CorporateOffice:AssocomInstituteofBakeryManagement&Technology(AIBTM)PlotNo.30/25,KnowledgePark-III,GreaterNoida-201306Tel.:+91-120-2428800(50Lines)Fax:+91-120-2428811Email:aibtm@aibtm.inWebsite:aibtm.in

Month-August2018

Volume-8thVolume-8thIssue-7th

Tosubscribe,writeusatpublications@assocom-india.comorcallnowat+91-120-2428800

AdmissionOpenfor2018-19

Diploma-Patisserie&ArtisanBakeryCraftAdvanceDiploma-BakeryCraft&PatisserieInternationalDiploma-Patisserie&ArtisanBakeryCraftPGDiploma-BakeryScience,Technology&EntrepreneurshipPGDiploma-Patisserie&ArtisanBakeryCraftEDP-ArtisanBakery&Patisseries

InsidethisIssue

Parle to target health-consciousconsumerswithNutricrunch,phaseout Simply Good Mayank Shah,categoryheadatParleProducts.

SaraLeeFrozenBakerywillmoveHQ,R&DfacilitytoOakbrookTerrace

Impactofflouronqualityofbakeryproducts

HowMcDonald'sispoweringitstrucksbyrecyclingusedcookingoil–Checkthecompany'sfutureplans

AIBTM is proud to support the Eat Right Campaign withreformulationofbakeryproductswithlowerlevelsofsalt,sugarand fat. Today AIBTM signed pledge at launch of Eat RightCampaignatFDABhawan,NewDelhiAibtmIndiaMrNLMehta,VChairman,WPPSandIBF,RajKapoor,AIBTM,andMr. J N Kushwaha in support of Eat Right Campaign withreformulationofbakeryproductswithlowerlevelsofsalt,sugarandfat.atFDABhawan,NewDelhiAibtmIndia

Britannia,ITCtohikeproductpricesonaccountofrisingwheatprice

Thenewglobalplantoeliminatethemostharmfulfatinfood,explained

Parle to target health-consciousconsumerswithNutricrunch,phaseout Simply Good Mayank Shah,categoryheadatParleProducts.

Bengaluru: Parle Products Pvt. Ltd is ready tointroduce Nutricrunch, a new biscuit brand forhealth-consciousbuyers,atopcompanyexecutivesaid.ThemakeroficonicParleGglucosebiscuitswill introduce Nutricrunch Digestive Cookiesacrossthecountry inthenext15days,pricedat₹20fora100gpack.

The brand will be housed under Parle's Platinadivision,created lastyear tohandle itspremiumproducts and establish a strong foothold in thesegment by consolidating its indulgent andaspirational offerings under one umbrella. Thelaunch of Nutricrunch is another step in thatdirection. The company will also phase out itsolderhealthbiscuitofferingssoldundertheSimplyGoodbrandname.

“We've already discontinued production of thehealth range under SimplyGood andwewill becompletelyswitchingtoNutricrunch.Whilewedidhaveahealthoffering(underSimplyGood),therewasn'tenoughfocus,anditwassoldlikeanyotherbrand,”saidMayankShah,categoryheadatParle.

The company's new brand is focused more onconsumers who consciously opt for healthyofferings, rather than those who choose healthonceinawhilebecauseofprice-basedpromotions.With Nutricrunch's positioning, Parle will alsohave more room to expand into the super-premiumcategory,Shahsaid.

Nutricrunch'srangewill includeproductssuchasdigestive cookies, low-sugar cream crackers,digestive Marie biscuits, etc. Some variants willincludeindigenousingredientssuchas jowar.Therangewillalsoincludeproductsthattargetlifestyleissues such as weight management, sugar andcholesterolmanagementandnutrientdeficiency.

Thehealthbiscuitandcookiesegmentalreadyhasseveral established labels, from BritanniaIndustries Ltd's Nutri Choice range to McVitie'sdigestive biscuits and offerings under ITC Ltd'sSunfeast portfolio.But the category is growing indouble digits, and gives biscuit makers moreopportunities to tap into the semi-premium andabovesegmentsthatfetchhighmargins.

Thehealthbiscuit and cookies categoryhasbeengrowingat12-13%peryearandisnowasizeableportion of the market at over ₹1,000 crore,accordingtoParle.Healthyofferingsarenolongerafringe category, especially in the urban areas, thecompanyadded.

ForParle, it is important to diversify its portfoliointomore premium products as amajority of itsrevenue—both in value and volume terms—stillcomesfromitsmassmarketbrandParleG.Whilethat segment is also growing, bettermargins andfastergrowthinfuturewillmostlikelycomefrommorepremiumofferings.

To that effect, setting up a separate division tohandleitspremiumproductsappearstobepayingoffforParle.ThePlatinadivisionisjustayearoldbut is already growing in the high double-digits,Shahsaid.

Hardcastle Restaurants (HRPL), the masterfranchiseeofMcDonald'sinwestandsouthIndia,has started to run itsdelivery trucks inMumbaiwithbiodieselmadefromitsownusedcookingoil.The company plans to link all its 270 outlets toproducearound7lakhtonnesofbiodieselinthenextcoupleofyears,saidVikramOgale,director–supplychainandqualityassurance.

HowMcDonald'sispoweringitstrucksbyrecyclingusedcookingoil–Checkthecompany'sfutureplans

Overthenextfouryears,thecompanyislookingatexpandingitsrestaurantfootprintto450-500andwill generate around 15 lakh litres of used oil to

RECTIFIABLELABELINGLISTFORFOODIMPORTSGETSEXPANDED

PreetiSudanappointedinterimchairpersonofFSSAI

NewDelhi:HealthsecretaryPreetiSudanhasbeenassignedtheinterimchargeofchairpersonoftheFoodandSafetyAuthorityofIndiaasthetenureofthecurrentchairmanAshishBahugunaends.

