2007-2012 period. Ninety nine per cent of this segment is unorganised, and therefore, there is immense scope for growth for the organised sector. The organised food retail sector is largely dominated by restaurants, fast food outlets, coffee joints and the like. Major investments Private investment has been one of the key drivers for growth of the Indian food industry. The 'India Food Report 2008', reveals that the total amount of investments in the food processing sector in the pipeline for the next three years is about US$ 23 billion. • •

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The government has received around 40 expressions of interest (EoI) for the setting up of 10 MFPs with an investment of US$ 514.37 million. Adani Wilmar, the owner of Fortune edible oil brand, is eyeing acquisitions of greenfield and brownfield assets for sunflower, soya and mustard oil projects. It plans to invest close to US$ 199 million in these projects over the next year. Reliance Industries Ltd has invested US$ 1.25 billion in a dairy project. Britannia Industries Ltd has signed an agreement with Fonterra Brands (Mauritius Holding) to acquire Fonterra's 49 per cent equity and preference shareholding in Britannia New Zealand Foods, their dairy joint venture.

Government Initiatives

The new trade policy places increased focus on agro-based industries. • • • • • •

Food processing industries have been put in the list of priority sectors for bank lending. Fruit and vegetable processing units have been completely exempted from paying excise duty. Automatic approval for foreign equity up to 100 per cent is permitted for most of the processed food items. Items like fruits and vegetables products, condensed milk, ice cream, meat production have been completely exempted from Central Excise Duty. Excise duty on ready to eat packaged foods and instant food mixes has been brought down to 8 per cent from 16 per cent. Excise duty on aerated drinks has been reduced to 16 per cent from 24 per cent.

Looking ahead According to the India Food and Drink Report Q3 2008 by research analysis firm Research and Markets, by 2012, India’s processed food output is likely to grow by 44.2 per cent to touch US$ 90.1 billion, while packaged food sales will increase by 67.5 per cent to reach US$ 21.7 billion. On a per capita basis, per capita packaged food spending is expected to grow by 56.5 per cent to US$ 18.06 by 2012.

India's food industry on the path of high growth By Aroonim Bhuyan INDIA'S $182-BILLION food processing industry has been growing at over 13 percent despite the global slowdown. And now the government is aiming to double the turnover in the next five or six years by setting up mega food parks to attract global capital. The vision: Bring about a three-fold growth in the size of the country's food processing business, increase the level of processing perishables from six percent to 20 percent, raise the value addition from 20 percent to 35 percent and increase India's share in the global food trade from 1.5 percent to three percent. "We have seen the revolutions in the information technology and biotechnology. I now feel the time has come for a revolution in food technology," said Minister of State for Food Processing Subodh Kant Sahai. "People say whatever the circumstances, one will need food. So, this is one industry that will never close down," Sahai, who holds independent charge of the ministry, said in

an interview. He has statistics as well to back his confidence. The country's gross domestic product (GDP) saw a decline in growth to 5.3 percent for the third quarter of this fiscal from 8.9 percent in the like period of the previous year, with both manufacturing and agriculture actually registering a decline in output. But the food processing sector continued to maintain a positive growth rate. "In the midst of the global economic meltdown and with the growth in our manufacturing sector also having fallen, the food processing industry is growing at a robust 13.7 percent today, from levels of 6.7 percent in 2004-05," said Sahai. Agreed Pradeep Chordia, chairperson of the Chordia Food Park at Shirwal in Maharashtra: "Food is an essential item. I don't think that the global recession will have any effect on the food industry in India." According to the India Food Report 2008 prepared by leading markets data provider Research and Markets, the Indian food industry was estimated at over $182 billion, accounting for about two-thirds of the country's total retail sector. "We expect this market to grow to $300 billion by 2015, which is not very far. And by 2025, it is expected to be worth $344 billion," said an official in the ministry of food processing industries. SOME FACTS ARE WELL KNOWN AND BACK THE AMBITIOUS VISION SET BY THE GOVERNMENT: ! India is the world's largest producer of milk. ! It has the largest number of livestock in the world. ! It is the world's second largest producer of fruit and vegetables. ! It is the third largest producer of food grain. ! It has the third largest output of fish. ! It the largest producer, consumer and exporter of spices. At the same time, while processing of food to consumable standards are at levels of up to 80 percent in some developed countries, the overall processing level in India has languished at single-digit level till recently. "While the whole world was processing at 70-80 percent, we were processing just six-seven percent. Now, after four years, this has gone to 10 percent," said Sahai, adding that India's share in exports of processed food in a global market is just 1.5 percent at $3.2 billion. The main reason for this is that much of the farm and horticultural produce goes waste or farmers are compelled to dispose them of in distress sales as there is no adequate infrastructure to process and preserve the produce and especially increase its shelf life till it reaches retail stores.

