This document discusses the ready-to-cook food market in India. It notes that ready-to-cook foods are a new concept and fastest growing sector in India, driven by factors like rising incomes, changing food habits, and increasing demand for convenience. The ready-to-cook food market has grown significantly between 2006-2007 and 2010-2011. Popular Indian ready-to-cook food brands are discussed along with their marketing strategies targeting different consumer segments. Surveys show growing acceptance of ready-to-cook foods among households with children, without children, nuclear families, and bachelors. The market for ready-to-cook mixes in India is estimated to be growing at 30% annually.
The document discusses the ready-to-eat (RTE) foods market in India, including reasons for its growth, types of consumers and their preferences, popular Indian RTE brands and their marketing strategies. It analyzes data showing the sizable and growing market for RTE foods in India, especially breakfast mixes, and highlights a global symposium addressing opportunities in RTE foods research, entrepreneurship and markets.
The document presents research on consumer behavior towards ready-to-eat food products (chips) in India. The objectives are to analyze factors influencing buying behavior of chips and study brand composition and preference. A survey was conducted using a questionnaire to collect data from respondents in Pune on their chip preferences. The analysis found that most respondents aged 21-25 prefer ready-to-eat foods. Service sector workers also showed high preference. Uncle Chips and Lays were the most popular brands. Factors like age, occupation, and income influence buying behavior of chips.
The document provides an overview of the packaged food industry and ready-to-eat (RTE) food segment in India. It notes that the packaged food industry in India could reach $30 billion by 2015. The RTE food market is a new concept that is growing rapidly due to increasing disposable incomes, changing lifestyles, and a need for convenience. Popular brands like Haldiram's and ITC have entered the RTE market with a variety of products. Their marketing strategies include segmentation, targeting, product development, pricing, placement, and promotion tactics. Both companies face opportunities and threats from increasing competition in the growing Indian RTE food industry.
India Ready-to-eat Food Market Forecast and Opportunities, 2019TechSci Research
Rising number of nuclear families and working women along with busy lifestyle of working class population continues to drive demand for Ready-to-eat food products in India
Ready To Eat (RTE) Market In india from a consumer Behaviour ProspectiveRidhima Arora
Developed marketing strategy for ready to eat (RTE) food product line in India which still has untapped market potential from a consumer behavior prospective
The document outlines the key stages of product development: 1) Initial ideas are generated through market research or modifying existing products; 2) Test recipes are developed and evaluated informally in a test kitchen; 3) Acceptable products are produced at a pilot plant and evaluated in sensory tests; 4) Final products are tested through consumer testing methods like group discussions, street interviews, and home trials; 5) Successful products then proceed to large-scale manufacturing, a product launch, and later review. Sensory evaluation and consumer feedback are important throughout the process to refine products that will appeal to consumers.
This document discusses a market research project on consumer behavior towards frozen food products in India. It provides background on India's food processing industry and the growth of the frozen foods market. Key findings from exploratory research including retailer, distributor and customer surveys are summarized. The research found that the changing Indian lifestyle with more working couples and time constraints is driving demand for convenient frozen and packaged foods. However, some consumers still prefer traditional foods.
The document discusses the ready-to-eat (RTE) foods market in India, including reasons for its growth, types of consumers and their preferences, popular Indian RTE brands and their marketing strategies. It analyzes data showing the sizable and growing market for RTE foods in India, especially breakfast mixes, and highlights a global symposium addressing opportunities in RTE foods research, entrepreneurship and markets.
The document presents research on consumer behavior towards ready-to-eat food products (chips) in India. The objectives are to analyze factors influencing buying behavior of chips and study brand composition and preference. A survey was conducted using a questionnaire to collect data from respondents in Pune on their chip preferences. The analysis found that most respondents aged 21-25 prefer ready-to-eat foods. Service sector workers also showed high preference. Uncle Chips and Lays were the most popular brands. Factors like age, occupation, and income influence buying behavior of chips.
The document provides an overview of the packaged food industry and ready-to-eat (RTE) food segment in India. It notes that the packaged food industry in India could reach $30 billion by 2015. The RTE food market is a new concept that is growing rapidly due to increasing disposable incomes, changing lifestyles, and a need for convenience. Popular brands like Haldiram's and ITC have entered the RTE market with a variety of products. Their marketing strategies include segmentation, targeting, product development, pricing, placement, and promotion tactics. Both companies face opportunities and threats from increasing competition in the growing Indian RTE food industry.
