EXISTING MARKETReasons for new opportunities in the breakfast segment:• Nuclear families•Working women•Higher Disposable income•Increasing awareness about consuming healthy breakfast• Fast paced lifestyle•Work timings
Need for a breakfast solution that combines convenience, health and taste.
North India Breakfast/ Nashta Habits Parratha Variants India Channa Bathura West IndiaUpma Variants North East IndiaPoha Vairants According to the communitiesSamosa/Vada PavCentral India East IndiaPoha Varaints Allu PuriCheela Bread CutletUpma Egg/ Egg productsSabudana Khichidi South IndiaWestern Influncers UpmaBread Jam/Toast IdliCorn Flakes DosaEgg Variations Uthappam
INSIGHTS•From the survey, a majority of people in India skip breakfast (approx 67%)•47% takes 0-20 min to prepare breakfast while 78% would like to spend 0-10 min onBreakfast making•81% wants to spend 5-10 min in having breakfast•70% of people are ready to spend Rs. 10 to 30 per day on breakfast•57% of people like to buy their breakfast on a daily basis or in an interval of 2-3 days•84% of people prefer to have breakfast in groups or with somebody so accordinglythe packaging of the product can be decided•58% of people want to have hot breakfast in the morning•54% of people prefer to have breakfast between plain & spicy so we can suggest thetaste of the product accordingly•Bread based breakfast is the most commonly used breakfast Pan India
Product RecommendationAccording to the survey, Bread based breakfast is eaten in PAN IndiaRecommendation : Indo Western FoodA special variety of bread which does not sog and the shelf life is 2-3 days. Inbetween we will have a paste of different variety for different statesdepending upon the taste and preferenceE.G. For North India, Paratha is the most consumed food, so a paste ofdifferent varieties of parathaWest india : Poha based sandwichEast India : Noodles Based sandwichSouth India : Dosa-idli based sandwich
Aloo Bun with Curd Cream• 67% of the sample consume wheat based breakfast• People prefer nutritionally wholesome breakfast.• Product: – Dough mixed with potato. – Curd cream – Different masala mixes imbibed, to provide the extra dash of flavour.
Emerging Trends• Special diet breakfast: – Less salt & spicy – Increasing Lifestyle disorders (BP, DM): Less/no consumption of salt & sugar. – More people susceptible to allergies: gluten & lactose. – Special sports diet: High Protein diet