SYMPOSIUM on RESEARCH AND DEVELOPMENT IN PROCESSED FOOD INDUSTRY
Item
- Title
-
SYMPOSIUM
on
RESEARCH AND
DEVELOPMENT IN
PROCESSED FOOD INDUSTRY - extracted text
-
SYMPOSIUM
on
RESEARCH AND
DEVELOPMENT IN
PROCESSED FOOD INDUSTRY
i*"'
- J
covering
PRODUCT / PROCESS DEVELOPMENT
DEVELOPMENT IN ANALYTICAL
TECHNIQUES
MARKET RESEARCH
Saturday, 24th May 1997
i
Venue
ADA RANGAMANDIRA
Opposite Ravindra Kalakshetra
109, J.C. Road, Bangalore 560 002
'i
I"S
ASSOCIATION OF FOOD SCIENTISTS &
TECHNOLOGISTS (INDIA),,
BANGALORE CHAPTER
ADA RANGAMANDIRA
Opposite Ravindra Kalakshetra
109, J.C. Road, Bangalore 560 002
Contents
01. Programme
02. AboutAFST(l)
03. Executive Committee of AFST(I), Bangalore Chapter 1996-97
04. About the Symposium
05. About the Speakers
06. Technical papers
6.1
Food Processing - The Future of Future Technologies
by: Dr. V. Prakash, Director - CFTRI
6.2 Developmet of an Improved Instant Coffee Chicory Powder
by: Dr. Prakash Virkar, Divisional Manager (Beverages Innovation), Hindustan Lever
Research Centre, Bangalore and Mr. Rajashekar G. Research Officer - Beverages,
HindustanLever Limited, Bangalore.
6.3 Development of Analytical techniques
by: Mr. V.K. Gupta, Deputy Director (SRB), Shriram Institute for Industrial Research,
Bangalore.
6.4 The Paradox of Being. Why Processed food Business Fail in India,
by: Mr. Ashish Mitra, Executive Vice-President,
ITCAgrc Tech Ltd., Secunderabad
7.0 Information / Advertisements
SYMPOSIUM ON
"RESEARCH AND DEVELOPMENT IN PROCESSED FOODINDUSTRY”
ON 24TH MAY 1997, SATURDAY AT ADA RANGAMANDIRA,
OPP. RAVINDRA KALAKSHETRA, 109, J.C. ROAD, BANGALORE 560 002
PROGRAMME
0900
0930 hrs
Registration
0930
0940 hrs
Welcome
Dr. R.R. Mohite, President
AFST (I), Bangalore Chapter
0940
- 0950 hrs
Theme
Dr. R. Jayaram
Executive Vice President & Director
M/s. Alpine Biotech Ltd.
0950
- 1000 hrs
Opening Remarks
Dr. V. Prakash
Director, CFTRI
1000
- 1045 hrs
Development of an improved Instant Coffee
Chicory Powder
Dr. Prakash Virkar
Divisional Manager (Beverages Innovation)
M/s. Hindustan Lever Research Centre
Bangalore and
Mr. Rajashekar G
Research Officer, Beverages,
Hindustan Lever Limited, Bangalore
- 1100 hrs
Coffee break
1100
- 1145 hrs
Development of Analytical techniques
Mr. V.K. Gupta,
Asst. Director & Chief (SRB)
Shriram Institute of Industrial Research
Bangalore
1145
- 1230 hrs
The Paradox of being. Why processed Food
Business fail
Mr. Ashish Mitra,
Executive Vice President,
Agri-Business Division, ITC Limited
Secunderabad
1230
-1250 hrs
Q & A session
1045
.
1250 hrs
1330 hrs
Vote of thanks
Mr. R. Prakash, Coordinator
Lunch**
Lunch will be after the inauguration of the new office of AFST (I) and library. (13.00 to 13.30
About AFST (I)
Objectives
The Association is a professional and educational organization of Food Scientists and Technologists
with the following objectives:
*
To stimulate research on various aspects of Food Science, Technology and Engineering.
*
To provide a forum for the exchange, discussion and dissemination of current develop
ments in the field of Food Science, Technology and Engineering.
*
To promote the profession of Food Science, Technology and Engineering.
The ultimate objective is to serve humanity through better food.
Major Activities
♦
Publication of Journal of Food Science and Technology (bi-monthly) and Indian Food
Industry (bi-monthly)
♦
Arranging lectures and seminars for the benefit of members.
*
Holding symposia on different aspects of Food Science, Technology and Engineering.
♦
Holding Food Expo's
Membership
Membership is open to graduates and diploma holders in Food Science, Technology and
Engineering and to those engaged in the profession. As per the option exercised, each member will
receive a free copy of the Journal of Food Science and Technology or Indian Food Industry.
'V
Classes of Membership
Full Member: Any person with a degree, diploma from a recognised university, college, institution in
any branch of food science and technology or an allied field, is eligible to become a Full Member.
A research investigator or teacher whose work involves a general knowledge of the broad principles of
food science and technology is also eligible to become Full Member.
Life Member: Only a Full member with a minimum of one full year standing is eligible for Life
Membership.
Affiliate Member: An executive administrator or official active in any aspect of food industry' or
management who evinces interest in supporting the activities of AFST(I) shall be eligible to become
an Affiliate Member.
Student Member: Any person undergoing a full time curriculum study in food science and technology
or an allied field without any monetary support is eligible to become a Student Member.
Corporate Member: Any organisation connected with the food and allied industries is eligible to
become a Corporate Member on an annual, or five yearly or permanent donor basis. A Corporate
Member will nominate one representative who fulfils the qualifications prescribed for a full Member.
Journal
AFST(I) Publishes two prestigious journals viz., Journal of Food Science and Technology (JFST)
and Indian Food Industry (IFI)
JFST - A leading bimonthly journal brings out research publications in Food Science and Technology
and also covers
♦
♦
♦
*
Reviews
Research Papers
Book Reviews.
AFST (I) N©M7s
IFI - A Leading bimonthly journal carries in depth feature articles on technical and research
developments. It also covers
*
*
♦
*
*
Industry News
CFTPJ - Highlights
New Machinery
Data Dank
Trade Fairs & Get-together
AFST (I) members are eligible to get free copy of any one of the above journal.