The wastage level of fruit and vegetables in India currently stands at a whopping 35 percent, explain ministry officials, adding it was to bring a complete turnaround to this scheme of things that the government launched the ambitious Vision 2015 programme. An essential part of the programme is the flagship Mega Food Parks Scheme, which is instilling a lot of hope among stakeholders - from agriculturists to industrialists - and 10 such projects are already in the pipeline across the country. The idea behind these parks is to make the country's farm sector more market-driven than supply-driven. In other words, farmers will need to produce what the markets demand rather than what they feel like. "Through food parks, processors will tell farmers, 'Look! this is what you will produce now since this is what is needed. We need so much of this produce every year. This is the current market rate, this was what you were getting, and this is what we will pay you'. So all sides are happy," explained the ministry official. "What we want is the farmers should get more and more market information." Each of these parks is expected to generate 30,000 direct jobs and several times of it in indirect opportunities. Based on the success parameters of the first 10 parks, the number will be scaled up to 30 in the next five years. These initiatives are also seen opening up new opportunities for youth and that is why the government is setting up the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), not far from the national capital. "Courses in the institute will start from the 2010 session," said Sahai, adding a series of laboratories for carrying out research and development work at various institutes was also in the pipeline. The minister said India's food processing industry - which has the potential to attract Rs.1,000 billion ($20 billion) worth of investment, now needed to link better with the world market to achieve its full potential. "We will become the food factory of the world." In India agricultural and dairy sectors have achieved remarkable successes over the last three and a half decades. Besides being one of the world's largest producers of food-grains, India ranks second in the world in the production of fruits and vegetables, and first in milk production�providing much needed food security to the nation. The accomplishments of the green and white revolutions have, however, not been matched by concurrent developments in supply chain management, and in new technologies for better processing, preservation, and storage of food. Pockets of shortages and near starvation, substantial wastages due to spoilage, quality deficiencies, and inadequate returns to the farmer are still very much in evidence.

Increased urbanization, improved standards of living, and the convenience needs of dual income families point to major market potentialities in the food processing and marketing sectors. This is also evident from the presence of several global foods giants and leading Indian industrial enterprises in the country's food processing sector, such as: Nestle India Ltd, Cadbury's India Ltd, Kelloggs India, Hindustan Lever Ltd, ITC-Agro, Godrej Foods and MTR Foods Ltd Besides, in the current globalized milieu, our surplus food production, as well as the increasing preference for Indian foods (in several regions of the world) need to be leveraged to achieve economic, and strategic objectives through exports. The Food and Agriculture Integrated Development Action (FAIDA) report (1997) prepared by McKinsey has estimated that, driven by changing consumer preferences, the annual consumption of 'value-added' foods alone would grow to Rs.225, 000 crores by 2007�larger than the entire manufacturing sector! A more recent report has stated an absolute revenue increase of Rs. 900 billion in food manufacturing between 1993 and 2000. This is in contrast with Rs. 150 billion and Rs. 300 billion in the pharmaceutical and IT industries, respectively. Overall, the value of the Indian food industry has increased from Rs. 3.09 trillion in 1993-94 to Rs. 3.99 trillion in 2000-01. The segments with the largest growth potential have been identified as dairy, wheat, fruits and vegetables, and poultry. This report has also identified some of the major challenges for the emerging food industry in India (see box). Major Challenges for the Indian Food Industry       

Consumer education that processed foods can be more nutritious Low price-elasticity for processed food products Need for distribution network and cold chain Backward-forward integration from farm to consumers Development of marketing channels Development of linkages between industry, government and institutions Taxation in line with other nations

