The 2021 ESG Report highlights progress the company has delivered against these Aspirations and across its three ESG pillars: Healthy Living & Community Support, Environmental Stewardship, and Responsible Sourcing.
SOME HIGHLIGHTS ON THE COMPANY’S PROGRESS IN 2020 AND 2021 INCLUDE:
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A Revolutionary Shift In Dine Out Trend
Eating out in your favourite restaurants or outlets is something that we can’t resist as it has become a common practice to eat out on weekends, occasions or any event to get together with family and friends.
The 4 Best Safety Practices To Prioritise In Food Distribution
Food distribution pertains F to the movement of food supplies from large-scale to retailers or manufacturers customer-facing businesses.
stonefield In collaboration with EXTER B.V., The Netherlands
Binoy Sahee from Food Marketing and Technology Magazine, India, spoke to Vinod Rajasekharan, Director, Key Accounts and Marketing, Stonefield Flavours Pvt Ltd. He explained the careful processes being followed to come up with India's first truly vegetarian dairy flavours-DairyONE.
Industry 4.0 for Dairy Companies
The term Industry 4.0 stands for the fourth industrial revolution which is defined as a new level of organization and can be seen as the convergence of several emerging concepts and new technologies, such as radiofrequency identification (RFID), big data, cloud computing, smart sensors, machine learning (ML), robotics, additive manufacturing (AM), artificial intelligence (Al), augmented reality and the Internet of Things (IoT).
Low DE Maltodextrin Demand is Growing in the Indian Market
Maltodextrin, also known as water-soluble dextrin or enzymatic dextrin is based on various types of starch as raw material, through the enzymatic hydrolysis process low-level control transformation, purification, drying formed. The control of hydrolysis of DE values below 20% of the product is referred to as maltodextrin. In India, maltodextrin is mostly manufactured from maize. Rice is also used as a source by some manufacturers.
Refractance Window Drying: An Emerging Technology for Heat-Sensitive Food Products
As we all know the shelf of any product depends chiefly on its moisture content. Microorganisms survive and multiply mostly because of moisture content.
Binoy Sahee spoke to Ravindra Mahajan, Director Neologic Engineers Private Ltd. During the interaction Mr. Mahajan talked about the importance of automation for future of dairy industry. He also highlighted the company's other areas of business such as RTE, fruits and vegetables processing amongst others. He goes by the motto 'Impossible' means 'it is possible'
It Might Sound Corny but Consumers Can't Get Enough
Corn-based snacks are more Coren than ever. This once humble snack segment is now dominated by new flavours, shapes, and seemingly endless variety. Whether it’s tortilla chips, corn chips, taco shells, tostadas, or tortillas — consumers can’t get enough — and these corn snacks are one of the fastest growing segments in the food industry.
How the Label Becomes more Sustainable and Flexible
An interview with Artem Krukov, Labelling Business Development Director at Sidel
Casein Protein Powder
Different types of protein and their well-regulated consumption have gained importance all round the world in last couple of decades. Foremost reason being awareness about human nutrition and our body's daily nutritional needs.