For membership and other particulars, kindly contact:
The Honorary Executive Secretary
Association of Food Scientists and Technologists (India)
Central Food Technological Research Institute Campus
Mysore - 570 013, India.
Cable : FOODSEARCH
Phone: (0821)-515557
Telex: 0846-241 FTR IN
Fax: 91-821-518670
OR
Association of Food Scientists & Technologists (India) Bangalore Chapter
1st Floor, ADA Rangamandira
OIF Ravindra Kalakshetra
109, J.C. Road, Bangalore - 560 002
EXECUTIVE COMMITTEE - 1996 - 97
President
Dr. R.R. Mohite
Vice President
Mr. G.D. Hirebet
Secretary
Dr. Mridul Salgame
Treasurer
Dr. M.H. Jayaprakash
Asst Treasurer
Ms. Varalakshmi
Members
Ms. Arathi S.
Mr. Bhat S.K.
Mr. Devariya A.
Mr. Dravid S.V.
Ms.Grace D. Dideon
Dr. Ghosh B.C.
Dr. Kamal G. Nath
Dr. Kulkami S.
Mr. Omvir Singh
Mr. Prakash R.
Mr. Ramaiah B.K.
Dr. H.G. Ramachandra Rao
Dr. Shankar P.A.
Dr. Sinha M.N
Dr. Singh P.P.
Mr. Seshamani V.
Mr. Sukumar R.
Mr. Verma H.C.
About the Symposium
Since mid 80's the Indian Food processing industry has undergone a major change in its
outlook. Today it is very receptive to modern technology and processes. It is conscious of
its deficiencies and ready to equip itself to face stiffer competition in the market place.
Productivity, quality and cost competitiveness have become the watch-words of successful
enterprises. The processed food industry has grown rapidly it terms of both quantity and
quality.- According to a recent study the value of agri-products exported from India is
expected to reach Rs.50,000 crores by 2000 AD from the present figure of Rs.20,000 crores
in 1996. A number of new companies have entered the field including MNCs. Newer
products have come into the market place in rapid succession as never before. All this has
put tremendous pressure on the rapidly growing but still fledgling Indian food industry.
The industry is coping with the situation in a number of ways. It has realised the importance
of Research and Development (R & D) in enhancing its competitiveness through improved
productivity, efficiency and achieving high quality standards. This has resulted in increased
investments in R & d activity by at least the larger food companies. This has come at a time
when the Government has reduced its involvement by reducing research support. Compared
with 1.7% in developed countries the expenditure in R & D activity is only 0.4% of the GDP
in India. This figure has to increase substantially for the future if India has to compete
effectively and be a major player in international food trade. At present India contributes
to hardly 1% of International trade in food.
It is important to know the new approaches, concepts, opinions, current thinking and
trends in R & D in the areas of food processing. This will give an insight into an important
activity that goes into the making of a successful processed food company. It is with this
background that the Association of Food Scientists and Technologists (India), Bangalore
Chapter has organised a symposium on "Research and Development in Processed Food
Industry".
This symposium is expected to be useful to the processed food industry, academicians,
financial and developmental institutions, exporters and experts in the field.
Dr. V. Prakash, Director,
Central Food Technological Research Institute
Mysore, India
Born on November 23, 1951 at Mysore, Dr.V.Prakash had his early education at
Mysore and completed his Bachelors, Masters and Doctoral programs in the
University of Mysore, Mysore.
After he obtained his Ph.D. degree at CFTRI
during 1976, he moved to Texas Medical Centre at Baylor College of Medicine,
Houston, Texas, USA and worked there on Biophysical aspects of ribosomal
proteins and its interactions. He also worked on denaturation of proteins and its
mechanism as well as on the protein-ligand interactions later at Brandeis
University in Boston, USA.
Dr. Prakash returned to India during 1981 as Pool Officer of CSIR and started his
work in the Department of Protein Technology at C.F.T.R.I. where he pursued his
interest on seed proteins, functional properties of food proteins, thermal
denaturation of enzymes and proteins from shrimp. His important contribution on
structure-function properties of seed proteins, structure-function properties of
enzymes as applied to food processing is worthy of mentioning. He is currently
engaged in research on Structural Biology of Plant Proteins and Structure
Function relationship of Proteins and Enzymes of Industrial importance.
He has more than 125 publications in National, International Journals and 130
papers presented in conferences. Amongst the many awards he has received
the Sarma Memorial Award of Society of Biological Chemists (India) during 1989
and the prestigious National award i.e. 1996 Shanthi Swaroop Bhatnagar Prize in
the field cf Biological Sciences.
Rajashekar .G
Research Officer, Hindustan Lever Ltd.
QUALIFICATION
>
Bachelor's degree in Dairy Science
>
Master's degree in Dairy Microbiology (Recipient of University Gold
Medal in the year 1992) from University of Agricultural Sciences,
Bangalore.
ASSOCIATION WITH Hindustan Lever Limited
>
Since Last five years
AREA OF WORK
>
9
Research and Development - Foods
DESIGNATION AND RESPONSIBILITIES
>
Research Officer working in the area of Beverages (Tea and
Coffee) Innovation and is in-charge of product / process
development on laboratory as well as factory scale.
V.K. Gupta
Dy. Director
SHRIRAM INSTITUTE
FOR INDUSTRIAL RESEARCH
(A Unit of Shriram Scientific and Industrial Research Foundation)
>
Qualifications
Post Graduation in Analytcial Chemistry
Diploma in Business Administration
Experience
About 22 years in the various fields of Analytical
Chemistry including Chemical, Mechanical and
Instrumental Analysis
Assessor
Approved Lead-Assessor under NABL scheme of
Accreditation under the Ministry of Sciences & Technology
ASHISH MITRA
Executive Vice President
ITC Agro Tech Limited.
Education
1.
University of Pennsylvania
The Wharton School
Completed the programme on Strategic Studies
2.
Lucknow University
Master of Arts (MA): Specialised in Economic History
Experience
1.
ITC Ltd
1992 onwards
Executive Vice President
1996 onwards
Head of the Foods Business
ITC Agro-Tech Ltd.
