FOOD INFOTECH FEBRUARY 2023 / 250.00 Modern, Independent Voice of the Sunrise Indian Food Processing Industry COLD & CALCULATED! Intelligently Optimizing Energy Efficiency with AI INGREDIENTS AUTHENTICALLY INGRAINED! Lured by Opulence to Tickle your Taste Buds Clever Way to Stop Milk Losses in Dairies

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PACKAGING INNOVATIONS EXCLUSIVE RETORT PACKAGING EXCLUSIVE FLUID PROCESSING CHILLI PROCESSING 06 13 14 17 19 10 37 43 51 UFlex continues its focus on innovation and sustainability with new products and solutions in Q3 FY23 Cold & Calculated! Intelligently Optimizing Energy Efficiency with AI Lineage Logistics Announces Lineage Fresh, Expands Fresh Produce Offering in Europe Adcount Technologies launches SupplyLink, a dedicated vertical for warehousing and logistics services Rage and Keventers shake hands for the Coolest Coffee Shake in town; introducing the Hazelnut Cold Coffee Amcor Third Lift-Off Winner to Deliver New 'Packaging as a Service' for Reusable Food Packaging Spruce Up Your Café With Elanpro Impulse Mespack to Present Innovative and Sustainable Flexible Packaging Solutions at WestPack The Rising Demand for Recyclable Retort Pouches in the European Market Ingredients Authentically Ingrained! Lured by Opulence to Tickle your Taste Buds The Clever Way to Stop Milk Losses in Dairies Advanced Turnkey Plant for Chilli Puree NEWS MATERIAL Handling PROCESSING PACKAGING C|O|N|T|E|N|T

NATURAL COLOURS OPINION NUTRI-CEREALS SNACK FOOD MICROBIAL SYNTHESIS HEALTHY SPICES 20 26 31 32 38 24 6 Key Challenges in Using Natural Colours in Beverages The Changing Face of the Indian Snack Manufacturing Industry The Nutrition Revolution 2.0 : Biofortification in Millets a Welcome Step to Fight Hidden Hunger Offline Vs Online: What Do Indians Prefer for Snacking An Overview on the Recent Developments in the Bio-Synthesis of Food Colourants and Additives Process of Trapping and Physico-Chemical Analysis of Roasted Cinnamon Powder GROUP EDITOR IN CHIEF M. Nandi [email protected] Sr. MANAGER SALES & MARKETING H. Singh [email protected] CONSULTANT EDITOR N. Banerjee SR. EDITOR L. Khan SR. SUB EDITOR Claus C. MANAGER FINANCE K. Gusain DESIGN HEAD D. Sharma WEB DEVELOPMENT MANAGER J. Kumar WEB PRODUCTION P. Bhandari SUBSCRIPTIONS R. Rana THE TEAM FoodInfotech is printed, published, edited and owned by StandPoint Media (OPC) Pvt. Ltd. and published from C1-62, Sector E1, Vasant Kunj, New Delhi-110070 (INDIA), Printed at Swastika Creation 19 DSIDC Shed, Scheme No. 3, Okhla Industrial Area, Phase-II, New Delhi- 110020 Editor, Publisher, Printer and Owner make every effort to ensure high quality and accuracy of the content published. However he cannot accept any responsibility for any effects from errors or omissions. The views expressed in this publication are not necessarily those of the Editor and publisher. The information in the content and advertisement published in the magazine are just for reference of the readers. However, readers are cautioned to make inquiries and take their decision on purchase or investment after consulting experts on the subject. Food Infotech holds no responsibility for any decision taken by readers on the basis of the information provided herein. Any unauthorised reproduction of the magazine content is strictly forbidden. Subject to Delhi Jurisdiction.

PACKAGING INNOVATIONS 06|February|2023 FOOD INFOTECH UFlex continues its focus on innovation and sustainability with new products and solutions in Q3 FY23 UFlex limited demonstrated another quarter of path-breaking innovations across business verticals. Continued focus on research-led innovation resulted in a number of new product launches. Let’s look at the path breaking product innovations steered by the company in the quarter ended December 31st, 2022. Packaging Films 1. ‘F-TFE’ Thermoformable BOPET Film: ‘F-TFE’ Mono or Co-extruded transparent Biaxially-Oriented Polyethylene Terephthalate or BOPET film is specially designed for thermoforming applications for depth formation and this film is recommended to be laminated with a sealant layer. Its outstanding properties include high tensile strength, chemical stability, dimensional integrity, and transparency. It is an updated version of our existing grade of F-TFP. Additionally, this film can be corona treated on both sides or on a single side to enable wettability for ink adhesion while printing. A recent sample was approved by an LLP named Print and Pack of Uzbekistan and UFlex produced 36 MT quantities of 12 microns, 15 microns and 19 microns for them. 2. ‘F-POX’ Excellent Oxygen and Moisture Barrier Transparent BOPET Film: This is an excellent oxygen (0.5 cc/m2/day) and moisture barrier (2.0 gm/m2/day) transparent BOPET film with optical clarity. This is a more superior product than PVDC coated PET film and EVOH PET film. It is also thermally stable and achieves exceptional processability. This film enables see- through packaging while functioning as a high aroma retention barrier. It is apt for storing dry and chilled food. Chemicals Business 1. Flexseal HSL 1025 (G) and Flexseal HSL 1024 (F): Adding to the long list of green solutions offered by UFlex's chemical business, UFlex developed water-based heat sealable coatings in Q3, 2022 for Kraft paper bags for their e-commerce business. With its base being water, the product is environment-friendly. It is a highly advanced product for sealing a formidable bond between coatings of flexible packaging materials. In addition, it is compatible with Gravure and Flexo application processes to produce high-quality e-commerce bags. 2. Flexgreen Sprayable top coat gloss coating: This LED coating is made for fiberglassreinforced optical polymer materials, adding to its visual appeal. It is based on radical chemistry wherein the coating instantly cures in UV LED lamps of 385-395 nm wavelengths. With diverse applications in the construction industry, this considerably flexible coating offers excellent curing capability on high-speed machines. Further, as its curing depends on UV LED light, it leads to energy savings of about 30- 70% compared to mercury- based UV lamps. 3. Flexcure Super Matt: It’s been designed as a free radical UV coating for absorbent and non-absorbent underlayers like paper, polythene and polypropylene. This coating has applications in product labels and mono-carton packaging for materials like cosmetics, bottle labelling, pharma, and health and wellness range of products. 4. Flexcote MH 785: For a durable bond and excellent seal strength, UFlex has developed a solvent-based adhesive with high solids and low viscosity for medium to high performance in flexible packaging applications. It is a cost-effective solution offering excellent bond and seal strength.

07|February|2023 Holography Business 1. 3D Optics as a superior security feature for product authentication: UFlex developed a 3D Flipogram material to authenticate genuine products from counterfeits, protecting consumers from spurious products. Using complex micro-optical technology, the material creates a unique lenticular visual effect. As a result, a simple glance at the product and its 3D visual imagery effect ensures that consumers are purchasing genuine products. The spectacular visual effect of the 3D Flipogram material makes the product stand out and requires no special lighting or reading device to ensure authenticity. In addition, this technology is unique and cannot be duplicated. This product can find applications in domains such as automobiles, electronics, FMCG, pharma, tobacco, identity cards/certificates, and in the Government excise business. The flexible 3D Flipogram material can be transparent, translucent or opaque as per customer requirements, with the processed film being supplied in 40 and 70-micron versions. It is tamper-resistant and malleable for use in strips or sheet form and printing on it is possible with high precision in multiple colours. Some materials can be used on glass, cans, plastic bottles, paper, cardboard, leather and metal. Further, tracking through QR codes or sequential numbering is also possible as per customer requirements. 2. Floating lens film with customized brand logo: Another great innovation in the quarter ended December 31, 2022 was developing a new and advanced brand protection packaging product consisting of customized emboss film designed for laminates, paper board and UV offset printing on mono cartons. A slight rotation and tilting in light reveals the brand logo, and this has critical applications in the pharma industry to protect from counterfeit drugs. This product will go a long way in ensuring the safety of patients and healthcare professionals. Flexible Packaging Business 1. Enhancing consumer engagement via variable >[email protected]

EXCLUSIVE 14|February|2023 FOOD INFOTECH Ingredients Authentically Ingrained! Lured by Opulence to Tickle your Taste Buds SMOOR Chocolates is a Bengaluru based D2C luxury chocolate brand from the house of Bliss Chocolates that was established in the year 2015 by Vimal Sharma. Having initially started off as an offline brand to serve its customers from its dine in space, with most of the revenues coming in from this channel in its initial years, the brand had moved online post the arrival of COVID-19. Today, SMOOR earns most of its revenues through the online channel and has established a strong presence in 4 major metros in the country. In an exclusive interaction with Claus from Food Infotech, Kanchan Achpal, Chief Marketing Officer, Bliss Chocolates India Pvt. Ltd. shared a little about their company’s signature brand, SMOOR and its wide range of products, apart from sharing more details on the innovations that the brand has been working on recently and much more.