Bhauguna, a retired IAS officer and formerAgricultureSecretary,wasappointedasChairmanoftheFoodSafetyandStandardsAuthorityofIndia

(FSSAI)inJuly2015afterthefoodregulatorcameinto action and banned Nestle's instant noodleMaggi creating an outcry globally that wasunprecedentedfortheIndianfoodindustry.

Sudanisa1983batchIASofficerofAndhraPradeshcadre.

The Appointments Committee of the Cabinet hasapprovedentrustmentoftheinterimchargeoftheFSSAIchairpersontoSudan,witheffectfromJuly28,2018.

SaraLeeFrozenBakerywillmoveHQ,R&DfacilitytoOakbrookTerrace

Frozendessert-makerSaraLeeFrozenBakery,officiallyspunofffromTysonFoods,ismovingto Oakbrook Terrace and plans to build aresearchanddevelopmentfacility.(BillHogan/ChicagoTribune)CorilynShropshire,ChicagoTribune

Amakeroffrozenpoundcakes,cheesecakesandcremepiesissettingupshopinOakbrookTerrace.Therecentlyspun-offSaraLeeFrozenBakerysaidit will establish its new headquarters in thewesternsuburbatOneTowerLane.Thecompanysaid itplans toadd60 to80newadministrativeemployeestoitscurrentrosterof1,300.SaraLeealsohasmanufacturingfacilitiesinTraverseCity,Mich.,andTarboro,N.C.

In June,poultrygiantTysonFoodssoldSaraLeeFrozenBakerytoprivateequity firmKohlberg&Co., saying it wanted to focus its business on“protein.”

SaraLeeFrozenBakerybrandsalsoincludeVan's,which makes frozen breakfast foods and snacks;Chef Pierre, a maker of baked goods; and BistroCollection,whichmakeshigher-end,gourmetbakedgoods.

“Fromthispointonward,ourcustomerswillbenefitfrom Sara Lee Frozen Bakery's singular focus onbeing the frozen bakery products of choice, andwe're investing in our people, processes andinfrastructuretomakeithappen,”saidDonDavis,presidentandheadofsales,inanewsrelease.

The company said itwill alsodevelopan11,000-square-footresearchanddevelopmentfacility,atest

make biodiesel to run its refrigerated deliverytrucks. Sandeep Chaturvedi, president, BiodieselAssociation of India, said, “The Food Safety andStandardsAuthorityofIndia(FSSAI)hasenforcedthat restaurants and food manufacturingcompaniescannotreuseoilwithpolarityvalueof25ormorethanthat.Earlierrestaurantsusedtosell these oil to companieswho used to filter itbleachitandagainresaleitpackedinafreshbottle.OthercompanieslikeITC,ParleandBalajiareallworkingonthesameandeventuallyallrestaurantsandfoodmanufacturerswillhavetojoinin.Wearedevelopingasoftwaresothattherearenoleakagesinthesystemandallrestaurantswillhavetojoin.Further, the government is planning to launch acampaigntocreateawarenessonthesame.”

According to the company, biodiesel made fromusedcookingoil isacleaner fuelwith75%lowercarbon emissions than diesel over its entire lifecycle.Itisaneco-friendlyfuelthathelpslimitglobalwarming.McDonald'sstartedthisasapilotin2017andhassuccessfullyscaledituptocoverallthe85restaurants in Mumbai. Today, the company isconvertingmorethan35,000litresofusedcookingoil every month into biodiesel. The process ofconversionbeginsattherestaurantwheretheteamfromthedistributioncentrecollectsusedcookingoil.Thecollectedoilisthentakentotheconvertingfacilityintankersandhere,theoilisconvertedintobio-dieselandsentbacktothedistributioncentre.Itis then used in dedicated refrigerated trucks, thecompanysaidinastatement

PASTRY

kitchenanda testproduction facilityat thenewheadquarters to bring together sales andmarketing teams with product innovators andchefs,ChiefExecutiveOfficerCraigBahnersaidinan emailed statement. “As we build the product

pipeline,wewill be considering consumer trendstoward better-for-you and on-the-go snacking,”Bahnersaid.crshropshire@chicagotribune.com

TheFoodSafetyandStandardsAuthorityofIndia(FSSAI)recentlylaunchedanationwidecampaign'Aajsethodakam'tourgepeopletoreducetheirsalt,sugarandfatintake.Theregulator'sEatRightMovement covers food companies, retailers andrestaurantstopromote,andhavealsorolledoutanad featuring Bollywood actor, Rajkummar Rao.

For the discussion to evolve, the ad will bepromoted across television, social media andcinemahalls.Theadfilm,madebyIshanEchoes,showsRaospeakingaboutmeasurestocurbone'ssalt and sugar intake. Writer-producer-director,AbirMishra,IshanEchoes,whoconceptualizedtheadsharedinsightswithexchange4mediaonwhatwent behind themaking of the ad and how thecreativewaslocked.

Said Mishra, "FSSAI wanted a film to generateawareness on intake of high fat salt and sugar(HFSS)andreachedouttotheWorldBankGroupwhoaretheirtechnicalpartners.ThebrieffromtheWBGteamtomewas-wedon'twantafilmthatismerely appreciated for its creative but does notleadtocorrectiveaction.”

Mishrasharedthatthemakingoftheadfilmwasadetailed process with inputs from multiplestakeholderswhichledtosuchclearmessaginginthe given duration. He reasoned that the “thodakam” gesturewas also developed as part of the

FSSAItellspeople'Aajsethodakam'creativeas a catchyhookwith strong recall. "ThefirstchallengeinourmindswasgettingRajkummarRaoonboard.Thethoroughgentlemanthatheis,itwentoffreallysmoothlyoncehewasconvincedofthescriptandthehealthissuesatstake,"hesaid.

