The document provides information on Chemvera Specialty Core Team members Niharika Jain and Mahendra Mehta and their backgrounds. It then discusses functional beverages, noting they are non-alcoholic drinks with added ingredients for health benefits beyond basic nutrition. Examples include sports drinks and teas. The document also provides details on the whey protein market and ingredients, formulations, and production of whey beverages.

1. CHEMVERA SPECIALTY CORE TEAM
Niharika Jain - Promoter
• Reliance Industries Limited – Strategy and Supply Chain, Polymer Division
• Indian School of Business, Hyderabad – MBA (FT Rankings: 24th in the World
and Number 1 in India)
• Institute of Chemical Technology (formerly UDCT), Mumbai – Bachelors in
Polymer Engineering and Technology (Number 1 Chemical Engineering
Institute in India) Niharika.jain@chemvera.com / www.chemvera.com
Mahendra Mehta - Vice President - Food &
Nutraceuticals
• Food technologist -Institute of Chemical Technology (formerly UDCT),
• 33+ years experience in sales and marketing of food ingredient,
flavour,Natural colour & nutraceutical ingredient in companies like
Firmenich, Bayer India (Symrise), Mane India, IMCD India, Merck and
Roha Dyechem
• Mahendra.Mehta@chemvera.com www.chemvera.com

2. FUNCTIONAL BEVERAGES
• Ready to drink product that is non-alcoholic, and
includes in its formulation non-traditional ingredients.
• Includes herbs, vitamins, minerals, amino acids or
additional raw fruit or vegetable ingredients, so as to
provide specific health benefits that go beyond general
nutrition.
• EXAMPLE: Sports and performance drinks, energy
drinks, ready to drink (RTD) teas, enhanced fruit drinks,
soy beverages and enhanced water.

3. MARKET STRUCTURE
• According to Mintel International’s Global New Products Database
(GNPD), 1,763 products in the United States and 6,435 worldwide were
introduced with whey ingredients in 2015.
• Exporter of WPC: Eastern Europe for Asia & Japan.
• Producer of WPC & WPI: Denmark, Germany, USA, Netherland,
Newzeeland & France.
• According to FICCI, in 2017, functional beverages shares 14% of total
Indian nutraceutical market.
• Indian functional beverage market in 2015 is 8.0 bn INR.
PRODUCT 2010 2019
WHEY & MILK
PRODUCT
137,900 TONS 288,000 TONS
WHEY PROTEIN 205 TONS 18,400 TONS

4. INTRODUCTION
• Whey can be defined as the watery part of milk remaining
after removal of protienacious mass that results from the
coagulation of milk by acid or proteolytic enzymes.
• Wheyisthe largest by-
product of the dairy industry both in terms of
volume and milk solids as it
contains 50% of original milk solids including whey
protein lactose, minerals, water soluble vitamins and
residual lipids.
• It is estimated that during the production of one pound of
cheese, approximately nine pounds of whey are produced.

5. • Through new technologies, whey and its fractions become versatile
ingredients and also have high economic value.
• Whey products have certain essential amino acids, good digestibility,
and protein efficiency index higher than 3.0. Vitamins such as thiamin,
riboflavin, pantothenic acid, vitamin B6 and B12 are also present.
• Whey products improve textural properties, extend shelf-life,
emulsification and stability, improve flow properties, enhance color and
taste and have been shown to provide beneficial functionality.
• Functional properties of whey proteins, such as emulsifying, water/fat
holding, foaming, thickening and gelling properties, also make them
interesting to be used as a food ingredient.

6. VARITIES OF WHEY INGREDIENTS
• Acid whey, with a pH less than or equal to 5.1, is produced
during the manufacture of cottage cheese, ricotta and cream
cheeses and has applications in such products as salad
dressings and snack foods that require a savory flavor
profile.
• Sweet whey, with a pH of 5.5 or greater, is created during
the manufacture of rennet-coagulated cheese.
• Whey protein concentrate (WPC) is produced by
concentrating, using filtration, the protein components of
pasteurized whey and is used to simultaneously enhance
protein fortification and functionality of a food product. For
instance, WPC with a 75% protein content can be used as a
replacement for egg whites. WPC typically contains 34% or
more protein.