India Ready-to-eat Food Market Forecast and Opportunities, 2019TechSci Research
Rising number of nuclear families and working women along with busy lifestyle of working class population continues to drive demand for Ready-to-eat food products in India
Ready To Eat (RTE) Market In india from a consumer Behaviour ProspectiveRidhima Arora
Developed marketing strategy for ready to eat (RTE) food product line in India which still has untapped market potential from a consumer behavior prospective
The document outlines the key stages of product development: 1) Initial ideas are generated through market research or modifying existing products; 2) Test recipes are developed and evaluated informally in a test kitchen; 3) Acceptable products are produced at a pilot plant and evaluated in sensory tests; 4) Final products are tested through consumer testing methods like group discussions, street interviews, and home trials; 5) Successful products then proceed to large-scale manufacturing, a product launch, and later review. Sensory evaluation and consumer feedback are important throughout the process to refine products that will appeal to consumers.
This document discusses a market research project on consumer behavior towards frozen food products in India. It provides background on India's food processing industry and the growth of the frozen foods market. Key findings from exploratory research including retailer, distributor and customer surveys are summarized. The research found that the changing Indian lifestyle with more working couples and time constraints is driving demand for convenient frozen and packaged foods. However, some consumers still prefer traditional foods.
The document provides an overview of the Indian bakery industry. It discusses the history and development of baking, key raw materials used, major bakery products including bread and biscuits, and the present status and structure of the industry in India. The biscuit and bread segments are dominated by a few major players and hold most of the market share. The industry is growing at a rate of 6-7% annually and expected to reach over Rs. 4,300 crore by 2012. The document also presents a case study on the success of Monginis bakery in Kolkata.
The document discusses the ingredients and manufacturing process for biscuits. The key ingredients used are refined wheat flour, sugar, hydrogenated vegetable oil, salt, skimmed milk powder, and various preservatives. The manufacturing process involves dry mixing of ingredients, wet mixing while adding other solutions, kneading the dough, molding, multi-zone baking, cooling, packaging, and distribution. Precise ingredient amounts and timing are required during each step to produce high quality biscuits.
Tetra Pak is a Swedish-Swiss multinational food packaging and processing company with head offices in Lund, Sweden and Pully, Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distribution tools like accumulators, cap applicators, conveyors, crate packers, film wrappers, line controllers and straw applicators.
A Report On The Case M/S Nestle India Limited Vs The Food Safety And Standar...Navitha Pereira
The document provides a case analysis of the Maggi noodles controversy in India. It summarizes the key acts related to the case, including the Consumer Protection Act, Food Safety and Standards Act, and Competition Act. It then analyzes the main issues of the case, including Maggi's defense that MSG was naturally occurring and not added. Finally, the summary notes that a year later, all safety tests on Maggi samples failed to find excess lead or MSG, indicating the noodles passed compliance standards.
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Britannia Industries Limited (BIL) is a leading Indian food company established in 1892. It has a 38% market share in the Indian bakery industry and an annual production capacity of 433,000 tonnes from its 600,000 retail outlets across India. BIL uses wheat flour, water, fats and oils, sugar, and other ingredients like salt, milk products, flavors and colors to manufacture its popular biscuit brands through processes like premixing, creaming, mixing, moulding, baking, cooling, stacking, and packaging. The company exports around 60 tonnes of biscuits per month to over 30 countries.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
This document discusses novel active and intelligent packaging technologies. It begins by explaining how components can be incorporated into packaging systems to interact with the food or surrounding environment to extend shelf life by maintaining optimal conditions and preserving sensory attributes. Several types of active packaging technologies are then described in detail, including oxygen scavengers and absorbers, moisture absorbers, ethylene absorbers, carbon dioxide absorbers and emitters, antimicrobial releasing systems, self-heating packs, and indicators and sensors. The document concludes by discussing some potential future applications of these technologies.