Mishra opened up that the other challenge washoldingtheinterestoftheaudiencethroughoutthelongerversionofthefilmwithonecharacteratonelocationinoneposition."That'swherethesincerityofRajkummar'sappealandhistalentdidwonders,”headded.

FMCG companies and bakeries including AIBTM,Nestle India, Haldiram and Patanjali, have alsopromisedto joinFSSAI's 'EatRight'movement. Inthe process, they took a pledge to reformulatepackaged foodswith reduced levels of salt, sugarandsaturatedfats.Morecelebritiesandinfluencersare also being roped in, coupledwith poster adsacross the citywithBollywoodactors likeFarhanAkhtar who are further helping to spread themessage.WiththelaunchofanAI-poweredchatbot'Food Funda' to address food-related consumerqueriesandawebsite,thenationwidecampaignwillbeexpandedfurther.

CEOFSSAI,PawanAgarwalremarkedthatthe“EatRight” movement can grow organically as a self-perpetuatingmovement,whichisco-ownedandco-ledbyvariouspartnersusingthebroadframeworkand resources put together by professionals andexpertsinthefieldoffoodandnutrition.

Britannia,ITCtohikeproductpricesonaccountofrisingwheatprice

Sharpshort-termriseinwheatpricesisburdeningmanufacturersofproducts likeattaandbiscuits,who, in turn, pass on the increased cost to thecustomer.BritanniaisconsideringpricehikewhileITC,anotherbigprocurerofwheat,isalsomullingsimilarmoveinAashirvaadAttaanditsvariants.Smaller manufacturers of wheat and otherproductslikebreadetcmayalsobeforcedtopassontheincreasedburden.The prices rose due to lower acreage and crop

damage in some areas. Also, the governmentprocurementhasbeenhigherthanestimated.Last

Impactofflouronqualityofbakeryproducts

Thebakerhasaresponsibilitytotheircustomerstoproduceconsistentbakedproductseveryday. Unfortunately,afewofthemajoringredientsusedinbakingarefromagriculturalcommodities,andthequalityoftheseingredientsisdependentuponenvironmental factors thatcannotbecompletelycontrolled. The aim of this article is to discusssomespecificareasinwhichflourqualitywillvary,andalsotooutlinestrategiesthatbakersmaytakein producing consistent quality products frominconsistentflour.

Flour,whichistheprimaryingredientusedinmostbakedproducts,isproducedbymillingwheat.Theproductsofmillingincludewhiteflour,bran,andwheat germ. As a grain,wheat contains gluten-formingproteinsthatmake ituniquefromothergrainssuchascorn(maize),rye,barley,andoats. When mixed with water, the gluten-formingproteins are able to give body to the resultantdough, which provides both extensibility andelasticity. Theextensibilityofdoughisdefinedasthequalitythatallowsthedoughtobestretchedorextendedwithoutbreaking. Elasticityofdoughisdefined as the resistance to extension or itstendencyto“springback”whenstretched. Withthese qualities that only gluten can provide, thebaker isable to formthedough into thedesired

shape and depend upon the gluten to retain theleaveninggassesandholditsshape.Glutenismostimportantinyeast-leaveneddoughssuchasbreadsandrolls.However,theflouralsoprovidesstarchesthatareneededforproductstructureinallbakedproducts.

Flourqualitythatthebakernoticeswillvaryduetothreemaincauses:variationofthewheat,variationin milling practices, and variation in handlingconditionsaftermilling. Theflourmillershouldbetakingthefollowingactionstohandleeachofthesevariations:

Wheat variation: Wheat quality should becheckedandrecorded,andthemillershouldblendwheatsofvaryingqualitytogenerateamillmixthatgivesaconsistentqualitythat isacceptabletothebaker.Itmaybenecessarytoimportsomewheattoenablethemillertoblendwheatsasneeded,orthebakermayhavetoaddvitalwheatglutenforsomeyeast-leavenedproducts.Thesinglelargestcauseof

year,governmentagenciesprocured29.5milliontons.Thisyear'stargetwastoprocure32milliontonsbutactualprocurementhasbeen35milliontons.

Wheatproductionestimatehasbeendowngradedby1.4percentfromlastyearto97.11milliontonsin17-18.Varun Berry, managing director of BritanniaIndustriessaida3-4percentpriceincreaseacrosscategoriesisonthecards.

"Wewill have to take a price increase.We havecoveredwheat quitewell but at some stage thisstruggleisgoingtofinishoff.Yesthereisgoingtobeinflationasfaraswheatisconcerned,sowewillhave to plan price increases," said Berry. "It'sprobablygoing tobe3-4percentprice increasestartingQ4acrosscategoriesonanaverage.”AnITCspokespersonsaidtheattamarketpricesrespondtotheprevailingpricesofwheat,whichin

turnisdrivenbythecurrentwheatstockpositioninthecountry.“..ThepricesofAashirvaadAttaanditsvariants accordingly get corrected in a calibratedmannerovertime,"thespokespersonsaid.Injustamonth,wheatpricesinIndiawentupby6.3percentwhileinternationalprices(Cbot)wentup13.4percent.AccordingtoHetalGandhi,Director,CrisilResearch,theburdenstartspinchingsmallerplayerswhenthebiggiesthinkofpassingontheprices.

