The document analyzes opportunities in the breakfast segment in India. It finds that nuclear families, working women, higher disposable incomes, and fast-paced lifestyles are driving needs for more convenient, healthy, and tasty breakfast solutions. Primary research shows that bread-based breakfasts are most common pan-India, while preferences vary regionally. The insights recommend developing a shelf-stable bread variety filled with regional fillings like paratha paste in North India or poha in West India to meet consumer demands for convenient, portable breakfasts spent 5-10 minutes.

1. Breakfast Segment : Analysis
Amit Garg
Pallavi Priyanka
Shobha Hadimani
Pradeep Nimagadda
Vikram Baheti
Sovan Ghosh
Saksham Khandelwal

2. EXISTING MARKET
Reasons 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

3. Need for a breakfast solution that combines
convenience, health and taste.

4. North India
Breakfast/ Nashta Habits
Parratha Variants
India
Channa Bathura
West India
Upma Variants North East India
Poha Vairants According to the
communities
Samosa/Vada Pav
Central India
East India
Poha Varaints
Allu Puri
Cheela Bread Cutlet
Upma Egg/ Egg products
Sabudana Khichidi
South India
Western Influncers Upma
Bread Jam/Toast Idli
Corn Flakes Dosa
Egg Variations Uthappam

5. Primary Research

6. Demographics

8. 32%
15%
13%
7%
32%

9. 8%
39%
32%
14%
2%
3%
0%
6%

10. 48%
45%
4%
1%
1%
0%
0%
1%

11. Daily Expense One Is Likely To
Spend On Breakfast
How Often One Prefers
To Buy

12. Preference To Have
Food
Preference For Kind
Of Food

13. Daily expense one is likely to spend on breakfast

14. How often one prefers to buy

15. Preference to have food

16. Preference for kind of food

17. 10% 11%
48% 49%
3% 3%
13% 13%
37%
38%

18. 54%
54%
4%
3%
15%
28% 14%
28%

19. 28%
28%
21%
20%
4%
4%
3% 4%
16% 16%
24%
23%
42%
44%
23%
23% 32%
8% 32%
9%

20. Choices Of Breakfast

29. 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 on
Breakfast 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 accordingly
the 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 the
taste of the product accordingly
•Bread based breakfast is the most commonly used breakfast Pan India

30. Product Recommendation
According to the survey, Bread based breakfast is eaten in PAN India
Recommendation : Indo Western Food
A special variety of bread which does not sog and the shelf life is 2-3 days. In
between we will have a paste of different variety for different states
depending upon the taste and preference
E.G. For North India, Paratha is the most consumed food, so a paste of
different varieties of paratha
West india : Poha based sandwich
East India : Noodles Based sandwich
South India : Dosa-idli based sandwich

31. 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.

32. 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

33. Thank You