This document discusses packaging materials used for spices in India. It provides details on:
1) The major types of packaging used for spices include glass bottles, flexible pouches made of laminated films such as PET, BOPP, and LDPE. These materials provide properties like barrier to moisture and gases extending shelf life.
2) The main equipment used for packaging spices are form fill seal machines and pouch packing machines which use heat sealable laminated films to package spices into pouches and bottles.
3) Key test methods evaluated packaging materials strength and integrity including squeeze tests for bottles and tear resistance and tensile strength tests for plastic films.
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
Noodles, Vermicelli, Macaroni and Spaghetti Production BusinessAjjay Kumar Gupta
Noodles, Vermicelli, Macaroni and Spaghetti Production Business. Start a Profitable Pasta Product Manufacturing Industry
Macaroni is a traditional food product that is formed by the use of dough, which is made by the use of flour, water, and eggs after which it is formed into different shapes. It can be simply put that macaroni is a dry pasta. Lastly, a curved macaroni is mostly referred to as elbow macaroni, which is popular among young children.
Many macaroni and noodle products are being used in precooked frozen dinners of macaroni and cheese, macaroni and spaghetti and meat sauce, tuna and noodles and many others. Some what the some preparation techniques are used for freezing are used for canning.
See more
https://goo.gl/YSupoK
https://goo.gl/eFG6dz
https://goo.gl/Zxybbj
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Macaroni Production, Macaroni, Macaroni Production Process, Manufacture of Pasta, Macaroni, Noodle, and Spaghetti Production, Pasta Production Process Pdf, Pasta Manufacturing Project Report, How is Pasta, Pasta Manufacturing Process PPT, Macaroni Manufacturing, Pasta Processing, Pasta Production, Pasta Manufacturing, Spaghetti Making Process, Production of Pasta and Spaghetti, Food Processing Plant, Industrial Production of Pasta, How to Make Spaghetti? Spaghetti Making, Production Process of Pasta and Spaghetti, Pasta and Noodle Production Plant, How to Start Noodles Manufacturing Business, Pasta Factory, Spaghetti, Spaghetti Production, Spaghetti Production Unit, Pasta Manufacturing Business, Pasta Making Business, Starting a Pasta Making Business, Start a Noodles Manufacturing Unit, Noodles Manufacturing Business, Noodles Manufacturing Business Plan, Start Noodle Making Business, Noodles Processing, Manufacture of Noodles, Setting up Noodle Manufacturing Company, Noodles Business, Noodles Manufacturing Unit, Starting a Vermicelli Making Business, Vermicelli Making, Vermicelli Manufacturing Project, Vermicelli Manufacturing Plant, Project Report on Vermicelli Manufacturing, Vermicelli Manufacturing Project Report, Vermicelli Production Process, Process of Manufacturing Vermicelli, Vermicelli Production Process, Food Processing, Processed Food, Processed Food Industry, Processed Food Products, Pasta Products, Indian Food Industry, Food Processing Industry in India, Food Processing Sector, Processed Food Industry, Production and Processing of Foods, Food Processing Industry, Food Production, Snack Food Production, Foods Manufacturing Industry, Profitable Food Processing Business Ideas, How to Start a Food Processing Unit In India, Food Processing Business, Most Profitable Food Processing Projects
You will see what is product and why can we develop the new product.you can also know why some products can fail. Rather than this you can find the product life cycle.
New Product Development phases with complete explanation.
Reasons for the success or Failure of the product.
New business strategies
Strategic Business Plan
Strategic Approaches in Food Industry.
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
The edible oil market in India is the 4th largest globally worth $25 billion annually. India imports most of its edible oil needs, with palm and soy oils making up over 95% of imports. Branded cooking oils are growing at 20% annually, led by sunflower and soy oils. Major players in the Indian edible oil industry include national dairy development board, ITC, Marico industries, and Adani Wilmar. Per capita consumption varies greatly from 20kg for the top 10% to just 5kg for the bottom 30%.
Innovative technologies for developing Speciality FoodsStella Mariem
This document discusses innovative technologies for developing specialty foods using minor foods and developing specialty foods. It provides examples of new fortified food ideas such as fortified cholesterol reducing butter, fortified texturized vegetable protein, fortified meat analogues like tofu, and fortified mycoproteins for burger fillets. The document also discusses the history of food fortification, myths around food fortification, current technologies used for food fortification, and emerging technologies for 'smart foods' fortification from 2010 to 2020 such as modified starches, genetically modified foods, and prebiotic and probiotic yogurts/drinks.