1992-96
Head of Business Planning
Worked with teams from
ConAgra : Vegetables, value added vegetable products and edible oils.
United Biscuits : Biscuits and snackfoods
Social and pacific Food Brands : milk and higher value derivatives
Grand Metropolitan : wheat, wheat products and snackfoods
Goodman Fielder wheat, wheat products and bread
Heineken : beer
Conducted a McKinsey Food workshop for selected local and foreign food
majors on The Future Direction and Prospects of the Foods Business in
India
1992-94
Member Tobacco Division Board
Clarion Advertising Ltd.
1990-92
President and Chief Executive
Elected Advertising Man of the Year in 1992
Ogilvy & Mather
1988-90
Executive Director, Bombay
Hindustan Thompson (J. Walter Thompson)
1976-88
Senior Vice President
Smith Kline Beecham
1975-76
Pursuits and Hobbies
>
>
Studying : Economics, Sociology History, Military Studies,
Psychology
Reading : Physics, Biological Sciences, Philosophy, Literature,
Cricket Literature
Music : Listening to Western Classical, Jazz, Country & Western
Ghazals.
FOOD PROCESSING - THE FUTURE OF FUTURE
TECHNOLOGIES
Dr.V.Prakash, Director, Central Food Technolgical Research Institute,
Mysore, India.
Food Technologists and Engineers have played a vital role in improving the
Quality of processed food. A bright future exists for food processing and
value addition provided that appropriate and efficient process control
strategies are implemented.
Food in raw form, and from many sources, is inedible, poorly digested, less
nutritious, perishable and constrained by antinutritional factors.
Humankind,
therefore, has developed different processing techniques; the earliest, simple
and still-practiced method of which is to subject food to cooking. The array of
processing techniques have evolved with the progress of civilisation.
Each of these food processing methodologies was confined to individual homes
in earlier years and was subsequently exploited commercially in restaurants.
The ultimate quality of such processed food is governed by many factors, the
most important of which is the inconsistency that occurs when food is processed
by different people. To overcome these constraints, and also to meet greater
demand, the food processing industries came into existence.
As the
organoleptic, nutritional and hygienic qualities of processed foods are given more
weight by the consumer, the food processing industries and R & D Institutions
have worked hard and have incorporated innovations into the technologies. It is
in these respects that food scientists and technologists and engineers are playing
a vital role.
India has the heritage of traditional foods and also the heritage of the set up and
infrastructure of Indian food processing industries which are more labour
intensive and skill based.
In the current liberalised policy there are more
avenues for potential investments in this industry. The individual technologies
under development have a large role to play in terms of the R & D efforts that is
today synergising into a very smooth transition of industry - R & D interaction.
Recent technologies such as food preservation by hurdle technology, advanced
process control techniques, new methods of encapsulation of flavors and natural
colours, image techniques in food structure and analysis have all shown that the
latest technologies in other fields can be telescoped into the food industry to give
that value addition to the food product.
Thus, a bright future exists for food processing and value addition under
appropriate and efficient process control strategies. The aspects that need to be
highlighted in food technology, food manufacture and food science are food
safety and food hygiene. The consumer, the manufacturer, the retailer and the
agriculturist have to join together to deliver clean, sale and hygienic processed
food to the customer at an effective cost. This should be our goal.
DR. PRAKASH VIRKAR, Division Manager, Hindustan Lever Research Centre, Bangalore.
& RAJASHEKAR G., Research Officer - Beverages, Hindustan Lever Ltd., Bangalore.
PRODUCT / PROCESS DEVELOPMENT
Product / process development is a key feature for the success of
any manufacturing company
,
more
so
in the category of
foods
business. The growth and success of a foods manufacturing company
lies in its ability to anticipate the aspirations
of consumers and
respond creatively and competitively with products and services.
In
the
fact
changing
and
highly
competitive
market
scenario
(’•Thirst for new products"), product / process innovation appears
to be an essential route for the companies engaged in manufacturing
to sustain in the competition. A formidable R& D base backed with
consumer research activities are required to support such business
needs.
The
key
factors
of
consideration
in
the
product
process
development are a) understanding consumer needs b) clear project
definition c)
Precise project planning d)
Effective execution of
plan e) Commitment to the task undertaken etc. All these factors
play an important role in the successful development and launching
of a new product.
BRU
NRT (New Rich Taste)
a premium brand of instant coffee
and chicory blend in the Indian market is the result of one such
successful product development process carried out at Hindustan
Lever Limited.
PRODUCT/PROCESS DEVELOPMENT
- Food product / process development
> Deliver quality products to satisfy consumer needs
~ Gain a competetive edge over other products in the market
• Sustain profitable growth in the market
- REQUIREMENTS
VJ
- Knowledge of consumer needs and wants
- Flexible team working
r
f
BRU - IC
ilr-i :h-:.
- BRU -IC : Market scenario 1994
- Declining market share
= Consumer feed back
- Competitor's product preferred to BRU on some key attributes
- Consumer preference mapping and sensory (QDA) profiling carried
out to identify key attributes driving consumer preference.
I
0523J
BRU - IC
■ Project initiated - Feb'95
- "Develop improved BRU - IC which will be rated by consumers to be
significantly better to current BRU and atleast on par with competitor
product”
- Multi - Disciplinary task force
Challenging time frame
■ Detailed Action plan with Milestones
4
r
PLANT scale trials
Coffee beans
Blend composition
Chicory
RAW MATERIAL
Degree of roast
PLANT SCALE TRIALS
^Extraction
Evaporation)
(^Roastin^j
Process / Operating parameters
( Product storage time
Spray
V drying
K
»
I
BRU - IC
- Short listing the best development samples
Based on results of In-house tasting panel
- A quick market research study
To assess "noticeability of improvement" in "New Bru"
- Further Factory optimisation trials based on
QMR
BRU - IC
■ Extended In-Home product test with improved
samples
► "New Bru" rated better on key attributes v/s "Current
Bru"
► Parity with competitor product
C'j
»
«
I
" BRU - NRT"
■ Pre launch tasks
► Product innovation unit
- Technical
- Marketing
► Sales
► Commercial - Purchase and Logistics
■ Bru - NRT launched June'96
THE PAY - OFF
■ REGAINED AND IMPROVED MARKET SHARE AS
A RESULT OF IMPROVED PRODUCT QUALITY
B
i
SPEED OF INNOVATION
-KEY FACTORS:
► Clear project definition
► Concurrent project activities
- Multi disciplinary team, Collection and analysis of required data
► Precise project plan
► Effective execution of the plan
- Cohesive working of different disciplines involved
► Top Management commitment
- Frequent reviews and performance monitoring
V.K. GUPTA, Deputy Director (SRB), Shriram Institute for Industrial Research
Development of Analytical Techniques
Only a few years ago,food quality was a simpler concept.This was because,the competition
between brands was not as severe as it is today,the sales of food products were through a
multitude of small shops and probably most important of all,consumer expectations were not as
high as they are currently.The combination of competion and consumer expectations is a
powerful incentive to make better foods.