QWould you share a little about your brand and its range of products for us? SMOOR opens up a world of true couverture chocolates made with real, authentic and high-quality ingredients concocted by master chocolatiers from around the world. SMOOR puts real couverture chocolates into action to bring out that perfect shine and snap. They present the widest range of chocolate options. SMOOR’s masterpieces create those perfect moments of delight, each time, every time. Not just chocolates. SMOOR lures you with macarons, cakes, pastries, baked goodies, desserts, beverages and a lot more with pure artistry and craftsmanship. SMOOR’s world-class chocolate lounges and our Signature Chocolate lounges and cafés delight you with an exquisite international chocolate experience. Thoughtfully designed boutiques and outlets make perfect spots to quickly pack some last-minute gifts. Stylish and unique products dressed in exquisite packaging reflect the quality, class and the honest ingredients that go into every SMOOR. Fall in love with SMOOR. An affair to last forever. QOver the past few years, leading chocolate makers have shown increasing interest towards producing single origin Indian chocolate. Can you update us more on this growing trend? SMOOR's approach to single-origin chocolate sets us apart from the rest. We source our Madagascar single-origin chocolate directly from Madagascar, our Ghana single-origin chocolate directly from Ghana and the Indianorigin chocolate from Kerala, India. The committment to sourcing directly from the origins allows them to offer the customers a truly unique and authentic chocolate-tasting experience. Each origin has its own distinct flavour profile and by sourcing directly, they are able to highlight these flavours and provide our customers with exceptional and memorable taste experiences. SMOOR believes that great chocolate starts with great ingredients. By using only the finest cocoa beans from each region, we create a product that not only tastes incredible but also supports sustainable and ethical practices within the cocoa industry. QFrom which places in India does Bliss Chocolates source its ingredients/raw materials such as cocoa beans, cocoa powder, etc.? SMOOR Chocolates sources all of its ingredients from BARRY CALLEBAUT, a leading chocolate manufacturer based in Switzerland. Barry Callebaut is a global chocolate and cocoa products manufacturer based in Switzerland. The company is one of the largest cocoa processors and chocolate manufacturers in the world, with a presence in over 30 countries and sales in over 100 countries. The cocoa nibs used in their products come from various countries including Ghana, Venezuela and Madagascar. These nibs are sorted and blended together, regardless of their origin to create consistent products. 15|February|2023 KANCHAN ACHPAL Chief Marketing Officer, Bliss Chocolates India Pvt. Ltd.

EXCLUSIVE 16|February|2023 FOOD INFOTECH QAny innovations that you’ve currently been working on and what is it all about? SMOOR is always looking for ways to innovate and provide customers with the best possible products and experiences. SMOOR has been working on adding a baking range and ganache bites to our product line. Baking is a passion that brings joy and fulfillment. There's nothing quite like the feeling of mixing ingredients, watching them rise in the oven and finally presenting a beautiful and delicious dessert to loved ones. SMOOR understands and shares this passion for baking. That's why they committed to providing only the highest quality ingredients to our customers, so they can create desserts that are truly exceptional. The key to baking success is in using the best ingredients and that's exactly what SMOOR's premium chocolates provide. SMOOR offers an array of baking products like baking bars, cocoa nibs, cocoa powder, callets and choco chips. They come in dark milk and white, ranging from 34% to 70% for Dark, 31% for Milk and 35% for white. When you use SMOOR's Baking chocolates in your creations, you're adding a level of indulgence and luxury that takes your desserts. The chocolates are made with the finest cocoa beans and crafted with care, ensuring a rich and complex flavour that will enhance any recipe. Whether you're making classic chocolate chip cookies or a show-stopping chocolate cake, SMOOR's chocolates are sure to impress. QHaving launched SMOOR in India half a decade ago, can you tell us more on how has the experience been in the Indian Market till date? Please share with us on any changes that you’ve planned to bring in the coming days, if any? SMOOR has been operating in the Indian market for around seven years and has established itself as a premium chocolate brand with a loyal customer base. It’s recognized for its high-quality chocolates, innovative flavours and excellent customer service. In recent years, SMOOR has expanded its presence in India by opening several new retail locations across India - Mumbai, Delhi, Chennai and Pune. And has a great online presence too. QA bit on the recent steps taken to expand and grow your business across India. SMOOR has been actively expanding its presence in India over the past few years by opening new retail locations and launching its online store. We currently have several retail locations in major cities like Bangalore, Mumbai and Delhi as well as an online store that ships our chocolates across India. QLastly, could you update us a little on your future plans? SMOOR has always been dedicated to providing our customers with high-quality chocolates and desserts and more. They want to be a part of customers' special moments and occasions. It is committed to its vision of serving more people and becoming a part of many occasions and festivals and being the gifting solution for any reason, season and occasion. In the future, SMOOR plans to expand its product line to offer even more variety and options to customers and will continue to focus on innovating and introducing new and exciting flavours, ingredients and products that reflect a commitment to quality and taste. We also want to increase its presence in more cities and regions, so that it can reach a wider audience and serve more customers. This will include the opening of new stores and a larger expansion of online sales platform, making it easier and more convenient for customers to purchase products. Furthermore, we will continue to focus on enhancing customer experience, by providing exceptional service and creating a welcoming and inclusive environment in all our stores. At SMOOR, they understand that there is always room for improvement and are committed to getting better than what they are today. The goal is to continue to provide the best possible products and experiences to customers and to be a part of their special moments and celebrations.Fi

FLUID PROCESSING 17|February|2023 FOOD INFOTECH The Clever Way to Stop Milk Losses in Dairies Rising costs from inflation and increased focus on reducing carbon dioxide emissions make product loss management more important than ever in dairy plants. One major reason these losses occur is because timings or other process parameters are set incorrectly, causing a lot of valuable dairy product to be unnecessarily washed out together with the wastewater. Collo’s unique liquid fingerprint technology addresses this problem by detecting any type of liquid in the pipes in real-time, offering an easy way to optimize production and cut product losses. The rising costs of raw milk, electricity and other expenses are driving dairy plants to put

FLUID PROCESSING 18|February|2023 FOOD INFOTECH more focus on reducing milk loss. The cost of raw milk risen by 64% in two years in the EU region, and in some countries significantly more. With thin profit margins, it is a strategic imperative for many plants to minimize product loss. At the same time, there is global pressure to reduce the CO2 footprint of dairy production, and here milk loss at the plant plays a key role. The scale of the problem is huge. Considering that the EU alone had more than 12.000 milk processing and production sites handling over 161 million tons of raw milk in 2021, significant volumes of milk could be saved, translating into greatly reduced carbon footprints for dairies across the EU by prioritizing reductions in production losses. “But to be able to minimize wasting valuable milk products, it is essential to know where in the process the leak happens,” says Mikko Tielinen, Head of Sales at ColloidTek. “With conventional methods it is hard to meet that goal, which often results in milk products being unnecessarily flushed out with the wastewater. When a leakage then shows in the form of excess organic waste in the effluent, it is extremely difficult to determine where it is coming from.” Millions of euros down the drain For a typical dairy plant with an intake of around 250 million litres of milk per year, a loss of just 1% of the raw material corresponds to literally throwing about one million euros down the drain. Mikko Tielinen points out that current solutions are insufficient for addressing the problem. Flow rate timing is very inaccurate and traditional sensors are unreliable and imprecise, with fouling and creep being major issues. As several types of traditional sensors are needed to detect different types of liquids, such as whey, cream and cleaning chemicals, the optimization systems become complicated and expensive to manage. “Our solution, on the other hand, offers an easy and very accurate way to detect where exactly in the process the leakage is,” Tielinen says. “It measures the exact real-time liquid fingerprint at any desired point in the process with a single EMF-sensor. Combined with machine learning, our solution ensures that the process stays optimized and easily monitored through our cloud solution.” Addresses problems at the source Usually, product losses in the process are noticed when there is an excess of organic material in the effluent. This can also be a sign of problems in the production, however, measuring just the effluent does not tell why, and from where too much milk product is getting flushed out with the wastewater. “As our technology can supervise all the draining points in real-time, it can keep track of the liquids in the pipes and show exactly where the leakage is,” Mikko Tielinen says. “This makes it possible to address the problem at the point of origin, saving huge amounts of milk and money.” In addition to directly improving the profitability of a dairy plant, reducing the milk waste also lowers the cost of wastewater treatment and helps dairies to achieve their environmental goals. “Most of the carbon dioxide generated in a dairy production originates from the stages before the milk even arrives at the dairy,” Mikko Tielinen says. “That is why it is essential to not waste valuable milk in the dairies’ processing operations. If milk-based products are lost in a dairy, a replacement amount of milk will have to be produced and transported to the dairy, which will produce even more carbon dioxide emissions.”