- ITC first launched food brands like Kitchens of India and staples brands like Aashirvaad Atta in the early 2000s.
- It later launched Sunfeast biscuits in 2003 and entered the branded snacks category with Bingo! in 2007.
- In 2010, Sunfeast extended into the noodles category by launching Sunfeast Yippee noodles. Within a few years, Yippee gained market share by leveraging ITC's distribution network and targeting both mothers and children.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
Can Ready- to-eat mixes be marketed differently?Bajaj Finserv
The document discusses the ready-to-eat food market in India. It notes that while RTE foods were introduced in 1987, the concept initially failed but has gained popularity recently due to factors like increasing incomes and busy lifestyles. The Indian RTE market was valued at INR 225 Cr in 2013 and is expected to grow 25-30% in the next five years. Major players in the market include MTR, Gits, ITC and Kohinoor Foods. The document also discusses trends in the industry, target customer groups, product categories, positioning, limitations of current advertising and recommendations.
This document discusses germinated and malted foods and their potential for economic growth in India. It provides background on the size and growth of the Indian food market. Malted foods are popular health drinks and functional foods in India, with the malted foods market valued at $1.2 billion in 2016 and projected to reach $3 billion by 2022. The document outlines the malting process and types of malts. It also discusses regulations and standards for malt-based foods in India as well as opportunities and challenges for the industry.
The document provides an overview of the Indian bakery industry. It discusses the history and development of baking, key raw materials used, major bakery products including bread and biscuits, and the present status and structure of the industry in India. The biscuit and bread segments are dominated by a few major players and hold most of the market share. The industry is growing at a rate of 6-7% annually and expected to reach over Rs. 4,300 crore by 2012. The document also presents a case study on the success of Monginis bakery in Kolkata.
The document discusses the ingredients and manufacturing process for biscuits. The key ingredients used are refined wheat flour, sugar, hydrogenated vegetable oil, salt, skimmed milk powder, and various preservatives. The manufacturing process involves dry mixing of ingredients, wet mixing while adding other solutions, kneading the dough, molding, multi-zone baking, cooling, packaging, and distribution. Precise ingredient amounts and timing are required during each step to produce high quality biscuits.
Tetra Pak is a Swedish-Swiss multinational food packaging and processing company with head offices in Lund, Sweden and Pully, Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distribution tools like accumulators, cap applicators, conveyors, crate packers, film wrappers, line controllers and straw applicators.
A Report On The Case M/S Nestle India Limited Vs The Food Safety And Standar...Navitha Pereira
The document provides a case analysis of the Maggi noodles controversy in India. It summarizes the key acts related to the case, including the Consumer Protection Act, Food Safety and Standards Act, and Competition Act. It then analyzes the main issues of the case, including Maggi's defense that MSG was naturally occurring and not added. Finally, the summary notes that a year later, all safety tests on Maggi samples failed to find excess lead or MSG, indicating the noodles passed compliance standards.
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Britannia Industries Limited (BIL) is a leading Indian food company established in 1892. It has a 38% market share in the Indian bakery industry and an annual production capacity of 433,000 tonnes from its 600,000 retail outlets across India. BIL uses wheat flour, water, fats and oils, sugar, and other ingredients like salt, milk products, flavors and colors to manufacture its popular biscuit brands through processes like premixing, creaming, mixing, moulding, baking, cooling, stacking, and packaging. The company exports around 60 tonnes of biscuits per month to over 30 countries.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
This document discusses novel active and intelligent packaging technologies. It begins by explaining how components can be incorporated into packaging systems to interact with the food or surrounding environment to extend shelf life by maintaining optimal conditions and preserving sensory attributes. Several types of active packaging technologies are then described in detail, including oxygen scavengers and absorbers, moisture absorbers, ethylene absorbers, carbon dioxide absorbers and emitters, antimicrobial releasing systems, self-heating packs, and indicators and sensors. The document concludes by discussing some potential future applications of these technologies.