7. • Whey protein isolate (WPI), is manufactured in
a manner similar to WPC, but with a resulting
concentration of 90% or more protein.
• Reduced-lactose whey, has a lactose content
of less than 60%; the lactose is removed
through filtration, dialysis or precipitation.
• Demineralized whey, may be created by drying
whey that already has been processed to
remove a portion of its mineral content via
precipitation, ion exchange, electrodialysis or
membrane filtration. Reduced-mineral whey
cannot contain more than 7% ash.

8. WHEY BEVERAGES
• Use of milk whey as a nutritious or curative beverage
dates to ancient history times, with the Greek physician
Hippocrates being known to prescribe whey for various
therapeutic uses.
• Production of whey based beverages started in 1970's
and until today a wide range of different whey based
beverages has been developed.
• Four basic types of whey beverages were identified:
1. Mixtures of whey with fruit or (rarely) vegetable juices
2. Dairy-type, ‘thick’ beverages (fermented or
unfermented)
3. Thirst-quenching carbonated beverages
4. Alcoholic beverages (beer, wine or liqueurs)

9. FRUIT JUICE-TYPE WHEY
BEVERAGES
• Mixtures of fruit juices and unprocessed or deproteinated
whey are the most common types of whey drinks found on
local markets today.
• The main two basic ingredients are typically liquid whey and
liquid fruit juice or, more likely, fruit juice concentrate.
• The flavors used in these beverages most often include
citrus fruits (mainly orange, followed by lemon, rarely
grapefruit),as well as mango, passion fruit, pear, apple,
strawberry, raspberry or fruit juice combinations with exotic
descriptive terms (‘tropic mix’, ‘multifruit’,‘fruit nectar’, etc.).

10. • Acid whey used for these highly acidic drinks, for
flavor compatibility.
• These products are often fortified with vitamins,
sometimes also minerals, especially in the case
of isotonic sport drinks
• Products containing vegetable juices (e.g. carrot)
also can be found on some local markets.

11. DAIRY-TYPE BEVERAGES
• There are two basic types of dairy beverages:
• (i) Unfermented milk and milk derivatives represented by
market milk, milk shakes, flavored milk and similar products
(based on skim, partially skimmed, full-fat or even fat-
enriched products)
• (ii)Fermented products such as sour milk, buttermilk, kefir
and other similar cultured dairy beverages.
• Both product types can be made using whey. The main
difference in the quality characteristics of these two product
types is the pH; in the former case the pH is close to the
neutral range (pH 6.2–6.5) typical of cow’s milk or sweet
whey, while most fermented dairy products and acid whey
are quite acidic, with in the pH range of 4.8–4.5 , in some
cases even considerably less.

12. THIRST-QUENCHING CARBONATED
BEVERAGES
• The most typical product representing this type of
whey beverage is the Swiss Rivella.
• Rivella is the strongest original Swiss soft drink
brand and definitely No. 2 in the Swiss soft drink
market with a market share of 14.2% in quantity
and16% in value.
• These drinks contain ideal combination of easily
metabolized sugars and electrolytes.
• One of the latest variants of the Rivella, the ‘Rivella-
green’ has been developed using herbal extracts
from green tea as a move towards enhanced
nutritional benefits.

13. OTHER TYPES OF FUNCTIONAL
WHEY BEVERAGES
 High protein enriched drink
 Lactose free protein drink
 Whey based soups
 Fat free whey drinks
 Whey based sports drinks
 Sugar free whey drinks
 Whey based flavored drinkable yoghurt
 Whey based flavored drinks
 Whey based sports drink
 Whey based women drinks
 Whey based infant drinks

14. INGREDIENTS IN WHEY
BEVERAGES
WHEY PROTEIN:
• Whey protein is a protein fraction obtained from cow’s milk. Milk contains
two major protein fractions, including casein, which provides about 80%
by weight of the total protein, and whey protein, which provides about
20% by weight of the total protein.
• whey proteins are a rich source of branched chain amino acids (BCAAs).
BCAAs are important for athletes, since, unlike the other essential amino
acids, they are metabolized directly into muscle tissue and are the first
amino acids used during periods of exercise and resistance training.
• Dried whey protein is appropriate for beverage formulation beacause it
has a fresh & neutral taste.
• The ideal pH of a proposed whey protein beverage would either be far
above or below the isoelectric point of whey proteins, which is 4.6. If the
beverage is formulated at or near this point, the whey proteins will
precipitate and beverage quality and acceptability will suffer.

