Food Beverages And Hospitality October 2018

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October - 2018

04 Focus Food Beverages & Hospitality | October - 2018 | www.kingsinfomedia.com

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www.kingsinfomedia.com 

October - 2018 

Focus Food Beverages & Hospitality 

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FOCUS 

10 

APPOINTMENT ANNOUNCEMENT 

Mr. Nishendra Kashyap appointed 

as the Director of Food and Beverage 

at The Den Bengaluru 

14 

Top three trends in food and 

beverage process machinery market 

18 

Current Trends in Flavors are 

Trending Toward the Exotic 

23 

The Qualities of a Good Restaurant 

Employee 

Why are the food and beverage 

28 39 

industries being reinvented? 

Top 10 Qualities of a Great Hospitality 

Employee 

Focus Food Beverages & Hospitality (Monthly Magazine) 

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07


APPOINTMENT ANNOUNCEMENT 

Mr. Nishendra Kashyap appointed 

as the Director of Food and Beverage 

at The Den Bengaluru 

He started his journey with TGI Friday's and his 

last stint was with Movenpick Hotel and Spa 

Bengaluru. 

th 

Bengaluru, 30 April 2018: Luxury Millennial 

property, 'The Den Bengaluru', recently 

announced the appointment of Nishendra 

Kashyap as the Director of Food and Beverage. In 

this role, he will provide strategic leadership and 

execution for the hotel's food and beverage. He will 

work closely with the core team and chefs to 

manage the overall operations for The Creek, The 

Nest, The Coldpress, The Deli and Layla. 

Nishendra comes with an experience of over 15 

years in handling F&B operations with some of the 

most renowned properties in India. Prior to joining 

The Den, he worked at The Middle East with The 

Ramee Grand and Hotels and Spa in Bahrain. He 

has also worked with international hotel chains 

such as The Westin – Starwoods Hotels and 

Resorts; Taj Residency; Taj Malabar; Le Meridien. 

Commenting on his appointment, Mr. Vinesh 

Gupta, General Manager - The Den said. “It gives 

me immense pleasure to announce Nishendra' s 

appointment as Director of Food and Beverage. 

His strong sense of aesthetics and leadership skills 

coupled with his way of thinking will further add 

value to the brand. We are excited to have him on 

board and with his strategic guidance, we hope to 

raise the bar for our diners in terms of service and 

quality.” 

Nishendra said, 'I am very excited to be a part of 

The Den Bengaluru team and look forward to 

working with the talented squad and chefs to take 

this iconic brand ahead in India”. 

Nishendra is based out of Bengaluru but loves 

travelling/reading short stories books and is an 

avid follower of sports. For him, Food & Beverage 

is more passion than profession for him. 

About THE DEN: 

Adorned with urban elegance, The Den - 

synonymous to its name - is the perfect meeting 

point for industry stalwarts. Our premium 

property stands out for its suave pad of comfort in 

the central business district of Whitefield in 

Bengaluru. We offer luxury with a contemporary 

twist that resonates equally among the modern 

globetrotter as well as the traditional traveller. 

Breaking the traditional rules of sophistication, 

our philosophy redefines it by blending in 

elements of grandeur with easy comfort. 

Mr. Pastry Chef Irfan, The Den Bengaluru 

For more details on The Den, visit 

www.denhotels.com 


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The Nest at The Den Bengaluru 

wins best new bar award 

Awarded the FoodFood India editorial choice award for The Nest, as the best new bar 

t h 

Bengaluru, September 25 , 2018: The Den 

Bengaluru, a millennial luxury hotel is pleased to 

nd 

announce their latest milestone- 2 year of FoodFood 

India Editorial Choice Award for The Nest, as the 

Best New Bar. The event was conceptualized by 

Padmashri Sanjeev Kapoor. The award was received 

by Mr Nishendra Kashyap- Director of Food & 

Beverage and Mr Kapil Dubey - Executive Chef from 

The Den Bengaluru on Friday, September 21. 

“We are delighted to have received this prestigious 

award. The Nest is a perennial favorite of the upbeat 

locals and is an essential part of the travelers' bucketlist 

when they are visiting Bangalore. Having achieved 

this award only reinforces our commitment to 

providing our guests with world class cocktails. It's 

indeed exciting to have been recognized for our 

services.” said Mr. Vinesh Gupta, General Manager, 

The Den, Bengaluru. 

The Nest Bar & Lounge is an innovative blend of 

mixology and food that makes it a one-of-a-kind trend 

setting bar that offers unique cocktail drinks for a 

gastronomic experience. Without any doors, it has 

well accompanied gaming stations that attract patrons 

across all age groups. The bar's tasteful interiors, 

rhythmic beats, chic furniture that is reminiscent of an 

artsy magazine cover, is carefully designed to include 

something special for all its guests. Both wine 

connoisseurs and cocktail lovers feel equally at home 

at The Nest. 

For more details on The Den, visit http://www.denhotels.com/ 




11

FOOD EQUIPMENT HYGIENIC DESIGN: 

An Important Element of a Food Safety Program 

In recent years, there have been several serious, highprofile 

foodborne illness outbreaks in the U.S. and 

other parts of the world. The primary response to 

these outbreaks has been increased implementation 

of the Hazard Analysis and Critical Control Points 

(HACCP) system and other food safety programs, and 

increased reliance on third-party auditing programs. 

The foodborne outbreaks also triggered recent food 

safety legislative activity and the U.S. Food and Drug 

Administration (FDA) Food Safety Modernization Act 

(FSMA). 

Throughout my career as a food science professor, I 

have had concerns that much of the food equipment 

used in many food industry segments is not of 

appropriate hygienic design to ensure continuous 

cleanability and durability, primarily due to the lack of 

adequate food equipment standards for these industry 

segments. While the food safety systems required 

today are a definite improvement over what was 

common back in the day, I am concerned that they may 

not adequately stress equipment hygienic design 

standards. In this article, I will describe the 

importance and general principles of hygienic design, 

examine current regulatory and third-party auditing 

programs with regard to their emphasis on food 

equipment and stress the importance of effective and 

appropriate hygienic design standards. 

We need to take a minute to thank an important 

microorganism, Listeria monocytogenes, the food 

pathogen that has had the most impact on the many 

improvements in facility hygienic design in the past 30 

years. Increased use of corrosive chemicals in L. 

monocytogenes control programs has created new 

challenges for food equipment manufacturers as well. 

Inadequate cleaning and sanitizing programs, and 

p o o r e q u i p m e n t d e s i g n , c o n s t r u c t i o n a n d 

maintenance have been listed as causative factors in 

foodborne illness outbreaks. For example: 

In the 1960s, Salmonella contamination issues in dry 

milk products led to more stringent equipment 

surveillance in milk drying facilities by regulatory 

officials, and played a role in the development and 

improvement of 3A Sanitary Standards for dry milk 

processing and handling equipment. 

In 1994, a nationwide Salmonella Enteritidis outbreak 

from ice cream was caused by a contaminated tanker 

truck that had not been effectively cleaned after 

hauling raw, unpasteurized eggs. It was not clear from 

the investigative report whether the truck also had 

crevices or surfaces that affected cleanability or 

created niches to harbor the pathogen. 


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In 2008, an L. monocytogenes outbreak was linked to 

d e l i m e a t p r o d u c t s i n C a n a d a , w h e r e t h e 

contamination may have been associated with a meat 

slicer that had uncleanable surfaces and possible 

stress cracks. 

In 2009, a far-reaching and well-publicized 

Salmonella Typhimurium outbreak was associated 

with peanuts and peanut products. Investigations 

revealed that facility maintenance, equipment design 

and maintenance, cleaning and sanitizing programs 

were major causative factors in the outbreak. 

In 2011, another deadly L. monocytogenes outbreak 

in cantaloupes was clearly caused by equipment that 

had been inadequately cleaned, was poorly 

maintained and was not of cleanable design and 

construction. 

Hygienic Design and Construction Standards 

Worldwide, several organizations are involved in food 

equipment hygienic design. Despite variation 

between these organizations with regard to their 

standards and/or recommendations, they are in 

general harmony with food safety intent and the 

importance of the application of sound principles of 

hygienic design and construction. Some of these 

organizations are generally described below. More 

detailed discussion is provided for 3A Sanitary 

Standards Inc. (3A SSI), with which I am most 

familiar, to provide more insight into the use of 

equipment standards by regulatory and industry 

personnel. 

European Hygienic Design Group (EHEDG). A 

collaborative effort of equipment manufacturers, food 

industries, research institutes and public health 

authorities, EHEDG is a recognized authority in 

hygienic design and engineering throughout the 

world. EHEDG promotes hygienic design through its 

guidelines, documents, training materials, education 

programs and laboratory testing methods for 

cleanability and related topics. The Center for 

Integrated Food Manufacturing at Purdue University 

is now partnering with EHEDG to offer training 

workshops and provide food equipment testing in the 

U.S. 

National Sanitation Foundation (NSF) Internatioal. 

NSF International has high visibility in the food 

industries worldwide, with a variety of certification 

and auditing programs, training programs and 

publications. The NSF mark is most commonly found 

on equipment used in the retail foods and foodservice 

industries and is recognized as an indication that such 

equipment meets NSF standards. Further, NSF/3- 

A/ANSI 14159-1 Hygiene Requirements for the Design 

of Meat and Poultry Processing Equipment has been 

developed in collaboration with 3A SSI. 

3A Sanitary Standards Inc. 3A SSI is best known for 

equipment standards in the dairy industry. However, 

3A is not just for dairy. In recent years, other industries 

have recognized these standards, with more food 

processors specifying 3A standards in equipment 

purchases. 3A SSI has been open to working with 

other industry groups and welcomes participation 

from other food industry sectors interested in the 

development of appropriate standards for their 

equipment. A general 3A standard, which embodies 

the general principles of hygienic design, is also being 

developed that equipment fabricators and food 

industry personnel may use as a guideline. 3A SSI has 

been very active in outreach training and knowledge 

transfer through its website and hygienic design 

workshops held at the company's annual meeting and 

at other venues. 