CHILLI PROCESSING 19|February|2023 FOOD INFOTECH Advanced Turnkey Plant for Chilli Puree As the Food Industry is all about the tasting experience, the need for precise processing know-how, expertize, equipment and testing facilities and equipment are of paramount importance. These will ensure to retain the taste, colour, aroma and technical specifications like Brix of processed chilli. Like all perishable products, raw chilies have limited shelf life; hence processed chilies are used in many snacks, ready-to-eat foods, etc. Chilli paste/ puree/ pulp/ powder have a longer shelf life and are made to exact specifications as required for respective end products. Here comes the master in innovative and cost-effective processing applications & heat transfer solutions across a diverse spectrum of industries, HRS Process Systems Ltd., which is part of the UK-based HRS, a trusted name with over four decades of excellence in providing energy-efficient heat exchangers and heat exchanger-based systems across the globe. HRS is equipped with a strong network across Domestic and International Markets like the UK, Spain, USA, India, Australia, New Zealand and Malaysia to fulfill the technology requirements of process industries. HRS PSL is ISO 9001:2015 certified company and accredited ASME ‘U’ & ‘R” stamp in heat exchanger design, manufacturing and welding repairs, with a State-of-the-Art facility near Pune, India. HRS PSL provides one of the most advanced Integrated Multi-Fruit Processing Line on a turnkey basis. In processing of chillis, raw chillies are cleaned in the washing tank to enable the removal of basic impurities and bacteria. After a couple of wash cycles with clean water, the chillies are blanched through a cooker - a steam jacketed conveyor. This is a one-of-its-kind design for closed-loop cooking/ blanching. Chilli has to go through a washing tank to remove the bacteria from the product. After processing chillies are transferred to high speeds Pulverizer which crushes chilli uniformly to make a fine puree. The concentrated puree is transferred by a high-pressure pump into the HRS Monobloc Sterilizer, which is an integration of an Aseptic Sterilizer (112 C) and Aseptic Filler on a single skid and is fully automated with PLC-based controls. This system is one of the advanced offerings and hygienic solutions. Sterilized juice is aseptically filled in an aseptic bag-indrum Aseptic Filler (195 KG drum) and 1365 kg per day, which ensures the product filling in a vacuum for the high shelf life of the final product in the range of 12-24 months. The Aseptic Filler is an innovative product by the HRS group with thorough R&D that is specially developed for the Food Industry. Our systems are developed to work with minimal human intervention. The SCADA automation allows supervising and controlling of every feature and facility from one point. This system for chilli processing can process 6-ton chillies per hour for 3 days, non-stop. With this workhorse system, no one can stop you from being a global player. This system can run continuously for 2-4 days depending on the input plan. Chilli is an integral part of global cuisine. From gourmet food to fast food, chilli is one of the basic requirements of the Food Industry. India is the largest producer and exporter of chilli in the world. Currently, India is exporting more than 2.2 lakh tons of chilli per year and it will keep growing. For further details: please mail us at [email protected]

NATURAL COLOURS 20|February|2023 FOOD INFOTECH Crafted by sensory experts & evaluated by passionate food lovers, Symega's Natural Colours grab, hold & heighten the senses with their rich colouring, making each drink an experience to remember. 6 Key Challenges in Using Natural Colours in Beverages Manju Rajesh Nair Head - R&D (Natural Colours), Symega Food Ingredients Ltd.

21|February|2023 How would you like to live in a world where strawberry milkshakes aren't pink, colas aren't black, orange juices aren't orange and matcha teas aren't green? It sounds like a dull parallel dimension, doesn't it? Aesthetics strongly influence customer choices and beverages are no exception, especially when studies show that customers make their purchase decision in three to seven seconds. The colours added to a beverage can create a perception of the product's flavour. Synthetic food colours can make a product look excessively vibrant. On the other hand, natural food colours can make a product seem more genuine and appealing to the customer's eyes and taste buds. Breaking Down Beverages Beverage types and flavours have increased in number over time. However, two broad categories of beverages can be seen as significantly different - those with alcohol and those without it. Moreover, there are numerous variants within each category with their unique background, characteristics, ingredients, flavours and production methods. Let's dip in and take a brief look at each category: The Future of Beverages Given the Beverage Industry's lengthy history, it's not unexpected to find that it has seen numerous shifts across its vast timeline. The Industry has continuously improved its operations, which has led to massive commercial success and profitability - across production, packaging, marketing and distribution. This growth is driven by the fact that the Drinks Market is becoming more niche and segmented than ever before. The Food Processing Industry is a big reason why the number of products is growing and as the industry grows, the Beverage Industry is sure to follow suit. As Beverage Manufacturers ride this growth curve, it will become vital for the Industry to shift to natural food colours to echo customer demand for healthier alternatives. Beverages and Their Connection to Colours When it comes to anticipating a beverage's expected taste and flavour, colour is the most crucial product-intrinsic sensory trigger. Numerous studies conducted in the lab have shown that altering the colour, brightness or saturation of beverages can drastically change customers' anticipations and in turn, their experiences. And sometimes, the intensity of a beverage's colour can flag it as a product formulated with synthetic food colours. Some customers have strong feelings about synthetic food colours because of their reputation. They are more eager for products formulated naturally, owing to their many potential benefits. This puts Beverage Manufacturers in a position to decide early on what kind of colourants they want to use. Here are some vital points to consider: The Rise of Natural Sips Many Beverage Manufacturers are now specifically formulating their new products to feature natural food colours. Here are some natural sources to consider for colouring beverages: Sip with Symega Making any shift comes with challenges. But at Symega, with our years of expertize and formulation prowess, we excel in facilitating the addition of natural food colours to your brand's beverages. Here's how we solve the challenges of taking this approach: (Kindly refer to the tabular column on the next page) Our years of industry experience, combined with valuable contributions made by our skilled and expert team, make us at Symega aware of how colours interact with a combination of other components in a recipe across vast beverage categories, packaging types and production methods. With meticulous formulation, we ensure that the colours of your beverages deliver an optimal performance that captures a one-of-a-kind sensory experience that is consistent, customized and naturally vibrant. To know more about Symega's natural food colour alternatives: Visit us at https://symega.com/naturalshift This is how the Beverages Market is projected to develop in the near future:

NATURAL COLOURS 22|February|2023 FOOD INFOTECH

LEADING WEBSITE ON FOOD TECHNOLOGY INDIA’S

OPINION 24|February|2023 FOOD INFOTECH The Changing Face of the Indian Snack Manufacturing Industry Raghav Gupta Director, Kanchan Metals Pvt. Ltd. The COVID-19 pandemic has fuelled the use of automation in the Food Processing Industry to allay rising concerns among Indian consumers regarding food safety and hygiene. The Indian Food Processing Industry is one of the biggest and busiest in the world today. According to United Nations Industrial Development Organization's >[email protected] Despite the expectations that the world would recover from the crisis more rapidly and that food and nutritional security would start to improve after the pandemic in 2021, world hunger and malnutrition increased even more in 2022 after a dramatic increase COVID epidemic. Inequalities grew as a result of the pandemic’s impact and the subsequent recovery, which contributed to more setbacks in 2021 towards the 2030 goal of achieving zero hunger. The World Health Organization (WHO) defines under nutrition as a form of malnutrition caused by the deficiencies or imbalances in a person’s intake of energy or/and nutrients. The 2020 global nutrition report used three criteria to evaluate malnutrition: overweight, stunning and wasting, and anemia. According to WHO, 91.62 billion individuals are anemic worldwide, with 30.2% of them being women and 47.4% being children under the age of five.