15. ACIDULANTS
• Whey protein’s strong buffering capacity requires the use of
considerable amounts of acid in the formula to bring the starting
pH from around 6.5 down to 3.5 or lower.
• The most common acids used for making high-acid whey
protein beverages are: phosphoric, hydrochloric, malic & citric.
CARBON DIOXIDE (CARBONATION)
• Carbon Dioxide considered as ingredient because of its impact
on acidity. There is increasing interest in improving the
nutritional profile of carbonated soft drinks by adding whey
protein.
FLAVORS
• Whey proteins, unlike some vegetable protein sources, are
widely compatible with, and even complementary to, many
popular flavors. Acidified whey protein beverages are also less
prone to the flavor adsorptive effects of other proteins in
beverages.

16. FLAVORS
• Whey proteins, unlike some vegetable protein sources, are widely
compatible with, and even complementary to, many popular
flavors. Acidified whey protein beverages are also less prone to
the flavor adsorptive effects of other proteins in beverages.
SWEETENERS
• There are many choices of caloric and natural or artificial reduced-
calorie and non-caloric sweeteners suitable for use in whey
protein beverages. These include:
1) Sugars such as sucrose, fructose and high fructose corn syrup.
2) Sugar alcohols such as lactitol and erythritol.
3)Artificial high-intensity sweeteners including sucralose and
acesulfame potassium.
• The selection of sweeteners can impact mouth feel and protein
stability in a formula-specific manner.
COLORS
• Colors may be either artificial or natural, with light stability an
important consideration when using transparent or translucent
bottles.

17. FRUIT JUICES
• Juices are an excellent choice for creating flavorful whey protein
isolate beverages and increasing consumer appeal.
• The pH of the whey protein isolate in solution should be adjusted
with the appropriate acidulant systems before combination with
juices, because the protein will otherwise buffer the juice acids
and possibly irreversibly change the product characteristics.
MINERALS
• The stability and clarity of acidified whey protein beverages is
believed to be affected by the amount of mineral ions, such
as sodium or calcium, present in the system. Therefore, mineral
selection and level of fortification may be limited by their effect on the
final beverage.
VITAMINS
• Vitamin must be chosen and formulated according to their
compatibility with the overall system .
• Most water-soluble vitamins are fairly stable in acid environments.

18. STABILIZERS AND EMULSIFIERS
• Stabilizers and emulsifiers can be very important to neutral,
shake-type beverages, especially when
mixtures of proteins and/or cocoa powder are used.
• Carrageenan, cellulose gel and cellulose gum are stabilizers used
in neutral beverages with added protein.
• Pectin is used for whey protein beverages in the pH range
between 3.5 and 4.6 to protect and stabilize the proteins during
thermal processing and throughout their shelf life.
• Stabilizers are generally not needed below pH 3.5 in acidified
whey protein isolate RTD beverages.
• Emulsifiers like mono- and diglycerides and buffers such as
tetrasodium pyrophosphate are commonly used in neutral
pH beverages using whey proteins along with other milk proteins.

19. PRESERVATIVES
• Include chemical preservatives such as sorbates
and benzoates to control the growth of yeasts,
molds and bacteria that could lead to product
spoilage.
NUTRACEUTICALS
• Whey protein drinks are considered high-value
nutritional beverages, and are often fortified with
additional nutritional components such as
plant sterols to lower cholesterol, lutein to improve
eye health, orma-huang or guarana which are
reported to boost energy. Live and active
cultures are frequently incorporated into cultured
dairy beverages containing whey proteins.

20. BEVERAGE FORMULATIONS
• Adjustments may be necessary, depending upon the exact nature of
ingredients used, processing and storage variables, local regulations,
and target consumer preferences in each market. Check local
regulations for use of additives and labeling requirements.
• There are several technological operations that play an important role in
the production of whey beverages or of dairy ingredients used in these.
• If a long shelf-life of the products is desired, ultra-high temperature
(UHT) processing may be applicable in some cases where the sensitivity
of the whey protein to heat could be overcome.
• Production of frozen whey beverage concentrates should be feasible as
freezing of whey protein concentrates does not seem to cause major
insolubilisation or other problems.