"Many of the manufacturers, mostly SMEs, areresorting to buying excess wheat and flour toinsulate themselves against the rising pricesresulting in higher working capital needs.Unorganisedplayers,consistingofsmallplayerslikelocalbakeriesandsnackshops,areexpectedtobemoreaffectedwiththesharpriseinwheatpricesastheydonothaveastrongprocurementchainandhave limited ability to pass on the rise in inputcosts,"Hetalsaid.

variationofwheatfromyeartoyearisthegrowingenvironmentforthegrain.Asanindustry,untilwecan control the weather, we will not be able tocontrolthequalityofwheatinaparticulararea.Itis also important to note that there are severalclassesofwheatsuchashardredspring,hardredwinter,hardwhite,softredwinter,anddurum.Thehardwheatsaretypicallyusedforbreadsandrolls,whilethesoftwheatsaretypicallyusedforcakes,pastries,andcookies.Thedurumwheatsareusedforpastaproducts.

Variation in milling practices: Generallyspeaking,thequalityofflourwill increaseasthewheatismilledinmorefrequentsteps.Themillingofwheatintoflourinvolvesmanystepsofgrindingandsifting.Ifthesestepsaredonetooharshlyorinfewer steps, then the flour will have excessivestarchdamageandexcessivebrancontamination. This is also true if the wheat is improperlytemperedbeforemilling. MostbakersintheUSArequire the mill to meet a specification on ash,whichisanindicatorofthequalityofthemillingprocess. If the ash is too high, then the flournorma l ly wou ld have too much b ran contamination.

Variationinhandlingaftermilling:Wheatandflourmustundergoa“sweating”processbeforeoptimum quality of flour is achieved. For thisreason,itiswisetostorethewheatforafewweeksbeforemillingorusetheflouratleastaweekaftermilling if the wheat must be milled immediately. Flouralsoimproveswithage. IntheUSA,mostallbread and roll flours are treatedwith amaturingagent such as ascorbic acidorAzodicarbonamide(ADA). This treatmentallows the flour toabsorbmore water without being sticky, and they alsoimprove bread volume. The most commonmaturingagentusedtobepotassiumbromate,butthisadditiveisbeingvoluntarilydiscontinuedduetopublichealth concernsaround theworld. Thematuringagentsallow thebaker touse flour thatwas milled only a few days earlier, and it willfunctionasiftheflourwerestoredfor4to6months.Therearealsootheradditivesthatmayormaynotbeusedaftermilling to improve the flour. In theUSA,cakefloursarebleachedwithchlorinegas,andbread flours are given an enzyme supplement ofmaltedbarleyflourorfungalamylase.

Nowthatweknowwhyflourchangessomuch,whatcan the baker do about it? From the bakers'perspective,thedefinitionofflourqualityisdirectlyrelatedtothetypeofproductproduced.Forbreads,the most important quality of flour is its' gas-retainingability.Thebakerdoesnotwantthebreadto collapse or lose its shape. If the bread iscollapsingbeforeitisbaked,wewouldwanttoadd“strength” to the dough. In order to do this, thebaker could take one or more of the followingactions:

Addvitalwheatgluten:Inordertoraisethetotalproteinby1%,thebakerwouldneedtoadd2%vitalwheatgluten,baseduponflourweight.

Adjust fermentation: If the dough isunderfermented, the dough may lack necessaryacidityforstrength. Ifthedoughisoverfermented,thedoughmayhaveglutenthatisexcessivelyweakduetoexcessenzymeactivity.

Adjust mixing times: If the dough isundermixed,thentheglutenisnotfullydeveloped. If the dough is overmixed, the gluten is over-extended.Reducedoughtemperature:Ifthedoughistoohot,thenenzymeactivitywillbeincreased,whichwilltendtobreakdownthegluten.

Committedtofoodsafetyandgoodnutrition,GovernmentstrengthensFSSAI

Demonstratingaclearcommitmenttoensurefoodsafety and healthy nutrition for all citizens,Government has sanctioned about 500 posts inFSSAI.TheFoodSafetyandStandardsAuthorityofIndia (FSSAI) established under the Food Safetyand Standards Act, 2006 has so far beenfunctioningwithmerely356sanctionedpostsandmost of its staff is on short-term contract or ondeputation.FoodSafetyandStandardsAct,2006unifiednineexistingregulationsbytheumbrellaactof2006.

FSSAI is responsible for domestic regulation offood as well regulation of imported food in thecountry and has Pan-India presence. WithheadquartersatNewDelhiandfiveregionalofficesatMumbai,Delhi,Chennai,KolkataandGuwahati,it has offices at 20 ports of entry forcheckingimportedfood.Currently,FSSAIhastwolargefoodlabsatKolkata,GhaziabadandtwosmallonesatSanauliandRaxaulonIndo-Nepalborder.TwonewlargefoodlabsareunderdevelopmentatChennaiand JNPT, Mumbai. In addition, FSSAI providesoversightforover250foodlabsnotifiedbyit.

OnMonday,MinistryofHealthandFamilyissuedorders creating 493 additional posts for theAuthority.With this, total staff strengthofFSSAIwouldnowbe824againstthecurrentstrengthof356.Alargemajorityofthenewlycreatedpostsarefortechnicalfunctions,particularlyatthecuttingedge, that of Technical Officers (255 posts) andAssistantDirectorTechnical(60posts),wherethestaffshortageisparticularlyacute.Inaddition,74new posts of Central Food Safety Officers, havebeencreated.Withthis,FSSAIwouldnowbeabletohandlefoodsafetyinspectionsandenforcementfor Central licensees directly instead of entirelydependingtheStates.

Inordertoensurethatthecountryhasamodernandrobust foodcontrolsystem, theGovernmenthas created posts for new functional areas likesocial and behavioral change communication,training and capacity building and newtechnologies. With this, FSSAI would be able toattractadiversetalentpoolwithspecialskillsetsrequired formultifariousactivities that theFood

Authorityhastakenupinrecentyears.