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Streamlining of food laws

Challenges in Food Processing Unprocessed foods are susceptible to spoilage by biochemical processes, microbial attack and infestation. The right post harvest practices such as good processing techniques, and proper packaging, transportation and storage (of even processed foods) can play a significant role in reducing spoilage and extending shelf life. The challenges in processing lie in retaining the nutritional value, flavour, aroma, and texture of foods, and presenting them in near natural form with added conveniences. However, such qualities cannot be readily quantified and correlated with physico-chemical parameters, sensory evaluations providing the only means of benchmarking. Besides, processed foods need to be offered to the consumer in hygienic and attractive packaging, and at low incremental costs. The challenges for the food preservation, distribution and processing sectors are diverse and demanding, and need to be addressed on several fronts to derive maximum market benefits. Presently, the organizations addressing the educational and R & D requirements are too few, and there is a pressing need for supplementing their efforts. In the emerging scenario, the Food Engineering professional needs to develop sufficient awareness and appreciation of the relevant principles of life sciences, and physical sciences, as well as of a wide variety of other topics including: nutrition, preservation and storage techniques, processing unit operations, bio-

processing, waste management, distribution and supply chain management, food laws and regulations and so on. Besides, the professional needs to develop an appreciation of R&D and innovation in critical technology areas such as: newer or novel process development in preservation and storage techniques, rheology, colloids and dispersal systems, packagingpolymers and composites, sensors for detection and process control, bioprocess engineering, and so on Food Process Engineering Mission Projects at IITB IIT Bombay has developed an appreciation of the challenges, as well as opportunities in this area over the last decade, and has played a leading role in conceptualizing a Technology Development Mission Project (funded by MHRD, Govt. of India) on Food Process Engineering with IIT Kharagpur, IISc, Bangalore, and several industry partners. The projects addressed four major areas described below: Supercritical Fluid Extraction (SCFE) process1 SCFE process can help the Indian industry to compete in a fast growing international market for value-added natural products. Presently, the high cost of imported SCFE equipment deters economically viable use of SCFE technology. Our objective has been to develop viable, worldclass SCFE technology through indigenous design and manufacture of components. The SCFE prototype plant designed and installed at IIT Bombay has state-of-the-art safety and process control features of commercial SCFE plants. It is used for technology demonstration, scale-up studies, test sample (extract) generation, and process optimization. Products extracted using this technology have the advantages of purity, high concentrations and extended shelf life. The process allows flexible operating conditions for multiple product extraction, and simultaneous fractionation of extract. It also eliminates toxic residues due to the use of supercritical CO2 as solvent. The technology has been licensed, and SCFE plants based on this technology have been sold to industries in India and abroad. More details at www.iitbombay.com Controlled Atmosphere (CA) Technology for Long term Storage of food grains 2 CA storage consists of reduction of oxygen by elevating nitrogen and/or carbon dioxide concentrations in storage units, so as to enable preservation of the quality of food products during storage. The technique of chemical fumigation that is widely used for storage, although effective to an extent, is not environment friendly. As an alternative, a Pressure Swing Adsorption N2 generator was designed and established at IIT Bombay. This aids the creation of nitrogen and/or carbon dioxide-rich, and oxygen-depleted atmosphere in a storage unit. Bag-stacked items such as, cereal grains, seeds and black tea have been successfully stored without any infestation, moisture pick-up, and with superior quality maintenance in terms of taste, color, lustre and aroma. The choice of plastic films used as covering material for the stored grains was based on their gas permeability and water vapour transmission rates. The work has culminated in the transfer of the CA technology. More recently another project on black-tea storage has been executed, and the resulting technology transferred after filing an international patent jointly with the industrial partner.

Engine exhaust-fired Truck Refrigeration System (TRS) 3 Proper refrigeration is critical to the transport of perishable items. A novel technology developed at IIT Bombay, which utilizes engine exhaust has shown encouraging results with both prototype testing and full demonstration. The engine exhaust-fired TRS can replace the conventional dedicated engine-driven vapour compression truck refrigeration system (DEDVCRS) used for transporting fresh fruits, flowers and vegetables, frozen vegetables, fish, meat and ice cream. The TRS can be slightly modified for use in milk transport trucks. The salient features of the system are: rugged and reliable design due to few moving parts, low life-cycle costs due to lower initial and operating costs, and the use of environment friendly ammonia as refrigerant A similar 'Shipboard Chilling System' for small fishing trawlers is being transferred to an Indian client for commercialization. Using these systems, the cost of co-generating power for hot and cold utilities can be 15 to 50% lower than current methods, where a significant amount of heat is lost to the atmosphere from the engine cooling water and exhaust gases. Successful implementation of these technologies will help reduce fuel consumption, and also save valuable foreign exchange in importing the DEDVCRS, or its components. Liquid nitrogen based Individual Quick Freezing (IQF) technology for seafood 4 India has excellent potential for development of the seafood industry, which has emerged as an important foreign exchange earner. The industry has recognized the need for IQF technology, which is far superior to the conventional processes in terms of quicker freezing time, better flavour and shape retention etc. Compared with the IQF process using mechanical refrigeration (currently being used in India), the cyrogenic process developed at IIT Bombay uses liquid nitrogen as the freezant. The seafood is frozen individually by direct contact with nitrogen vapours and liquid nitrogen spray. This offers greater convenience to the consumers and adds value to the products. IIT Bombay has indigenously designed and developed a cryogenic tunnel which possesses the following advantageous features:  low initial investment.  compact unit�allowing mechanization and automation of the production process  rapid freezing�ensuring retention of original texture, flavour, and a good marketable appearance.  prevention of oxidation of the product due to presence of nitrogen gas during packing. To summarize, the projects pursued at IIT Bombay have led to notable contributions. Besides sensitization to the critical aspects of food processing and preservation, they have helped develop a strong knowledge base, expertise, and important facilities in these areas. The Institute has initiated a continuing education programme series, including courses on 'Engineering Concepts for Food Industry.' The Ministry of Food Processing Industry (MFPI) has provided first-phase support for the development of a modern Food-Process Engineering laboratory at IIT Bombay. The Institute is now well equipped to launch a five-year Dual Degree programme in Food and