27|February|2023 The COVID-19 pandemic’s longevity and other crisis, including the conflict of Ukraine, pose a danger for the efforts taken to end malnutrition. The prevalence of malnutrition, particularly among women and children, may raise further impending efforts to meet the 2030 global nutrition targets. This necessitates coordinated actions to reduce the impacts of starvation. The 2030 Agenda for Sustainable Development prioritizes nutrition. Nutrition Insecurity: Hidden hunger Hidden hunger occurs when the intake and absorption of vitamins and minerals are insufficient to maintain optimal health and development i.e., Micronutrient deficiency. According to Global Hunger Index (GHI), more than two billion people suffer from hidden hunger, with nearly half of them are from India. vitamin A, iron, and zinc are the top three common deficiency all over world. Strategies to tackle Nutrition Insecurity Numerous inventions, including pharmaceutical supplementation, industrial fortification, dietary diversification, etc., can be used singly or in combination to prevent and treat the widespread vitamin and mineral deficiencies. Such tactics have, however, only had low chance of success, primarily due to social or economic constraints as well as technical issues with the compound selection. The novel concept being worked upon is ‘Biofortification’, precisely defined as “fortification in field rather than in the factory.” Fortification strategies There are 2 main strategies involved in Fortification. They are direct intervention and indirect intervention. M i c r o n u t r i e n t d e f i c i e n c y h a s a disproportionately negative impact on the rural poor population, and there are few direct intervention techniques available. Indirect fortification, or biofortification, is the greatest option at this time. Biofortification Biofortification is defined as value addition or enrichment of a crop via Genetic Manipulations. This seed-based strategy that has the potential to empower farmers also contains a long term benefit in diminishing micronutrient deficiency. This is an agricultural-nutrition strategy. Methods of Biofortification T h r e e m a j o r m e t h o d s i n v o l v e d i n Biofortification: y Plant Breeding method y Application of soil and foliar micronutrients y Genetic engineering method Plant breeding method: To produce advanced offspring rich in micronutrients, parent which have great concentrations of the required micronutrients can be crossed, or parent with low level of anti-nutrients can be crossed. For small holder farmers, it is a suitable technique to enhance the micronutrient in crops. But major negative in this method is, it is a time-consuming process. Firstly, the right trait has to be identified by the breeder. A p p l i c a t i o n o f S o i l a n d F o l i a r Micronutrients: There are instances when the mineral reserves are depleted and cannot be transferred to the plant. Applying mineral fertilizers, which are inorganic substances with micronutrients to the soil can boost the amount of minerals that are delivered to the plant’s edible parts. To provide plant nutrients, fertilizers are sprayed onto the tissue of above-ground plants in a process known as Foliar Fertilization. Small doses of macronutrients and micronutrients can be applied topically without endangering the plant. Factors influencing soil and foliar application method are the duration of application, wind speed, temperature and humidity in atmosphere. Genetic engineering is the latest technology. Without taxonomic limitations, it utilizes other source gene and is injected straight into the crop. It is the most frequently used method in Biofortification when the required micronutrient doesn’t exist at the required levels in the crop and conventional plant breeding cannot produce the appropriate outcome. Why Millets? Traditional targets for biofortification have primarily been staple crops such as rice, corn, potatoes, etc. since they are widely consumed by the undernourished population, despite having low micronutrient contents. Fig 1. Prevalence of anaemia in various segments of the global population Fig 2. Types of Fortification

NUTRI-CEREALS 28|February|2023 FOOD INFOTECH In the 20th century, Green Revolution transformed agriculture by introducing highyielding varieties of grains like wheat, rice and maize. While this immediately eliminated the issue of food insecurity, it also resulted in nutritional instability and the excessive consumption of foods with no therapeutic value, which eventually led to nutrient deficiency diseases. Here comes our miracle grain: Millet, which is already rich in micronutrients. Millet uniqueness Millets are the third-highest source of calories, after wheat and rice. They also provide the required micronutrients, essential amino acids, polyphenols, avenanthramides, flavonoids, polycyanins, lignins and polysterols to an individual’s diet. Even if the fertility of the soil has been poor, millets can grow. Due to high output and short growing season with high temperature environment, they are highly preferred. Hence, they are also called as the poor man’s crop. Owing to the presence of significant level of proteins, amylose, dietary fibre, minerals and essential amino acids, millets are considered to be the 6th most quantitatively significant grain in the globe. (Journal of science of food and agriculture, 2018) Nutrients Bioavailability from Millets Millets have high fibre content, but presence of some anti-nutritional factors such as tannin and phytates affects the bioavailability of minerals in millets. Dietary fibre has many positive effects like reduction in blood cholesterol level, reduction in blood glucose level, good bowl movement, etc. Apart from fibre, millets also enrich with phytochemicals, which functions as detoxifying agents, antioxidants, immune modulators, etc. Some of the examples of phytochemicals present in millets are: lignans, polyphenols, phytocyanin, phytosterols and phytoestrogens. Pearl Millet : An Ideal Candidate for Biofortification Pearl millet (Pennisetum glaucum) is the most magnificent grain for genetical improvement, owing to its ability to withstand dry regions, where farming conditions are mostly critical. Finger Millets Finger Millet is also known as Ragi and it plays a major role in the fight against malnutrition. Oleic, palmetic and linolenic acids are the major fatty acids presents in Ragi. It is rich in calcium among cereals and added to that, it is a fair source of Vitamin B1, B2, B3 and iron. So, it is good for breast feeding mothers, children and young women. Little Millets Little Millets are enriched with iron and zinc of 59 ppm and 35 ppm respectively. But popular varieties have only 25 ppm iron and 20 ppm zinc. Further, it contains around 38% of dietary fibre. Biofortification Pathway In the case of millets, biofortification can be done via two major strategies and they are as under: I. Through increasing the accumulation of nutrients; II. Through decreasing the level of antinutrients to enhance the bioavailability of nutrients in millet. The "Effective pathway for biofortification" is classified into the following 3 stages: • Discovery • Development • Dissemination Table 1: Average nutrient composition of millets in comaprison with rice and wheat (g/100g ) Table 2: Mineral composition of millets in comparison to rice & wheat (mg/100g of edible portion)

29|February|2023 Major challenges in Biofortification 1. Lack of knowledge among farmers about Biofortification Getting a low yield is the biggest fear that prevails in most of the famers. Hence, they are afraid to switch from traditional variety to biofortified variety. 2. Misinformation about the cost of biofortified grains Farmers are highly sensitive to prices. Therefore, this misconception discourages them to try biofortification. 3. Need to raise more awareness among the Industry Players Most of the industry players are not aware about biofortification technique to enrich crop with nutrients. 4. Modification in appearance Sometimes biofortification can result in occurrence of changes in the colour of the grains. Hence, there is no preference for such grains among the consumers. 5. Limited Government Incentives Breeders have only limited access to most of the resources. Hence, there is a requirement for some provision to be made by the Government towards the same. Benefits of Millet Biofortification y Many researches state that Biofortified millets can end hidden hunger; y It helps in the improvement of overall health of consumers; y It enhances the levels of vitamins & minerals, such as Iron, Zinc, Calcium, including Selenium; y Biofortification is a sustainable, economically viable solution that can assist in resolving the dilemma in a nation like India, which confronts significant nutritional challenges. Drawbacks of Millet Fortification y Biofortification cannot deliver as much micronutrients as commercially fortified meals or dietary supplements. Initial cost is also too high; y Communities may become dependent on a small number of crops, as currently Biofortification is only focused on a few main crops. This lessens dietary and environmental diversity; y People are hesitant to adopt biofortified foods, because of the colour changes in the grains. Table 3. Biofortified varieties in Pearl millet Source: Kumar et al. Agric. & Food Secure (2018) Source:Biofortified Varieties: Sustainable Way to Alleviate Malnutrition (2020)ICAR, New Delhi Table 2(a) - Major Health Benefits of Millets

