Nutrition in packaged foods – Choice of breakfast cereals and impact [Transfreez mobile refrigeration-India's most effective cold plate reefers]

Food processing has been part of mankind’s innovations from pre-historic eras. The transition of processed foods across centuries and cultures focussed largely on delivering convenience to the consumer. Tertiary processed foods offering convenience, cost-effective choices and great taste has become part of our lives; in almost all socio-economic groups and in most parts of the world.

According to a review by Netscribes (2013), on the ready-to-eat food market in India; the concept of ready-to-eat foods launched in 1987 in India, but failed to reach the momentum it needed then. Presently, ready-to-eat foods are a mainstay in the Indian retail industry.

Indian ready-to-eat foods, are more popular in their export markets than in the domestic market. Ready-to-eat foods are categorised into shelf-stable foods and frozen foods. Most ready-to-eat food is either cited to have “no preservatives” or are fortified or enriched with nutrients designed to deliver a specific benefit.

However, the issue is not so much the foods or the nutrients but the extent of processing on health. Processed foods have been often been established to have caused the increase in overweight and obesities in populations; especially in that of children and people from lower socio-economic groups. Processed foods are an essential part of nutrition transition studies in demographics. Nutrition communication plays a significant role in the selection of ready-to-eat foods by children.

Table 1: The most popularly selected ready-to-eat foods by children

Food Group	Foods
Cereals	Breakfast cereals, baked foods, energy bars
Beverages	Soda, fruit juices and shakes
Snacks	Chips and other potato and corn-based fried foods
Dairy	Ice cream

Table 2: TV advertisement and RTE breakfast cereal facts

Ready-to-eat breakfast cereals

Breakfast has been identified emphatically as an integral part of a child’s nutritional needs. Research has established that eating poor or no breakfast is associated with poor cognitive performance in children.

The dietary inadequacies caused due to poor breakfast consumption cannot be compensated for in other meals over the day. The most easy to consume and popular breakfast choice in urban children is ready-to-eat breakfast cereals. The first breakfast cereal was invented in the United States back in 1863 by J C Jackson; over a course of the decades the ready-to-eat breakfast cereal progressed to form “toasted corn flakes” in 1891 by Kelloggs. Children from the age of two years are the target audience for advertisements by breakfast cereal companies.

Studies have found that regular consumption of RTE breakfast cereals by children result in better micronutrient intake. However, the nutrition design of breakfast cereals often selected by children is skewed in its nutrient profile. Breakfast cereals contribute significantly to added sweeteners in the children’s diets. Children also tended to consume more than the recommended serving defined (of up to 30 gram) per helping.

A study from Yale University, presented in 2009 at the conference on “obesity” showed that 40.8% of breakfast cereals were marketed directly to children with the use of collateral of a familiar toy or cartoon character. With large advertisement budgets and in store promotions; some of the popular cereals designed for children have been found to have up to 44% sugar. Cereals designed for children with colours and shapes, which are attractive to the age group have been found to have 85% more sugar, 65% less fibre and 60% more sodium than what is designed for adults.

Another study by Yale University, found more substantiating facts comparing the nutritional benefits of RTE breakfast cereals designed for general adult consumption and in specific for children. Results indicated that over 161 cereals were designed to be marketed for children. In comparison to the cereals meant for general consumption, the cereals for children were denser in energy, sugar, lower in fibre and 66% of the products did not meet the nutritional standards needed for children. Although the cereals are rich in micronutrients; the excessive sugars are not a good nutrient input for children.

