In conversation with, the CEO of Line Media and Hospitality, Mr. Vashisht Gopalka. Read on to know about his journey, which started from his Garage during his salad days to becoming the CEO of one of the biggest Marketing Consultancies today. Food Marketing and Technology Associate Editor Harish Penumarthi, spoke to him on his contributions to the food sector and the market potential of Indian Processed and Packaged food sectors.
Hydrocolloids are a group of food texturising agents that are more widely used than most consumers would imagine. The low level of awareness is partly because texture is one of the less tangible aspects of food when compared to say, colour and flavour. There are close to 20 different types of hydrocolloids including the following in alphabetical order: Agar, Alginates, Gum Arabic, Carrageenan, Cassia, Cellulosics (CMC, MC/HPMC, MCC), Gelatin, Gellan, Guar, Locust Bean Gum, MC/HPMC, MCC, Pectin, Starch, Tara and Xanthan.
A big step has been taken in limiting the environmental impact at Coveris. The company now operates a flakes PET module, which has been installed in the Coveris Rigid France SAS factory in Soustons, France. The installation was supported financially by the Aquitaine region and is an important part of producing eco-friendly products.
The research collaboration will focus on accelerating the development of an appropriate technology for the plastic industry to effectively process special effect pigments. While STEER will use process know-how, technology platform and knowledge of materials transformation, Merck brings to the table its understanding of pigments and their behaviours and core research work in plastics.
According to Nielsen’s August 2016 report on ingredient trends, 61 percent of consumers internationally say they try to avoid artificial colours, rising to 65 percent in the Asia-Pacific region. In Europe, the number of new products with natural colourants grew by 5.6 percent in 2015, compared to a decline of 5.2 percent for artificial colours.