NUTRI-CEREALS 30|February|2023 FOOD INFOTECH Towards Nourishment Millets have that power to destroy the hidden hunger caused by micronutrients deficiency. Millet Biofortification is a miracle approach to eliminate malnutrition and can help in boosting the health of poorly nourished consumers. Even though millets are nutrient rich, it is necessary to increase the output, while also improving the millets quality to move tons of people away from nutrient deficiency to sufficiency. The aphorism, ‘Health comes from the farm, not the pharmacy’ is at the heart of ongoing research on biofortification. References: 1. R S Banu, Vipin Kumar (2020) Nutrient management technologies of millets for higher productivity and nutritional security. 2. Ashwani kumar, Vidisha Tomer, Amarjeet Kaur, Vikas kumar, Kritika Gupta (2018), Millets: a solution to agrarian and nutritional challenges. 3. Kimeera Ambati and Sucharitha K V, (2019), Millets-review on nutritional profiles and health benefits. 4. Knowledge paper on millets the future food for india (2022), The Associated Chambers of Commerce and Industry of India. 5. A. Vinoth and R. Ravindhran (2017), Biofortification in Millets: A Sustainable Approach for Nutritional Securit. 6. Devendra Kumar Yadava, Partha Ray Choudhury, Firoz Hossain, Dinesh Kumar, Trilochan Mohapatra (2020), Biofortified Varieties: Sustainable Way to Alleviate Malnutrition, ICAR New Delhi. 7. Hanna R. Manwaring1, H. F. J. Bligh2 and Rattan Yadav (2016), The Challenges and Opportunities Associated with Biofortification of Pearl Millet (Pennisetum glaucum) with Elevated Levels of Grain Iron and Zinc. 8. Madhu Choudhary* and Rajwanti Saran (2020), A Review on Biofortification - To Improve Nutritional Quality of Cereals. 9. Amy Saltzman a, Ekin Birol a, Howarth E. Bouis a,n , Erick Boy a , Fabiana F. De Moura a , Yassir Islam a , Wolfgang H. Pfeiffer b (2012), Biofortification: Progress toward a more nourishing future. 10. Priyanka Sharma, Poonam Aggarwal & Amarjeet Kaur (2016), Biofortification: A new approach to eradicate hidden hunger. 11. Role of Millets in Nutritional Security of India (2013), national academy of agricultural sciences, New Delhi. 12. FAO.2022. World Food and Agriculture – Statistical Yearbook 2022. Rome. https://doi. org/10.4060/cc2211en 13. Devendra Kumar Yadava, Firoz Hossain & Trilochan Mohapatra (2018), Nutritional security through crop biofortification in India: Status & future prospects. 14. Gulave CM, and Kshirsagar AV (2020), Bio-fortified varieties: Way to build nutritional immunity to fight against Covid-19 pandemicA review. 15. The State of the World series of the Food and Agriculture Organization of the United Nations (2022). 16. Bio-fortified Varieties: Sustainable Way to Alleviate Malnutrition (2020) ICAR, New Delhi. Table 4. Biofortified varieties in Finger millet Table 5. Biofortified varieties in Little millet Table 6. Nutrients in biofirtified crop: baseline level & levels achieved Source:Biofortified Varieties: Sustainable Way to Alleviate Malnutrition (2020)ICAR, New Delhi Source:Biofortified Varieties: Sustainable Way to Alleviate Malnutrition (2020)ICAR, New Delhi Source:Biofortified Varieties: Sustainable Way to Alleviate Malnutrition (2020)ICAR, New Delhi

The love for snacks is a unifying feeling shared by all Indians. Every state of India has one or the other famous snack that makes it stand out. The fondness for snacks is only intensified with Indians serving snacks to their guests on every occasion and festival. Be it the lipsmacking Bhujiya, Peanuts or Ganthiya, the snacks are cherished by one and sundry. Let us understand how India fulfills its call to munch on delectable snacks, offline or online. When you need to be Guest-ready As a country that believes in ‘Atithi Devo Bhava’, it becomes all the more important to serve our guests most generously. And if you are lucky you may receive a phone call conveying that the guests have already left their place and are about to arrive at your doorstep in some time. We all are familiar with such circumstances and the following urge to be guest-ready in minutes. While the host of the house has their hands full with the last-minute preparations to make the house spick and span, stepping out becomes out of the question. This is where instant online doorstep delivery portals, such as Swiggy Instamart and Blinkit come to play. Functioning at a click of a button, these delivery services are a great help to get the required snacks in a jiffy. The Office-Goers People who work 9-5 are often lackadaisical when it comes to visiting a shopping mall post-work. Further, the very idea of waiting for their turn in what seems to be a never-ending queue after a tiring day seems a daunting task and therefore they prefer doorstep delivery over going to a nearby shop/mall. Many online portals offer weekend sale options to meet the needs of such consumers who prefer to stock up on their snack items for the coming week or month. Adding to the convenience is the ‘buy now pay later’ option that many people prefer for a hassle-free purchase of snacks. The Students Gone are the days when school-going children as well as college students would carry huge bags on their backs. The kids of today believe in minimalistic carrying and are driven by convenience over other things. The practice of using tiffin boxes is becoming a thing of the past and students prefer taking food and snacks from the canteen. To calm the hunger pangs after learning all day, they usually purchase snacks on their way back home or for tuition. The Homemakers A section of Indians especially homemakers are still reluctant to purchase snacks online. Many consumers find it difficult to buy stuff unless they can touch and see it in reality. They are unsure of the packaging size unless they purchase it from physical stores. People who aren’t tech-savvy could struggle in scrolling through multiple online portals to decide the one offering the product at the best price. That is why they prefer the age-old method of shopping for consumables such as snacks. The Scenario in the Rural Households The country still has areas that are beyond the connectivity and there is scope for delivery apps. In such households, snack purchase is usually made on a day-to-day basis as per the requirements of each consumer and sometimes from the only shop that is present in their neighbourhood. Whether you are alone or with a couple of individuals or in a gathering of many, thanks to innovative pack sizes from tiny entry-level packs to the intermediate and the big packs of snacks that are being made available to cater to the diverse needs of the consumers. Conclusion While the busy and hard-pressed Indian consumers are consistently engaged with online shopping, brick-and-mortar stores are here to stay for many to meet their snacking needs. The consumer psyche controls shopping patterns for snacking to a great extent, which is dictated by consumer satisfaction. Online shopping is the most sought-after option for people on the go, whereas physical stores continue to be a favourite mode of purchase among students and homemakers. About the Article: This Article is provided by Bikano SNACK FOOD 31|February|2023 FOOD INFOTECH Offline Vs Online: What Do Indians Prefer for Snacking

An Overview on the Recent Developments in the Bio-Synthesis of Food Colourants and Additives Surbhi Gusain Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun - 248002, India. Aroma Joshi Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun - 248002, India. Dr. Arun Kumar Gupta Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun - 248002, India. Email ID: [email protected] According to WHO, 1965 and Food Protection Committee of the National Academy of Science, 1956, Food Additives are defined as substance or mixture of substance other than basic food stuff which is present in food as a result of any aspect of production, processing, storage or packaging. The term “does not include chance contamination”. The joint FAO/WHO Export Committee on Food Additives (JECFA) in the international body responsible for evaluating the safety of food additives. According to CODEX Alimenterius “Additives are not considered nutritional even if they have some nutritive values.” Historically, there is a strong tradition of adding ingredients or substances to foods to perform a specific function. The first records of these ‘additives’ can be traced back to Ancient Egyptian papyri circa 1500 BC, which illustrate the use of spices in foods to flavor and make them more appealing. The Egyptians were also MICROBIAL SYNTHESIS 32|February|2023 FOOD INFOTECH