Bioprocess Engineering (with Chemical Engineering as the core discipline), by employing the institutional strengths in a wide range of related disciplines such as: Biotechnology and Bioprocess Engineering, Chemical, Mechanical and Post Harvest Engineering, Information Technology and Technology Management.

Facts about food industry in india

processing

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India is one of the world’s major food producers but accounts for less than 1.5 per cent of international food trade. This indicates vast scope for both investors and exporters. Food exports in 1998 stood at US $5.8 billion whereas the world total was US $438 billion.

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The Indian food industry’s sales turnover is Rs 140,000 crore (1 crore = 10 million) annually as at the start of year 2000.

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The industry requires about Rs 29,000 crore in investment over the next five years to 2005 to create necessary infrastructure, expand production facilities and state-ofthe-art-technology to match the international quality and standards.

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The office of the Agricultural Affairs of the USDA / Foreign Agricultural Services in New Delhi says that one of India’s proudest accomplishments has been achieving a tenuous self-sufficiency in food production and that the country produces a wide variety of agricultural products at prices that are at or below world values in most cases.

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The Indian palate is accustomed to traditional foods, mostly wheat and rice-based, rather than potato and corn-based western palate. In marketing perspective, this is considered an important factor for foreign marketers.

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The USDA report says initially consumer-ready food products may have to be tailored to include Indian spices and traditional ingredients. In addition to traditional tastes, there are other social factors which affect consumption in India. Hindus account for approximately 80 per cent of India’s population, and while only 25 or 30 per cent are strict vegetarians, beef slaughter is prohibited in all but two states (Kerala and West Bengal) and consumption of other meats is limited. Incidentally, India is the only country where the US-based MacDonalds sells its burgers without any beef content and even offers purely vegetarian burgers.

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India’s middle class segment will hold the key to success or failure of the processed food market in India. Of the country’s total population of one billion, the middle class segments account for about 350-370 million. Though a majority of families in this segment have non-working housewives or can afford hired domestic help and thus prepare foods of their taste in their own kitchens, the profile of the middle class is

changing steadily and hired domestic help is becoming costlier. This is conducive to an expansion in demand for ready-to-eat Indian-style foods. •

India’s food processing sector covers fruit and vegetables; meat and poultry; milk and milk products, alcoholic beverages, fisheries, plantation, grain processing and other consumer product groups like confectionery, chocolates and cocoa products, Soya-based products, mineral water, high protein foods etc.

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According to latest official statistics, India exported processed fruits and vegetables worth Rs 5240 million in 1997-98. The horticulture production is around 102 million tonnes. Foreign investment since 1991, when economic liberalisation started, stood at Rs 8,800 crore. Products that have growing demand, especially in the Middle East countries include pickles, chutneys, fruit pulps, canned fruits, and vegetables, concentrated pulps and juices, dehydrated vegetables and frozen fruits and vegetables.

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Another potential processed food product is meat and poultry products. India ranks first in world cattle population, 50 per cent of buffalo population and one-sixth of total goat population of the world. Buffalo meat is surplus in India. There is vast scope to set up modern slaughter facilities and cold store chains in meat and poultry processing sector. India’s current level of meat and meat-based exports is around Rs 8,000 million. In last six years foreign investment in this segment stood at Rs 5,000 million which is more than 50 per cent of the total investment made in this sector.