3A SSI is organized into three interest groups: 

fabricators (equipment manufacturers), users 

(processors) and sanitarians (state and federal 

regulatory sanitarians and academicians). This 

working model is unique in that the standards 

development process requires representation and 

input from regulatory sanitarians in addition to 

industry representatives. 

The 3A symbol provides assurance that equipment 

meets the applicable 3A Sanitary Standard. Obtaining 

this symbol requires an on-site evaluation (at the 

facility where the equipment is manufactured) of the 

equipment by a certified conformance evaluator. A 

system is also in place to file reports of alleged 

noncompliance if equipment bearing a 3A symbol is 

observed (usually during a regulatory inspection) and 

deemed out of compliance with the applicable 3A 

standard. 

General Principles of Equipment Hygienic Design 

and Construction 

Improved hygienic design enhances cleanability, 

decreasing the risk of biological (pathogens), physical 

and chemical (e.g., allergens) contamination. 

Furthermore, equipment that is designed and 

constructed to meet hygienic principles is easier to 

maintain and reduces the risks of physical hazards 

(e.g., metal fragments from food equipment) in food 

processing. 

Surfaces of food equipment and related ancillary 

equipment are divided into food contact and nonfood 

product contact surfaces. While most of the discussion 

in this article relates to food contact surfaces, it should 

be recognized that nonfood product contact surfaces 

are very important and cannot be overlooked, as these 

surfaces have been implicated in environmental 

contamination. 

Under 3A Sanitary Standards, the accepted definition 

of a food contact surface is any surface that has direct 

contact with food residue, or where food residue can 

drip, drain, diffuse or be drawn. 

Continue on Pg.37... 




13

Top three trends in food and 

beverage process machinery market 

“Global Trends - Food & Beverage 

Processing Report 2018,” takes 

an extensive look at food 

processing machinery, market by 

market, with consumer trends, 

how manufacturers are meeting 

shifting demand, and why this is 

putting pressure on operations. 

Rise of contract manufacturing 

In order to stay competitive, brand owners are 

focusing on marketing, distribution and sales, 

requiring the outsourcing of contract manufacturers 

and demanding stringent efforts to maintain 

efficiency, adhere to quality standards, meet food 

safety regulations and follow proper product handling 

best practices. 

The contract food and beverage processors require 

flexibility with processing and packaging equipment 

and look for machinery tuned to their products and 

applications. 

Optimization of Existing Plants and Lines 

Operations and maintenance are focused on 

improving plant efficiency, product quality, worker 

safety, and profitability. 

For manufacturers who do produce, the emphasis is 

on reducing production costs, including capturing and 

putting into action more meaningful production data, 

as well as introducing robots for repetitive and 

dangerous tasks, and focusing on training and 

education. These are lofty goals which require support 

from the very top of the organization. 

There is a disconnect between procurement and 

operations 

The CPG procurement specialist is often more 

concerned with the initial capital investment, leaving 

others to foot the bill for operational costs. 

This disconnect leaves machine buyers with little 

incentive to add to the cost of their machines, even 

with compelling evidence of reducing lifetime cost, 

because they are not responsible for this number. 

Purchasing and operations must bridge this gap for 

true automation savings. 


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The Hurdles of 'Clean' and Better-for-You Snacks 

Better-for-you snack manufacturers must clear production hurdles to chase opportunities. 

In the realm of better-for-you snacks, formulation 

challenges arguably outweigh production 

difficulties, as Bob Clark, vice president of 

marketing for Herr Foods, contends. The 

Nottingham, Pa.-based manufacturer of Herr's 

potato chips and other salty snacks puts herculean 

effort into developing new products that not only 

leverage consumers' latest notions about health 

and wellness, but also taste great, he says. 

Nevertheless, for startups rolling out everything 

from quinoa cookies to sea-salted popped 

edamame chips and for established manufacturers 

cautiously debuting “clean label” products, the 

operational obstacles are many. The shift toward 

more natural-sounding and nutrient-dense 

ingredients, the elimination of many preservatives 

and other feared substances and the pressure to 

meet new labeling requirements and sundry 

certification standards can lead to massive capital 

expenditures and process changes. 

It's no wonder that mission-driven entrepreneurs 

and big companies alike are turning to contract 

manufacturers that focus on the dietetic and freefrom 

snack markets. To ensure smoother entry 

into the evolving sphere of clean labels, many 

conventional snack food processors also rely on 

guidance from ingredient and equipment 

suppliers, 

“It's a different space, so there is definitely a 

learning curve,” says Rieschl, who frequently 

advises manufacturers on how to work with 

Cargill's pea protein isolates and other alternative 

ingredients in extruded snack products. 

Plant-based protein pressures 

Given the current rage for plant-based proteins, 

much of the innovation in extruded and expanded 

snacks involves incorporating not just pea protein 

but also chickpea, lentil and other pulse flours into 

products that are more nutritious than typical 

cheese or corn puffs. 

But manufacturers need to be aware of the 

operational hurdles before venturing into this 

space, cautions food scientist and engineer 

Massoud Kazemzadeh, founder of Clara City, 

Minn.-based contract manufacturer Kay's 

Processing (www.kaysprocess.com) and its 

b r a n d e d c o u n t e r p a r t , K a y ' s N a t u r a l s . 

Kazemzadeh, who previously taught at Texas 

A&M University and finalized the engineering of a 

twin-screw high-pressure extruder for Bühler, 

custom-designs the extrusion equipment he uses 

in his plant. 

“It's much easier to puff a carbohydrate like starch 

than to puff or expand a protein,” he notes, 

explaining that the volumetric mass density of 

protein macromolecules ranges from 1 million to 2 

million Ds compared to about 100,000 to 300,000 

Ds for carbohydrates. Kay's Processing's twinscrew 

extruders deliver pressures of up to 3,500 

psi, while traditional extruders typically attain 

pressures of 800 psi to 900 psi, according to 

Kazemzadeh. 




15

Besides requiring higher pressures to expand, 

plant-based proteins bring additional handling 

challenges. “They are difficult to work with; you 

have to know what you're doing,” Kazemzadeh 

says, noting that his company has five years of 

experience using pea protein. Meanwhile, his 

other enterprise, 20-year-old Kay's Naturals, last 

December introduced the Pass The Peas brand of 

chickpea flour and pea protein puffed snacks in 

various flavors. 

Agreeing that extruding and expanding plantbased 

protein can be complicated for the 

uninitiated, Rieschl insists that established 

manufacturers can usually reconfigure their 

existing extrusion equipment to achieve desired 

results rather than investing millions of dollars in 

new equipment or contracting with a specialized 

copacker. Sharing examples of common 

modifications, he notes that water often needs to 

be added during the extrusion process with highprotein 

formulations, sometimes the die opening 

will need to be changed and sometimes the 

product will need additional cooling to offset 

increases in mechanical energy. 

Taking aim at acrylamide 

Beyond dealing with new ingredients, snack food 

manufacturers must also grapple with an evergrowing 

list of demonized chemicals. In the potato 

chip category, the latest bogeyman is the 

byproduct acrylamide — a compound produced 

when cooking potatoes (and other asparagineheavy 

vegetables) at high temperatures. Studies 

have suggested that acrylamide might be 

carcinogenic to humans in cumulatively high 

doses. 

“There are a number of solutions available to 

snack manufacturers that can significantly reduce 

acrylamide without affecting the quality of the 

final product,” points out Teri Johnson, divisional 

sales m a nager f or TNA North America 

(www.tnasolutions.com), Coppell, Texas. “These 

include pre-processing techniques such as 

blanching and pulsed electric field (PEF), as well 

as innovative frying equipment, including multistage, 

vacuum and batch frying.” 

In addition to minimizing acrylamide in 

conventional potato chips, vacuum fryers are “the 

ideal solution” for producing all sorts of clean label 

vegetable chips, including organic varieties, 

according to Johnson. “This process offers the 

ability to create products with a natural taste and 

appearance due to low cooking temperatures,” she 

explains. “Thanks to a much gentler process, the 

end product upholds the natural qualities of the 

raw material, including nutritional value and color, 

without the need for additives or colorants.” 

What's popping? 

Some snack manufacturers have adapted existing 

processes developed for other products to produce 

better-for-you items. For instance, Liberty, N.Y.- 

b a s e d I d e a l S n a c k s u s e s a p r o p r i e t a r y 

compression popping system to make low-fat, 

nutrient-dense chips from extruded pellets. As 

Gunther Brinkman, the company's vice president 

for contract manufacturing, explains, at least 50 

percent of the formulation must consist of an 

expanding starch such as corn, rice or cassava. 

“In our process, we compress and heat the 

ingredients,” he elaborates. “The starch is 

gelatinizing and the pressure is building; so when 

we release the pressure, the whole thing pops like 

a popcorn kernel.” 

Other ingredients such as powdered fruit and 

pulse or ancient grain flour can be added during 

pellet formulation or later directly into the popping 

system. “We currently do make products where we 

just add quinoa, hemp seed, flax seed, sorghum or 

millet into the popping machine,” Brinkman says. 

“When the expanding starches pop, they grab onto 

all of those things and hold them into the chip.” 

Having shorter ingredient decks and, especially, 

limiting the use of preservatives can compromise 

the shelf life of less-processed snacks while also 

increasing production costs. Using preformulated 

pellets (also known as half-products) is one way to 


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boost the shelf life of expanded snacks. Puffing 

these pellets into so-called “third-generation” (or 

3-G) snacks closer to the time and place of 

consumption — whether via hot air, frying or 

microwaving— helps ensure longer-lasting 

freshness. 

“A pellet is shelf-stable for up to a year in its 'raw' or 

unexpanded form,” states J.R. Short Milling Co., a 

Kankakee, Ill.-based pellet supplier, on its website 

(www.shortmail.com). “Pellets offer unique 

economies in shipping because until they are 

expanded, you are not shipping or storing air.” 

A number of snack food processors address shelf 

stability through packaging technology. Denverbased 

Oogie's Snacks, a manufacturer of branded 

and private label better-for-you popcorn, uses 

nitrogen flushing and particularly strong seals on 

its packaging to maximize shelf life. 