responsible for improving the bread-making process by adding yeast from brewing beer to allow the bread to rise. The earliest record on the use of natural dyes was found in China, dated 2600 BC. Dyeing was known in Indus Valley period as early as 2500 BC. Saffron is mentioned in the Bible and henna was used. Back in the 1800s, food additives were intentionally used for food adulteration. In 1920, the availability of effective methods for food analysis, together with regulatory pressures, started to reduce the significance of this problem. In the middle of the 20th century, processed food became an important part of human nutrition, and legal chemical additives became increasingly prevalent in them, fostering tight regulation, which still remains controversial due to the high number of studies concerning food additives that produce conflicting results and different interpretations by governments. 1. What is Food Additive? These are purposefully added to food in minute quantity to enhance the shelf life, including imparting & restoring colour to maintain palatability and wholesomeness or to enhance the flavour. • Food additives is defined by FDA (Food and Drug Administration) as any substance used to provide a technical effect in foods. •According to CODEX, food additives means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, packaging, etc. 2. Major Uses of Food Additives 2.1. Preservation: One of the main functions of food additives is to preserve food from being spoiled, and increase the shelf life of the food. E.g., salt, sugar, acetic acid etc. 2.2. Colour Improvement: Colouring agents are added to food and food product to improve their colour, making them more appealing. E.g. lycopene, chlorophyll etc. 2.3. Improvement in Flavour: Flavouring agents are both natural and synthetic compounds to add flavour to food products. E.g., plant extract, herbs, methyl salicylate, benzaldehyde, etc. 2.4. Altering Texture of Food Product 2.5. Preparation aid: Some food additives make food processing easier. E.g., chemical defoamers may be used to minimize foaming in foods high in fat content. 'People have been using food additives for 1000’s of years. Today about 2800 substances are used as food additives. E.g., salt, sugar, vinegar and corn syrup are by far most widely used additives in food. 3. Market Size and Growth of Food Additives •The Global Food Additives Market size was worth USD 37.91 billion in 2021 and is estimated to reach a valuation of USD 55.53 billion by the end of 2027, by growing at a CAGR of 6% during the forecast period. •A wide range of food additives are used for the manufacture or preservation of a variety of foods, which include packaged food, dairy products, drinks, bakery products, etc. • Enzymes, emulsifiers, acidulants, shelf-life stabilizers and flavour & colour enhancers are in high demand in the Global Food Additives Market. 4. Safety of Food Additives and their Evaluation According to the Food and Drug Administration (FDA), there are more than 3000 food additives allowed in the United States. Within the European Union (EU), food additives are divided into many functional classes. Fig. 1: Numeric range of additives In order to approve new additives or extend the usage of an approved one within the EU, a series of procedures has to be carried out, divided into 4 parts: The 1s t r e g a r d s t h e “C h e m i s t r y a n d specifications” The 2nd part, “Existing authorizations and evaluation” The 3rd part “Proposed uses and exposure assessment” Finally, the “Toxicological Studies” 5. Recent Developments in Food Additives Industry • Tate & Lyle PLC, a prominent player in the food additive business around the world introduced ultra-low-calorie sugar with the help of proprietary process & corn's enzymatic conversion. •Cargill, Incorporated launched new carrageenan extracted from Satiagel ABN 500 algae, which was a part of the texture variant. • Shokubai of Japan has acquired a certified halal company. This acquisition allowed Nippon Shokubai to add organic acids to its product portfolio. 5.1. Biopreservation Biopresevation offers great possibilities to extend the storage life and food safety using natural microflora and their antimicrobial products. Microorganisms are considered units of biopreservation. Fig. 2: Bacterial metabolites as biopreservatives Bacteriocins can be defined as ribosomally synthesized antimicrobial peptides or proteins which are able to influence the safety and quality of food. 5.1.1. Applications of Bacteriocins • To extend the shelf life of foods; Provide extra protection during temperature abuse conditions. • Decrease the risk for transmission of foodborne pathogens through the food chain; •Ameliorate the economic losses due to food spoilage; • Reduce the application of chemical preservatives. 33|February|2023

MICROBIAL SYNTHESIS 34|February|2023 FOOD INFOTECH 5.2. Bio-synthesis of Food Colourants and Additives In today's industrialized world, the scale & product quality of the Food Industry would continue to improve and the demands of the industrial chain would promote the rapid development of the Food Additive Industry. However, growing demand for sustainability, safety & "natural" products has renewed the interest in using bio-based production method. The production of bio-based food additives & colourants is an interdisciplinary research endeavour & represents a growing trend in future food. Traditionally, food additives are mainly produced through chemical synthesis or extraction from natural resources. In contrast, microbial production of food additives can provide advantages over chemical synthesis & natural extraction, including low-cost materials, controllable cultivation processes and product specificity & higher production yields & robustness. Microbial production of food additives and colourants has received attention as a scalable and economically viable manner of production. In this regard, the industry can leverage many well-established processes with high titers, including molecules such as xanthan, erythritol, 2’- fucosyllactose, L-glutamate, α-galactosidase and riboflavin. We highlight recent advances in overproduction of these molecules here, as they highlight how synthetic biology, metabolic engineering and other biotechnological approaches can improve overall production titers and enable large-scale production. Some commonly used food additives & colourants have been derived from microbial fermentation, such as AR pink red from Penicillium oxalicum, riboflavin from Ashbya gossypii and microalgal astaxanthin from Haematococcus pluvialis. The current state and potential of microbial hosts for food additive and colourant molecule production based on their utilization stage and bio-production yield are as follows: 1. Approved and industrially produced with high titers; 2. Approved and produced with decent titers (in the g/l range), but requiring further engineering to reduce production costs; 3. Approved and produced with very earlystage titers (in the mg/l range); 4. Newer/potential candidates that have not been approved but can be sourced through microbes. 5.2.1. Carotenoids Carotenoids are biosynthesized through isoprenoid pathway from the basic C5-terpenoid precursor, isopentenyl diphosphate (IPP). The entire biosynthesis takes place in the chloroplasts encoded by nucleus genes. The biosynthesis of all natural carotenoids begins with the enzymatic assembly of a C30 or C40 backbone. In C40 carotenoids backbone, the isoprenoid chain is built up from mevalonic acid (MVA) and is catalyzed by prenyltransferases to the C20 level as geranylgeranyl diphosphate. Two molecules of this are joined tail to tail to give 15-cis-phytoene as the first product with the C40 carotenoid skeleton, which is catalyzed by the phytoene. C40 carotenoids are mostly made in plants and microbial species. C30 carotenoid pathways starting with the condensation of two molecules of farnesyl diphosphate to form dehydrosqualene are not so widespread. Different types and levels of modification of C40 or C30 backbone by carotenoid biosynthetic enzymes such as isoprenyl diphosphate synthases, carotenoid synthases, desaturases, cyclases and other specific transformations lead to synthesizing of numerous varieties of products. Table 2. Colour producing microbes Class Features Type or subclass Examples Class I (lantibiotics) Post-translational modification yielding unusual amino acid residues Type A: Cationic, amphiphilic, pore forming activity on the bacterial membrane Type B: Globular, no or negative charge, inhibit phospholipase A2 Nisin A/Z, lacticin 481, lacticin 3147, subtilin, plantaricin C, varicin 8, lactocin S Mersacidin, duramycin B/C, cinnamycin Class II (non-lantibiotic peptides) No post-translational modification, small cationic, amphiphilic peptides Class IIa: Antilisterial, pediocin-like bacteriocins. Class IIb: Two-peptide bacteriocins Class IIc: Circular bacteriocins Pediocin AcH/ PA-1, sakacin A, curvacin A, enterocin A Enterocin L50, lacticin F, lactococcin G and Q; plantaricins EF & JK Enterocin AS-48, reutericin 6, gassericin A, lactocyclin Q Class III (bacteriolysins) Non-bacteriocin lytic proteins, large, heat labile, cause cell lysis through cell wall hydrolysis Lysostaphin, helveticin J, enterolysin A Table 1. Different class of Bacteriocins Fig. 3: Schematic pyramid of bio-based food additives and food colourants (Image Credit: Sun et al., 2021) Microorganisms Colour pigment Achromobactor Creamy Bacillus Brown Pseudomonas Yellow Rhodococcus Bluish red Aspergillus sp. Orange, red Penicillium Orange, yellow Cryptococcus Red Dunaliella Red