Quality of Food
The quality of a food product is a sum of many attributes-safety,colour,flavour,texture being the
obvious ones,but there are others which can be described as 'presentation' i.e.the nature of the
packaging,convenience,value for money,ease of use,availability to the consumer.AII these
descriptions have been used to describe a "Quality Product".
Quality
ISO-8402-1986 defines Quality as the Totalability of the features and characterstics of a product
or service that bears on its ability to satisfy stated or implied needs
Safe Food
Colour,texture and sensory qualities of food are not the only criteria for acceptance by the
consumer and the Health&Safety Authorities.We are living in a chemical culture surrounded by a
variety of chemicals,metals.pesticides and toxins.Therefore the role of the laboratory to ensure
that the Food Products for human and animal consumption are safe with respect to:
-Chemical Composition
-Freedom from Adulterants
-Residual Pesticides
-Microbiologically safe
I
-Aflatoxins
-Naturally Occuring Toxic Substances
-Artifical Colouring Matter etc.
The labs, that perform analyses for food companies should examine their abilities to perform
analysis related to food safety.as this will be the area that should receive the most attention in
the coming years.
Major Events that Occured in 1996 that Effected the Food Industry
-US Congress enacted the Food Quality&Safety Act of 1996 which revived the regulatory
programme for handling pesticide residues,especially in processed foods
-The US Dept.of Agriculture Food Safety& Inspection Service(FSIS),issued its Pathogen
reduction/Hazard Analysis Critical Control Points(HACCP) regulations;and
-FDA scheduled its mandatory seafood HACCP requirements published in late 1995,to become
effective in Dec.'97
Role of a Accredited Lab.in ensuring the Safety of Food
Nothing can improve the performance of a laboratory more than an accredited lab.accredited
system.A disciplined
quality system
is an
effective
laboratory
management
tool for
identifying,meeting and improving performance goals,including;internal and external customer
service levels.data reliability,employee skills development,external accreditations and laboratory
reduction errors.
One of the determining factors of Quality for an Analytical Laboratory is its ability to confidently
and consistently make analytical measurements with required accuracy.Latest instrumental and
associated techniques provide the basis for attaining the desired levels of accuracy in
analysis.Further,traceability to national meaurement standards is necessary as a part of the
management of Quality.
Modern Analytical Tecniques in the Food Industry
-Gas-Chromotography(GC)
-Gas-Chromotography coupled with Mass Spectrometry(GC-MS)
-High Performance Liquid Chromotography(HPLC)
-Potentiometry
-IR Spectroscopy
-UV-VIS Spectrometry
-AtomicAbsorptionSpectrometry(AAS)
Gas chromatography
Gas chromatography is used to seperate mixtures into their component parts. Having performed
the separation the components are detected and analysed qualitatively and quantitatively. A gas
chromatograph essentially consists of a high pressure cylinder used to supply carrier gas such as
helium, argon, hydrogen, nitrogen. The actual separation of sample components occurs in the
columns, where the nature of the solid support, liquid phase, length and temperature are
important factors in obtaining the desired resolution. Columns used are essentially of two types-
packed columns and open tubular columns.
. Each component in the sample is retained by the column to a different degree..depending on
the chemical nature of the component and the stationary phase.The GC also consists of a
detector, situated at the exit of the separation column. The function of the detector is to analyse
the small amounts of separated components present in the carrier stream leaving the column .
The choice of the detector depends upon the concentration level to be measured and the nature
of the separated components. The detectors most widely used are the thermal conductivity
detector, (TCD ), flame ionisation detector ( FID ), electron capture detector, ( ECD ) The time
delay from sample injection to detection at the end of the column identifies each component
while size and duration of detected peaks supply quantitative information.
Applications
GC is used for the quantitative measurement of separate components down to 1 ppm in a
suitable mixture of compounds. Mainly suitable for organic materials of all kinds.
In food used for the analysis and detection of:
-alcohols in flavors, wines, lemon, orange and lime extracts .
-animal fats in vegetable oils and fats.
-N- nitrosadimethylamines in beer ,milk .
*
- methyl mercury in fish and processed foods.
-benzoic and sorbic acids in foods.
- ammonium glycyrrhizinate in flavor extracts.
-saffrole in processed foods.
Gas chromatography-Mass spectrometry
GC - MS is a confirmation technique for all analytical methods which may be carried out on
simple GC, GC is used to separate the mixtures into their component parts, which are later
analysed by mass spectrometry(MS). In MS each molecule is fragmented/ionized in a unique
pattern depending on its structure.Both positive and negative ions are formed, either by electron
impact or by (low pressure ) chemical ionization The ions are separated on the basis of their
mass to charge ratio with the help of a uniform magnetic field. The mass to charge ratio of each
ion is proportional to their angular frequency in the magnetic field. A frequency analysis of the
corresponding reciever signal yields the mass of the ions. The compounds are identified by
matching their mass spectra with the ref. spectra in the library.
Applications
GC -MS is widely used in analysis because of its unique ability to act as a universal and
selective detector, and because of the greater tenability of the data acquired.
GC-MS in food used for the analysis and detection of
-sulfamethazine in beef.
-flavors in processed foods .
-fragrances in foods .