“Nitrogen fits in with our healthy, natural focus,” 

says Eric Thier, the company's president, who 

emphasizes that that the packaging Oogie's uses 

has barriers that are “the highest in the industry.” 

Herr Foods for some time has been using 

metalized film for many of its snack products 

(including all of its potato chips), not just those 

that that tout simple and natural ingredients, adds 

Clark. The foil-like bags help retain nutrients as 

well as freshness and crispness. 

Becoming certifiable 

Because many consumers of clean label snacks 

expect them to be free of gluten and genetically 

modified ingredients — and because more and 

more people today actually do suffer from food 

allergies, intolerances and sensitivities — 

manufacturers increasingly are jumping through 

extra hoops to obtain certifications that exceed 

federal and state regulations. 

For example, when products are certified by the 

Gluten-Free Certification Organization (GFCO), 

thereby ensuring that they are safe for individuals 

with celiac disease or gluten intolerance, 

manufacturers must take specific steps to prevent 

contamination. These protocols include adhering 

to equipment-cleaning schedules, documenting 

that they are followed, and validating their 

effectiveness with gluten-specific or proteinspecific 

swab tests performed at multiple locations 

after cleaning. 

“Even in facilities that are dedicated to gluten-free 

p r o d u c t i o n , p r o t o c o l s f o r p r e v e n t i n g 

contamination of the facility must be in place, 

including supplier vetting and control of what 

employees can bring into the plant,” says Laura 

Allred, regulatory and standards manager for the 

Gluten Intolerance Group (GIG), GFCO's parent 

organization. Among other requirements, the 

GFCO Standard mandates that all staff be trained 

on gluten risks and that employee hygiene 

protocols be implemented. 

“Gluten-free products can have different textures 

and consistencies that need to be accounted for 

both in production and packaging,” Allred adds. 

“While a processor may be able to use the same 

equipment for processes like shape molding, 

cutting or packaging, they may find that these 

processes need to be done under different 

conditions than they use for gluten-containing 

products.” 

Bright outlook 

Through more efficient operations, manufacturers 

can offset some of the added costs of free-from 

snack production. 

“There are lots of ways processes can be 

streamlined at every stage of the production line,” 

Johnson maintains. “For example, in many snack 

lines, seasoning can be more expensive than the 

actual base product, so reducing waste at this stage 

can make a huge difference to overall profitability. 

In fact, reducing the amount of giveaway through 

over-seasoning by only 1 percent can reduce the 

cost per bag by up to 10 percent.” 

In addition, technology that captures energy 

released by one process to fuel another offers 

further potential for savings, Johnson says. For 

example, one solution developed by TNA recovers 

energy from a fryer. 

“The hot exhaust gases and steam from the fryer 

are transferred through a heat exchanger that will 

produce warm or hot water (between 130° and 194° 

F),” Johnson explains. “This can then be used for 

other processes like hot washing.” 

Clark, for one, remains enthusiastic about the 

market potential of clean label snacks such as Herr 

Foods' Good Natured Selects brand. “We want to 

follow where the consumer wants to go, so we do 

see it as an opportunity,” 




17

Current Trends in Flavors are Trending Toward the Exotic 

Fruit flavors, ethnic flavors and spices are major ingredient categories—and the newest ones often come from far away. 

What's so good about exotic flavors? Or to put it 

another way: What makes exotic flavors so good? 

Ingredient suppliers say three of the fastestdeveloping 

flavor categories are ethnic flavors, fruit 

flavors and spices — with, obviously, some overlap 

between the first and the other two. To some extent, 

the newest entries in these categories are actually 

older ones getting fresh attention. But more 

prevalent in all three are flavors unfamiliar to most 

Americans, many of them sourced from far away. 

ethnic-themed. “As a flavor company that provides 

flavors mostly to retail, we kind of use what's 

happening on menus as a forward-looking 

innovation tool,” says Lindsey Oostema, senior 

marketing specialist at Synergy Flavors 

(www.synergytaste.com). 

Synergy has access to databases of foodservice 

menus that track trends in flavors before they reach 

retail shelves in large numbers. “Fifteen years ago, 

they came out with salted caramel, and it trickled 

down to fast-casual and then to Starbucks, and now 

it's everywhere on the retail shelves,” she says. “So 

we're looking to what can we take advantage of that 

is in an introductory stage on menus that will go 

into the mainstream eventually; [something] we 

can capture now and provide as an innovation to 

our customers.” 

Synergy Flavors has developed a cookie made 

with cardamom, ginger and black pepper as a way 

to show how savory flavors can be used in 

confections. 

In many cases, new flavors enter the American 

retail mainstream through the time-honored path of 

foodservice, especially small restaurants, often 

Oostema says when exotic flavors are breaking into 

the mainstream, they're more likely to be in 

products and packages that allow consumers to try 

them out without too much of an investment. 

“Consumers feel more comfortable in trialing a new 

flavor in smaller packaging or single-serve,” she 

says. “So when I think of trying a new flavor, I think 

of trying it in a drink. You can get one drink, see if 

you like it, and then you can always go back and buy 

more. But if you don't like it, you don't have an entire 

case or box of something.” 

Melissa Abbott, vice president of culinary insights 

f o r t h e H a r t m a n G r o u p ( w w w. h a r t m a n - 

group.com), agrees beverages are a good delivery 


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vehicle for exotic flavors. “Let's face it, if you buy a 

beverage and you're not that crazy about it, and it 

has acerola cherry or Peruvian lucuma in it, it's not 

going to ruin your meal,” she says. 

Snacks are another good delivery vehicle, Abbott 

says. “It's encouraging consumers to be much more 

adventurous and really participate in a sense of 

discovery, in ways that we haven't in years past, 

when we were really entrenched in the three meals 

a day.” 

Abbott says that, in general, consumers' tastes are 

getting more sophisticated, and they're looking for 

subtlety and complexity in flavors. 

“Consumers are looking for a little more sour, a 

little more astringent — we're not so entrenched in 

this idea of things have to be sweet or salty,” she 

says. “We're getting a little more nuanced with our 

palates.” 

Fruit flavors 

Japanese yuzu, baobab and lilikoi passionfruit. 

Cindy Cosmos, principal flavorist at Bell Flavors & 

Fragrances (www.bellff.com), also named yuzu, 

which looks like lemon but has a taste more like 

grapefruit, as a trending fruit flavor. She added, 

“Tropical fruits are gaining impact, growing from a 

simple pineapple to mango, passionfruit, soursop, 

kiwi, lychee, jackfruit and others.” 

Products that include exotic fruit flavors include: 

frozen pops flavored with grape plus acai 

from Ruby Rockets (www.rubyrockets.com); Jun 

T o n i c w i t h d r a g o n f r u i t f r o m V i D A 

Juice (www.vidajuicery.com); and blackberry 

hibiscus gummy pandas from Bissinger's 

(www.bissingers.com). 

Spices 

Uniquely among flavors, spices have a potential 

double benefit: Some of them can confer health 

benefits while enhancing taste. 

“In addition to their amazing flavor, many spices, 

such as turmeric and cinnamon, are being 

positioned as health drivers,” says Dax Schaefer, 

executive chef at Asenzya. “Turmeric has powerful 

anti-inflammatory effects and is a very strong 

antioxidant. Cinnamon can help lower blood sugar 

levels and also reduce heart disease. I recently went 

to a café in L.A. and had an amazing turmeric latte. 

They called out the inflammatory properties as a 

selling point.” 

One issue that comes up with fruit as a flavor 

category, as with all flavors derived from actual 

foods, is authenticity. How close is the flavoring 

agent to the food it's based on? There's even a 

formal classification, “From the Named Fruit,” to 

denote authentic fruit flavors. 

Oostema says Synergy bases its fruit flavors on 

extracts made from the fruit's essential oils. A 

phrase like “lemon extract” looks better on a label 

than “lemon flavor,” since consumers are liable to 

associate the latter with artificial flavoring. 

Donald Wilkes, president and CEO of Blue Pacific 

Flavors (www.bpflavors.com), says his company 

has “been developing authentic, true-to-fruit 

certified organic flavors and natural flavors based 

on exotic citrus and berry fruits” to cater to the rise 

of organic foods. These include alphonso mango, 

Some of the trendiest spices are familiar ones, such 

as ginger, cinnamon and clove, that are being used 

in new applications, especially non-savory ones. 

Synergy Flavors has developed a cookie to illustrate 

this concept: It features cardamom, ginger and 

black pepper, along with peach. 

Other hot spices, often literally so, are less familiar 

to American consumers. They include cascabel, 

urfa beber and Aleppo chili; Middle Eastern flavors 

like za'atar, berbere, ras al hanout and shawarma; 

and Korean flavors kimchi, gochujung, soju and 

gochujaru. 

Recent products that include exotic spices include: 

honeydew jalapeno and pineapple turmeric 

vinegar drinks from Element [Shrub] Products 

(www.elementshrub.com); Kitchen & Love 

cauliflower meal with harissa from Cucina & 

Amore (www.cucinaandamore.com); and ghee 

with turmeric, arjuna and other spices, from Pure 

Indian Foods (www.pureindianfoods.com). 




19

Ethnic flavors 

There is obviously a lot of overlap between this 

category and spices. When it comes to ethnic 

cuisine, spices are often as important as main 

ingredients and techniques. As noted above, Middle 

Eastern and Asian, especially Korean, flavors are 

trending. 

“Today's consumers are a diverse and growing 

multicultural mix of individuals,” says Catherine 

Armstrong, brand ambassador for Comax Flavors 

(www.comaxflavors.com). “Multicultural 

consumers and the younger generation are driving 

new flavor profiles. We continue to see influences 

from Asia and the Middle East, and more recently 

from Cuba and Brazil.” In response, Comax has 

created flavor profiles for horchata, sriracha maple, 

toasted coconut flan, za'atar and brigadeiro. 

Bell Flavors & Fragrances (www.bellff.com) has 

developed an entire line of Middle Eastern flavors 

that has followed its Spark trends program, says 

Chris Warsow, corporate executive chef. “The line 

was developed as customer interest in the cuisine 

grows. The cuisine relies heavily on legumes, grains 

and vegetables prepared in refreshing and light 

ways,” he says. “High-quality proteins with very 

flavorful preparations are also appealing to diners,” 

he adds. Spices and flavors in that line include 

za'atar, berbere, pomegranate molasses, loomi 

lime, sumac, preserved lemon and hibiscus. 