35|February|2023 The factors affecting the pigment microbial production are carbon source, nitrogen source, minerals, temperature, pH, type of fermentation, etc. Pigment is produced by the bacteria to absorb UV radiation or to quench oxygen free radicals. In both cases, bacterial pigment plays important role in cell protection. 5.2.2. Agro-Industrial By-Products to Food Additives Plant by-product i.e., peel of dragon fruit & banana for synthesis of natural colourant. •The peel of dragon fruit is rich in betalain, (betacyanins) which can be used as natural colourant, substitute of red colourant/purple colourants that is mostly used in food & beverage industry. •The banana peel is reported to contain 3-4 µg/g of carotenoid content, as compared to fruits. Banana peel can be used to extract Carotenoid, replacement of synthetic yellow colourant with numerous health benefits. •The CaCl2 from the eggshell has been used to control the growth of mesophilic & highimpact microorganisms & able to reduce the water reduction of newly cut fruits. • Some other examples of food additive synthesized from by-product of agro-industrial waste are citrus & pomegranate peel as antioxidant, chitosan as antimicrobial agent, onion-by products, etc. • With the increasing in the uses of processed food since 19th century, there has been a great increase in the use of food additive. •As food additives have numerous adverse & minor effects in human health, especially from artificially synthesized food additive. • To overcome these negative sides of food additives, scientists are developing new technologies for the synthesis or extraction of naturally occurring food additives." •Bio-based food additives have also been gaining huge popularity recently; They are a microbially &/or enzymatically synthesis food additive having little or no harmful impact towards human health. 5.3. Chitosan as Antimicrobial Agent Chitosan has been approved as a food additive in Japan and Korea since 1983 and 1995 respectively. Increasing consumer demands for high-quality and microbiologically safer foods, together with longer product shelf life are continuously forcing researchers and the industry to develop new food preservative strategies. As a natural polyaminosaccharide, chitosan possesses many of these attributes. From a biological standpoint, chitosan and its derivatives are highly attractive for their applications in medical, food and textile industries, which are closely related to human safety and fitness. 5.4. Nano Food Additives It is recognized that the application of nanotechnology may present new challenges in terms of safety, regulatory and ethical considerations, while offering many potential benefits to manufacturers and consumers. Nano-food additives are assessed either as novel additives or, where a macroequivalent is already approved, through potential amendments of the appropriate specifications, including purity criteria, under the Directive 96/77/EC. Among the few examples of currently available food additives is the synthetic form of the tomato carotenoid, Lycopene, which has a particle size in the range of 100 nm. For example, synthetic Lycopene in combination with vitamin E has been reported to inhibit the growth of prostate cancer in mice. The micro- and nano-particles commonly found in food are typically oxides of silicon, aluminium and titanium. For example, microparticulates, such as titanium dioxide and aluminosilicates, are used as food additives; titanium dioxide is present in anatase (E171) and aluminosilicates are commonly added to granular and powdered foods as anti-caking agents. Titanium dioxide (TiO2) nanoparticles (NPs) are manufactured worldwide in large quantities for use in a wide range of applications. The most common nanomaterials found in consumer products for dermal application are TiO2 NPs. TiO2 NPs are also widely used for toothpaste, food colourants and nutritional supplements. 5 . 5 . A d v a n c e d U s e s o f Na t u r a l Antioxidant Oxidation is a key problem that reduces the shelf life of fresh food like processed meat and meat products. The recent advances on plant materials have also found their use as a natural antioxidant in meat and meat products. The concept of natural antioxidant refers to any substance that, when present at a low concentration as compared to that of an oxidizable substrate, would be able to either delay or inhibit the oxidation of the substrate. The natural antioxidants present in plant materials have strong H•-donating activity or have high radical-absorbance capacity or sequestered metal catalysts to render them unreactive. Some natural antioxidants prevent the formation of free radicals and propagation of reactive oxygen species (ROS), while other scavenge free radicals and chelate transition metals (pro-oxidants). The antioxidant potential of these natural substances depends on the pattern of these functional groups on this skeleton. For example, the number and position of free hydroxyl (–OH) groups on flavonoid skeleton decide the free radical-scavenging potential. Presence of multiple –OH groups and ortho-3, 4-dihydroxy structures enhance the antioxidant potential of natural phenolics. Plant pigments such as anthocyanins and their hydrolyzed products, anthocyanindins also contain –OH groups, which can donate H• and thus have antioxidant potential. For example: Plum, Grape seed extract, Pomegranate, Avocado, Tomato, Lotus, etc. Due to the adverse health effects of synthetic antioxidants, fruits, vegetables, herbs, spices and other plant extracts provide good alternatives to combat such problems in meat products, in addition to increasing the health promoting bioactive components. A list of key compounds and their microbial production level is provided in Table 4. Table 3. Applications of Chitosan Support (Preparation method) Application Tested Microorganisms Chitosan acetates Food preservative Escherichia coli & Staphylococcus aureus, Chitosan and its Maillard reaction products Food preservative Bacillus subtilis CCRC10258 Chitosan-hydroxy propyl methyl cellulose film Edible films and coating Aspergillus niger Quaternised chitosan nano-fibers Wound-healing Escherichia coli 3588

MICROBIAL SYNTHESIS 36|February|2023 FOOD INFOTECH References: 1. Abdel Ghany, T. M. (2015). Safe food additives. A review. J. Biol. Chem. Res, 32(1), 402-437. 2. Katiyar, V., & Jain, A. K. Biopreservation: Novel Technique Augmenting Shelf Life. 3. Kong, M., Chen, X. G., Xing, K., & Park, H. J. (2010). Antimicrobial properties of chitosan and mode of action: a state of the art review. International journal of food microbiology, 144(1), 51-63. 4 . Pa n d e y , R . M . , & Upadhyay, S. K. (2012). F o o d A d d i t i v e . I n (Ed.), Food Additive. IntechOpen. https://doi. org/10.5772/34455 5. Rather, S. A., Masoodi, F. A., Akhter, R., Rather, J. A ., & Shiekh, K . A . (2016). Advances in use of natural antioxidants as food additives for improving the oxidative stability of meat products. Madridge Journal of Food Technology, 1(1), 10-17. 6. Singgih, M., & Julianti, E. (2015). Food colorant from microorganisms. In Beneficial microorganisms in food and nutraceuticals (pp. 265-284). Springer, Cham. 7. Sun, L ., Xin, F., & A l p e r, H . S . ( 2 0 2 1 ) . Bio-synthesis of food additives and colorants-a growing trend in future food. Biotechnology Advances, 47, 107694. https://doi.org/10.1016/j. biotechadv.2020.107694 8. www.fda.gov Table 4. Production of bio-based additives and colorant using microorganisms Image Credit: Sun, L., Xin, F., & Alper, H. S. (2021)

years of expertise in the F&B industry, a team of experienced individuals, and a growing list of satisfied customers, Adcount Technologies stands solid and confident that SupplyLink will help food businesses, providing a reliable supply chain solution to scale up their business and increase their bottom line, just as it has done for its existing clients. Lineage Logistics LLC, one of the leading temperature-controlled industrial REIT and logistics solutions providers worldwide, announced Lineage Fresh, a new strategic service in Europe, launched last November in the US, which provides fresh storage solutions for major importers, grocers, and producers of fresh fruit and produce, as part of its participation in the Fruit Logistica trade show in Berlin. Lineage Fresh will allow products with a short shelf-life to face fewer obstacles, less risk, and less spoilage with Lineage’s cold storage technology and leading logistics network. Leveraging the Company’s expertise as a global temperature-controlled storage provider, Lineage Fresh is designed to cater to businesses in which food safety is critical and speed to market is essential. The new value-added services and specialized capabilities of Lineage Fresh include re-pack & bagging services, reconditioning, restacking, restyling, container plugs, multitemperature zones for produce, cold treatment, fumigation, container drayage, juice processing and blending, and the integration of customs’ bonded facilities. Fresh produce importers, exporters, and the international fresh fruit and vegetable community at large have been experiencing significant service and capacity issues with their fresh products. To address Lineage customers’ needs, Lineage has made significant investment in the space to meet the demands of the fresh market and to create a truly connected ‘fresh’ network. In Europe, over the past two years, Lineage has focused on value-added services needed to handle fresh fruits and vegetables, namely fresh food storage, repacking, bagging and transportation. The Company started this venture in June 2021 with the acquisition of Kloosterboer Group, which continues to bring a large, long-standing fresh operation to the Lineage network, with fresh facilities in both Rotterdam and Vlissingen. MATERIAL HANDLING FOOD INFOTECH 37|February|2023

HEALTHY SPICES 38|February|2023 FOOD INFOTECH Process of Trapping and Physico-Chemical Analysis of Roasted Cinnamon Powder Analysis of Vapours from Cinnamon Bark during Roasting Moumita Dev School of Food Science & Technology, GITAM University, Rudraram, Telangana - 502329, India. Email ID: [email protected] ABSTRACT: The research revealed the process of trapping roasted vapour and its chemical composition. Alpha-Muurolene, Alpha-Patchoulene, (z)-2- Methoxy cinnamaldehyde, Alpha-Calacorene, Beta-Bergamotene, Isoledene 1,5-Decadiyne, Isoledene,5,7-diethyl, and Butylcitrate were formed during the roasting of cinnamon bark. The result revealed that the vapour of roasted cinnamon bark has antioxidant properties. Roasted cinnamon bark vapours contain 70.14±0.03 DPPH,64.48±0.06ABTS, and 6.56±0.02 FRAP. Vapours of the roasted cinnamon bark contain 78.98% cinnamaldehyde. The results also indicated that roasted vapour could be used in food preservation. Graphical Abstract: INTRODUCTION Spices have been used since antiquity. Although they have primarily been used as flavouring [1] and colouring agents, their role in food safety [2] and preservation [3] has been examined. The use of spices in treating and preventing a wide range of illnesses has been shown to have numerous health benefits including cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. Spices' role is connected to their components' bioactivity, particularly the antioxidant Activity [ 4, 5, 6]. The flavour is present in spices in its entirety. When spices are roasted, flavours with varying chemical compositions and antioxidant activity are released. These issues can be avoided by trapping roasted vapour during the roasting process [7]. One experiment found that roasted clove powder in a bakery product (cake) increased the product's shelf life [3]. It has been reported [8] that enzymes