One critical component we need to keep in mind is that children need to also select milk, fruits and nuts as part of their breakfast when they are eating RTE breakfast cereals. Although it is debatable if parents are mindful about the added sugars in the product; most RTE breakfast cereals are fortified with iron, calcium, vitamin D and vitamin A; delivering up to 25% RDA of micronutrients. A study on children’s knowledge of breakfast cereals indicated that 86% had heard of “corn flakes” and 94% had heard of frosted flakes. A study was explored to see the taste preference of low sugar RTE cereal options on children. The blinded study showed that children found a cereal they loved in a series of low sugar cereals, which they were exposed to. Low sugar cereals can be augmented in taste by addition of (1 tsp) table sugar, nuts, cut fresh fruit and dry fruit. The interesting part of children’s consumption of ready-to-eat cereals; is there increase in milk consumption due to this food choice.

However, in a nation undergoing a nutrition transition and battling malnutrition, any breakfast is better than no breakfast. Poor nutrition indicates a dilution in metabolic regulators essential for growth and health. The breakfast study from the Iowa University has shown that young children who never “catch up” on their nutrients missed at breakfast have poor RDA achievement of vitamins A, E, C and minerals iron and zinc to about 70%. RTE breakfast cereals have been a great source of dietary and iron and B vitamins, notwithstanding the brand.
Today’s demands on academic improvement in children are a key differentiator to establish good health and wellness. The relationship between breakfast composition and cognitive performance was examined in children in many studies; the impact of breakfast on cognitive performance was established with statistically significant improvements. However, the choice of breakfast cereal on cognition is an interesting factor to analyse. Two experiments compared the effects of two common breakfast foods and no breakfast on the cognition of children. The study was based on a within-participant design, once a week for 3 weeks. Children consumed one of two breakfasts or no breakfast and then completed a battery of cognitive tests. The two breakfasts analysed were instant oatmeal and RTE breakfast cereal, which were similar in energy, but differed in macronutrient composition, processing characteristics, effects on digestion and metabolism, and glycaemic score. Results with children 9 to 11 year olds replicated previous findings establishing breakfast intake enhanced cognitive performance, especially on tasks requiring processing of a complex visual display. Further the analysis showed that the impact on gender on the experiment; with boys and girls having showed enhanced spatial memory and girls showed further improved short-term memory after consuming oatmeal. Children 6 to 8 years also showed improved spatial memory and auditory attention in both genders and the impact of gender was seen in short-term memory; with girls outperforming boys. Due to compositional differences in protein and fibre content, glycaemic scores, and rate of digestion, oatmeal may provide a slower and more sustained energy source and consequently result in cognitive enhancement compared to low-fibre high glycaemic ready-to-eat cereal. These results have important practical implications, indicating a closer look at which cereals are more suitable to make RTE breakfast cereals for children.

Cereal companies of global repute have agreed to be part of the mission against childhood obesity. However, they cannot do so till they change the nutrition profile of their products. With every 3 teaspoons of breakfast cereal having 1 teaspoon of sugar, popular cereals for children have a long way to go to genuinely commit to the mission. Their commitment to reducing heavy advertisement of these products on children’s TV channels will also be a tremendous support to help reduce intake of high sugar, low fibre breakfast cereals.

Breakfast porridge mixes have proven to be a good vehicle for fortification and have been successful in intervention programmes in developing nations. It is an excellent prospect to work with a multitude of cereals and work on promoting instant porridge and breakfast shake mixes with added fibres, nuts and natural fruit sugars for children. The concept is akin to RTE breakfast cereals if the product reconstitution can be kept just as simple as adding milk to the mix and stirring it. RTE porridge mixes can also be developed with chunks of dry fruits, nuts and fruit powders to add to the texture and taste of the product. With the ever growing food industry; it is just a matter of time before informed decisions on nutrition, fortification and customer preferences can spearhead a whole new product portfolio in the range of RTE breakfast cereals.

Transfreez mobile refrigeration-India's most effective cold plate reefers

Source: fnbNews.com

Product prices rising, but ready-to-eat sector growing at 20% per year [Transfreez Mobile Refrigeration-India's most effective Cold Plate Reefers]

Ready-to-eat (RTE) foods were born out of the need to put on tables nutritious meals which didn't take a long time to prepare. It is one of the sub-categories ofconvenience foods, which also includes ready-to-cook, ready-to-heat and frozen foods.