Creation of posts in these specialized cadres is ameasure of confidence in FSSAI's recent capacitybuilding and awareness building efforts like foodsafetytrainingandcertification

(FoSTaC), a large scale training program for foodsafety supervisors/handlers, where 40000+persons have been trained so far; the Safe andNutritiousFood(SNF)initiatives@Home,School,Workplaceetc.andtherecentlylaunched"EatRightMovement." Having dedicated staff for suchactivitieswill help FSSAI to institutionalize theseactivitiesforsustainablechangeonfoodsafetyandhealthynutrition.

BymorethandoublingthestaffstrengthofFSSAI,theCentral governmenthasaddressedoneof thekeyconcernsraisedbytheCAGinitsperformancereportofFSSAIthatwaslaidintheParliamentlastDecemberandalsoby theStandingCommitteeoftheParliamentonHealthandFamilywelfareinitsreport on FSSAI laid in the Parliament lastweek.Creation of these posts is also in line with theNationalHealthPolicyreleasedinMarchlastyearthathighlightstheneedforpreventivehealthcare,and specifically mentions the need to strengthenhumanresourcesinFSSAI.

Globally,foodcontrolsystemsinadvancednationshavemuchmorestaffandresources.Forinstance,the United States has a staff of 14,200 in its twoagencies,theUSDAandFDAtolookafterfoodsafetyandCanadahasover4,000staff in its foodsafetyinspection services. Compared to these numbersand international benchmarks in terms of thenumber of staff deployed in the food regulatorybodiesofothercountries,Indiahasfewerstaffforfood safety. Given the size of the country'spopulation,thegeographicalspreadanddiversityofthecountryandthewidespreadprevalenceoffoodbusinessesintheunorganizedsector,824postsinthe country food safety authority is quite low.

However, with its unique model of partnershipwithallstakeholderscoupledwithinnovativeuseofITsystemsandsimultaneousempowermentandcapacity building of consumers and foodbusinessesalike,FSSAIisevolvingalow-cost,light-touch regulatory system for food safety andnutritioninthecountrythatcouldbeamodelforotherdevelopingcountriestoemulate.

CEO,FSSAI,PawanAgarwalinhisremarksthankedthe Government for creation of these posts andcalledthisas"bigmilestoneintheevolutionoffoodsafety system in the country.He hoped thatwithincreased staff and resources, theFoodAuthoritywouldbeable todischarge itsresponsibilitymoreeffectivelysoastoinspiretrustandassuresafeandnutritionfoodforallcitizens."

Forthefirsttimeever,globalhealthofficialshaveaskedcountriestocompletelybanishaningredientfromtheentirefoodsupply.Theenemyistransfats,foundincookingoilsandbutteralternativeslikeshorteningandmargarine.Denmark became the first country to eliminatethemfromitsfoodsupplyin2004,andsincethen,countries across Europe and North America,includingtheUS,havefollowedsuit.Thebattlewaswaged by public health officials in the face ofdecadesofscientificresearchshowingthateatingtrans fat is associatedwith an increased risk ofcoronaryheartdiseaseandheartattack.Butthispushhasn'tbeenspreadevenlyaroundtheworld.InNorthAfrica,theMiddleEast,andSouthAsia, partially hydrogenated cooking oils thatcontaintransfatarecommonlyusedinthehomeandbystreetvendorsforfryingandbaking.Andtrans fat is thought to be responsible for anestimated 500,000 premature deaths fromcardiovascular disease every year worldwide,accordingtotheWorldHealth

Now, the WHO, along with the BloombergPhilanthropiesand theGatesFoundation-fundedhealth non-profit Resolve to Save Lives (aninitiativeofVitalStrategies),hassetouttochangethat.OnMonday, theagency launchedReplace,aguidetoeliminatingtransfatfromtheglobalfoodsupplyby2023.Ifsuccessful,theysayitcouldsavemorethan10millionlivesworldwidebyreducingcardiovasculardisease.

“Trans fat is an unnecessary toxic chemical thatkills,”saidDr.TomFrieden,presidentandCEOofResolvetoSaveLivesandaformerdirectoroftheUS Centers for Disease Control and Prevention,“and there's no reasonpeople around theworldshouldcontinuetobeexposed.”

ThisisalsothefirsttimetheWHOhascalledforthe

global elimination of a risk factor for a chronicdisease,Friedenadded.TheWHO“successfullyledtheeliminationofotherinfectiousdiseases,suchassmallpoxandriverblindness,butneverbeforehasthe world set its sights on eliminating anoncommunicabledisease.”Andthat'swhythisannouncementissuchabigdeal.Chronic diseases, like heart disease and diabetes,are quickly outpacing infectious diseases as theleadingkillersincountriesaroundtheworld.

“TheWHO statement is an important recognitionthateliminatingtransfatcansubstantiallyreduceriskofdeathandsufferingatlittleornocost,”WalterWillett, a Harvard Chan School of Public Healthprofessorwhohasstudiedtheeffectsof trans fat,toldVox. Whether countries follow the advice isanotherquestion,headded,sincetheWHOhasnoenforcementpower.TounderstandwhytheWHOisseekingtophaseouta single food ingredient, you need to knowwhattransfatis,whyit'sharmful,andwhypeoplearoundthe world keep putting it in food. Here's a quickprimer.

