Seminar on California Ingredients for Food Processing and Snacking

The CAEC (California Agricultural Export Council) along with CASMB (Chamber for Advancement of Small & Medium Businesses) and AFSTI (Association of Food Scientists and Technologists) Mumbai Chapter organized a seminar on how California ingredients can be utilized for food processing and snacking.

The insightful session opened with a welcome address by Nilesh Lele, president, CASMB who welcomed the esteemed guest speakers and audience and shed light on the agenda for the day. This was followed by a talk by Tom Payne, food technologist, and contractor, CAEC. He briefed the audience about the 16 fruit and nut products of California ingredients for food processing and snacking. He also talked about the different ways how these products are processed and used as raw materials for several processed food items by multiple industries. Rhiannon Elms, senior agricultural attaché, US Consulate Mumbai gave the inaugural address.

The utilization of California ingredients in Indian foods

Shashank Joshi, general manager – operations, Chitale Bandhu Mithaiwale, beautifully explained the use of California ingredients in Indian traditional Mithais and Namkeens and how it increases their nutritional and economical value.

Sharing his knowledge on culinary innovations using California ingredients, Chef Varun Inamdar, national award-winning chef, chocolatier, author, and YouTube host shared how they help drive modern indulgence with traditional foods. The audience was engrossed in his interactive style of speech.

Shorya Kapoor, chief executive officer, and director, Cyprus Assocom Foods, shared his valuable insights on the use of California Ingredients in bakery products and explained how California Ingredients are better than their counterparts due to their superior quality and convenience of use as a raw material.

Innovations and upcoming trends

Rajinder Bhagat, managing director, Orchard Brands shared his experience on innovation in terms of processing, sustainable supply chain, and latest technologies and how they will cater to the needs of future consumers.

Sanjeev Kumar Sharma, senior group leader, Mondelez India, shared his vast knowledge and experience in the food processing industries. He informed the audience of how recent innovations like data analytics, consumer insights, and market trends are useful in making business decisions. He also discussed upcoming trends to come up by 2030 that included smart diets, high-tech harvest, predictive analytics, and a lot more.

Joining the session virtually, Prabodh Halde, head regulatory and R&D, Marico India and chairman, CASMB, enlightened the audience on “how there is a shift in consumer mindset towards nutrition and healthy eating post this covid-19 era” which he termed as “a perfect example of INNOVATION during CRISIS.” His thoughts on the concept of SATTVIC FOOD were exceptional and eye-opening. He also explained how food processing industries are ready to respond to this future trend in the food industry. He elaborated on how budding entrepreneurs can add wings to their startups with the help of CASMB.

Surabhi Sumant, new product development manager, Urban Platter took the session forward and discussed the latest trends in “Health Beverages and Juices during this post-pandemic era.” Her thoughts on foods being used as medicines were truly commendable. She also touched upon, how California Ingredients can be used in such functional beverages elevating their nutritional and economical value.

All the speakers were felicitated with a small token of gratitude from the organizers post their speech on each occasion. The seminar concluded with a vote of thanks by Umesh Kamble, president,AFSTI Mumbai Chapter. He thanked all the organizers, speakers, audiences, Hotel Vivanta and its staff, coordinators, collaborators, partners, sponsors, and active volunteers. The knowledge-sharing session was followed by networking for useful interactions between the participants.