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Aahar
International facilitates modernisation, growth
A premier exhibition for food, food processing, and hotel
and restaurant equipment and supplies, Aahar International
has been recognised as one of the leading events of its kind
in Asia.
The
great Indian food processing industry
We take a look at the Indian market, a largely untapped domestic
market of over one billion consumers. Of these, about 300
million consume processed and packaged food while an additional
200 million are expected to shift to processed food consumption
by 2010.
Saving
time and energy in the kitchen
Technology has completely changed the way work is done today,
so much so that one cannot imagine operating without hi-tech
equipment. Kitchen was an area where the use of technology
was kept to the minimum, but with manufacturers introducing
modern equipment, the situation is completely different. Express
Hospitality checks out the influence of modern equipment.
Higher
yield, less space
FMC FoodTech's new narrow footprint freezer helps processors
enhance production by increasing the freezing capacity.
Understanding
the modern cold chain
Frozen food consumption is a necessity for millions of families
and institutional consumers in both developed and developing
countries. Our food distribution systems are largely dependent
on refrigeration, so what technologies are available? Lars
Eek finds out.
Standard
F&B procedures
Employing standard operating procedures across F&B chains
can help optimise inventory levels, minimise food costs, reduce
turnover, and increase food safety. Praveen K Singh finds
out more.
Outside
the can
The optimal alternative to the tin can for food products
Preserving
style
Hotels and restaurants are now breaking from the convention
and looking at unconventional fabrics for upholstery - from
leather to silk, polyester and even vinyl. Praveen K Singh
finds out how hotels maintain them.
The
LINK to optimise yield
Hoteliers must realise that there are major savings from process
analysis systems. We take a look at one such software solution
- the LINK Process Analysis.
News
Bytes
An
Oasis of ceramics
From modest beginnings in a small town in Maharashtra, Oasis
Ceramics has shown impressive growth in a short
frame of time. Its managing director, Ashwin Shah, speaks
to Express Hospitality about the journey so far.
Professional
beverage management
Express Hospitality finds out why bars the world over are
turning to TAP.
Imperial
Imperia
The New India Electric & Trading Co (established 1946)
that manufactures heavy duty pulverisers, mixer grinders,
juicers, potato peelers, vegetable cutters, dhow kneaders,
etc under the brand name Lincon, now brings to India the Imperia
range of kitchen equipment from Italy.
The
menu is in your stars
Some chefs believe that zodiac signs may play a larger role
in determining what you should eat, finds Suman Tafardar.
The
wonders of nanotechnology
Small is set to change the face of food processing sector
in the near future. Express Hospitality talks about how nanotechnology
can increase the shelf life of processed foods.
Mesoware:
A one-stop solution
Today's business is not just about catering; it involves offering
a one-stop solution to requirements in the hospitality industry.
Mesoware has the capabilities to plan restaurants from start
to finish. Its products cater to hotels, restaurants, caterers,
chain outlets or even the best loved outlets in a food court.
Pros
and cons of hiring catering equipment
Hiring of equipment and services for a banqueting party has
been the norm with small caterers because this helps them
to cut down on operating as well as maintenance costs.
A
cut above the rest
Over the years, Kishco has become synonymous with cutlery
and the fine art of dining. We take a brief look at the cutlery
king.
Sweet
poison all the way
In a diabetic-unfriendly country, it is imperative to know
one's sugar inside out. Kiran Yadav finds out more.
In
the Pearl of health
Two-year old V Pearl Health Foods that has established its
presence in Goa, Pune and Mumbai has grown swiftly to position
itself as a premium player in the processed foods sector.
The
taste of India
Japanese, Italian, Spanish, or even purified water - what's
going to be the cuisine for Indians this year? We spoke to
leading chefs of hotels around the country to find out their
plans for the upcoming year. Sulekha Nair and Suman Tarafdar
whet their appetites
Minute
by minute
With the launch of Minute Maid Pulpy Orange, Coca-Cola intends
to replicate the product's international success in India
now. Express Hospitality gives the complete story.
Cadila
eyes FMCG links for Sugar Free growth
Zydus Cadila Healthcare, owner of the sucralose-based Sugar
Free brand, is setting up exclusive Sugar Free shops in metros
to showcase confectionery that can be made using the zero-calorie
product instead of sugar.
Hotels
keep up with changing dietary trends
For all that hotels have done to make their bedding more luxurious,
their décor more stylish and their lobbies smell better
with a signature scent, one area that hasn't gotten much of
a makeover is the in-suite dining experience, otherwise known
as room service.
Wine
is fine, say Indian women
Relishing a drink seems to be fast becoming a fashion statement
for the fairer sex in the country, says Ketan Thakkar
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