Trans fats are cheap, artery-clogging oils andshortenings that are still used inmany countries.Trans fatty acids, or trans fats, are a type ofunsaturatedfatthatcanoccurnaturallyatverylowlevelsinsomemeatanddairyproducts.Butit'stheman-made kind, like partially hydrogenated oil,that'sthehealthconcern.Theseartificialtransfatsoccurwhenhydrogenisaddedtoliquidvegetableoil,likecorn,soy,orcottonseedoil,tomakeitsolid

Thenewglobalplantoeliminatethemostharmfulfatinfood,explained

FoodSafetySupervisor(Advance-Manufacturing)

Lakhimpur Wednesday,April4,2018

INTRODUCTION TO FOOD SAFETY PRE-REQUISITE PROGRAMMES FOOD OPERATION AND CONTROLS PERSONAL HYGIENE

UpcomingFoSTac&AIBTMTrainings

UpcomingEvents

ShortCourseon5DaysAdvancedCakeDecoratingCourse

May1-5,2018

ShortCourseonChocolateMasterClass

May21-25,2018

ShortCourseonBreadTechnologist-Module-1PrinciplesofBreadRolls

June6-8,2018

Diploma in Patisserie & Artisan

Bakery Craft

Diploma in Patisserie & Artisan

Bakery Craftfor more details : www.aibtm.in or call us at 0120-2428800

Register Now

Venueforallcourses:AIBTM,GreaterNoida,NCRDelhi

ShortCourseonBreadTechnologist-Module-II-VarietyBread

June25-27,2018

www.bakeryupdate.com

ShortCourseonBakeryPremixTechnology

April9-10,2018

(thinkshorteningormargarine)throughaprocesscalledhydrogenation.

Transfatswerepopularizedinthe1950s,andtheirusesslowlyexpandeduntiltheywereubiquitousinthe food supply. They were baked into muffins,cookies,pies,andpizzas.Frenchfrieswerefriedinthem,andtheywereevenusedincoffeecreamersandmicrowavepopcorn.

Thereasonsforthepopularityaresimple:Theoilswererelativelyinexpensivetoproducecomparedwithsolidanimalfats,theyincreasedtheshelflifeof food, they tastedgood,and—ata timewhensaturatedfatsinbutterwerevilified—theywerebilled as ahealthy alternative. (Thinkmargarineversusbutter.)

Butoverthepastcoupleofdecades,evidencehasbeenmountingthatevenasmallamountoftransfat increases bad (LDL) cholesterol in the bloodand decreases the amount of good (HDL)cholesterol— raising the risk of coronary heartdiseaseandheartattacks.

Asthis2006researchintheNewEnglandJournalofMedicineshows,forevery2percentofcalorieintakethatcomesfromtransfats,aperson'sheartdiseaseriskincreasesbyanincredible23percent.Whilethere'sstillsomedebateabouttherelativehealth merits of saturated and unsaturated fat,health experts now pretty unequivocally rejecttransfat.

That'swhytheFoodandDrugAdministration intheUShasworkedtophasetransfatoutofthefoodsupply.In2006,theFDArequiredmanufacturerstostart labelling their foodswith trans fat contentinformation. By 2013, the agency tentativelydetermined that trans fat could no longer beconsideredsafeforpeopletoeat.Andby2015,itaskedfoodmanufacturerstoremovetransfatfromtheirproductsby2018.

This policy brought the US in line with othercountries that have already banned trans fat,including Denmark, Austria, Iceland, andSwitzerland.Anditcameafteranumberofcitiesacross theUnitedStates, startingwithNewYorkCity, banned the use of this type of fat inrestaurants.Afterthesechangeswentintoeffect,researchers doing follow-up studies found adecreaseincardiovasculardiseaserates(moreonthatbelow).

Buttransfatsarestillfindingtheirwayintobakedgoods, solid fats like ghee and shortening, andrestaurant and street food in many places —especially low- and middle-income countries,wheretheyhaven'tbeenbannedandcardiovasculardiseaseratesareontherise.

In just 20 years, ischemic heart disease andcerebrovascular disease — two types ofcardiovascular disease that affect the heart andbrain, respectively— leaped from the fourth andfifth leading cause of prematuremortality to thefirst and second, respectively, bumping lowerrespiratory infectionsandneonatalpretermbirthcomplications from the top killers globally. Themajority of these deaths from cardiovasculardisease,more than75percent, occur in low- andmiddle-incomecountries.

Notallofthisdiseaseburdencanbeexplainedbytransfat.Buteliminatingitwouldhaveanimpact,sidWHOGlobalAmbassadorforNoncommunicableDiseases Michael Bloomberg in a statement.“BanningtransfatsinNewYorkCityhelpedreducethenumberofheartattackswithoutchangingthetaste or cost of food, and eliminating their usearoundtheworldcansavemillionsoflives.”University of North Carolina nutrition policyresearcher Barry Popkin said the WHO is likelyunderestimating the impact trans fat eliminationwouldhaveinAsiaandAfrica.“TheproportionofenergyfromfatsandoilsinAsiaandAfricaisdoublethatfromEuropeandtheUSandinmanycountriesthat are dominated by palm oil and partiallyhydrogenatedoils,”hesaid.“InIndiaalone,thefatsusedhaveasmuchas45to50percenttransfats.Thiscompareswiththemuchsmallerproportionoftransfatsinhigher-incomecountries,andtheeffectthat eliminating even this much smaller level oftransfatssignificantlyimprovedhealth.”

To understand the potential impact of the WHOcampaign,lookatDenmarkandNewYorkThe new WHO action plan has six suggestionscountries can follow to eliminate trans fats fromtheirfoodsupply.Theseincludepassingregulationsor legislation to ban industrially processed transfats, creating public awareness campaigns abouttheirhealthharms,andenforcingthecomplianceoftrans fat regulations. In other words, they'reencouraginglow-andmiddle-incomecountriestogothewayofScandinaviaandtheUS.