21. ISOTONIC DRINK WITH WPI
Ingredients Usage level (%)
Water 85.43
Fructose 9.00
WPI 5.00
Phosphoric acid 0.37
Natural mango
flavor
0.05
Yellow color 0.04
Potassium sorbate 0.04
Salt 0.04
Calcium chloride 0.02
Potassium chloride 0.01
Total 100
PROCEDURE:
1.Reconstitute WPI in formula
water (at ambient
temperature) with a high
speed mixer and allow to
hydrate 20minuteswith little
agitation.
2.Mix in fructose, salts, flavor
and color.
3.Use 85%solution of acid to
adjust pH to 3.2.
4.Heat to 90ºC (195°F) for 45
seconds.
5.Fill containers and cool to
4ºC (40°F).

22. MEAL REPLACEMENT DRINK WITH WPC
80Ingredients Usage level (%)
Skim milk 93.00
Granulated
sugar
4.70
WPC 80 1.40
Vanilla extract 0.50
Mono & di
glycerides
0.20
Carrageenan 0.10
Tetrasodium
pyrophosphate
0.10
Total 100
PROCEDURE:
1. Disperse all ingredients into skim milk
at 4ºC (40°F)with a high-speed mixer.
2. Check pH and adjust to 7.0-7.1 by
adding tetra sodium pyrophosphate.
3. Hydrate for 20minutes.
4. Check pH and re-adjust to 7.0-7.1 if
necessary by adding tetra sodium
pyrophosphate.
5. Heat to 85ºC (185°F).
6. Homogenize: first stage at 250 Bar
(24.82MPa, 250kg/cm2 or 3600psi)
and second stage at 48 Bar
(4.82MPa, 49kg/cm2 or 700psi).
7. Cool to 25ºC (77°F).
8. Bottle.
9. Retort with rotation at 10 rpm at120ºC
(250°F) for 4 to 5minutes.

23. LOW SUGAR DRINK WITH WPC 80
Ingredients Usage level
(%)
Water 90.62
WPC80 5.29
Cream 2.11
Pectin 1.37
Phosphoric
acid
0.28
Mango
flavor
0.20
Sucralose 0.10
Red color 0.02
Yellow color 0.01
Total 100
PROCEDURE:
1. Hydrate stabilizer in half of the formula
water at 85ºC (185°F) and let swell for
10minutes.
2.Agitate at 85ºC (185°F) until completely
dissolved, allow to cool to 60ºC (140°F).
3. At the same time, reconstitute WPC in
the remaining formula water at ambient
temperature with a high-speed mixer,
add Cream and let hydrate for
20minuteswith little agitation.
4. Add WPC solution to stabilizer solution
and add sweetener, flavor and colors.
5. Use 85%solution of acid to adjust pH to
3.8.
6. Homogenize: first stage at 250 Bar
(24.82MPa, 250kg/cm2 or 3600psi) and
second stage at 48 Bar (4.82MPa,
49kg/cm2 or 700psi).
7. Heat to 88ºC (190°F) for 45 seconds.
Cool to 24ºC (75°F).
8. Fill containers and cool to 4ºC (40°F).

24. ADVANTAGES OF WHEY
BEVERAGES
• Physical performance / sports:
• Builds and repairs muscles
• key protein used by bodybuilders and athletes
• Weight management
• Protein without fat, no carbohydrates, no cholesterol
• Burns fat and builds lean muscle
• Appetite suppressant
• Maternal / Infant nutrition
• Added protein intake needed by pregnant women
• Many components of breast milk

25. • Healthy ageing
 Helps prevent sarcopenia (muscle loss) and bone loss
• Cardiovascular Health
• Whey components may help reduce risk of cardiovascular disease
• Whey peptides may lower cholesterol levels
• Diabetes
• May prevent onset of Type-2 diabetes
• High-quality protein without fat and cholesterol
• Cancer
• Boosts immune function
• Unique peptides show anticancer properties

26. SOME EXAMPLES OF WHEY BEVERAGES
• Reflex Nutrition’s Whey
Refresh (Jan 08) – 500 ml
bottles, 40g protein (WPI)
and pure filtered water
• IDS New Whey Liquid
Protein (June 08) – 2.9 oz
bottles, 25g protein
(hydrolysed whey &
casein), 0 carbs, 0 fat

27. • Bolthouse Farms Perfectly
Protein Mocha Cappuccino &
Hazelnut Latter (2007) – 8 oz
bottle, 10g protein
• Kellogg K2O (2007) – 16 oz
bottle, 5 g protein
• Starbucks’ Vivanno
Nourishing Blends
protein/fibre smoothies (July
08) – 10 oz; banana/chocolate
– 21g protein,
orange/mango/banana – 16g
protein