Spectrophotometry
The principle of spectro photometry is that radiation is selectively absorbed when passed through
a sample. A plot of the way in which absorption varies with changing wavelength/ frequency is
characterstic of the sample and is called a spectrum.
UV/VIS Spectrophotometry
Ultraviolet/Visible ( UV/VIS ) spectrophotomefyy measures the degree of absorption of radiation
by the substance in the UV/VIS
region.i.e. 190nm - 900nm range.In the UV/VIS region the
degree of absorption, at aspecific wavelength , is directly proportional to concentration. Thus
quantitative and qualitative determinations may be made by the examination of the spectrum
and comparison of the absorption with that of known concentration standards.
Applications
UV/VIS spectroscopy is used for the quantitative and qualitative determination of organic 01
inorganic substances which can absorb UV/VIS radiation. UV/VIS spectroscopy is used in almost
every sector of chemical and food analysis. In food it is used in the analysis and detection of
-vanillin in vanilla extract.
-caffeine in instant tea.
-benzaldehyde in dry fruit extracts.
-dyes in processed foods.
-sorbates, benzoates, sulfites etc preservatives in foods.
-benzoic acid in foods.
Infra -Red Spectrophotometry (IR 1
Infra red spectra originate from the different modes of vibration and rotation of a molecule that
occur on absorbtion of energy from incident radiation. Radiation covering the range 4000cm'1-
200cm''is focused on the sample, a spectrum is produced which is entirely characterstic of that
compound. IR- spectroscopy is mainly a qualitative technique , but with the advent of ratio
recording electronics quantitative determinations can be carried out both quickly and precisely .
Samples may be examined in the gas liquid or solid phase,.
Applications
Infrared spectroscopy is the premier technique for identification of organic and some inorganic
compounds in a wide variety of materials .In foods it is used in the analysis and detection of
-gums in icecreams and frozen desserts.
-trans - isomers in vanaspati oils .
-trans - isomers in margarines and shortenings .
-mineral oils in baked products.
-cyclohexylamines in cyclamates and artificially sweetened foods.
-antioxidants in foodstuffs.
Atomic Absorption Spectrophotometry
Atomic absorption spectrophotometry (AAS) has now become the preferred technique for
elemental analysis of complex mixtures. The technique is so specific that chemical separations
are rarely neccessary. Radiation of a wavelength characterstic of the element under
examination, generated by a hollow cathode lamp is passed through a flame. When a solution of
a sample is sprayed into the flame in the form of an aerosol , a portion of the radiation
proportional to the concentration of the element preset is absorbed. The respective absorbance
is measured , compared with the standard and the concentration, is determined.
Applications
AAS is used for the determination of the concentrations of nearly 70 metals and nonmetals.from ultra trace levels to high levels is determined, requiring high precision and
accuracy.In food it is used in the analysis and detection of
-aluminium in baking powders..
- mercury in foods
-cadmium in foods.
-copper and nickel in tea, distilled liquors.
-lead in foods, dried milk.
-potassium in beer.
-tin , zinc in foods.
/
Potentiometry
The measurement of ions in solutions is of interest in a wide range of applications.
Two techniques extensively used are conductivity metering and specific ion measurement by
potentiometry. Specific ions can be measured using potentiometric sensors. The titration vessel
consists
of two electrodes, that is an indicator electrode and reference electrode, and the
potential of the cell is measured
during the course of the titration potential changes slowly
initially , whereas near the end point there is a drastic change in potential, with the help of this
the concentration of individual ions can be calculated. Two types of potentiometric titrators are
available .The first is one that carries out titrant addition automatically and records the electrode
potential differences during the course of the reaction., in the second type titrant addition is
made automatically until a preset potential, or pH , representing the endpoint, is reached, at
which point the titrant addition ceases. Both use the glass pH electrode which, in conjunction with
a reference electrode, produces a mV output proportional to the hydrogen ion concentration of
the solution in which it is immersed. Other ions such as chloride, fluoride, calcium and
ammonium can be measured using similar sensors with sensitive membranes of various
materials, and also glasses other than the pH-sensitive kind,. New applications increasingly
demand indirect and incremental
measurements of ions, these are measured by use of
microprocessor controlled meters.
Applications
This technique is mainly used for detection of impurities in purified drinking or process water
and salt solutions . In food , it is used in the analysis and detection of
-hydrocyanic acid in crops and foods.
-nitrates in lettuce and spinach.
-chlorides in milk-based infant formula..cheese.
-monosodium glutamate in processed foods.
High pressure liquid chromatography
High pressure liquid chromatography ( HPLC ). sometimes called high-preformance liquid
chromatography, is a seperation technique based on a solid stationery phase and a liquid mobile
phase. HPLC is essentially preformed in two ways. Isocratic chromatography, in which a solvent
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is used to separate the
sample components.
Gradient elution
chromatography, in which two or more solvents are gradually ( linearly or exponentially ) mixed
to obtain the verstality needed for separating more complex mixtures. Seperations are achieved
by partition, adsorption, ion-exchange process and size exclusion, depending upon the type of
stationary phase used. Compounds to be analysed are dissolved in an organic liquid and most
seperations take place at room temperature. Organic compounds which have low volatility and
are thermally unstable can be analysed by HPLC.
Applications
Liquid chromatography methods are used for the analysis and detection of food in
-aflatoxins in food, fluid milk.
-benzoate, caffeine and saccharin in soda beverages.
-glucose, fructose, sucrose and maltose in pre sweetened cereals.
-purity of lactose.
-quinic, malic and citric acids in cranberry juice and apple juice.
-saccharides in corn syrups and sugars.
-benzoic acids in fruit jams.
-separation of sugar in honey.
-vitamin A and D in mixed feeds.
Development of a new Analytical Technique
The procedure for adopting a new Analytical Technique is as follows:
-Literature Survey for the existing methodologies available by referring
-On-Line Search
-Analytical Absracts
-Chemical Abstracts
-AOAC latest developments
-Setoction of the KfothodMKxj) to be?
dopoiM-inp upon tho availability of
-Infrastructure like Instrumentation
- Reference Materials
-Expertise
-Validation of the methodology adopted by
-Ensuring Calibration of the Instruments used to National Stds.
