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Model food processing policy soon, AIFPA’s platinum jubilee meet told
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Wednesday, 26 December, 2018, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The two-day celebration of AIFPA’s (All India Food Processors’ Association) platinum jubilee, held in New Delhi recently, ended with Pushpa Subramaniyam, secretary, Ministry of Food Processing Industries (MoFPI), expressing her ministry’s total support to the food processing industry and hinting at model food processing policy. She called for a joint effort from all stakeholders to develop the sector. The event was inaugurated by Indian President Ram Nath Kovind.
Subramaniyam asked the stakeholders to bring their expertise in making of the model food processing policy in the country. She added that her ministry was aiming at bringing the model food processing policy in the country soon, which would help the industry grow further.
“The annual growth seen by the food processing industry, of around 13 per cent, has been phenomenal and the new policy, on which the ministry is working, would further boost the growth,” Subramaniyam said, while delivering the valedictory address at the event.
Meanwhile, the last day of the AIFPA event saw three key deliberations on pertinent subjects.
The first session was focussed on Creating a Conducive Regulatory Environment. It highlighted how there is need for shift in outlook towards industry.
The session explained, in depth, various concerns of the industry like understanding food regulations, ensuring consumer needs, improving ease of doing business, reviewing multiple and overlapping laws, state laws also to align with Central laws for uniform implementation, the need to focus on entrepreneurship (wherein Pawan Agarwal, chief executive officer, FSSAI, expressed that promoting self-regulation across the food handling, processing and service sectors, bringing improvement over the entire food value chain and combating malnutrition should be the key areas for the food industry).
Besides the chief of the country’s apex food regulator, the session witnessed the presence of Prabodh Halde, president, AFST(I) (Association of Food Scientists and Technologists [India]).
The other panellists included S K Saxena, director, Export Inspection Council of India (EIC); Neelima Dwivedi, vice-president, corporate affairs, PepsiCo India Holdings Pvt. Ltd; Amit Dhanuka, chief executive officer, Kejriwal Bee Care Pvt. Ltd; Shatadru Sen Gupta, head, regulatory, Hardcastle Restaurants Ltd; A K Tyagi, chief executive officer, Haldiram Marketing Pvt. Ltd; H G Koshia, food safety commissioner, FDCA (Food and Drug Control Administration), Gujarat; and R K Bajaj, scientist G and deputy director general, BIS (Bureau of Indian Standards).
It was followed by session on innovations in food technologies to meet future challenges highlighting generation next to lead with cutting-edge technology. The topics that were discussed in detail were improvements in the structure/properties of agri produce for better processing yield (for instance, tomato, potato, pineapple, mushroom, bamboo shoots, olives, citrus fruits and sugarcane); focus on organic food, millet and multi-grain preparations; culinary herbs; sustainability of micro-nutrients; fortification of food; natural volatile content; product innovation; health foods; foods for special application purposes; energy and nutrition formulations from Indian natural ingredients, like amla, honey, spices, herbs, nuts, dry fruits, seeds, flowers, milk, etc.
The session was led by Dnyanesh V Darshane, managing director, Fobe Solutions LLC, and V Prakash, distinguished scientist, CSIR India, and former director, CSIR-CFTRI.
Other industry leaders present were A K Srivastava, chairman, ASRB (Agricultural Scientists Research Board); K S M S Raghavarao, director, CSIR-CFTRI; D D Wadikar, scientist E, Defence Food Research Laboratory (DRDO); R K Singh, director, ICAR-CIPHET; Tarun Vij, country head, India, GAIN (Global Alliance for Improved Nutrition); D C Joshi, principal and dean, Anand Agricultural University; Harinder Singh Oberoi, principal scientist and head, Indian Institute of Horticultural Research (IIHR), and Vijay Kumar, director, FCS, Scriptfert International Ltd.
The last session of the day was on topic on transformation through efficient processing and cost reduction highlighting the need to improving efficiency and reducing cost in processed food products).
The session presented insight on new technologies in different food segments such as grains and lentils: modern technologies for production of milling products/pasta/noodles/nuggets/snacks/fortified rice/RTE (ready-to-eat)/instant food mixes, combo foods, bakery products, confectionery, milk and milk products: manufacture of assorted kinds of cheese, whey protein, condensed milk, flavoured yoghurt, ethnic milk foods.
The segments included oil seeds, nuts, soybean and rice bran: modern cold milling and solvent extraction technologies, application of non-toxic solvents, fruits and vegetables: state-of-art processing technologies for preservation and value addition, IQF (individual quick frozen), vacuum freeze drying, microwave vacuum drying, low-temperature pulp/juice concentration PEF and /or hyperbaric processes, enzymatic processes, livestock and meat products: advances in livestock, poultry and marine products processing and production of cultured meat and eggs.
The session was led by Arun Kumar Panda, Secretary, Ministry of Micro, Small and Medium Enterprises (MSME), and P L Kaul, managing director, Mariental India Pvt. Ltd.
The other panellists were Girissh Bajaj, director, Bajaj ProcessPack Ltd; N K Gupta, Dr-lng N K Gupta Technical Consultants Pvt. Ltd; Shishir Joshipura, managing director and chief executive officer, Praj Industries Ltd; Prasanna Gote, vice-president, food and water division, Alfa Laval; U S P Yadav, scientist F and head (MSCD), BIS, and Venkat Prahlad of Goglio Flex Pack System India Pvt. Ltd.
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