39|February|2023 are inactivated during the roasting process, resulting in nutrient loss and the destruction of undesirable microorganisms, toxins, allergens, and food contaminants. Cinnamon bark is used in both traditional and modern medicine, as well as in cooking. Since the flavour of cinnamon can be found in various foods, perfumes, and medicinal products, it is widely used in the aromatherapy and essential oil industries. It was already reported that [9], cinnamaldehyde is responsible for spicy flavour and aroma. Cinnamon had higher antioxidant activity than other spices.[10].Cinnamon is used to flavour chewing gums in addition to becoming a spice and seasonings agent [11]. Cinnamon can also help to promote colon health, lowering the chance of colon cancer [12]. Cinnamon is a coagulant that helps to stop bleeding [13]. This essential oils of plants and compounds also have considerable antibacterial [14], antifungal [15], antioxidant [16], and antidiabetic properties [17]. Numerous studies on the effect of roasting on the antioxidant activity of coffee brew [18] and clove [19] have been performed. However, there is no meta >[email protected]

45|February|2023 and tenderness, influencing the mouthfeel of the products prepared out of it, (Mitchell, 1998). Both WHC and drip loss (DL), which indicates a poor WHC, are representative parameters of freshness, considering the association with water and fish muscle, (Warner, 2014). Unlike terrestrial meat, seafood contains a lower concentration of connective tissue proteins (Listrat et al., 2016) resulting in a lower WHC property. The processing stages like washing in the case of surimi processing have been reported to enhance WHC, as it concentrates the myofibrillar protein intensities, (Park, 2013). Other than inherent properties like structure and type of amino acids, processing conditions like temperature, pH and presence of ingredients such as NaCl also significantly influence the WHC of seafood proteins, as they affect or accelerate the denaturation of structural proteins. The protein extraction methodologies adopted also seems to significantly affect the WHC of seafood proteins, as they determine the amino size and amino acid profile of the peptides. Carp proteins extracted through acid and alkaline process reported WHC values of 66.7% and 62.1%, in comparison with the water extracted carp surimi with 73.2% WHC, (Tian et al., 2017). Presence of considerable amounts of COOH and NH2 polar groups among the peptides has been reported to be significantly affecting the WHC of seafood proteins. Taheri et al. (2013) observed that the occurrence of amino acids like glutamic and aspartic acids in rainbow trout protein hydrolysate with polar side chains significantly increased the WHC properties. They also reported that small fragments of peptides with low molecular weight displayed higher WHC, when compared to larger sized peptides because of the hydrophilic nature of the lower sized peptide chains. Solubility The solubility of seafood protein could be a thermodynamic property, represented as the amount of protein in a saturated solution which is in solid phase equilibrium in a crystalline or amorphous form under certain reference conditions, (Kramer et al., 2012). This property could be influenced by extrinsic factors like pH, strength of the ionic solution, temperature and solvents and intrinsic factors such as structure and type of amino acids. The isoelectric properties of the peptides are observed to affect the protein solubility to a great extent, as the net charge of peptides are going to be influenced by the pH of the solution, especially for the side chain groups which belongs to weak acid or base category, Taheri et al. (2013). Low molecular weight peptides tend to demonstrate solubility over a wide pH range, as they have higher polarity than heavier counterparts and form a greater number of hydrogen bonds with aqueous solution, resulting in heightened solubility as demonstrated by many studies in different seafood varieties, (Foh et al., 2011; Betty et al., 2014). Peptides with larger molecular weights tend to be less soluble, due to their lover solvent-solute affinity resulting in lesser number of hydrogen bonds, (Chi et al., 2014). But extraction techniques like hydrolysis can convert larger hydrophobic peptide chains to shorter hydrophilic peptides with carbonyl and amino side chains, resulting in increased protein solubility. (Betty et al., 2014) Emulsifying property Emulsions are complex mixtures of two immiscible components, for example, oil-inwater formed under specific conditions like temperature and presence of elements which support the formation of such complexes called emulsifying agents. These mixtures are highly unstable thermodynamically and have different applications, like providing unique texture and flavour in food and in encapsulating, safeguarding and distribution of functional components into a food medium, (Walker et al., 2015). The presence of additives or emulsifying agents which function as surfactants is important in maintaining the stability of emulsions. A proactive emulsifying agent protects the emulsion stability, in addition to preventing lipid oxidation, which helps in extending the life span of emulsions. (McClements, 2015) Proteins are an important group of natural emulsifiers frequently employed by the Industry, (Uluata et al., 2015). Proteins sourced from resources like seafood are amphiphilic, which

FISH PROTEIN 46|February|2023 FOOD INFOTECH could be absorbed at the emulsion interface and in turn stabilizes the lipid particles, (Lam and Nickerson, 2015). The emulsifying properties of proteins are determined by the location and quantity of amino acids in the peptide chain, (Damodaran and Parkin, 2017). The seafood proteins are reported to exhibit emulsifying properties, owing to their surface attributes especially created by extraction procedures like hydrolyzation which reduces the Interfacial friction among the hydrophobic and hydrolytic components, (dos Santos et al., 2011). The emulsifying stability of seafood proteins have been observed to be in the range of 0.144 to 130% (Chi et al., 2014; Elavarasan et al., 2014; Nalinanon et al., 2011; Taheri et al., 2013;) and the contributing factors have been attributed as molecular size, solubility and amino acid profile. (Jemil et al., 2014; Taheri et al., 2013; Tanuja et al., 2012) The extraction conditions like degree of hydrolysis, peptide acetylation, enzyme type and solvent used are also found to influence the property, (Elavarasan et al., 2014; Nalinanon et al., 2011; dos Santos et al., 2011; Tanuja et al., 2012). The pH of the food system has been observed to influence the emulsifying property significantly, as it varies the hydrophobicity of protein surface, (Taheri et al., 2013). It has been demonstrated that the alkaline pH results in higher emulsifying activity index and an acidic pH tends to reduce the same, (Taheri et al., 2013). Similarly, larger molecular weight peptide increases the emulsion stability, while the lower molecular weight peptide chains tend to decrease it. (Tanuja et al., 2012) Foaming Properties The foaming capacity of a food constituent like protein finds its application in the Food Industry regarding preparation of texture specific food items, such as whipped cream, ice cream and bakery items which emphasizes on the volume and air occupancy, (Lam et al., 2018). The foaming property of proteins is attributed to its pH affinity, which results in precipitation closer to the isoelectric point, (Yang and Baldwin, 2017). Moreover, the transportation, rearrangement and penetration of protein molecules at the air-water interface determine the foaming capabilities properties, (Elavarasan et al., 2014). Many studies have reported that the foaming capacity of seafood proteins ranged from 23 to 240% and the foaming stability from 20 to 140%, (Chi et al., 2014; Elavarasan et al., 2014; Taheri et al., 2013; Tanuja et al., 2012). Tanuja et al., (2012) observed that dispersing proteins reduced the surface tension at the air-water interface facilitating the formation of foams. The seafood proteins varied their foaming capability according to the pH variation, as at a pH of 4, the foaming activity was low, but at a pH range of 6-10, it was stable, (Taheri et al., 2013). It was also observed by Betty et al., 2014 that the foaming activity of seafood peptides decreased with the decreasing molecular weight. Gelling Properties Gelling Property is an important functional attribute which finds application in texture specific food applications. The gelling feature of seafood protein is attributed to the thermal induced partial unfolding of myosin filaments in solution and further irreversible accumulation of unfolded filaments to form a three-dimensional formation trapping water within the matrix. This property is prominent when the seafood proteins are incubated over a period of 12 hours at 0° to 4°C or either when applied with mild thermal process for a period, (Sasidharan and Venugopal, 2020). It has been observed that the disulphide bonds contributed towards the gelling properties of seafood proteins treated at a pH of 11 (Park, 2013). The characteristics of the protein and the associated extraction methods have been found to influence the gelling properties of seafood proteins. The gel matrix stability of the seafood protein gels was also observed to be influenced by the concentrations of proteins within the matrix, (Wang et al., 2015). The functional properties of structural protein derived seafood gelatine include viscosity, gel strength, gelling and melting temperatures, depending on the variety and source of collagen and extraction conditions. (Gómez-Guillén et al., 2011) Gelatin is a cold-setting, thermally reversible protein, existing as a gel or solution in relation to the temperature allowing it to be used as a gelling, whipping agent, emulsifier, stabilizer and film forming component. Seafood gelatine when compared to mammalian one is observed to possess inferior gelling (4-12°C) and melting (