Edlong, which specializes in dairy flavors, has 

developed ways to incorporate innovative ethnic 

flavors into dairy-based foods and sauces. 

“Peruvian cuisine has been called the original 

fusion cuisine as its influences are Spanish, Italian, 

Japanese, Chinese and recently French,” says Beth 

Warren, Edlong's chief commercial officer. 

Edlong has come up with a version of papa a la 

huancaína, a boiled yellow potato salad with a spicy, 

creamy sauce, that pairs aji Amarillo, which Warren 

calls Peru's “star ingredient,” with Edlong's allnatural 

heavy cream-type flavor. 

Certain challenges are involved in maintaining a 

reliable supply of flavor components from remote 

or undeveloped regions of the world. 


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Types of Food Packaging Machines 

Depending on the type of food being packed, packing 

comes in various types. To pack these food materials, 

various food packaging machines are used. The 

packing styles also change depending on the storage 

life of the product. 

Food that are high perishable like fresh processed 

meats and frozen items are best when vacuum packed 

since it can tremendously extend its storage life. There 

is a separate type of food packaging machine or food 

packing equipment used to perform vacuum packaging 

of the products. 

Here are the various types of food packaging 

machines: 

Food Vacuum Packaging Machine: 

It is one of the most efficient packaging machine to 

pack foods because it avoids air making food remain 

fresh. As aerobic microorganisms are responsible in 

swift deterioration of foods, they hardly thrive or are 

immobilized under this condition. 

Food vacuum packaging machine helps to extend 

storage life of food products thereby making the 

product well suited for sale on the freezer or cold 

display storage units of several retail stores. 

Biscuit Packaging Machine 

Biscuit packaging machine is another type of food 

packaging equipment. It is usually fitted with electronic 

digital temperature controller to maintain high 

precision in achieving the desired temperature during 

food packing process. 

It helps to bring optimum freshness of the food. The 

most interesting aspect of this machine is that 

packaged products are closely monitored with its 

automatic feed counter that shows the quantity of items 

placed packed by machine. This makes it easier for the 

food manufacturing companies to monitor daily factory 

output. 

Bundling Food Packaging Equipment 

Bundling Food packaging Equipment is quite common 

and is widely used by many food suppliers. It is capable 

of storing huge quantity of foods before they are 

banded or wrapped together as a single bundle. 

It is also called as the banding machine. It can also be 

used for packing small items such as stick candies or 

individually packed hot-dogs that need to be bundled 

together for economic purposes. 

Bagging Machine 

It is popular in several China food processing factories. 

Foods in this case are packed in bags, sacks and 

pouches. This bagging machine is common to pack 

cereals and powdered foods such as milk powder and 

sugar. 

Closing Machines 

These closing machines are similarly common in many 

food factories. This equipment is used to tie metal wires 

to enclose the food bag or pouch. 

Capping Machines 

Capping machines are popular among food suppliers of 

food syrups and drinks. This equipment is not used 

solely to pack food items but it is usually used in 

conjunction with other food packaging equipment. 

The major function of this equipment is to close bottled 

food items by placing air-tight caps. This is common in 

soda-manufacturing companies. 

Accumulation machinery 

Accumulation machinery is used along with the 

capping machine. This machine allows proper 

alignment of bottles for systematic and organized 

filling of foods. It is used in soda companies and 

bottled-water companies. 

There are various types of food packaging machines. It 

is important to tailor-fit the selection when yo buy one 

of these machineries according to the type of food that 

is being packaged to ensure optimum quality products 

with fully extended storage life. 




21

Market View: The Right 

and Wrong Kinds of 

Food Industry Growth 

“ 

“ 

Growth can come from a fresh look at your 

existing products, not just when you acquire 

another company. 

Growth is the mantra of the food industry. It doesn't 

matter how much success you've experienced in the 

past; every product is expected to grow next year. 

How we obtain growth has been more or less 

restricted to two ways: incremental/organic growth 

and acquisition growth. Incremental growth is doing a 

little better at the same things that you are already 

doing. For example, get one more facing of the product 

on the shelf or get one more new variety on the shelf; 

get one more consumer consumption occasion etc. In 

other words, the same thing just a little more and 

maybe a little better. 

Acquisition growth is more popular with those 

companies that worship Wall Street. One type of 

acquisition growth might make sense if it was to buy 

new technology from the acquired company or new 

expertise, but to do this just to “grow” seems like 

sleight of hand. 

It seems that you have two “so-so” companies and then 

one buys the other and they claim they grew. I think 

the end result is that you have one bigger “so-so” 

company. Another reason is to avoid having a strong 

(that means expensive) R&D program. The logic is to 

let the entrepreneurs develop new products, then buy 

them. Voilà, “innovation” with no innovation! 

A very recent case of the acquisition route at the 

expense of R&D is Campbell Soup Co. Campbell 

bought many small businesses in the hopes of getting 

into emerging areas. After years of trying they were 

unable to make these profitable and now are selling 

them off. Further, the debt to buy these companies puts 

the base business in jeopardy. 

I would like to suggest three ways to get true organic 

growth. The first is to get consumers not currently in 

your category to buy the category -- e.g., consumers 

who never bought jarred pasta sauce to start buying it. 

Second is to get people who already use it to use it 

more often. For example, if a consumer eats cereal for 

breakfast, get them to eat it as a snack. The third way is 

brand shifting: Get consumers who bought Ragu to 

buy Prego. 

I believe that by looking at three sources of volume 

many companies with successful products can find 

new organic growth. Anything other than getting 

more people to buy your products is just sleight of 

hand. 

The first step is to revisit the shelf with an open mind. 

In most cases, companies try to get more space, they 

“fidget” with plan-o-grams to show how one more 

facing will make the retailer wealthier. The days of 

pulling the wool over the retailer's eyes are over. Look 

to spread yourself throughout the store. I know the 

concept of secondary placement is not new but it is 

also not practiced with the same intensity as category 

plan-o-grams. 

You must begin to think like the consumer and not like 

the supplier. For example, a store typically puts cheese 

in the dairy section, meat in the meat section, onions 

and peppers in produce, and sauces in the grocery 

section. Yet a consumer who wants to make a fajita 

must walk all over the store to find the ingredients. 

Why not put these ingredients together? One store 

that did this increased its sales of cheese from 30 cases 

to 90 cases in a month. It increased its margins by 

putting the red and yellow peppers in the fajita section 

and not green peppers, and the store included the 

higher margin precooked chicken in that section. 

Another store puts everything you need to make a BLT 

sandwich in one place: Bread, mayonnaise, tomato, 

lettuce and bacon. 

I also know it is not easy to convince retailers to play a 

more aggressive role in merchandising your food 

products. I was told a story by a person at Kraft, one of 

the leaders and innovators in this concept. The 

company convinced a store manager to put hanging 

racks of Parmesan cheese everywhere in the store 

where the cheese would be used. It was near the 

Caesar dressing, and romaine lettuce, near the 

minestrone soup, near the pasta sauce, etc. The store 

had it hanging in 10 locations. When the Kraft sales 

person returned to the store he found all the racks on 

the floor in the backroom. The store manager told him 

the experiment was a failure. He could not keep the 

racks filled! 


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The Qualities of a Good Restaurant Employee 

“ 

Being a good restaurant employee goes 

Honesty 

beyond being assisting the average 

patron. Whether you are a new restaurant 

manager looking to staff your business 

with quality employees or an aspiring 

server, familiarizing yourself with the 

qualities of a good restaurant employee is 

vital. No matter the concept, all the 

successful and productive employees 

possess similar cornerstone qualities. 

“ 

Theft is an issue in all areas of a restaurant. Front of 

the house employees handle cash, while kitchen 

workers and prep cooks have access to vast amounts 

of food. The manager can't watch everyone all of the 

time, so he must strive to hire honest employees. In 

addition to outright taking of monies and goods, 

dishonest employees may engage in other, more 

subtle methods of theft, such as undercharging 

friends or cooks intentionally making mistakes in the 

kitchen to get a free meal. Also, if the thief isn't caught, 

a manager may get suspicious of everyone, thus 

creating a negative work environment. Plus, in break 

rooms the possibility exists of stealing other 

employees' personal belongings. 

Attitude 

A restaurant can be fraught with stressful situations, 

and having the ability to work through those crises is 

essential. For example, a tired cook needs to 

maintain his normal standards of quality, even if the 

restaurant is busier than normal. A server must be as 

pleasant with a large table of customers during a rush 

as she does with a table for two at the beginning of 

her shift. Plus, a good restaurant employee must 

handle authority well by being respectful of 

management regardless of whether he agrees with 

the policy or instruction. 

Punctual 

Being late is one thing, but getting to a restaurant 

early helps put the employee at ease. When an 

employee shows up, chances are that he is not ready 

to begin work immediately. Bathroom trips, hanging 

up coats, chatting about the weekend and getting 

himself something to drink all may factor in to the 

actual time he will clock in. Coming in early allows a 

good employee give himself a few minutes to prepare 

himself for his shift and still punch in on time to relieve 

someone who is waiting to be relieved. 

Proactive 

A good restaurant employee will go above and beyond 

what is required of her. For example, a good kitchen 

worker may catch the fact that it's Friday during Lent 

and prep extra tuna without the manager realizing it 

and/or telling her to do so. Or, a good server will know 

to roll extra silverware on a day that she knows will be 

busy. 




23

Restaurant Performance: 

The Vital Statistics of a Restaurant Operation 

Restaurant Performance Snapshot 

Your restaurant operation is affected by many key 

elements which is call the Profit Triggers. These 

triggers impact your restaurant performance in a big 

way. In other words, these profit triggers contribute 

to your restaurant revenues, profits and related 

indices in a major way. 

This blog post will look at four major categories of 

performance indicators for your restaurant 

operation which you must absolutely be on top of. A 

Restaurant Performance Snapshot format is also 

provided which you can download and customize for 

your needs. 

