Food Marketing & Technology magazine

In India, spices, herbs and other seasonings play an important role in the creation of unique and delicious flavors in snacks. Some of the most commonly used seasonings and flavors in Indian snacks include-   seasonings and flavors play an important role in snacks: 1.        Chaat Masala - A blend of spices including cumin, coriander, mango powder, black salt and chili powder, commonly used to season street food items such as chaat, bhel puri, and sev puri. 2.        Garam Masala - A warm blend of spices including cardamom, cinnamon, cloves, coriander, cumin, and black pepper, used in savory snacks such as samosas and kachoris. 3.        Amchur (Dry Mango Powder) - A tangy and sour seasoning used to add depth of flavor to chaat dishes and other snacks. 4.        Asafoetida (Hing) - A pungent spice with a strong flavor, used in savory dishes to enhance the taste. 5.        Tamarind - A sour and slightly sweet fruit commonly used in chaat and other Indian snacks for its t

  The journey of a mustard oil brand to becoming a FMCG (Fast Moving Consumer Goods) company is a remarkable one that showcases the company's ability to adapt and evolve with changing market trends and consumer preferences. The company started off as a small mustard oil producer with a focus on producing high-quality mustard oil and making it available to customers in different parts of the country. In its early days, the company faced numerous challenges including competition from established players, limited distribution channels, and a lack of brand recognition. However, the company's leadership team was determined to overcome these challenges and establish the brand as a leading player in the mustard oil market. To achieve this, the company invested in state-of-the-art technology and equipment to produce high-quality mustard oil that was free from harmful additives. This investment helped the company establish a strong reputation and gain the trust of customers. The

  Marico Limited, a leading consumer goods company, has launched a new snack product called Saffola Munchiez. The product is a range of extruded snacks that are made from a blend of multi-grains and are fortified with essential vitamins and minerals. The snacks are available in a variety of flavors, including Masala, Cheese, and Tomato. Saffola Munchiez is targeted at health-conscious consumers who are looking for a tasty snack option that is also nutritious. The product is made using a unique extrusion process that helps to retain the nutritional value of the ingredients while also making the snacks crispy and delicious. The multi-grains used in the product are rich in complex carbohydrates, dietary fibers, and other essential nutrients, which helps to keep the consumers full for longer and also helps to maintain a healthy diet. The fortification of the product with essential vitamins and minerals like Vitamin A, B, D, E, and Iron, Zinc, Calcium, Iodine and Folic acid, makes it

  The food packaging industry in India is a rapidly growing market, driven by increasing demand for packaged food products due to the country's growing population and rising income levels. The industry has been growing at a compound annual growth rate (CAGR) of around 10% in recent years, and is expected to continue to grow at a similar rate in the coming years. One of the key drivers of the industry's growth is the increasing number of working individuals in India, who have less time to prepare meals at home and are turning to packaged food products as a convenient alternative. Additionally, rising income levels and changing consumer preferences have led to an increase in demand for high-quality, premium packaged food products. The Indian food packaging industry is highly diversified, with a wide range of products and packaging materials available to meet the needs of different food categories, such as cereals, snacks, beverages, and confectionery. The most commonly use

  The food industry in India is a vast and diverse sector, with a wide range of products and sub-segments. It is one of the most important contributors to the Indian economy, with a market size of over US$ 391 billion in 2020. The industry is expected to grow at a CAGR of 6.8% from 2020 to 2025. The food industry in India can be broadly classified into three segments: organized, unorganized, and exports. The organized segment, which includes modern retail, food processing, and food service, accounts for around 15% of the market. The unorganized segment, which includes street vendors, small retail stores, and traditional food processing, accounts for the remaining 85%. The export segment, which includes a wide range of products such as agricultural products, processed foods, and seafood, is also a significant contributor to the Indian economy. The food processing industry in India is a rapidly growing segment, with a market size of over US$ 33 billion in 2020. The government of

  Food preservation is important because it helps to prevent the growth of bacteria, fungi, and other microorganisms that can cause food to spoil and become unsafe to eat. Food preservation techniques can also help to maintain the nutritional value, texture, and flavor of foods, as well as to extend their shelf life. One of the most common food preservation techniques is refrigeration, which slows down the growth of microorganisms and enzymes that can cause food to spoil. Other preservation methods include freezing, canning, drying, and fermentation. Canning, for example, involves heating food to a high temperature in a sealed container, which helps to kill any microorganisms that may be present and prevent the re-growth of others. This method is often used to preserve fruits, vegetables, and meats. Drying is also another way of food preservation. By removing water from food it make it more difficult for microorganisms to grow. Dehydration can be done in many ways such as air-

    Vacuum packing cooked food is a method of food preservation that involves removing the air from around the food and sealing it in a bag or container. This process can extend the shelf life of cooked food by slowing down the growth of bacteria and preventing oxidation. Here is a general overview of the process of vacuum packing cooked food: 1.       Start by preparing your food for vacuum packing. Cook your food as you normally would and let it cool to room temperature. 2.       Next, transfer the cooled food to a vacuum-sealable bag or container. Be sure to leave enough space at the top of the bag for the air to be removed. 3.       Seal the bag or container using a vacuum sealer, which will remove the air and seal the food tightly. 4.       After vacuum sealing, check the seal to make sure it is tight and secure. 5.       The food can now be stored in a refrigerator or freezer. 6.       When ready to eat, remove the food from the vacuum-sealed bag or container