-Traceability of Reference Materials
-Addition of Internal Standards and estimation of % Recovery
-Comparison with other available techniques
-Repeatability and Reproducability
-Proficency testing of the method
Need for the development of a New Technique
Analytical chemists face what might be called a "Star Trek” image of their work.ln the popular TV
serial,analytical sampling is routinely done with a technological magic wand called a
"tricorder”that is pointed in the general direction of the sample to reveal the concentration of
every conceivable analyte.Many people view present day Analytical Chemistry similarly:You put
the sample in a black box that tells you what is there.down to the limits of detection.No fuss.no
muss.no uncertainity.
Then there are some people who think that where is the need for development of a new
technique when we have got published methods of -AOAC,ISI.APHA,ERA etc.
There are certain constraints faced by the Laboratory Manager.Some of them are:
1. Non availability of specific reagents
The estimation of Beta Carotene calls for a reagent.that is no longer commercially
available.Not only does this mean that the Official Method cannot be used for routine tests.it also
means researchers trying to develop new methods cannot compare their results to the old one's.
2. Non availability of a particular Analytical Technique
PFA states that the food products should be free from Naturally Occuring Toxic
Substances(NOTS) like Saffrole.Hypercine,Agaric Acid and Hydrocyanic acid.But the methods
for Hypercine,Agaric Acid and Hydrocyanic acid are not available even in AOAC.Even the
method for Saffrole is only for Non-alcoholic beverages.
The other example is that of estimation of Benzoic Acid in Food Products by UV-
Absorption Spectrophotometry.The method asks to have a benzoic acid free sample,which is
dificult to get for a lab.
3. Matrix dependent problem
Many existing methods are matrix depedent. For example high fat foods can produce
very different types types of interferences than low fat foods.Sugar levels can also cause
problems.
Another matrix dependent problem is that Vitamins can be chemically bound to
components of the food matrix,requiring enzyme digestion,to release them so that the
bioavailable levels can be measured.Not only are the necessary digestion methods matrix
dependent but one has to be careful that the extraction process doesn't degrade the very
chemical one is tryng to measure.
4. Detection Limits
Non chemists do not understand what it means for a test to say an analyte is
undetectable.They assume it means the machine showed zero-like waving a Geiger counter
over the sample and not hearing any clicks.They do not understand it's statistical measure and
you may in fact be getting numerical results.
For the nonspecialist.it is a revelation to discover that these zeros or "Below detection
Limits" or "Not-Detected"on the laboratory simply means one cannot say with statistical
confidence that the analyte is present.
5.Non availability of a particular Instrument
Even in many cases there may be the availability of methods but the laboratory may not
be in the position to procure that technique due financial constraints.For example residual
pesticides and food flavours can be best analysed by GC-MS but the tecnique is within the reach
of only a few labs.
Important Methods Developed/Standardised by SRI
-Estimation of Mono Sodium Glutamate(MSG)
-Trans-isomers in Vanaspati by IR
-Benzoic Acid in Fruit Jam by HPLC
-Methyl-Mercury in Processed Foods by GC
-Saffrole in Processed Foods by GC
-Hydrocyanic Acid in Processed Foods by Ion-Selective Electrodes
-Hazards solvents present in the working area of the lab.by GC/HPLC
-Aflatoxins by HPLC
Methods under Development
-Tetracycline Residues in Milk
-Agaric Acid in Processed foods
-Adulteration of Scotch Whiskey by GC
-Quantitative estimation of Dyes in processed foods
Role of SRI in helping the Food Industry
SRI provides prompt.precise,accurate and dependable Analytical Services to a wide spectrum
of Clints in the following areas:
-Dairy Products
-Spices and Condiments
-Processed Foods & Vegetables
-Cereals &Pulses
-Sugar and Confectionery
-Food Additives
-Vegetable Oils & Fats
-Alcohlic and Non-Alcohlic Beverages
-Food Packaging
-Meat & Meat Products
-Calibration of Instruments
-Developments of New Methods of Analysis
-Standardisation/Validation of Analytical techniques
-Residual Pesticide Analysis
-Microbiological Analysis
-Metallic Contaminants
-Nutritional Parameters
Accreditation of SRI
SRI labs are accredited by the National Accreditation Board for Testing & Calibrating
Labs.(NABL),under the Dept.of Science&Technology in the following fields:
-Chemical
-Mechanical
-Biological
APEDA-SRI MOU
Apeda
has recognised
SRI
for the
purpose
of providing
the
following
Exporters.manufacturers and regulatory agencies in the following broad areas:
-Analytical Sen/ices
services to
-Training facilities to Expoters
-Research & Development
-Providing standard reference materials
ASHISH MITRA, Executive Vice President, ITC Agro Tech Limited, Secunderabad.
The Paradox of Being .
Why Processed Food Businesses Fail in India.
Ironically , nobody 'eats' processed foods . Luckily neither does
anybody eat an industry . Thus the entirety of the endeavour is
founded , bounded and circumscribed by irrelevance . A premise with
the fatal flaw . A postulate without an idea . A theorem devoid of a
hypothesis .
You eat rotis, rice , dal, sambhar, dahi, chatni, pickles , aalu
mattar , karela bhaji, mutton curry and payasam .Or you may
consume a tomato ketchup or enjoy a hamburger.
These in turn are prepared from a number of different and distinct
raw materials which are in turn cooked/processed by the housewife or
by someone else somewhere.
And this last named is prima facie redundant as an entity of
preparation except in so far as this someone provides either a service
that is sought for by the woman or a benefit that cannot be otherwise
obtained .
The problem of the 'Processed Food Industry' in India therefore is
inherent in the very definition of its endeavour .It appears as an end
in itself. An axiom . An industry without the need of a justification .
A business without a customer . A means searching for an end . And
unless it permits the horse firmly before the cart it will continue in the
prevailing circus of immobilised , frozen deadlock .
This I suppose is sufficient provocation for the day . But provoking is
my job . To force people to think outside the boundaries of
conventional logic . fo encourage them over the tyrannies of the
status quo .
What then is the issue ?