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Compared with meat, poultry industry has registered significant growth. India ranks fifth in the world with annual egg production of 1.61 million tones. Both poultry and egg processing units have come in a very big way in the country. India is exporting egg powder, frozen egg yolk and albumin powder to Europe, Japan and other countries. Poultry exports are mostly to Maldives and Oman. Indian poultry meat products have good markets in Japan, Malaysia, Indonesia and Singapore. While meat products registered a growth of 10 per cent, eggs and broilers registered 16-20 per cent growth.

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There are about 15 pure line and grand parent franchise projects in India. There are 115 layer and 280 broiler hatcheries producing 1.3 million layer parents and 280 million broiler parents. They in turn supply 95 million hybrid layer and 275 million broilers, day-old chick. Presently there are only five egg powder plants in India which is considered insufficient in view of growing export demand for different kind of powder - whole egg, yolk and albumen. The scope of foreign investment and stateof-the-art technology in this field is therefore tremendous.

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Milk and milk products is rated as one of the most promising sectors which deserves foreign investment in a big way. When the world milk production registered a negative growth of 2 per cent , India performed much better with 4 per cent growth. The total milk production is around 72 million tonnes and the demand for milk is estimated at around 80 million tonnes.

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By 2005, the value of Indian dairy produce is expected to be Rs 1,000,000 million. In last six years foreign investment in this sector stood at Rs 3600 million which is about one-forth of total investment made in this sector. Manufacture of casein and

lactose, largely being imported presently, has good scope. Exports of milk products have been decanalised. •

Grains could emerge as a major export earner for India in coming years. India’s food grains production is now at around 225-230 million tones. These include rice, jawar, bajra, maize, wheat, gram and pulses. Indian basmati rice enjoys command in the international market. Besides growing Middle east market for basmati rive, many other countries are showing interest for this food grain. In 1998-99 export of basmati and non-basmati rice stood at Rs62000 million. There is a total rice milling capacity of 186 million tones in the country.

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Among plantation, tea emerged as major foreign exchange earner. India is the largest producer and exporter of black tea. However, the most worrying factor for Indian tea industry is that from early next year with the implementation of tea imports into the country, India tea may face a stiff competition within the country as well, specially threat of Sri Lanka’s presence in the Indian market is looming large.

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The current year’s tea export prospect is not that very good in terms of forex earnings because international prices has fallen significantly this year . India exports between 150-170 million kilogram’s of tea per annum. Of course, the scope of foreign investment in this sector is good and the multinational tea companies would either be trying for marketing joint ventures with the Indian producers or acquire stakes in Indian tea companies. There is strong possibilities of third country exports through such joint venture as quality wise still Indian teas are ruling the international market.

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Alcoholic beverages is another are where India witnessed substantial foreign investment. Foreign investment in this sector stood at Rs 7000 million which about 70 percent of the total investment made so far. The IMFL (Indian Made Foreign Liquor) primarily comprises wine, vodka, gin, whisky, rum and brandy. Draught beer is a comparatively recent introduction in the Indian market. The Indian beer market is estimated at Rs7000 million a year. One of the major advantages for any investor eyeing the Indian liquor market is that India offers enough raw materials like molasses, barely, maize, potatoes, grapes, yeast and hops for the industry.

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Yet another catchy investment sector is fisheries. There is growing canned and processed fishes from India. The marine fish include prawns, shrimps, tuna, cuttlefish, squids, octopus, red snappers, ribbon fish, mackerel, lobsters, cat fish etc. In last six years there was substantial investment in fisheries to the tune of Rs 30,000 million of which foreign investments were of the order of Rs 7000 million. The potential could be gauged by the fact that against fish production potential in the Exclusive Economic Zone of 3.9 million tones, actual catch is to the tune of 2.87 million tones. Harvesting from inland sources is around 2.7 million tones.

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The biggest bottleneck in expanding the food processing sector, in terms of both investment and exports, is lack of adequate infrastructure.

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Without a strong and dependable cold chain vital sector like food processing industry which is based mostly on perishable products cannot survive and grow. Even at current level of production, farm produce valued at Rs 70,000 million is being wasted every year only because there is no adequate storage, transportation, cold chain

facilities and other infrastructure supports. Cold chain facilities are miserably inadequate to meet the increasing production of various perishable products like milk, fruits, vegetables, poultry, fisheries etc. •

Prevention of Food Adulteration laws is not only stringent one but time consuming also. It is considered as an archaic and no industry friendly food law. It substantial varies from Codex standard. Harmonization of multiple food laws is an urgent necessity.