This document discusses packaging materials used for spices in India. It provides details on:
1) The major types of packaging used for spices include glass bottles, flexible pouches made of laminated films such as PET, BOPP, and LDPE. These materials provide properties like barrier to moisture and gases extending shelf life.
2) The main equipment used for packaging spices are form fill seal machines and pouch packing machines which use heat sealable laminated films to package spices into pouches and bottles.
3) Key test methods evaluated packaging materials strength and integrity including squeeze tests for bottles and tear resistance and tensile strength tests for plastic films.
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
Noodles, Vermicelli, Macaroni and Spaghetti Production BusinessAjjay Kumar Gupta
Noodles, Vermicelli, Macaroni and Spaghetti Production Business. Start a Profitable Pasta Product Manufacturing Industry
Macaroni is a traditional food product that is formed by the use of dough, which is made by the use of flour, water, and eggs after which it is formed into different shapes. It can be simply put that macaroni is a dry pasta. Lastly, a curved macaroni is mostly referred to as elbow macaroni, which is popular among young children.
Many macaroni and noodle products are being used in precooked frozen dinners of macaroni and cheese, macaroni and spaghetti and meat sauce, tuna and noodles and many others. Some what the some preparation techniques are used for freezing are used for canning.
See more
https://goo.gl/YSupoK
https://goo.gl/eFG6dz
https://goo.gl/Zxybbj
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Macaroni Production, Macaroni, Macaroni Production Process, Manufacture of Pasta, Macaroni, Noodle, and Spaghetti Production, Pasta Production Process Pdf, Pasta Manufacturing Project Report, How is Pasta, Pasta Manufacturing Process PPT, Macaroni Manufacturing, Pasta Processing, Pasta Production, Pasta Manufacturing, Spaghetti Making Process, Production of Pasta and Spaghetti, Food Processing Plant, Industrial Production of Pasta, How to Make Spaghetti? Spaghetti Making, Production Process of Pasta and Spaghetti, Pasta and Noodle Production Plant, How to Start Noodles Manufacturing Business, Pasta Factory, Spaghetti, Spaghetti Production, Spaghetti Production Unit, Pasta Manufacturing Business, Pasta Making Business, Starting a Pasta Making Business, Start a Noodles Manufacturing Unit, Noodles Manufacturing Business, Noodles Manufacturing Business Plan, Start Noodle Making Business, Noodles Processing, Manufacture of Noodles, Setting up Noodle Manufacturing Company, Noodles Business, Noodles Manufacturing Unit, Starting a Vermicelli Making Business, Vermicelli Making, Vermicelli Manufacturing Project, Vermicelli Manufacturing Plant, Project Report on Vermicelli Manufacturing, Vermicelli Manufacturing Project Report, Vermicelli Production Process, Process of Manufacturing Vermicelli, Vermicelli Production Process, Food Processing, Processed Food, Processed Food Industry, Processed Food Products, Pasta Products, Indian Food Industry, Food Processing Industry in India, Food Processing Sector, Processed Food Industry, Production and Processing of Foods, Food Processing Industry, Food Production, Snack Food Production, Foods Manufacturing Industry, Profitable Food Processing Business Ideas, How to Start a Food Processing Unit In India, Food Processing Business, Most Profitable Food Processing Projects
You will see what is product and why can we develop the new product.you can also know why some products can fail. Rather than this you can find the product life cycle.
New Product Development phases with complete explanation.
Reasons for the success or Failure of the product.
New business strategies
Strategic Business Plan
Strategic Approaches in Food Industry.
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
The edible oil market in India is the 4th largest globally worth $25 billion annually. India imports most of its edible oil needs, with palm and soy oils making up over 95% of imports. Branded cooking oils are growing at 20% annually, led by sunflower and soy oils. Major players in the Indian edible oil industry include national dairy development board, ITC, Marico industries, and Adani Wilmar. Per capita consumption varies greatly from 20kg for the top 10% to just 5kg for the bottom 30%.