At stake is the identification of the purpose of food . Not the obvious
one . But the more complex socio-psycho-anthropological basis of
needs, statements , tastes and relational structures . People do'nt eat
wheat. They do not eat atta . Nor I submit, do they eat rotis . What
they do instead is make relational statements . Establish power
equilibrium . Create mutual dependencies .
Individuality envelopes families and the family underwrites social
contexts .
Food is not a product .And eating is not an act of consumption alone .
Unlike other consumption goods and their usage , food and eating
are heavily laden with social and anthropological significance .The
behavioural dimensions of food shopping , preparation , cooking ,
serving and eating is a cultural prism . Underlying this is the mosaic
of family definition , gender roles and power structure , societal
attitudes towards children , developments in educational
opportunities and nearly all the other issues that define a society and
determine its civilisation .
None of this is new or unknown . The problem lies in not taking a
conscious view on this.
Instead , it is assumed that a product offer will somehow fit into this
mosaic by virtue of its proven success in some other market .The
market and the plan is sought to be coaxed towards the product.
Instead of the product designed with the market in mind .
One of the reasons for this inertia is the complexities that the
alternative method poses .
Firstly , the variables that determine food behaviour are numerous
and interrelated . Attempts at simplification are fraught with danger.
Far too often demand is seen as a function of supply And the obvious
comforts of cost definitions supercede the criticality of measuring the
behavioural determinants of demand . The sanctity of the brand and
product form is often the self-imposed shackle that drives all analysis
What is ignored is that there are products that drive behaviour but
food is very low in this regard . It is behaviour driven .
The other hobby-horse of all food companies is
'income-segmentation'.
The market is conveniently divided by the Socio-economic
Classifications . The assumption being that those in the upper echlons
of this table are distinctly different from the ones below . Available
research is read but its underlying meanings are ignored , not
comprehended or altogether misunderstood . .
A distinction needs to be drawn here between in-home food eating
and eating-out habits .
The latter are more amenable to change and in the very long run
could also influence in-home practices .
Eating-out characteristics are more suseptible to income variables
with a lower component ol 'behaviour stock' than in-home habits
which have a complex 'value' dimension .
There is a caveat here though . Vast numbers of Indians eat out. And
not always for recreation and entertainment. Compulsions of
employment, housing and infrastructure are the key determinants of
this behaviour . Unfortunately the 'Managerial classes with their
empirical learnings are incapable of bridging this 'imagination gap' .
They are too myopically anchored in the conventional wisdom of
derived metaphors .
It is my hypothesis that a house-wife's 'value' derivation is located in
the interstices of three concentric circles of.
♦ Variety -what she offers the family to receive their appreciation ,
♦ Cost -both price and non-price cost she incurs including the en
tire 'system of provisioning' -how she shops , how she buys ,
from where she buys , how she stores , how she prepares tor
cooking , the method of cooking and the method of serving and
eating
♦ Labour- positive labour which signals her love for the fami' y net
of alternative means of tfjgnal ling her commitment. Minus
negative labour which constitute the chore elements of the activi
ties plus other chores that constitute her life outside of the food
and eating related efforts.
It is my contention that this equation has a multiplier relationship
between the functions such that a zero perception of any one of the
components reduces the entire relationship to zero and thereby
product and category rejection .
The 'service' embedment in the product must be of perceptible
meaning and consequence in the woman's life . It must in the final
analysis enhance her self-worth which in the vast majority of cases is
derived from the family perception of her as a wife and mother .The
discomfort of people from developed societies with this model is
palpable and understandable .
What is perhaps more unforgiveable is the Indian managers alienation
from the local realities . Their own prevalent value structures at home
seem to transfer little learnings to their corporate entities. The two
beings seem completely divided with no cross-flow of experential
data and evidence .
Even a cursory glance through the pages of the English press
matrimonial advertisements in metropolitan India will give an insight
into the Indian psyche of both men and women .
The reason for this trivialisation of an otherwise profound issue is
that there surely is'nt an Indian manager anywhere in corporate
governance who does not read the English press regularly . And is
also alive to the reality or at least should be , to the fact that people
who advertise in the english press would constitute the infinite
minority of the Indian population .
If therefore , the value structure and expectation of this minority too
is out of sync with managerial knowledge and its application , then
something is quite desparately wrong somewhere . And the market
failures of food companies explainable .
It is this ignorance and insensivity to the life around and the
unconsciousness to the lives they lead at home that makes the Indian
managerial capability the Achilles Heel of any food venture in India .
Added to this is the ’arrogance' of food companies with their
obsessive emphasis on their brands and product forms.
■ ' This compound of ignorance , insensivity and inflexibility of the
Indian and the Global managers together result in repeated failures in
the Indian food business .
It is often assumed for simplicity that the advent of TV and the
consequent globalisation of communication has already shifted values
. There are two fallacies in this assumption :
♦ we are still in the present and therefore many of the results are
yet to transpire and
♦ value structures in society change very , very slowly particularly
in societies that are old even if economically under developed .
Products and categories that have a higher income sensitivity of
adoption take-off much more easily due to these global influences .
Food , family and nurture are much less income sensitive .
Within this context eating-out is more income led . Although here 1
might add that recipe and cuisine preferences change equally slowly .
However , trial rates and occasionality of usage if given a sufficiently
large universe , can mask this phenomenon .
Which leads me naturally to the second point that the lessons from
other countries are often very superficially read without an
endeavour to reach under the results and dissect the forces that may
have determined them .
To illustrate with just one example and a fairly simple one at that.
Is eating-out a part of the food' activity of a family or a subset of
the 'entertainment' allocation?
In different countries of the Asian region what are the distributive
share and range of these respecti ve allocations by house-holds ? Add
to this analysis the income distribution of the house-holds themselves
and the nature of the data is likely to be
♦ less globally applicable across regions , and/or
♦ more dependent on the income sensitivity of demand . It is also
important to identify the ethnic composition of'out of home '
consumption . Is there a large tourist traffic that drives volumes ?
The list is long but must be seen through if any assurance of fu
ture success is sought. But the most important question of all is
the
♦ locus of the 'out-of-home' food business . If it is a sub-set of'ei>
tertainmenf as 1 suspect it is , atleast in poorer countries , the dy
namics of the business and the pricing structure need to be
looked at afresh in India .