The four major categories of performance 

indicators for your restaurant operation are: 

1. Performance 

2. Revenues and Profitability 

3. Statistics 

4. Forecasts 

Performance 

Performance is the first major category for your 

restaurant operation. It refers to how your 

restaurant fared compared to the market in which 

you compete or operate. It begins with knowing the 

revenue share of your restaurant versus the market. 

In short, this is knowing who your competition is. 

the competition so important 

If you operate in a particular competitive set, it is 

evident that decisions that you take on pricing, 

quality, presentation, products and services will 

impact not just your results but also that of the 


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Statistics 

While performance versus competition and 

revenues and profits are major categories, knowing 

the price and volume elements of related 

performance indices is critical. 

competitive set. So, knowing where you stand versus 

your competition is key. 

Performance can be seen from the point of view of 

market segments of your restaurant outlets and the 

catering operation. Generically, the catering is the 

most profitable operation in the food and beverage 

business. Results can be tracked both from a revenue 

perspective as well as covers served which indicates 

volume. 

Revenues and Profitability 

Revenues are the foundation on which any 

restaurant (or for that matter any business) 

operation rests. Understanding your revenue 

behavior from the perspective of actuals, budgets, 

last year allow you to make comparisons of business 

results and indicating where you stand. Knowing 

whether you are growing or not in your revenues 

over time is critical to sustain the operation itself. 

If revenues are the foundation of your restaurant 

operation, then profitability is the very reason for 

survival and earning a good return on investment for 

your owners. Profitability is what sustains the 

restaurant operation and injects vital cash flow to 

run the business. 

It is often said in the hospitality industry that if there 

is no top line, there is no bottom line too. Owners are 

constantly looking for sustainable profits to 

continue running the restaurant operation. 

In measuring profitability, knowing how your food 

costs, labor costs move is critical to know. These are 

the costs which actually dictate what profits you are 

able to retain from the revenues you have earned. 

See below Restaurant Performance Snapshot for the 

elements of the performance category. 

Here is where knowing how much of your restaurant 

results is coming from the occupancy of the hotel 

(for a restaurant operation within a hotel), how 

much of your guest patronage is in-house and how 

much non-resident, knowing what your overall 

average check is are indicators that allow you to take 

decisions in the right direction in the pursuit of 

budgets and targets. 

Most times, the direction in which the statistics are 

headed can clearly point to what is happening to 

actual revenues and profits. So, keep a sharp eye out 

for indications of drop in volume or growth from 

these elements. 

See attached Restaurant Performance Snapshot for 

the elements of the performance category. 

Forecasts 

While the measurement of revenues and profits 

during the current month and year-to-date is 

important, however, depending upon the month of 

the year you are presently in,knowing the big picture 

for the entire year is crucial. 

For example, if you are in the month of March 2015, 

knowing what happened to your performance 

during March and year-to-date for three months is 

important. 

However, you must also know what your forecast for 

the entire year is indicating. In a way, you are using 

three months actuals and projecting nine months of 

forecasts which completes the picture for the full 

year performance. 

Forecasts need to be measured, actioned upon and 

monitored both for revenues and profits. 

See attached Restaurant Performance Snapshot for 

the elements of the performance category. 

Conclusion 

Your restaurant is a complex business operation. 

Keeping it on a path of revenue and profit growth is 

key to survival and competing in the environment 

you are in. 




25

Buffet Spreads : Bundling Food and Beverage 

Items for Higher Profits. 

In any hotel food outlet and in particular when buffet 

spreads are offered, it is important to push beverage 

sales along with the food offering. 

Consider that a quality buffet offers you a soup, salad, 

entree, dessert and a drink all for a fair price. This 

strategy provides a balanced meal, enhances sales mix 

and revenues and boosts profitability. 

This is the Buffet spread philosophy. 

Selling four items (soup, salad, entree and dessert) 

instead of one has enormous benefits. 

Contribution margins are enhanced, service 

employees can be reduced with a buffet spread laid 

out and revenues are boosted. 

Moreover, beverage costs are much lower than food 

costs and tend to boost profitability through 

contribution margin. 

It is predominantly a sales mix matter. The principle of 

bundling more than one product is an age old 

marketing strategy. 

Take for example the ubiquitous McDonald's Value 

Meal Bundle – Fries and Soda are offered along with 

the main food item for a value bundle price. 

This is to the benefit of the customer. For the vendor, It 

helps push sales of 3 products instead of one. A classic 

Win Win situation. In the case of hotel food and 

beverage items, there is similarly a silver lining. 

The buffet spreads in hotels are their version of the 

McDonald's Value Meal bundle. You get a soup, salad, 

entree, dessert and a drink all for a fair bargain price 

compared to an a la carte order of these items 

individually. 

In this case, there is something that even the 

McDonald's bundle cannot offer – unlimited 

consumption of food and beverage items.You can 

always keep going back to the buffet for more 

helpings. A unique Win Win situation again. 


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Methodology for 

Employee Behavior 

in a Restaurant 

Most service and hospitality industries rely on 

enthusiastic, passionate employees to represent the 

company and its ideologies on the job. Such is the case 

in the restaurant industry, where a pleasurable 

waitstaff, committed cooks and eager hostesses who 

are willing to go the extra mile for customers can 

increase business, profits and restaurant growth. If 

you own a restaurant where employees are not 

reaching their potential, there are certain methods 

you could employ to boost behavior and morale. 

Managerial Influence 

As a manager, you have the power to influence your 

employees and change their behavior. Perhaps you've 

conducted recent layoffs that have corroded existing 

employee morale, or are dealing with the stress of 

managing a restaurant that might not be performing 

as well as you'd like. Whatever the reason, your 

employees look to you as a leader. If their leader is 

rude, condescending and easily irate, employees will 

not respond well. If, on the other hand, you are 

positive, approachable and enthusiastic about your 

restaurant staff, this can positively affect their 

behavior, which may translate to better service offered 

and returning customers to your restaurant. 

Recognition 

Encouragement through recognition could be one 

way of altering employee behavior. Your employees 

may feel undervalued or under-appreciated, 

especially if they're not making as much in tips or are 

assigned to shorter shifts than they'd like. This 

sentiment could be contributing toward their 

behavioral problems and translating into poor service, 

and thus poor profits, at your restaurant. Take the time 

to privately meet with each of your employees to go 

over their strengths. For example, discuss your chef's 

best dishes with him and persuade him to pitch new 

menu ideas to you. Speak with your waitstaff 

individually, pinpoint each of their strengths and 

commend them on this portion of their work 

performance. 

Rewards 

Many of your employees may view their tips as a 

reward for good service, but sometimes tips aren't 

enough. Offering other rewards as motivators 

separate from customer tips is one method for 

adjusting employee behavior. These rewards could 

consist of accolades, money or company perks. For 

example, posting an Employee of the Month picture at 

the front of your restaurant that encourages 

customers to ask for the award winner's service could 

boost morale and encourage employees to keep up the 

good behavior. Other rewards could include monthly 

bonus checks, or free dinners or bottles of wine from 

the restaurant for those who provide excellent 

customer service. 

Listen 

Depending on your schedule and how hands-on you 

are with restaurant operations, your employees may 

not feel that you listen to their problems or concerns. 

This could negatively affect employee behavior, 

especially if there is animosity between different 

layers of your staff, or if business has been slow and 

tips have dwindled. Inform your employees that you 

want them to come to you with any difficulties, 

concerns or complications they have about the job or 

daily situations they might run into at the restaurant. 

Also, ask for their input. Your employees may have 

good ideas on ways to boost your restaurant's business 

through marketing tactics or food promotions. 

Showing your team that you value their input may 

make them feel more appreciated. 




27

FOOD 

& 

BEVERAGE 

INDUSTRIES 

Why are the food and beverage 

industries being reinvented? 

What changes are sweeping through the food and 

beverage industries? 

The industries are going through a convergence, 

similar to the digital convergence that changed the 

way we live and communicate. Traditionally, these 

markets have been rather slow-moving. But now, 

several changes are disrupting the business at large. 

Mega-shifts in the food and beverage industries, 

driven by consumer and business forces, have the 

potential to disrupt a company’s DNA and its very 

purpose. Being aware of these overarching trends 

can help packaging departments better serve their 

company’s fluctuating business needs. 

Business transformation leader Dan Balan, head of 

Chicago management consultancy Fastraqq Inc., 

shares his insights into the reinvention of the food 

and beverage industries in the first of a three-part 

“Transforming Industries” article series. 

In this series, Balan will investigate the reinvention 

of three fundamental industries that form the 

bulwark of the greater economy: (1) food and 

beverage; (2) retail; and (3) packaging. Collectively, 

these industries represent more than a trillion 

dollars in gross domestic product (GDP). 

Balan also served as an executive media 

spokesperson at the Global Food and Beverage 

Packaging Summit (July 7-8; Chicago) and will have 

more to share later on key takeaways from the 

conference. 

There is an increasing chorus for ingredient 

declaration, removal of harmful additives and 

preservatives, biodegradable and recyclable 

packaging materials, and elimination of harmful 

plastics. 

Further, this industry is rattled by the intersection of 

health, nutrition, taste and lightness. This is creating 

b o t h o p p o r t u n i t i e s a n d c h a l l e n g e s f o r 

manufacturers. Nutraceutical companies will make 

deeper inroads into the food and beverage business. 

That disruption is imminent. 

Grocery outlets are now proliferating store brands 

and shadow brands to compete with mainstream 

brands. Retail relationships are becoming twisted 

with wholesalers. Technologically, this industry is 

now beginning to evolve. 

How is the supply chain changing this industry? 

The biggest issue in supply chains will be 

containment of bullwhip effect and the acceleration 

of payment cycles across the entire ecosystem. 

Bullwhip is the term for supply-demand mismatch 

across the nodes in the supply chain. Next to 

consumer electronics, the food and beverage 


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industry has the largest bullwhip. Pervasive 

bullwhip causes economic erosion. It leaves some of 

the stakeholders suffering from excess or deficient 

inventory. 

A clearer collaboration will be forced from retailers 

on one end and raw material suppliers on the other. 