FoodSafetySupervisor(Advance-Manufacturing)

Lakhimpur Wednesday,April4,2018

INTRODUCTION TO FOOD SAFETY PRE-REQUISITE PROGRAMMES FOOD OPERATION AND CONTROLS PERSONAL HYGIENE

UpcomingFoSTac&AIBTMTrainings

UpcomingEvents

ShortCourseon5DaysAdvancedCakeDecoratingCourse

May1-5,2018

ShortCourseonChocolateMasterClass

May21-25,2018

ShortCourseonBreadTechnologist-Module-1PrinciplesofBreadRolls

June6-8,2018

Diploma in Patisserie & Artisan

Bakery Craft

Diploma in Patisserie & Artisan

Bakery Craftfor more details : www.aibtm.in or call us at 0120-2428800

Register Now

Venueforallcourses:AIBTM,GreaterNoida,NCRDelhi

ShortCourseonBreadTechnologist-Module-II-VarietyBread

June25-27,2018

www.bakeryupdate.com

ShortCourseonBakeryPremixTechnology

April9-10,2018

The impact could eventually be very large, andDenmarkandNewYorkshowwhy.

ResearcherswhostudiedDenmark'spolicyfoundthat three years after it went into effect, themortality rate from cardiovascular diseasedeclinedbyanaverageof14.2deathsper100,000people per year relative to a control scenarioshowingwhatwouldhavehappened ifDenmarkdidn'tintroducethepolicy.

InNewYorkstate,researcherslookedattheimpactofartificialtransfatrestrictions.Themainfinding:Theregulationsreducedthecardiovasculardeathrateby4.5percent.Anotherstudyfoundhospitaladmissions for heart attack and stroke alsodeclinedby6percentinNewYorkcountieswithtrans fat restrictions compared to state countieswithout.“Therearebillionsofpeoplearoundtheworldwhoare eating foods with trans fat, and they don'tknow,leadingtohalfamilliondeathseveryyear,”Resolve's Frieden added. “That's why a publichealth approach, through effective policies, cansavethemostlives.”

But not every country has the resources ofDenmarkortheUStofollowthroughonatrans-fat

ban. And just because the WHO sent out theseguidelines doesn't mean we'll see the resultsanytimesoon.Therecommendationsarevoluntary,and governments may not take them up. It'simpossible to crack down on individual foodvendors, which is why countries need to passregulations that eliminate trans fat from themanufacturing process or implement nationwidebans.“I expect there will be some pushback fromindustriesthatareaccustomedtouseoftransfat-containing ingredients,” said Eric Brandt, acardiovascular disease fellow at Yale UniversitySchoolofMedicinewhostudiedtheimpactofNewYork's trans fat ban. “Hopefully precedents set bycompanies in countrieswith trans fat restrictionsalreadyinplacewilleasethesetransitions.”

Evenso,theReplaceactionplanisworthwatching.It'stakinglessonsfromsuccessesfightingtobacco,exceptinthiscase,theenemyisadietaryriskfactor.“A comprehensive approach to tobacco controlallowedustomakemoreprogressgloballyoverthelastdecadethanalmostanyonethoughtpossible,”Bloombergsaid.“Now,asimilarapproachtotransfatcanhelpusmakethatkindofprogressagainstcardiovascular disease, another of the world'sleadingcausesofpreventabledeath.”

FSSAIconstitutesexpertpaneltolookintodraftlabellingregulations

FSSAIhasannouncedthe formationofanexpertpanel to look into the draft Food Safety andStandards (Labelling and Display) Regulations,2018, which were announced by the country'sapexfoodregulatorinApril2018.The regulations currently are at the stage ofconsiderationbytheMinistryofHealthandFamilyWelfare. Pawan Kumar Agarwal, chief executiveofficer,FSSAI,saidthatlabelsformedanimportantpartofthepackagingandarerequiredforpeopleto make aware choices about food, whileaddressing a stakeholders' consultation meetorganisedbyCUTSInternational inparticipationwithFSSAI.StatingthatIndiawasstillatacomfortablestagewhere it could control themenace of unhealthyeating by working on public policy, unlike

countries like the United States, where a hugeamountofmoneyisspentjustontacklingdiseaseslikeobesity inpublichealth,AgarwalhighlightedthefactthatIndiawastheonlydevelopingcountrywhereindustryrepresentativeshavecomeforwardand takenvoluntarypledges towork forhealthyandsafefoodforall.“To push the industry to meet their voluntarycommitments, FSSAI will be coming up with a

FoodSafetySupervisor(Advance-Manufacturing)

Lakhimpur Wednesday,April4,2018

INTRODUCTION TO FOOD SAFETY PRE-REQUISITE PROGRAMMES FOOD OPERATION AND CONTROLS PERSONAL HYGIENE

UpcomingFoSTac&AIBTMTrainings

UpcomingEvents

ShortCourseon5DaysAdvancedCakeDecoratingCourse

May1-5,2018

ShortCourseonChocolateMasterClass

May21-25,2018

ShortCourseonBreadTechnologist-Module-1PrinciplesofBreadRolls

June6-8,2018

Diploma in Patisserie & Artisan

Bakery Craft

Diploma in Patisserie & Artisan

Bakery Craftfor more details : www.aibtm.in or call us at 0120-2428800

Register Now

Venueforallcourses:AIBTM,GreaterNoida,NCRDelhi

ShortCourseonBreadTechnologist-Module-II-VarietyBread

June25-27,2018

www.bakeryupdate.com

ShortCourseonBakeryPremixTechnology

April9-10,2018

monitoring system. The details of this will bedisclosedlater,”headded.George Cheriyan, director, CUTS International,opinedonhowthefront-of-packagelabel(FoPL)designs, which are clear and impactful, play animportant role in increasing awareness andshiftingfood-eatingnorms.“MandatoryFoPLsareconsideredbygovernmentsaround the globe as an effective and evidence-based way to improve diets. At least 16 FoPLsystems are operating in 23 countries, withanother 14 schemes proposed,” he added.