The leading players in the Indian RTE sector are MTR, Godrej Tyson Foods, McCain and Ruchi Soya. Their offerings include breakfast items, packaged dinners, hot and cold beverages, soups and ready-to-eat and frozen snacks.

Market

P K Ramdas, director, sales and training, Monavie, said, “With the changing lifestyles and increasing incomes of people, the ready-to-eat market is growing in India. Its growth rate is expected to be 20 per cent.

He opined that the growth in the segment was driven by a fast-changing socio-economic scenario, with more women opting to spend time outside the kitchen, working bachelors
staying away from home and a growing population of non-resident Indians (NRIs) returning to India.

Trends

A major factor for the consumers’ shift to RTE foods is convenience, but there is a combination of factors influencing their launch in the market. 

Vikas Mittal, managing director, McCain Foods India, said, “The product range has been launched, keeping in mind the consumers’ preferences for both ethnic and international products. The products have been tailored as tasty snacks or mini-meals that offer the convenience to consumers to cook fresh snacks in minutes.”

Nutrition

There is a common notion that packaged foods are unhealthy or junk foods. Ramdas said, “This may not be the case with every product in the market, though there are many that may fall into that category. It depends on the social responsibility, regulatory constraints, customer loyalty, etc.” 

“A few conventional products that are freely available may be junk, but the increasing awareness and statutory requirements, such as those framed by the Food Safety and Standards Authority of India (FSSAI), would help better this image in the near future,” he added.

Johny Paul, manager, food division, Dhathri Ayurveda Pvt Ltd (maker of the Soukyam brand of ready-to-eat wellness foods), stated, “It is a fashion to brand any processed packaged foods as junk food by senior folks and environmentalists without looking at the nutritional information label.”

“We consider potato chips less healthier than a samosa or a banana fry, for the simple reason that these items have been served to us as snacks in our childhood by our parents. But scientific evaluation would prove that a normal potato chip is healthier than a samosa fried at a roadside shack,” he added.

Moreover, it is the customers’responsibility to look at the ingredient list and the nutritional information and personally verify it before opting for unpackaged foods.

Natural preservatives

There are many natural preservatives, including citric acid, ascorbicacid and natural oils, that can retain the freshness, taste and nutrition of food products. 

Packaging

Packaging plays a vital role in the RTE category. It protects and maintains the shelf life of a product at all stages, right from its handling to its transportation and distribution to the consumer. 

There are various processing and packaging technologies available the world over to maintain the taste and nutrition of food products without harming them. 

Aseptic packing (such as tetra-pak) and aseptic poly-pouch packing keep the food safe without the use of any chemicals or preservatives. 

Nitrogen-flushed packaging and aseptic retort pouch packing are other options available to the industry. 

Monavie relies on the inventive technology of Defence Research Laboratories (DRL). Labelling is another safety aspect in the packaging of products, as it ensures that consumers are well-informed about correct product usage and application through the instructions on the product’s pack.

Pricing

Though most people are of the opinion that RTE products are highly-priced and cater to the high-income group, only certain food products are expensive.

Paul, who opined that the sector was growing at 25 per cent per year, commented, “Just because one or two products are expensive, it does not mean the whole RTE market should be generalised to be expensive.” 

“It would be an injustice to the RTE industry if we generically brand them as expensive. Every organisation marketing RTE foods are working on various value chain interventions to stay competitive and grow the category,” he added.

Ramdas said, “The pricing may appear to be on the higher side, but that is a perceptional and relative topic. The lack of awareness could be the villain, making the products costly. Convenience is not the only factor as far as RTE foods are concerned, unlike conventional products. We prefer to give a scientifically-validated quantity.”

