Author: Swaminathan Balasubramanian
-B Swaminathan (cbedit@imaws.org) India's plant-based food industry is currently in the nascent stage but holds huge potential for growth. The population of India is over 1.3 billion people, and the country has the highest number of vegetarians in the world, over 350 million. However, India has a limited number of manufacturers in this industry and the awareness level among the population is very low. As per survey estimates, around 80% of the population in India is protein deficient, while around 93% of the population is unaware of the daily protein intake requirement. These statistics show huge potential for plant-based food…
-Nandini Bansal | cbedit@imaws.org Baker & Baker, a provider of bread goods with headquarters in Wirral, has agreed to have La Marquise International serve as its distributor throughout the United Arab Emirates (UAE). They provide a wide selection of branded and own-label bakery goods of the highest quality to serve the needs of clients and customers in marketplaces throughout Europe. Bromborough-based Baker & Baker announced its debut in the Middle East last year with the opening of an office there and the hiring of a committed sales staff. The establishment of a consumer base throughout the nation has begun with…
B Swaminathan (cbedit@imaws.org) The global pandemic has created a havoc for every individual. Hospitality association is not an exception. Post pandemic, with a sudden surge in the unemployment rates among the chefs, most of them are undergoing various pshycological issues. The Mysore Chef’s Association is trying hard to address the personal issues of the chefs through professional ways. Founded in 2019, in Southern part of India, Mysore Chef’s Association (MCA) has never looked back, despite a massive shake-up in tourism and restrictions on dining out during the COVID-19 lockdowns. Founded by the legendary Selvakumar and Abdul, the Chefs hailing from…
-Press Release Hotel Association Nepal (HAN) organizes a campaign, “Eliminating single-use plastics from hotel rooms” and promotes eco-friendly products for green hospitality in the hotel industry. Plastic is one of the most important innovations of our time, but single-use plastic has a severe influence on the environment. Single-use Plastic is a convenient comfort in today’s world because of its inexpensive production cost and wide range of applications. At the same time, the disposable nature of these single-use products contributes to one of the most significant sources of pollution in our ecosystem. World-renowned hotel chains are leading the way in how they deal with plastic trash…
By “Mithran” Sri Ram A.N. Bakery products have become a regular food in most part of the world and are essential commodities today. There is a high potential for business growth in selling bakery products. TAMIL NADU BAKERS FEDERATION (TNBF) is an organization actively run by professionals in the baking Industry. TNBF’s main aim is to promote the baking industry by sharing technical & trade knowledge amongst its members. Additionally, TNBF also acts as a liaison with various organizations, involved in food processing, both governmental and private located in India and elsewhere. They are now organizing their 5th…
Akansha Pandey (cbedit@imaws.org) Research by Mordor Intelligence highlights that the global bakery ingredients market is projected to grow at a Compound Annual Growth Rate (CAGR) of 6.12% during the forecast period 2022-2027 and India with its increasing population and disposable incomes, is projected to be the fastest-growing market globally, during the forecast period. The fast-paced lifestyles have paved the demand for convenience food – which are the signature product of the bakery industry and has made several bakery products the go-to option for people. However, with fitness taking centre stage, more so post COVID, consumers are also showing this trend…
Akansha Pandey (cbedit@imaws.org) As per a report by Mordor Intelligence, the global digital transformation market was valued at USD 998.99 billion in 2020 and is expected to reach a value of USD 2744.68 billion by 2026, at a CAGR of 17.42% during the forecast period of 2021-2026. Asia Pacific is leading the pack, growing at the highest CAGR over 2021- 2026. Factors such as changes in consumer demands towards preferring fast, affordable and easily accessible food options have led to a transformation in the food and beverage industry, with market leaders leveraging advanced technology to scale operations and help companies…
-B Swaminathan (cbedit@imaws.org) Many entrepreneurs start their business following a traditional retail approach; usually this turns to be a beginning of the end for that particular business idea. Restaurants must develop a modern approach with customers as the focus. Changes in the restaurant market are constant, and mainly happen silently. These changes are driven by demographic evolution, modern buyers’ needs and they are also affected by the global economic crisis. Due to the invisibility of these market changes, most restaurant owners miss the chances to gain and/or retain competitive advantages. Companies which miss these opportunities often face a decrease…
Akansha Pandey (cbedit@imaws.org) One of the most popular condiments for years now, tomato ketchup market segment is projected to register a Compound Annual Growth Rate (CAGR) of 5.2% during the forecast period (2022-2027), as published by Mordor Intelligence. The increasing change in the food habits and consumption of fast-food products like Chinese, continental and other convenient snacking items has made the tomato ketchup the inseparable go-to option for the consumer. However, with time and more so post-COVID the consumer has also realised the need to pick for healthier food options which have, in turn, fuelled the innovations among the ketchup…
Mithran Sriram (cbedit@imaws.org) Food has been one of the most experimented fields in the modern world. Combining different flavours, different tastes and mixing different textures and colors – the chefs around the world have been constantly toiling hard to bring new dishes to our plates. While, every non-veg restaurants are trying their levels best to innovate and reinnovate their recepies, cooking style, automation, here are some of the views of few restaurants who focus on variety of non-veg cuisines. A perfect foodie is that who tries everything he can at least once in a lifetime. He doesn’t mostly differentiate veg…