Wines made from tropical fruits like jamun and kokum has additional health benefits, and opens up basket of business opportunities.
Wine is fermented juice of grapes, berries or fruits and was developed primarily as a method of preservation rather than for intoxication. Majority of the wine in the world is produced from grapes. During wine production, the natural fruit sugars are fermented into alcohol and carbon dioxide. Red wine is made by crushing grapes of purple or red varieties and allowing skin, pulp and seeds to remain with juice during fermentation period. White wines are made from pigmented grapes by removal of skins, pulp and seed before juice fermentation. Wines might be "fortified”, "table”, or "sparkling”. In fortified wines, brandy is added to make the alcohol content higher (around 14 to 30 percent). These are less perishable and may be stable without pasteurisation. Also, sucrose (normal sugar) may be added externally to the fruit juice to achieve higher alcohol content (>12 percent) which helps preservation and also the kick on consumption. If no external sugar is added, fruit wines could have 8 to 10 percent alcohol formed by natural fruit sugars. Wines are termed table/still or sparkling depending upon the amount of dissolved CO2 content. The carbon dioxide may be formed naturally during fermentation or may be sparged externally. It is important to note the famous “French Paradox”. French people have a relatively low incidence of coronary heart disease in spite of having fatty food based diet rich in saturated fats. The scientific reason for their good health is attributed to their regular consumption of various wines with meals – before, during, after which protects the health due to alcohol along with antioxidants like coloured pigments (anthocynins) and bioactives polyphenols, resveratrol. Hence, it is important that Indian consumer and the government as well differentiates between wines and other alcoholic drinks like whisky.
This story is from the March 2017 edition of Nuffoods Spectrum.
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This story is from the March 2017 edition of Nuffoods Spectrum.
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Industry Banks On Technology For Milk Safety
In October 2019, Food Safety and Standards Authority of India (FSSAI) released a full report after carrying out a survey on safety and quality of liquid milk in the country. Although the survey results hint towards demolishing milk adulteration perception, an in-depth analysis of the report reveals that 1 in 10 packets of milk purchased by consumers could be unsafe. Hence more is required in the dairy sector in order to address the issue of milk adulteration at all levels. On a whole, further steps are required to be taken to achieve transparency and efficiency in the dairy sector of India through public private partnership and best use of technology.
IRRESPONSIBLE ADVERTISING UNDER SCANNER
To increase the monitoring on misleading advertisements in the food and beverages sector, the FSSAI signed a MoU with ASCI, the self-regulatory body of advertisement industry in 2016. As per the agreement ASCI comprehensively monitor the advertisements across various media. The move by the two regulators to work together has resulted in reduction in filing of complaints.
Plastic Ban - A Boon Or Bane?
This Independence day, Prime Minister Narendra Modi took a pledge to ban the use of single-use plastic by October 2. Although the plastic ban is directed towards a healthier environment, businesses in the food, beverage retail and e-commerce industries are set to be the most affected by this development. Now all stakeholders are working on finding alternatives to plastic.
Curbing Obesity
With a mission to lead and drive global efforts to reduce, prevent and treat obesity, the World Obesity Federation (WOF) launched World Obesity Day in 2015 that is now observed globally on October 11. With more than 135 million individuals affected by obesity in India, abdominal obesity is one of the major risk factors for cardiovascular disease (CVDs). The WOF estimates about three out of ten Indians are expected to be obese by 2025. India needs to gather some learning lessons from other countries where the industry is collaborating with regulators to achieve regulatory environments that are conducive for product reformulation, labelling and marketing regulation, ensuring a range of healthy options for consumers.
'FICCI Foodworld India 2019'
“Government to support industrialists and budding entrepreneurs to set up food processing industries”
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The millet initiative is a continuation of enhancing the nutritional intake among the malnourished. Making millets popular to the masses again will be a major breakthrough in overcoming malnutrition and rural poverty while being more sustainable for the environment. It can also drive new markets and business opportunities.
What's Cooking In APAC Region?
In 2016, the Asia-Pacific (APAC) region's food and beverage industry achieved an estimated turnover of $3.23 trillion, and was backed by a consistent year-on-year growth rate of 11 per cent, presenting a wealth of opportunities. With rising incomes and growing awareness of healthy eating among a burgeoning middle and upper class, the food companies see a clear opportunities for them in the region.
Asia Is Facing Increasing Health And Dietary Challenges
Roquette, a global leader in innovative plant-based ingredients, has recently opened new offices and an innovation center in Singapore, increasing its focus on Asia’s nutrition and health challenges. The state-of-the-art facilities, which include a research laboratory, customer technical services as well as the new regional headquarters, will allow Roquette to tailor its products and address the specific health and dietary challenges of the region such as obesity or diabetes.
Better Logistics & Cold Chain Facilities - Key to Reducing Food Loss
Better Logistics & Cold Chain Facilitieskey to Reducing Food Loss