Innovative technologies for developing Speciality FoodsStella Mariem
This document discusses innovative technologies for developing specialty foods using minor foods and developing specialty foods. It provides examples of new fortified food ideas such as fortified cholesterol reducing butter, fortified texturized vegetable protein, fortified meat analogues like tofu, and fortified mycoproteins for burger fillets. The document also discusses the history of food fortification, myths around food fortification, current technologies used for food fortification, and emerging technologies for 'smart foods' fortification from 2010 to 2020 such as modified starches, genetically modified foods, and prebiotic and probiotic yogurts/drinks.
- ITC first launched food brands like Kitchens of India and staples brands like Aashirvaad Atta in the early 2000s.
- It later launched Sunfeast biscuits in 2003 and entered the branded snacks category with Bingo! in 2007.
- In 2010, Sunfeast extended into the noodles category by launching Sunfeast Yippee noodles. Within a few years, Yippee gained market share by leveraging ITC's distribution network and targeting both mothers and children.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
Can Ready- to-eat mixes be marketed differently?Bajaj Finserv
The document discusses the ready-to-eat food market in India. It notes that while RTE foods were introduced in 1987, the concept initially failed but has gained popularity recently due to factors like increasing incomes and busy lifestyles. The Indian RTE market was valued at INR 225 Cr in 2013 and is expected to grow 25-30% in the next five years. Major players in the market include MTR, Gits, ITC and Kohinoor Foods. The document also discusses trends in the industry, target customer groups, product categories, positioning, limitations of current advertising and recommendations.
This document discusses germinated and malted foods and their potential for economic growth in India. It provides background on the size and growth of the Indian food market. Malted foods are popular health drinks and functional foods in India, with the malted foods market valued at $1.2 billion in 2016 and projected to reach $3 billion by 2022. The document outlines the malting process and types of malts. It also discusses regulations and standards for malt-based foods in India as well as opportunities and challenges for the industry.
McDonalds first entered the Indian market in 1996, opening locations in major cities. It took a careful approach to localizing its menu and supply chain to Indian tastes and regulations. Key strategies included sourcing over 95% of raw materials locally, developing vegetarian and religiously-sensitive options, and focusing on family-friendly environments and community involvement. While successful, Mcdonalds still faces challenges of expansion, opposition, and adapting further to local preferences.
The document discusses India's food industry. It provides details on the nature and size of the industry in India. India is the world's second largest producer of food after China. The total food production in India is expected to double in the next ten years. Health food and supplements is a rapidly growing segment. Major reasons for the growth of the food industry in India include increased urbanization, higher incomes, improved standards of living, and increased availability of supermarkets and malls. The top three food companies are Nestle, Britannia, and Kwality while the bottom three are Coffee Day, Hindustan Foods, and KGN Enterprises. The document also discusses various strategies adopted by food companies, management personnel of
The document discusses opportunities in the Indian food business as India is undergoing rapid changes. It notes that India has a large population with a growing consuming class that is driving increased consumption of food. Retail is also changing with the growth of organized retail. There are opportunities to meet the demand for foods like dairy, meat, and processed foods by understanding consumption trends, partnering with retailers, and developing integrated food infrastructure like food parks.
The Instant Noodles Market in India- An Overview.pptxDeepakTalwar19
An Overview of The Instant Noodles Market in India . Major Players , Market Shares , Trends, Market Forecast , Pack sizes available types / flavors of Instant noodles available in the market
Approaches and strategies for startup in agriculture and allied sectorsDr. Poshadri Achinna
Startups in the agriculture and food processing sectors in India have grown significantly in recent years. There were over 1,090 agritech startups in India as of 2019, and funding for agritech startups grew from $46.1 million in 2017 to $66.6 million in 2018. New areas for agritech startups include market linkage, food processing and export, value chain management, digital agriculture, better access to inputs, and farming as a service. Food processing benefits farmers through higher returns and consumers through greater access and variety. There are opportunities for new startups in areas like spices, bakery products, beverages and value-added foods.
McDonald's is the world's leading fast food chain with over 33,000 locations globally. In India, McDonald's is managed by local entrepreneurs and has over 235 restaurants. McDonald's tailored its operations in India by not offering beef or pork and focusing on a family-friendly environment. It achieved success through its supply chain management, standardized operations, and appeal to changing demographics and lifestyles in India like working women and urbanization.