Real-time transparency of demand signals, 

inventory positions, shipment status, in-transit 

goods and actual sales will begin to occur—both 

technologically and operationally. There will be 

more shared protocols and common metrics to drive 

collective success. 

The next issue is fast payment cycles to the tier 

suppliers. Extended payment cycles, such as 120- 

day net, demanded by product manufacturers from 

their suppliers will adversely affect the industry. It 

will drive tier suppliers on an unhealthy borrowing 

spiral, unable to meet working capital requirements. 

The tier community includes packers, co-packers, 

contract manufacturers and logistics providers. The 

delayed payment practice can stymie innovation at a 

macro level. 

Innovation is being challenged in this hypercompetitive 

market climate. Where do you see 

product innovation going? 

Innovation is business; innovation is revenue. It is 

less about product creation than it is about value 

creation. Companies will be forced to create 

platforms rather than products per se. Future 

innovation will be platform based. Corn is a 

platform, potato is a platform and even chili pepper 

is a platform. Infinite variations are possible based 

on segmentation. 

But the “Innovation Battle” will be fought at the retail 

arena. That means companies must go beyond mere 

product creation to success creation. That translates 

to agile supply chains, service levels, timely 

shipments and cost consciousness. 

Yes, innovation cycles will get shorter and launch 

windows will get narrower. It will behoove 

companies to reverse engineer innovation from the 

retail arena. Innovation must be bidirectional, from 

concept-to-customer and customer-to-concept. 

How is branding affected by so many choices for 

the customer? 

The runaway success of Cheetos is an object lesson 

in branding. Frito-Lay turned corn puffs into an 

attitude. The biggest consumers of Cheetos are the 

Millennials. This product reflected the defiant, 

different attitude of a generation with new spending 

power. In essence, Frito-Lay created the product that 

resonated with the zeitgeist of the times. It took the 

values, attitudes and lifestyle of a dominant market 

and answered with a product. 

The creation of Jacked Doritos, big corn chips, once 

again hit the male population with a love of sports. 

The outsized corn chips bespoke to an audience of 

male gatherers around big TV games. 

Similarly, the popularity of Sriracha Hot Sauce 

reflects more of an attitude and a sense of the outré. 

Traditional branding percepts were turned upside 

down. Enduring brands must be built out of 

psychographic criteria to compete in a crowded 

marketplace. 

How is technology changing the food and beverage 

industry? 

With all the hoopla about the Cloud, the food and 

beverage markets will benefit the most from 

communalization of critical data among suppliers, 

manufacturers, packers, wholesalers and retailers. 

It means doing whatever is necessary to minimize 

losses, opportunity costs and using information 

systems as a tool. Such critical data would 

encompass point-of-sale information, inventory 

stock, demand signals, constraints and in-transit 

notifications. Technology also means creation of 

binding standards and protocol for collective 

performance. 

Companies must transform information technology 

(IT) into a clear neural-network of data points and 

decision points, and train people to understand 

cause and effect along the entire business. 

Technology alone cannot solve the problem— 

training people is also required. 

Is sustainability now mainstream or is it still 




29

Retailers are using vertical space for driving “2-fer” 

bulk purchases, thereby maximizing sales per 

square foot of vertical space. 

faddish? 

Sustainability is starting to mature as a mainstream 

thought process. However, corporate initiatives 

must be backed by senior management, otherwise 

these initiatives tend to scatter and eventually die. 

From supplier selection to compliance, from product 

design to packaging materials, from energy and 

emission standards to environmental responsibility, 

there are several issues that need to be understood 

by multiple stakeholders. This is why sustainability 

should ascend to a strategic entity in corporate 

planning. 

What is the next shift in packaging as the food and 

beverage industry redefines itself? 

Packaging is a business function and it deserves a 

seat at the management table. But the first step has 

to be in the reeducation of packaging engineers and 

designers. They must expand their operating canvas 

from technology of packaging to the business of 

packaging. They must understand supply chains, 

how costs build up, how customer segmentation 

occurs, sustainability concepts and how packaging 

impacts the business bottom line. Senior packaging 

executives must appreciate how education can add 

systemically to the success of the business. While 

technical skills are necessary, analytical skills are 

critical. 

What are some of the shifts occurring in the 

grocery store? 

While they are resorting to the strategy of selling to 

the customer from many location spots in the store, 

they are aiming at the customer from multiple 

volume and price points as well. Essentially, retailers 

are moving to the portfolio model to drive buying 

behavior. They’re offering linear choices, lateral 

choices and cross-product choices from the same 

manufacturer. 

The next evolution we will see will be the growth of 

scanning technologies, predictive algorithms and 

creating likely-to-buy assortments. The predictive 

analytics of point-of-sale data will become more 

sophisticated. 

What is the next evolution for human capital and 

people excellence? 

Given the nature of problems, linear thinking will no 

longer suffice. Silo mentalities must be eliminated. 

Functional expertise alone cannot solve the full 

range of business problems that brew every day. A 

marketer who does not understand the operational 

limitations of a new product launch is liable to make 

spotty decisions. Likewise, a packaging designer 

who does not grasp the changing dynamics of 

customers is likely to make myopic missteps. 

Companies must create a new paradigm called 

“Correlational Intelligence.” That means creating a 

common ground for everyone in the company to 

understand the business and all its key aspects. 

Without this cultural shift, corporate productivity 

will be sacrificed daily, due to opacity, black space 

and discontinuities. Eventually this leads to loss of 

moral and vitality. 

There has to be a new base line for learning and 

performance. Mandatory job rotation will go a long 

way in building Correlational Intelligence. 

The aisle is the new shelf. Retailers are now using the 

horizontal space for driving impulse purchases. 

They are employing square vats and stacks, spread 

throughout the grocery store to impel low-cost, highvolume 

purchases. An example is Nabisco products, 

such as Chips Ahoy!, Cheez-It and Vanilla Wafers 

sold in small containers but from many locations 

within the store. 


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Recycled Glass Can Be Attractive Component 

of Green Hotel Design 

points at the same time. Oceanside Glasstile, for 

example, creates art tile using recycled glass. A chart 

on their websiteshows the total recycled content in the 

many colors offered. The art tile has many surface 

applications. Oceanside Glasstile recycles over two 

million pounds of post-consumer bottle glass each 

year in its manufacturing. 

ThinkGlass Inc. countertops are 100 percent 

recyclable and produced in a highly sustainable 

manner. All waste and scrap glass are recycled. 

ThinkGlass installed a water recycling system for its 

two machine tools (CNC). Water is used in the 

polishing and cutting of glass. This filtering system 

will help save 250 gallons a minute or just over one 

Olympic swimming pool every month. 

Glass is 100 percent recyclable and can be recycled 

endlessly without loss in quality or purity. Glass 

recycling rates vary around the country because of 

container deposit legislation or how it is collected and 

recycled. As part of single-stream recycling, glass 

often breaks, tainting the end product. The 

contaminated recyclables then end up in the dump. In 

fact, glass represents roughly 40 percent of landfilled 

recyclables. 

Hoteliers can play a part in helping to keep glass out of 

the landfill by working with their waste collectors and 

also by purchasing products that utilize recycled 

glass. Recycled glass has many uses and is preferable, 

environmentally, to virgin glass. It can be used to make 

new bottles, fiberglass, tile and flooring, bricks, and 

can be ground up and added to other aggregate 

materials to surface parking lots. Recycled glass is 

used to make “glassphalt,” a material that is applied to 

roads, highways and even airport runways to make 

these surfaces less slippery and less prone to cracking. 

Reflective paint used on highways is made from glass 

beads formed from recycled glass. 

The variety of garden and landscape products made 

f r o m r e c y c l e d g l a s s h a s l e d t o t h e t e r m 

“greenscaping.” Unlike wood, glass mulch doesn't 

absorb moisture, which improves water delivery while 

reducing the frequency of watering. It also comes in a 

wide variety of colors. 

Many Surface Applications 

In the hospitality industry recycled glass can often 

produce spectacular design results and earn LEED 

Refresh Glass, LLC makes glassware from wine 

bottles. Also available are planters, carafes, votive 

holders and vases. According to the company's 

website, it has “rescued” more than one million wine 

bottles from the waste stream. Items come in a wide 

variety of different product designs, sizes, and colors. 

Refresh Glass has glasses being used at Wolfgang 

Puck, Four Seasons, Ritz Carlton locations, and at 

many other restaurants and hotels around the country. 

Crushed Glass Mixed with Epoxy Resin 

Glass Recycled Surfaces turns glass bottles, recycled 

porcelain fixtures and other materials into products 

ranging from countertops to flooring to wall 

applications. By mixing crushed glass with an epoxy 

resin, the company has created over 1,000 custom 

designs. According to the company, its products are 

cost competitive with quartz and granite and provide a 

great long term value to the end user and will uphold 

their beauty because of their heat, scratch, and stain 

resistance. The products do not require a sealant or 

application of a wax, are inert and VOC-free and can 

contribute to USGBC LEED points. Products contain 

about 80 percent recycled glass, porcelain, or shell. 

Glass mulch is also available from Glass Recycled 

Surfaces. It retains moisture and reduces evaporation 

rather than absorbing water like wood mulch. Glass 

mulch ground cover works well in garden pathways 

where erosion and drainage is a concern. For best 

results, it is recommended that you first apply a 

landscape fabric barrier to keep dirt from mixing with 

the recycled glass. 




31

Spiral Cooler/Chillers for 

the Bakery Industry 

held within the range of plus or minus 1 degrees. 

Second, The moisture content (or relative 

humidity) of the cooling air should be kept within 

the range of plus or minus 2%. This is crucial to 

avoid any dehydration or excessive moisturizing 

of the products. 

Third, an air speed that is generated over the 

products to be cooled should be approximately 1- 

2 meter per second, depending on their 

consistency. Advanced Cooling systems use 

gentle horizontal laminar airflow throughout the 

entire cooler for a perfect result. 

Forth, it is important to create an over pressure 

within the cooling area to avoid polluted air 

entering the insulated enclosure through any 

gaps especially for products with a long shelf life. 