CheriyanalsostressedhowIndiacan learn frombestpracticesfromNordiccountrieswithKeyholeLabels,IranwithAppleLabelsandcountrieslikeDenmark,Chile,Norway, Singapore, SouthAfricaandEcuador,which are leading the fight againsttrans-fats, foods with a high fat, sugar and salt(HFSS)contentandunhealthyfoodconsumption.Thepanellistswhoparticipatedintheconsultationputforwardvariousrecommendationsonhowthefinal regulations shall look like, keeping inmind

the interests of the consumers. Their commondemand was that simple, interpretive andunderstandable FoPLs, taking into considerationthe consumer behaviour, literacy level, regionaldiversity and buying patterns, be put on foodproducts.FSSAIwasrepresentedintheconsultationbyRajeevKumar, director, non-communicable diseases(NCDs), Ministry of Health and Family Welfare(MoHFW), Government of India; Anil Kumar,advisor,standards,andNBhaskar,advisor,qualityassurance.

Other panellists included Satish Kulkarni, formerhead,NationalDairyInstitute,Bengaluru;DrNikhilTandon, head, department of endocrinology, AllIndia Institute of Medical Science (AIIMS); G MSubhaRao,scientistEanddeputydirector,NationalInstitute of Nutrition (Indian Council of MedicalResearch)[NIN(ICMR)],MoHFW;KanchanZutshi,secretary, Federation of Biscuit Manufacturers ofIndia, Amit Khurana, Centre for Science andEnvironment (CSE), and Raj Kapoor, managingdirector, Assocom Institute of Bakery TechnologyandManagement(AIBTM).

1) Addthesheetsofgelatinetoabowlofcoldwaterandsoakfor5min.

2) Pour themilk and cream into a saucepanwith the sugar and vanilla seeds ( to scrape theseedsoutofthepod,usethebackofknife).Stirtocombineandbringtoasimmer,thenremovefromtheheat.Takethegelatineoutofthecoldwaterandsqueeze out the excess, then add to the milkmixture. Stiruntil completelydissolved.Tip intofourramekinsandplaceinthefridgetosetforatleastacoupleofhours.

3) Servechilledwithsomefreshfruitsorfreshberried.

Panna cotta means 'cooked cream' in Italian. Itincludes very few ingredients and this deliciousdessert originates direct from Italy. A simpleconcoctionofsweetenedcreamlacedwithvanilla(andoftenotherflavors), it'sthickenedwith justenoughgelatintoholditsshape.Thefinalproductisrichandsilkysmooth.Thisisbestclassicpanna

cotta recipe Iknow! I'vemade itdozensof times.Despitetheheavycream,thisdessertisperfectasalightnot-too-sweetdessertafteraheavymeal.Ifyouwishtomakeanevenlighterpannacotta,youcanreplace some of the heavy cream with a lightercreamormilk.It offers some practical conveniences, too: Itrequiresnomorethanaslipoftimetoprepare,itcanbemadeadayahead,andit'sservedcoldoratroomtemperature(sothere'snoneedforreheating).Plus,it's naturally gluten-free and easy tomake dairy-free.

Pannacotta

At its foundation, IBIE is committed to connecting and growing the global bakingindustry.Anditallhappenswithyoursupport,whenyou’reanattendeeorexhibitorattheBakingExpo™.Buttheeffortstoadvancetheindustryextendfarbeyondthosedayswe gather in Vegas. As the only non-pro�it event in the industry, IBIE’s executivecommittee is always working to serve the greater good. One way we do this is byreinvestingtradeshowpro�itsthroughavarietyofchannels,resultinginwidespreadbene�its.FromoursupportoftheGrainFoodsFoundation’sconsumereducationefforts,to our �inancial aid for AIB’s workforce development initiatives, and our generalcommitmenttoimprovingfoodsafetyandsustainability,we’regivingthegrain-basedindustryaheart.We’rehelpingpeopleleadhealthierlives.Andwe’remakingasigni�icantimpactonthefutureofbakingprofessionals.That’ssomethingwecanalltakepridein.

ARichHistoryofReinvestment

ABOUTIBIE:

IBIE,sponsoredbytheAmericanBakersAssociation(ABA), the Baking Equipment Manufacturers andAllieds (BEMA) and the Retail Bakers of America(RBA), is recognized worldwide as the grain-basedfood industry's largest, most comprehensive tradeevent.A“workingshow,”wheremillionsofdollarsofbusiness is conducted daily, IBIE brings the entireprofessionalbakingcommunitytogether,offeringthecompleterangeofequipment,supplyandingredientsolutions and showcasing the newest bakingtechnology in700,000netsquare feet.Thetriennialevent will next be held in Las Vegas, Nevada, onSeptember8-11,2019,withafulldayofIBIEducateonSeptember7.

Attendeesincludeemployeesof:artisanandspecialtybakeries, donut, pie and cookie retailers; cake andcupcake shops; multi-store and single unit retailbakeries; wholesale bakeries, suppliers anddistributors;supermarketchains,centralbakeriesandcommissaries; supermarket in-store bakeries;intermediate wholesale bakeries; foodserviceoperators; tortilla producers; snack foodproducers;andbiscuit&crackerproducers.Exhibitors include manufacturers and suppliers of:baking/food equipment and systems; ingredients,�lavorings, spices & �illings; ingredient handlingsystems;packagingmaterials&systems;technology;sanitation equipment; transportation& distributionequipment; refrigeration equipment; and businessservices.