“For example, about 5g per day of beta-glucan - the most important and much-hailed fibre in oats - is required for the claimed health benefits that could be obtained from100g oats, and not from 40g breakfast sachets. However, something is better than nothing,” he added. 

“The ingredients, presentation and quantity may make the products costlier comparably. There are a range of junk foods that are junk, not because they contain some junk, but because they do not contain what is proclaimed as much as required, and the junk factor is forced into the head, rather than the stomach, where it may be okay,” Ramdas stated.

Safety aspects

As a safety responsibility of the company, Dhatari Ayurveda has a special approach, according to Paul. He added, “Our approach to remain only in the three sub-categories would ensure that the nutritional quotient (NQ) of our products would always be a shade better than the conventional food products.” 

“The difference will be in terms of purity (less toxic residues), minimal processing, natural taste, traditional wisdom,etc. Our research and development (R&D) in the space of ayurveda and food would also help us enhance the nutritional value of our products,” he stated.

Regulatory aspects

On a general note, FSSAI is more relevant from a legislation point of view, whereas the Hazard Analysis and Critical Control Points (HACCP) and International Standards Organisation (ISO) certifications will definitely add value and help organisations differentiate their offerings from competition. 

International norms have to be followed right from sourcing the raw materials to the finished goods,and till it reaches the customer through a company’s own distributor network. 

One hundred per cent of the ingredients should be disclosed, and the nutritional information should be presented for the customers' benefit prior to purchase.

Going global

With the growth and acceptance of RTE in India, companies are keen to take products to the international level. 

McCain, which takes pride in exporting Made in India products to countries such as China, South-East Asia, the Middle-East, the United Kingdom, the United States and South Africa.

Dhathri Ayurveda Pvt Ltd proposes to export its offerings to the Middle-East, South-East Asia, Europe and the US markets.

Transfreez Mobile Refrigeration-India's most effective Cold Plate Reefers
Source: F n B News

Product prices rising, but ready-to-eat sector growing at 20% per year [Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers]

Ready-to-eat (RTE) foods were born out of the need to put on tables nutritious meals which didn't take a long time to prepare. It is one of the sub-categories ofconvenience foods, which also includes ready-to-cook, ready-to-heat and frozen foods.