Recently, Advanced Freezers from Netherlands 

has developed a range of spiral cooler/chillers for 

the bakery industry: the Advanced Cooling 

systems. These spiral cooler/chillers obtained a 

big evaluation and were supposed to represent 

the ideal bread-cooling concept in terms of 

hygiene, shelf life and product safety. 

Creates an Optimum Environment 

To ensure that the products are cooled to a 

consistently high standard, the advanced spiral 

cooler creates an optimum environment within 

the cooling area (insulated enclosure). This 

includes the use of an air-treatment or airconditioning 

unit which maintains a constant 

level of cooling, irrespective of the weather 

conditions of temperature either outside the 

building or inside the production hall, and hence 

guarantees top-quality products. 

Therein, the ideal conditions for obtaining the 

perfect product after cooling depend on: 

First, a constant temperature where the set 

temperature (between 15 and 25 degrees) can be 

Besides, to help reduce the energy costs for the 

process air, fresh outside air can be partly taken 

into the circuit as well. However, this must be 

filtered before entering the cooler, which is why 

the Advanced Cooling system offers mechanical 

f i l t e r s i n v a r i o u s f o r m a t s a n d f i l t e r 

classifications. Ultraviolet light can also be used 

to keep the air free of microorganisms. 

Designed to Meet Client's Specific Needs 

Also, Advanced Cooling spirals are designed in 

line with each client's specific needs, based on the 

required capacity and retention time. They are 

available in various belt lengths, as single or 

double-drum systems, and in any belt width as 

necessary. Advanced spiral cooler belts are 

usually made of stainless steel (with or without a 

mesh overlay) or plastic, and are available in a 

choice of colors. 

Air-Conditioning Units Are Installed Widely 

The air-Conditioning Units can not only be 

installed within the production area, which 

namely on top of the insulated spiral enclosure, 

but also can be installed outdoors in which case 

stainless-steel units are available. 


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Chapati Making Machine 

Chapati Making Machine to impart much of the 

relief to the workers in the preparation of the 

meals in various Departments of Institutes, 

Langars, Hospitals, Schools & College Hostels, 

Industrial Canteens and Railway & Defense 

Establishments. The chapati making machines 

help in making home-like chapatis in most 

hygienic manner. Dough just needs to be fed into 

the hooper and at the outlet you get cooked 

chapatis. Apart from this no oil is required for 

the preparation of chapatis. Thus, our chapati 

making machines offer oil free chapatis at 

economical prices. 

Food Processing machinery 

q 

Capacity – 1000 Chapati / Hr. 

Specifications: 

q 

Color of Chapati – Light Brown 

q 

Wt. Of Chapati – 25 gm to 45 gm 

q 

Appearance – Soft and Puffed Layer 

q 

Thickness of Chapati – 1.5 mm to 2.5 mm 

q 

Gas consumption – 1.25 to 1.75 kg/Hr 

q 

Size of Chapati – 4.5 inches to 6.5 Inches 

q 

Power Requirement – Single Phase 1.25kW 

Pizza Oven 

Pizza Ovens are backed by superior baking 

technology that helps in achieving higher level 

of heat transfer to Food, thus reducing the bake 

time for Pizza. Further, these ovens deliver 

f a s t e r c o o k i n g p e r f o r m a n c e w i t h a i r 

impingement using hot air under pressure that 

surrounds food with blower of hot air. The 

superior functioning of these ovens also allow 

rapid heating, baking, cooking and crisping 

provided to the foods which is faster than that 

delivered by conventional ovens. 

Specifications: 

q 

q 

Double body insulation featuring use of glass 

wool 

SS commercial air heaters 

q 

q 

Wooden/ SS handle with spring door system 

Superior designs keeping in mind specific 

demands of confectionery units, coffee shops, 

restaurants and caterers 




33


OMEGA DISPENSERS 

TOPPING MATERIAL: Pretzel Salt, Granular Table Salt, 

Colored Granular Sugar, Poppy Seeds, Sesame Seeds, Rye 

Seeds. 

Uniformly sized topping materials are easily distributed by the 

Omega I Dispenser using a rotating roll with precision machined 

pockets on the surface. As the roll rotates, the pockets scoop 

topping material from the bottom of the dispenser reservoir. The 

roll pocket size, depth, and placement are determined by the 

type of material to be dispensed. Adjustable gates across the 

width of the roll balance the material flow from the reservoir. 

Topping material is loaded into the reservoir by hand or an 

automated recovery system. A leveling mechanism inside the 

dispenser minimizes material bridging and clumping. 

OMEGA II DISPENSER 

TOPPING MATERIAL: Spices, Cinnamon, Granular Sugar, 

Powdered Sugar, Flour, Cocoa. 

The Omega II Dispenser provides a specialized solution for 

delivering fine-grain topping material. Toppings are gravity 

fed to a rotating dispensing shaft with paddles that push 

them through a mesh screen and onto the product passing 

underneath the Dispenser. The screen is sized to the specific 

type of topping material so that the flow is properly 

maintained across the width of the conveyor. A leveling 

paddle rotates through the topping material loaded into the 

reservoir above the dispensing shaft and paddle so that a 

consistent amount of material is drawn through the screen. 

OMEGA III DISPENSER 

TOPPING MATERIAL : Puffed Rice, Caraway Seeds, Long Skinny 

Sprinkles, Oats, Almond Slices, Pieces of Pecan, Peanut, or Pistachio, 

Seed & Spice Mixes. 

The Omega III Dispenser uses vibrating trays to draw topping material 

out of a gravity fed reservoir and uniformly discharge it onto the product 

passing underneath. Finely tuned and individually adjustable vibratory 

motors drive each of the dispensing trays. The topping material is 

released to the dispensing trays by adjustable gates. The gate openings 

are set according to the type of material dispensed and the general 

amount of flow desired. The Omega III Dispenser may be filled 

manually at the beginning of a production run or it can be fitted with an 

automated fill and recovery system for continuous operation. 


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Buttermilk Pump, which are madefrom high quality 

rolled stainless steel. Our range of dairy and 

pharmaceutical pumps feature unique designs, 

trouble free safe and smooth operation. We 

alsocustomize these pumps as per the specific 

requirements of clients. 

Features : 

Buttermilk Pump 


v 

v 

v 

v 

v 

v 

v 

v 

As all pumps are made from rolled stainless 

steel, mechanical properties are far superior then 

cast material. 

Pore free, non-pitting and non-adhering smoother 

surface, so less frictionlosses, and less crevice 

corrosion. 

Super finish surface also ensure no ingress or 

emission of germs orimpurities during pumping 

or idling which is basic requirement of 

sterilehygienic application. 

Designed for CIP (clean in place) or manual 

cleaning 

Pumps are highly energy efficient and requires 

less NPSH to function without cavitations 

Pump can handle liquids having viscosities up to 

1500 centipoise 

The pumps can work under a vacuum of 720 mm 

of Hg, suitable for vacuum evaporators. 

Pumps are available with open/semi open 

impellers. 

Soya Milk Homogenizer 

v 

v 

v 

v 

v 

v 

v 

The best elastomers are used in the pumps to 

p r o v i d e o p t i m u m r e s i s t a n c e f o r h i g h 

temperatures and chemicals. 

Minimum working / rotating parts 

Safe and quite operation levels. 

Gentle product handling with lower maintenance 

and down line cost. 

Dynamically combinations of seal faces as per 

customer's requirement(single seal / double seal, 

seal external cooling) 

Suitable for standard motor or flange type or foot 

cam flange type motor or engine 

Monobloc or bare pumps or with trolley 

the production of homogenizers is carried out under high pressure and 

velocity, guided into micron clearance to impinge over the impact ring. 

These homogenizers comply with the industrial quality standards and are 

offered to our clients in standard and customized forms. 

Our range of homogenizers includes homogenizer for fruit juice, 

homogenizer for ice cream, homogenizer for dye chemicals, standard 

homogenizers, homogenizer for lab model, fruit juice homogenizer, ice 

creams homogenizers, low capacity homogenizer, high pressure 

homogenizers. 




35


GAUGING STATIONS 

The Gauging Stations is a fundamental machine 

in most cracker, pizza or potato snack 

production lines. Parallel, hardened, solid-steel 

rolls typically reduce the dough sheet thickness 

by a 3:1 ratio from infeed to discharge. The gap 

between the rolls is monitored by the control 

system and can be automatically adjusted 

during production to maintain a constant dough 

thickness. Gauge rolls are machined to exacting 

specifications to maintain a consistent dough 

sheet. Rolls may also be designed to include 

water cooling for increased dough quality 

control. 

Optional, laser-based sensors provide automatic 

and precise feedback to the control system. 

Dough flow is accurately controlled to maintain 

dough density, laminations and finished product 

weights. 

An integrated discharge conveyor delivers the 

sheet to subsequent Gauge Roll Stations or to 

the Rotary Cutting Station. Dough sheet 

characteristics and orientation is maintained 

between machines via adjustable nose ends and 

automatic conveyor belt trackers. 

ROTARY MOLDER 

The Rotary Molder forms high definition, three 

dimensional biscuits, cookies and pet treats by 

pressing dough into a die roll. A cantilevered 

extraction belt pulls the pieces out of the die roll 

a n d d e l i v e r s t h e m d o w n s t r e a m . T h e 

interchangeable die roll is made of engraved brass 

and can be supplied with segmented rings for 

simultaneous, multiple shape production. A spur 

gear drive arrangement for the die roll makes for 

easy removal and replacement during product 

changeovers. The conveyor nose provides an 

adaptable transfer point onto the downstream 

equipment allowing the Rotary Molder to be 

positioned into production without disruptive 

changes to the line. A combination of electronic and 

manual control components allow operators to fine 

tune the machine for maximum product quality. 

The Rotary Molder is built on lockable casters 

providing portability and interchangeability with 

existing production line components. 

32 36 Focus Food Beverages & Hospitality 

| October - 2018 | 

www.kingsinfomedia.com

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...Continued from Pg.13 

All food contact surfaces must meet specific hygienic 

design and fabrication requirements to ensure 

cleanability. Corrosion resistance and durability of the 

materials used are also important to maintain 

cleanability. Where appropriate, equipment should 

also be constructed to allow accessibility for 

inspection to observe whether it is adequately cleaned. 