28. OTHER FUNCTIONAL WHEY DRINKS

47. HURDLES FOR WHEY BASED
FUNCTIONAL BEVERAGE
Current
Future
1:Regulatory
approval
2:
Benefits
perceived by
consumers
3: Consumer
acceptability
of flavor &
taste
4:
Market
competition

48. RECENT DEVELOPMENTS
COMPARATIVE ANALYSIS OF INDIAN PANEER AND CHEESE
WHEY FOR ELECTROLYTE WHEY DRINK
• BY: Nupur Goyal and D.N. Gandhi
Dairy Microbiology Division, National Dairy Research Institute,
Karnal, India
• The pH, protein, total solids and lactose contents were higher in
cheese whey.
• Minerals like sodium, calcium & magnesium contents were lower in
cheese whey compared to paneer whey.
• For a better electrolytic drink, mineral concentration should be high
and lactose concentration should be less. Hence, paneer whey is
more suitable for the preparation of whey based beverage.

49. DEVELOPMENT OF WHEY BASED LASSI. LEADER: DR. LATHA
SABIKHI
• A lassi-like beverage was standardized using both paneer and
rennet whey.
• Stabilizers such as pectin, CMC and trisodium citrate are used.
• The stabilized whey-milk base was inoculated with a suitable lactic
acid culture and incubated.
• The dahi thus obtained was converted into whey-based lassi by
standard method.
• To enhance the shelf life it was heat-treated using UHT process
and packed under aseptic conditions in tetra bricks.
• UHT whey-based lassi can be stored at room temperature for 150
days.
• NDRI also develops mango lassi & Whevit softdrink for commercial
sale.

50. FRENCH VANILLA + SOY SHAKE FOR WOMEN’S
• Developed by HILMAR INGREDIENTS.
• This shake concept is : low in fat, has no
sugar, & contains 3 gm of fiber.
• Ingredients: water, wpc 80%, soy protein
isolate, natural & artificial flavor, fructan ( a
source of fibre), calcium carbonate, gellan
vitamin & mineral blend, sucralose.
• Meets all the nutrition need.

51. OPPORTUNITIES FOR WHEY BASED
FUNCTIONAL BEVERAGE
• Rapid increases in the lifestyle diseases and economic
burden on societies.
• Advances in nutrition science revealing new health benefits
of components in everyday food.
• Rapid increase in consumer knowledge of benefits of
functional components.
• Primary producers seeking new ways of adding value.
• Whey ticks many of the boxes in nutrition trends:
• Free from / low in fat
• Category-specific benefits (digestive, heart, brain, skin etc)
• Condition-specific (diabetes)
• Lifestyle management (weight/satiety, mood etc)
• Growth, development and energy boost
• Whey is easily incorporated into products from a processing
characteristics/taste point of view.

52. Nutraceutical Ingredients
1 Garcinia Cambogia
2 Milk Thistle
3 St. John's Wort
4 Cystine
5 DHA & Omega 3
6 Ginkgo Biloba Extract
7 Bill Berry Extract
8 Cranberry Extract
9 Grape Seed Extract
10 Whey Protein Concentrate
11 Soya Protein Isolate
12 Beta Carotein Vitamin A
13 Vitamin E Tocopherol
14 Astaxanthin
15 Glutamine

53. 4 Milk Protein Range
1 Whey Protein Concentrate
2 WPC 80 % Instant
3 Caseinate
4 Whey Permeate
5 Whey Powder
5 Proteins
1 Soya Protein Isolate / Pea protein
6 Acidulants
1 Citrin Acid Mono Hydrate
2 Anhydrous Citric Acid
3 Sodium Citrate
4 Malic Acid
7 Sweeteners
1 Acesulfame K
2 Sucra Lose
3 Stevia

54. Flavour -Natural Flavour & NI
1 Mango - Fruity, Juicy & Ripe Alphanso Mango
2
Vanilla Flv - For Application in Icecream and Bisuit &
Bakery Products
3
Chocolate Flv - Roasted Cocoa Flv note with Milky
Chocolate Profile
4
Grape Flv - Fully Ripe & Sweet. Black Grape & Red Grape
Flv
5 Strawberry Flv - Sweet Ripe Jammay Strawberry Flv
6 Milk Flv - Fresh Caramalic Milk Note
7 Ghee Flv -Fresh Ghee Note
8 Orange Flv - Sweet, Juice & Ripe Orange Flv
9 Lemon Flv - Fresh Citrus Aroma with Sour Note
Blue Berry Flv - Ripe Sweet Berry Note