The leading players in the Indian RTE sector are MTR, Godrej Tyson Foods, McCain and Ruchi Soya. Their offerings include breakfast items, packaged dinners, hot and cold beverages, soups and ready-to-eat and frozen snacks.
Market
P K Ramdas, director, sales and training, Monavie, said, “With the changing lifestyles and increasing incomes of people, the ready-to-eat market is growing in India. Its growth rate is expected to be 20 per cent.
He opined that the growth in the segment was driven by a fast-changing socio-economic scenario, with more women opting to spend time outside the kitchen, working bachelorsstaying away from home and a growing population of non-resident Indians (NRIs) returning to India.
Trends
A major factor for the consumers’ shift to RTE foods is convenience, but there is a combination of factors influencing their launch in the market. 
Vikas Mittal, managing director, McCain Foods India, said, “The product range has been launched, keeping in mind the consumers’ preferences for both ethnic and international products. The products have been tailored as tasty snacks or mini-meals that offer the convenience to consumers to cook fresh snacks in minutes.”
Nutrition
There is a common notion that packaged foods are unhealthy or junk foods. Ramdas said, “This may not be the case with every product in the market, though there are many that may fall into that category. It depends on the social responsibility, regulatory constraints, customer loyalty, etc.” 
“A few conventional products that are freely available may be junk, but the increasing awareness and statutory requirements, such as those framed by the Food Safety and Standards Authority of India (FSSAI), would help better this image in the near future,” he added.
Johny Paul, manager, food division, Dhathri Ayurveda Pvt Ltd (maker of the Soukyam brand of ready-to-eat wellness foods), stated, “It is a fashion to brand any processed packaged foods as junk food by senior folks and environmentalists without looking at the nutritional information label.”
“We consider potato chips less healthier than a samosa or a banana fry, for the simple reason that these items have been served to us as snacks in our childhood by our parents. But scientific evaluation would prove that a normal potato chip is healthier than a samosa fried at a roadside shack,” he added.
Moreover, it is the customers’responsibility to look at the ingredient list and the nutritional information and personally verify it before opting for unpackaged foods.
Natural preservatives
There are many natural preservatives, including citric acid, ascorbicacid and natural oils, that can retain the freshness, taste and nutrition of food products. 
Packaging
Packaging plays a vital role in the RTE category. It protects and maintains the shelf life of a product at all stages, right from its handling to its transportation and distribution to the consumer. 
There are various processing and packaging technologies available the world over to maintain the taste and nutrition of food products without harming them. 
Aseptic packing (such as tetra-pak) and aseptic poly-pouch packing keep the food safe without the use of any chemicals or preservatives. 
Nitrogen-flushed packaging and aseptic retort pouch packing are other options available to the industry. 
Monavie relies on the inventive technology of Defence Research Laboratories (DRL). Labelling is another safety aspect in the packaging of products, as it ensures that consumers are well-informed about correct product usage and application through the instructions on the product’s pack.
Pricing
Though most people are of the opinion that RTE products are highly-priced and cater to the high-income group, only certain food products are expensive.
Paul, who opined that the sector was growing at 25 per cent per year, commented, “Just because one or two products are expensive, it does not mean the whole RTE market should be generalised to be expensive.” 
“It would be an injustice to the RTE industry if we generically brand them as expensive. Every organisation marketing RTE foods are working on various value chain interventions to stay competitive and grow the category,” he added.
Ramdas said, “The pricing may appear to be on the higher side, but that is a perceptional and relative topic. The lack of awareness could be the villain, making the products costly. Convenience is not the only factor as far as RTE foods are concerned, unlike conventional products. We prefer to give a scientifically-validated quantity.”
“For example, about 5g per day of beta-glucan - the most important and much-hailed fibre in oats - is required for the claimed health benefits that could be obtained from100g oats, and not from 40g breakfast sachets. However, something is better than nothing,” he added. 
“The ingredients, presentation and quantity may make the products costlier comparably. There are a range of junk foods that are junk, not because they contain some junk, but because they do not contain what is proclaimed as much as required, and the junk factor is forced into the head, rather than the stomach, where it may be okay,” Ramdas stated.
Safety aspects
As a safety responsibility of the company, Dhatari Ayurveda has a special approach, according to Paul. He added, “Our approach to remain only in the three sub-categories would ensure that the nutritional quotient (NQ) of our products would always be a shade better than the conventional food products.” 
“The difference will be in terms of purity (less toxic residues), minimal processing, natural taste, traditional wisdom,etc. Our research and development (R&D) in the space of ayurveda and food would also help us enhance the nutritional value of our products,” he stated.
Regulatory aspects
On a general note, FSSAI is more relevant from a legislation point of view, whereas the Hazard Analysis and Critical Control Points (HACCP) and International Standards Organisation (ISO) certifications will definitely add value and help organisations differentiate their offerings from competition. 
International norms have to be followed right from sourcing the raw materials to the finished goods,and till it reaches the customer through a company’s own distributor network. 
One hundred per cent of the ingredients should be disclosed, and the nutritional information should be presented for the customers' benefit prior to purchase.
Going global
With the growth and acceptance of RTE in India, companies are keen to take products to the international level. 
McCain, which takes pride in exporting Made in India products to countries such as China, South-East Asia, the Middle-East, the United Kingdom, the United States and South Africa.
Dhathri Ayurveda Pvt Ltd proposes to export its offerings to the Middle-East, South-East Asia, Europe and the US markets.

Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers\

Source: F Nn B News

Vadilal has carved a niche in frozen foods industry [Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers]

Vadilal Industries Ltd, a leading name in the ice cream industry, entered the frozen foods, ready-to-eat and ready-to-serve markets a couple of years ago. In an email interaction with Anurag More, Rajesh Gandhi, MD, Vadilal Industries Ltd, talks about the ice cream, frozen foods, ready-to-eat and ready-to-serve spaces, the food processing sector and more. Excerpts:

Brief us about the current status of food processing industry in India. What is your share in the market?
Currently, the Indian processed food market is estimated at US$121 billion and expected to grow at 10% per annum to scale up to US$194 billion by 2015.

Demand for processed foods is increasing rapidly due to rising urbanisation and income levels in India. The preference for healthy and functional foods in the international markets with expanding organised retail, and private label penetration, there is steep rise in the demand for Indian processed food in international markets too.

Moreover, a lot of Indian processed food players are focussing their efforts and resources on brand-specific marketing to generate wider acceptance of products in foreign markets.

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

Vadilal commenced processed food division in 1991. The company is exporting to USA, Canada, the UK, Kuwait, the UAE, Singapore, New Zealand, and Australia under the brand name of Vadilal Quick Treat and are present in more than 45 countries across the world. The company’s market share stands at around 15 per cent in the organised sector. The company’s processed food division is growing at 30-35% per annum. Within a decade, in India we have managed 50,000 retail outlets, 700 distributors and 40 stock points.

According to you, are the current rules and regulations apt for the industry?
Given the size and scope of the processed food industry, it has been key focus for Government of India. The government has framed various encouraging policies and regulations to develop the commercialisation and value-addition in the industry.

However, in order to raise the standards of the Indian processed foods industry to compete with international players, there are quite a few challenges that need government’s attention.

One of the major challenges for Indian players is an adequate and effective cold chain network. The lack of not only efficient cold chains, modernised packaging centres, and reduction of wastage are some other issues that are hurting the players as well as the industry on the whole.

Moreover, continuous power supply in the country and better transportation facilities also form a major concern for the industry which needs government support as well as investments.

How do MNCs look at Indian food processing marketing?
MNCs see a huge opportunity in India. Growing middle class, changing food habits and lifestyles, increasing number of nuclear families and working women are some of the growth triggers for the exponential rise in the Indian processed food industry which is growing at 30-35% annually and is expected to maintain its growth momentum in the foreseeable future.

Further there are very few organised players in India in the Indian processed food industry, so the market potential for MNC players is huge.

Any plans to launch new products in food processing?
Establishment and expansion of the new products launched is one of the major trends followed aggressively by key industry participants, making the market growth a natural phenomenon.

Vadilal has continued to add new products in its offering depending upon the taste and preferences and valuable feedback of its customers and upgrading technology. In 1990, the company started with processed frozen mango products and now it offers over 60 products ranging from mango pulp, IQF green peas, sweet corn and other vegetables. It is also focussing its efforts on developing its frozen range of IQF vegetables and ready-to-eat (RTE) and ready-to-serve (RTS) products among many others.

Each day, the company strives for more, spares a few more minutes and walks an extra mile so as to provide greater convenience to our consumers. That is why, each year, the company comes up with an array of new products that add value to people’s lives by saving time, eating healthy and providing greater convenience.

With government allowing 100 per cent FDI in food processing, how will it help the industry?
The food processing sector is among the most attractive sectors for FDI with food production expected to double by 2020. The estimates of the Confederation of Indian Industry (CII) show that the food processing sector has the potential of attracting $33 billion of investment in 10 years and generate employment of 9 million people. At present, large investments are seen in food & food processing technologies, skills and equipments.

Declared a priority sector, food processing has been allowed a 100% FDI by the Government of India. The Special Economic Zones (SEZs) established by the government do not impose duty on imports of inputs, enjoy simplified fiscal and foreign exchange procedures. The sector is getting special attention from foreign investors through these SEZs. More foreign attention means superior market mechanism and infrastructure can be created. As a result, the Indian players can meet requirements of international trade that will make the Indian food industry more competitive on the global front.