With a percapita income of $330 is likely to prove very different from
Thailand with its percapita income of $2500 .
An 'entertainment' experience of very low frequencies by a large share
of the population will produce quite different results to an equally low
frequencies by a smaller numbers . Furthur incomes will determine
occasion outlay of budgets . And the ease of availability and prices of
substitute offers will influence trial and repeats . Not to mention
tastes and preferences .
Similarities between countries are simplified and an aggregate view
taken . In the process it is forgotten that the issues may be in the
realm of societal dynamics and these are complex forces that are not
easily apparent.
It is interesting to note that the largest growth of percapita allocation
of private consumption expenditure in India in recent years has been
in education , housing and transportation costs . The consequent
allocation to food expenditures have remained constant. Implying a
tightening of the family food budgets and an even lower drive to
experiment.
Fourthly , the dependency on numbers is overwhelming and drive the
demand forecast. This is perfectly legitimate in categories where the
interplay of the forces that create demand are more definitive . But
this is a guaranteed recipe for failure in the foods business .
Generally , branded consumer product companies make two errors of
judgement in planning an entry into an emergent economy .
It is perhaps relevant to attempt and draw an implicit distinction
between the 'marketing' and the 'economic' definitions of the brand . 1
believe it assumes significance when looking at developing markets
because of the tautology inherent in the 'marketing' definition of the
brand and the concept of price premium .
This approach takes in effect a 'post-product' perspective .
Pre-supposing a product superiority , a consumer need that can
overcome the price hurdle placed before them , an absence of
substitute products and a degree of price in-elasticity This is inherent
in the mind sets of most companies that operate in developing
countries .The new product and its superiority becomes an act of faith
with these companies .
The 'economic' perspective on the brand is less 'self-conscious' of the
offer and more modest of its posssibilities. It seeks to encompass the
nature of the consumer's bundle of product preferences of which the
specific brand is only a constituent.
These definitional issues become very basic points in under
developed and low income markets. It is a moot point whether the
the more rigid and myopic perspective on the brand has survived
even in the developed markets . Price premium has long seized to be
either a reality or an expectation . Yet this expectation resurfaces the
moment an underdeveloped market is being assessed .
I submit that developed and under developed markets are on a
rotating circular polarity with 'brands' and 'commodities' changing
positions given changes in technologies , availability , consumer
familiarity and alterations in incomes , wealth and education . The
distinctions between the two are in any event subjective issues of risk
anti ^pnfidence.
The economic definition of a brand as something that attempts to
signal a product discriminant tangible or otherwise is I believe a good
starting point. The ability to call on price premiums is not a part of
this mind set. What is germane is whether or not a degree of price
inelasticity has or can be introduced into a product category given
knowledge of substitutes and complements and their cross elasticities
of prices and incomes .
This would explain the price cuts in the western markets for all
consumer products as well as the prospects of products and brands in
developing economies with low incomes and high elasticities oi price
Unfortunately , the short run novelty values of some high end life
style products is projected across all product categories without ever
probing the intrinsic roles of the products themselves . 1 his often
leads to attractive projections before entry into the markets and deep
despair when on the ground .
In the final analysis there is no substitute to detailed consumer tocus
and sensitised consumer knowledge . And it is here that all
beginnings begin .
orb ?■?
;.. 11
1
«4
With Best Compliments from:
a
TSAI ENTERPRISES PRIVATE LIMITED
No.4,100 Feet Road, 17th Main
Sth Block, Koramangala, Bangalore - 560 095
Tel: 553 1324 / 663 5676
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Email: carrittb@giasbg01.vsnl.net.in
MANUFACTURER OF TAAZA RANGE OF PICKLES
CHUTNEYS AND READY TO COOK SPICE PASTES
With best compliments from :
IQF FOOD
LIMITED
MANUFACTURE’
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ERG
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Engineering Resources Group
42/1, Palmgrove Road, Austin Town, Bangalore - 560 047. Karnataka, India.
Phone: 564338,5576526,5576539,5510552,5510554 Fax: (080) 5561992/528070S
Telex: (0845) 3269 ERG IN Cable : EEARGEE
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■
PROJECT IMPLEMENTATION FROM
CONCEPT TO COMMISSIONING
AQUACULTURE
ENGINEERING PROJECTS
• Hatchery
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• Processing
• Cold Store Design & Construction
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@ Electronics & Microelectronics
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BIOTECH AND FOOD
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WE UNDERTAKE TOTAL PROJECT MANAGEMENT
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PIACEMENT seevtce fN
poop
tNPusmies
Centre for Processed Foods, Bangalore (CPF), a non-profit, non-government organisation with a mission to work towards the development
of a strong and modern food processing industry are pleased to provide
placement services for professionals at various levels (Freshers, Junior
level, Middle Management level, Senior and Chief Executives) in food
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t
Individualsand industries who wish to utilise this service shall contact
the following for details, confidentiality will be strictly maintained.
Director
Centre for Processed Foods
P.B. No. 8058
Sadashivnagar Post
Bangalore - 560 080
Phone / Fax : 3343676
WITH COMPLIMENTS FROM
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(An Alpine Bhandari Group Company)
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With Best Compliments From
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Manufacturers of Form Fill & Seal Machines
Represented in Bangalore by:
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Manufacturers and suppliers of
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Attention: Exporters and Progressive Farmers
HOPCOMS is equipped with latest Italian equipment for Washing,
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CENTRE FOR PROCESSED FOODS
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A non-profit organisation with a mission to work towards the
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PROVIDES CONSULTANCY AND OTHER PROFESSIONAL
SERVICES IN FOOD PROCESSING
CONSULTANCY
CPF offers consultancy in the following areas in Food Technology.
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The factors* that make consultancy services from CPF different are :
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Common service facilities have been set up by CPF. Services from
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Training of manpower
Shelf life studies
Sorting, Washing, Waxing
grading of fruits & vegetables
♦
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CENTRE FOR PROCESSED FOODS
•
P.B. No. 8058, Sadoshivonagar P.O.,
Bangalore - 560 080,
Phone/ Fax; 3343676
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