55. Natural Extract
1 Tea Extract
2 Green Tea Extract
3 Cocoa Extract
4 Rosted CocoaExtrat
5 Coffee Extrat
Vitamin
1 Vitamin A (Beta Carotene) from Palm oil
2
Vitamin E - DL Tocopherol
Vitamin D , C , B Group, Full range of Vitamin
Antioxidant
1 Mix Tocopherol 50%
2
Mix Tocopherol + Rosemerry Oil
TBHQ , BHA ,
Docosahexaenoic Acid
1 DHA Algal Liquid 10-40 %
2 DHA Algal Powder 10 to 30 %

56. Hydrocolloids and Gum
1 Xanthan Gum
2 L.B.G
3 Carrageenan
4 Petin
5 Guar Gum
Emulsifier Stabilizer Blend
1 Ice Cream Stabilizer
2 Fruit Juice Stabilizer
Emulsifier- P.G.M.S. – DATEM
1 D.M.G Distilled Mono Glycerides

57. Acidulants
1 Citrin Acid Mono Hydrate
2 Anhydrous Citric Acid
3 Sodium Citrate
4 Malic Acid
Sweeteners
1 Acesulfame K
2 Sucra Lose
3 Stevia
Preservative
1 Sodium Benzoate
2 Potasium Sorbate

58. CHEMVERA NATURAL COLOUR RANGE
1 Natural Colour
1 Annato E160B Yellow to Orange
2 Grapr Skin Extrat E 163 Purple
3 Chlorophylline E 141 Green Colour
4 Curcumin E 100 Lemon Yellow to Fresh lime colour
5 Lutin E 161 B Orange to Yellow
6 Black Carrot Concentrate Violat Colour
7 Elderberry Concentrate Purple
8 Red BEET Concentrate Read
9 Spiralina Extract Dark green blue Colour
Natural Colour Blend for Mango, Orange,

59. FOOD INGREDIENTS WE
CURRENTLY OFFER
 Food color & Natural food color
 Flavor & Flavor enhancers
 Hydrocolloids & Gums
 Fiber
 Emulsifier & stabilizer
 Natural Preservative
 Antioxidant
 Savory flavor enhancer
 Food Enzymes
 Cocoa powder range
 Fruit Juice concentrate range
 Whey Proteins concentrate
range
 Starches – Modified &
Pregelatinized
 Sweetener Blends
 Cheese & Cheese product
 Soya product range
 Vitamins & Mineral

60. MAJOR COMPANY IN FOOD @
NUTRACEUTICAL SEGMENT

61. MAJOR NUTRACEUTICALS
COMPANY IN INDIA

62. CHEMVERA SPECIALTY CORE
TEAM
Niharika Jain - Promoter
• Reliance Industries Limited – Strategy and Supply Chain, Polymer Division
• A.L.A. Chemicals Pvt. Ltd. – National Business Development Manager –
Liquid Stabilizers and Ca/Zn Stabilizers
• Indian School of Business, Hyderabad – MBA (FT Rankings: 24th in the
World and Number 1 in India)
• Institute of Chemical Technology (formerly UDCT), Mumbai – Bachelors in
Polymer Engineering and Technology (Number 1 Chemical Engineering
Institute in India)
Mahendra Mehta - Vice President - Food &
Nutraceuticals
• Institute of Chemical Technology (formerly UDCT), Mumbai –
Bachelors in Food Engineering and Technology (Number 1 Chemical
Engineering Institute in India)
• 30+ years experience in sales and marketing of food ingredient,
flavour & nutraceutical ingredient in companies like Firmenich, Bayer
India (Symrise), Mane India, IMCD India, Merck and Roha Dyechem

63. Mahendra Mehta Vice President.
Chemvera Specialty – Food & Nutra
108 , The summit Opp. Cinemax
Andheri Kurla Road , Andheri East .
Mumbai – 400093
Mahendra.mehta@Chemvera.com
Mobile:- 9322597043
www.chemvera.com