FDI in the sector will also bring along latest technological developments besides sophisticating the Indian industry. It will open up new avenues for the Indian players for new product development & enhancement as well as internal operational stability. In addition to this, it will also expose the industry to various international trends and changing consumer preferences.

What kind of support does the industry seek from the govt?
The government should adopt a stable policy for encouraging private trade procurement. A liberal credit policy for farmers, large investments in developing infrastructure for storage and preservation of fruits and vegetables to avoid wastage, industry-friendly movement of the grains are some of the pre-requisites to achieve the desired results in the food processing sector in rural India.

The government should make an effort to increase participation and investments towards improving productivity from the Indian farmers that form the backbone of the industry.

Can you tell us about your product offering in terms of food processing?
With the amplification of needs coupled with wide acceptance of ethnic products, Vadilal has carved a niche in the frozen foods industry. Interestingly, some of the Indian vegetarian products have made inroads in the mainstream consumption as well.

Globally, Vadilal Quick Treat has adopted a product-focussed strategy. Started with processed frozen mango products in 1990, the company now offers over 60 products ranging from snacks, Indian breads, curries to Indian vegetables & fruits.

Vadilal Quick Treat offers products in almost all the segments of frozen foods. It ranges from Indian traditional meals, delightful Indian breads and snacks to mouth-watering Indian curries. It also has for the consumer, an extensive range of ‘Individually Quick Frozen’ vegetables and fruits.

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

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

Brief us about your expansion plans.
Vadilal Quick Treat has been able to find a successful footing in western India with its processed foods products like mango pulp, IQF green peas, sweet corn and other vegetables. With its frozen range of IQF vegetables and RTE and RTS products, Vadilal has been operational in the states of Rajasthan and Maharashtra besides Gujarat and is now expanding to Delhi and the northern states.

In the next five years, the company aspires to be one of the leading frozen foods brands of India, with a special interest in modern retail for which Vadilal Quick Treat is strengthening its availability at all leading hyper markets and cash and carry formats in the areas of its presence.

In 2012-13, we entered new territories like Delhi, Uttar Pradesh, and Chhattisgarh and are keen to establish ourselves in other territories of India. We have extended our market reach to build a stronger supply chain network by appointing new distributors in various states.

On promotions and brand building front, we are all set to capture greener pastures in India as well as abroad with efforts directed towards creating a stronger brand presence. We are consciously working towards coming up with an array of new value-added and time-saving products that are also healthy and convenient.

Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers

Source: FnB News.com

Growing preference for laminating adhesives to cans for food packaging [Transfreez Mobile Refrigeration-India's Most Effective Cold Plate Reefers]

Quick, tasty and convenience are the buzzwords when one thinks of ready-to-eat or frozen food. With the rise in disposable income, exposure to the world food cuisine and changing lifestyle, the demand for variety in frozen food is on a rise. The time crunch due to hectic work life is also adding up to the dependence on ready-to-eat foods in the country.

The key value is the benchmark set up in the flexible packaging industry all along the value chain. Under this value chain, the parameter is to protect the quality and reduce the cost effectively. So here comes the use of the laminating adhesives, which are expected to provide ease of use, speed, safety and enhanced productivity to converters for a better bottom line. The new-generation products act as curing agent and are usually a two-component, and solvent less polyurethane adhesive for flexible packaging laminating. The adhesive cures to full physical and regulatory compliance levels within 48 hours and is very stable. It has an extremely long pot life, is very easy to use and work with, and provides a level of confidence that the industry has been looking for.