Hygienic equipment design encompasses the 

following: 

Materials: Food contact surfaces of food equipment 

must be fabricated from materials that are smooth, 

impervious, nontoxic, nonabsorbent and corrosion 

resistant under conditions of intended use. Each of 

these terms may be open to interpretation. It is only 

through well-written equipment standards that each 

becomes defined. 

Primarily because of its corrosion resistance and 

durability compared with most other materials 

available, stainless steel is by far the preferred 

material for fabricating food equipment. However, it 

should be noted that there are many types of stainless 

steel and that not all grades are recommended for food 

contact surfaces. 3A Sanitary Standards specify AISI 

300 series (excluding 301), with 304 and 316 stainless 

steel being most common. These nonmagnetic 

stainless steel materials are composed of alloys in 

which chromium and iron predominate. Chromium 

oxide that forms on the surface (i.e., passive layer) 

protects the inner layer (i.e., active layer), containing 

iron, from corrosion. If the passive layer is 

compromised, the surface is vulnerable to corrosion 

when exposed to chlorides (e.g., chlorine), other 

corrosive materials or other environmental stresses. 

Thus, it is generally recommended that a passivation 

treatment be done, following a recommended 

procedure and frequency. 

3A Sanitary Standards allow for the use of other 

metals for specific applications, provided that they are 

demonstrated to be at least as corrosion resistant as 

300 series stainless steel. In addition, there has been 

an increased use of nonmetal materials (e.g., plastics, 

rubber, ceramic) in food contact applications. At the 

minimum, such materials must be safe and nontoxic 

through regulatory approval as an indirect additive or 

food contact substance. However, such approval does 

not provide assurance that the material is durable and 

will maintain a cleanable surface under conditions of 

intended use. When purchasing equipment fabricated 

using these materials, it is recommended that such 

assurances be provided by the manufacturer. 

Surface Finish and Modification: Even the most 

durable, corrosion-resistant material is not 

recommended as a food contact surface if the surface 

is rough or if it has cracks and crevices. For food 

contact, stainless steel surfaces are usually finished 

through polishing, grinding or other means to obtain a 

smooth finish. Most hygiene standards require that 

food contact surfaces have a roughness average (Ra) 

of 0.8 µm or less, determined using a profilometer, 

which corresponds to a No. 4 finish on stainless steel. 

Stainless steel with a 2B or milled finish is acceptable, 

with limitations. The 2B finish is used for its superior 

fat-release properties in equipment intended to 

process and handle higher-fat products (e.g., butter, 

meats). 

Construction and Fabrication: Food equipment must 

be constructed and fabricated to ensure that interior 

surfaces are free of cracks, crevices or sharp angles. 

3A and other standards specify that interior angles or 

corners (including gasket grooves) be rounded to a 

specific radius. Fabricated equipment must also be 

constructed such that it is pitched to a drainable port 

and is self-draining (no holdup). 

To maintain appropriate fluid motion in cleaning and 

processing, all connections to equipment must be 

“closed coupled” such that no dead ends or dead 

spaces exist. Dead spaces can be inadvertently created 

when a connection pipe is used on a tank or line to 

attach ancillary equipment (e.g., thermometers, 

gauges). To prevent a dead space, the length of the 

connecting pipe cannot exceed its diameter. 

A common error in equipment construction and 

fabrication (and repair) is the use of inappropriate 

welds and welding materials, and/or the use of 

noncleanable bolts and threads within the food 

contact zone. Hygienic design standards generally 

specify the welding materials allowed and that welds 

be of butt type (not overlapping) and ground to a 

smooth finish (Ra of 0.8 µm or less). Bolts and threads, 

if necessary, in the food contact zone must be of the 

acceptable hygienic type. 

Installation, Operation and Maintenance: In general, 

food equipment should be installed to allow 360- 

degree access for cleaning and housekeeping. If 

mounted to the wall or floor, it should be properly 

sealed. Depending upon its size and type, food 

equipment should be elevated either on a pedestal or 

on legs at a height that meets recommendations to 

allow cleaning under the equipment. All legs, levelers 

and related supports should be designed and 

constructed to have no hollow areas, penetrated 

framework or exposed threads that are not of 

cleanable design. Food equipment should be operated 

in a way that ensures effective cleaning and does not 

allow cross-connections between product and other 

solutions (e.g., cleaning solutions, allergens, raw food 

materials). The majority of the food equipment is 

cleaned and sanitized using mechanical or clean-inplace 

(CIP) systems. However, it should be noted that 

not all food equipment is designed for total automated 

CIP cleaning and should be partially disassembled for 

manual cleaning as required. 




37

Regulatory Surveillance Programs 

There is considerable variation in regulatory 

inspection programs with regard to auditing and 

evaluating equipment. FDA inspections for most food 

industries follow current Good Manufacturing 

Practices. The provisions for equipment design and 

construction use general terminology (e.g., 

adequately cleanable, corrosion resistant, nontoxic) 

and do not explicitly mention specific hygienic design 

and construction criteria to further clarify these terms. 

Thus, interpretation of the finer points of hygienic 

design is left to the individual inspector or auditor. 

Under FDA regulatory HACCP for seafood and fruit 

and vegetable juices, it is required that facilities and 

food contact surfaces be addressed through 

Sanitation Standard Operating Procedures (SSOPs). 

Interpretation of the adequacy of these SSOPs and 

their implementation varies by individual facility and 

by regulatory official. 

FSMA requires that all food facilities implement a 

Hazard Analysis and risk-based preventive controls 

plan. The implementation and enabling regulations 

have not been finalized. However, it is likely that food 

contact surfaces will be covered under prerequisite 

programs similar to what's been done in the FDAmandated 

HACCP programs. 

Grade A milk and milk products are regulated under 

the National Conference on Interstate Milk Shipments 

(NCIMS), a cooperative federal/state program in 

which facilities are inspected under the Grade A 

Pasteurized Milk Ordinance (PMO). Under the PMO, 

utensils and equipment shall be constructed of 

materials that are smooth, nonabsorbent, corrosion 

resistant and nontoxic, and constructed as to be easily 

cleaned. While these general terms are open to 

interpretation, the PMO provides more definition by 

referencing 3A Sanitary Standards as meeting these 

PMO provisions. Under the NCIMS program, 

equipment is evaluated during routine inspections, 

state ratings and FDA check ratings. In addition, FDA 

conducts state training programs, has issued M-I-00- 

2: “Milk and Milk Product Equipment — A Guide for 

Evaluating Construction” and participates in regional 

d a i r y e q u i p m e n t r e v i e w c o m m i t t e e s w i t h 

participating states. 

The U.S. Department of Agriculture (USDA)/ 

Agricultural Marketing Service (AMS) provides 

voluntary grading and inspection of dairy facilities. 

This agency routinely performs equipment review on 

equipment before it is installed in a plant and during 

plant inspections, and accepts 3A Sanitary Standards 

as meeting their requirements. For equipment for 

which standards do not exist, the equipment review 

follows USDA Guidelines for the Sanitary Design and 

Fabrication of Dairy Processing Equipment, which 

follows 3A standards. Under traditional meat and 

poultry regulations, the USDA/Food Safety and 

Inspection Service maintained an approved list of 

equipment allowed in facilities. However, the agency 

has moved away from this system in recent years with 

the advent of HACCP regulations. The AMS is 

currently providing an equipment review as a service 

to the meat and poultry industry. 

Third-Party Auditing Programs 

A variety of third-party organizations audit food 

facilities. In recent years, auditing to meet standards 

under the Global Food Safety Initiative (GFSI), 

required by major retail foods outlets, has been 

dominant. The primary GFSI-benchmarked food 

safety schemes include: British Retail Consortium, 

Food Safety System Certification 22000 (FSSC 22000), 

Global GAP, International Food Safety and Safe 

Quality Food. 

The primary focus of audits under these GFSI 

benchmarks is on the overall food safety management 

system, including HACCP and related programs. Food 

equipment design, construction and maintenance are 

addressed to a varying degree under the HACCP 

prerequisite program requirements, as well as in other 

provisions of the standards where general 

terminology is used. The FSSC (e.g., ISO 22000/PAS 

220) scheme has, perhaps, the most specific verbiage 

with regard to equipment and provides that food 

contact equipment be designed and constructed to 

facilitate appropriate cleaning; of durable materials; 

of materials designed for food use; be impermeable 

and rust- or corrosion-free; and meet established 

principles of hygienic design. 

Summary and Conclusions 

Food equipment hygienic design is more important 

than ever before and is addressed in a general manner 

in most regulatory and industry food safety programs. 

However, the terms used are only broadly defined, and 

interpretation of acceptability is left to the individual 

auditor and her or his particular aptitude for 

equipment evaluation. 

As we move forward with the implementation of food 

safety programs, we also need to give more scrutiny to 

hygienic design features of equipment through the 

development of more specific and meaningful 

equipment standards to ensure compliance and food 

safety. The American Meat Institute and Grocery 

Manufacturers Association have recently issued 

guidelines that include hygienic design principles. 

While this is definitely a step in the right direction, 

more specific standards are needed. Many segments 

of the food industry could benefit from developing 

standards that are specific to equipment used in a 

particular commodity area. Accomplishing this goal 

will take a concerted effort and partnership between 

the food industry and regulatory communities. 


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39

For Bank Transfer Details are: 

Beneffeciary Account Name: Kings Expomedia Ltd. 

Bank Name: Kotak Mahindera Bank Ltd. 

Account No.: 1012351838 

IFS C Code: KKBK0000643 

Branch: Goregaon West, Mumbai 

B-303, Samarth Complex, Jawahar Nagar Road No. 1, Behind Ambe Mata Mandir, Goregaon West Station, Mumbai - 400 062, INDIA 

Tel.: +91 22 4270 2000 (100 Lines) | Fax: +91 22 4270 2030 | Email: Info@KingsExpoMedia.com | Sales@KingsInfoMedia.com 

Website: www.KingsExpoMedia.com | www.KingsInfoMedia.com 


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41

Food Beverages And Hospitality October 2018

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