Size of market
The Indian frozen food market is estimated at Rs 1,500 crore and is expected to reach Rs 3,750 crore, in the next five years, as per the research report by Frost & Sullivan. Not just the metro cities, but even from tier II and tier III cities are witnessing demand in the ready-to-eat and frozen food items which does not just restricts to frozen peas and ice creams but have grown up to exotic vegetables and the array of ready-to-eat snacks. While, the need of the hour for the F&B brands is to offer the variety to the customer, they also simultaneously need to maintain hygiene that has compelled them to innovate and equip themselves with safe and healthy packaging styles, flexible packaging being the most important one.

Flexible packaging
The flexible packaging industry has grown from the era of rigid packaging, cans and paper containers and has been replaced by a new generation of laminating adhesives. The technology used not only protects foods from external influences, but also exclude contamination from hazardous substances in the packaging materials themselves. Adhesives like Liofol are solvent-free reactive polyurethane adhesives which are odourless, cost- efficient and have low energy requirements has brought breakthrough in the market. 

With growing purchasing powers and rapid development in retail sector, India is poised for huge growth within the retail sector. With only 5% of food currently packaged, and FDI allowed moving into retail in the country only last year, the opportunities in flexible packaging are clearly enormous. The Indian Flexible Packaging Market 2011 shows India represents a US$3 billion market that is expected to continue growing at around 15% a year until 2015.

Adhesive
Adhesive, the term visualises the glue stick, the tape or the sticky semi-liquid tube that we have been using for crafts or household requirements ever since we were kids. But this semi- liquid bonding material has found a common place in everyone’s life today, which is way ahead when it comes to application and usage, than we might know about it. From the wrapper of your favourite wafers to the ready-to-eat meal that you pick, everything has a binding story with adhesives.

Designed for ready-to-eat meals, soups and other snack food applications, this adhesive adheres well to many substrates, including barrier films and surface-treated films for mono web and laminated structures. When we talk about lidding material you expect it to do much more than covering your scoop, there come heat sealant and cold sealant or melts. Cold seal coatings that include a wide range of low odour, natural latex-based products that provide advantages to both printers and end-users.

Innovations in release coatings and synthetic cold seal technology have extended the product portfolio. Now 100% latex-free cold seal coating with synthetic cold seal technology is an excellent option for today’s usage. Apart from delivering excellent printability, it has low odour, aggressive tack or low tack, product resistance and longer shelf life with peel & reseal for packaging. There are options like food safe heat-sealant coatings and cold seal. Heat-seal coatings are widely used for frozen desert cups, flavoured yogurt and so on, and these heat- seal coatings can withstand pasteurisation and provide convenient easy peel benefits to the consumer. In addition, cold seal coating provides clean wipe, low foam, high bond strength, long shelf life, good shear stability, and compatibility with release films and lacquers. 

Cold seal coating
Accordingly, this adhesive has been formulated to further optimise the cold seal coating process by reducing application issues and scrap. Meanwhile, talking about operators running cold seal coatings at high speeds often face foaming in the pan, coagulation at the blade and build-up on the cylinder and this forced to clean up overflow from the pan, or worst yet, to stop the extruder and address those issues. This adhesive runs at line, speeds up to 1,000 fpm without those problems and produces quality finished goods. Coating weights are more consistent and streaking is virtually eliminated. And with an extended shelf life of up to six months for drums and totes, scrap from expired product is minimised.

For ice cream treats, films used are characterised by low hot slip and excellent packaging and print performance. Such films offer high yield among white opaque films for packaging of ice cream and frozen novelty treats.

For water-based treats such as ice pops, chemical solvents are used which provide translucent look that permits flavour visibility without highlighting crystal imperfections.

Such paper ice cream cups with lids happen to be found in diverse shapes, designs as well as colours. Paper cups that are personalised can also be made. The ones that are personalised are the ones where the consumers must place the order for the designs that they wish for. They have their own distinctive style. 

So, next time when you put the ready-to-eat meal in the microwave and trash the pack with no patience, do keep aside a thought for how it is processed to provide you a healthy and safe meal.

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Source: FnBnews.com