The document proposes a solution to address food security among urban slum dwellers in India. The key aspects of the solution are:
1) Setting up a factory to produce nutritional biscuits and candies where slum dwellers can work in exchange for food credits.
2) Establishing community kitchens in slums where food credits can be used and surplus profits from the biscuit factory are used to operate the kitchens as a food insurance program.
3) The model combines principles of banking and insurance to provide a sustainable mechanism for eradicating hunger among slum communities.
Most Profitable Food Processing Business Ideas in Ready to Eat Food, RTE Food...Ajjay Kumar Gupta
The document discusses the ready-to-eat food industry in India. It provides an overview of the growing market for convenience foods like frozen, shelf-stable, and instant foods due to changing lifestyles. Popular ready-to-eat food items in India include paneer, chana masala, and rajma masala. The market is expected to continue expanding due to rising disposable incomes, urbanization, and increasing popularity of prepared foods. The document also lists various ready-to-eat food business opportunities and provides details on products like retort-packed foods, rice flakes, vermicelli, and more.
Presentation on "Customer perception towards fast food chains in India - A study on Mcdonalds, Dominos and Subway.
This was undertaken to find out what is the perception of a consumer before he chooses to have Fast Food in the Fast food giants.
HISTORY AND DEVELOPMENT OF TRADITIONAL INDIAN DAIRY PRODUCT AnkitBihola
This document discusses traditional Indian dairy products. It provides background on how these products developed over time in India to preserve the nutritional value of milk. Traditional products were made using locally available equipment and processes. The document defines traditional Indian dairy products as those native to India that evolved using local resources. It discusses the historical mentions and uses of concentrated milk products. It also analyzes the strengths, weaknesses, opportunities, and threats facing the traditional dairy products sector in India.
This document provides information on various methods of value addition for agricultural products in India to enhance nutritional security. It discusses the need for value addition given India's large agricultural output and discusses technologies like osmotic dehydration to make pineapple candy, ready-to-eat mixes from millets and mustard, rice-soy tempeh, and meat products. The production processes, economics, and potential contacts for equipment are summarized for several of these low-cost value addition methods.
McDonald's entered the Indian market in 1996, opening its first restaurant in New Delhi. It adopted several strategies to localize its menu and operations to the Indian market, such as introducing vegetarian options and separating kitchen areas for vegetarian and non-vegetarian food preparation. McDonald's also invested heavily in developing a robust cold supply chain network with local suppliers to ensure product quality and freshness. It targeted major metro cities initially and focused its marketing strategy on positioning itself as a family restaurant and promoting its affordable price points.
INDIA at a Glance "Glorified Incredible !ndia"Akhilesh Sharma
India is located in South Asia. It has many geographical features including mountain ranges like the Himalayas, rivers like the Ganges and Yamuna, as well as lakes and seas. India has a long and diverse history and culture. It is a federal parliamentary republic with 29 states and 7 union territories. India has a growing economy focused in sectors like services, agriculture, and industry. Tourism is also a major industry in India with many popular destinations.
Ujjain gets direct trains from all over India and is accessible from Indore (60 kms) and therefore an important pilgrim center in India. Ujjain is typically visited along with Omkareshwar as a part of Jyotirlinga Getaway. Situated on the banks of Sacred River Shipra, Ujjain is one of the four places in India where the famous Kumbh Mela takes place. This holy festival is held here every 12 years relating to the position of stars and planets. According to Hindu mythology, the nectar which came out from the ocean during its churning by Gods and Demons, fell at four places and Ujjain was one of them. That is the reason of Ujjain being a venue for the Kumbh Mela.
This document contains a pie chart showing the sources of funds collected by the National Highways Authority of India for Phase II projects. It also includes 5 multiple choice questions about the pie chart. The total funds collected were Rs. 57,600 crores. The questions ask about the percentage of funds from different sources, the central angle corresponding to different sources on the pie chart, and calculations involving the data from the pie chart, such as determining amounts based on percentages.
The document provides information about tabulation questions that may appear in competitive exams. It explains that these questions involve analyzing data presented in a table format regarding topics like production over time, imports/exports, employee incomes, etc. The data is arranged systematically in rows and columns with headings. Example questions are provided based on sales data for different battery types sold by a company each year. The questions test the ability to analyze trends, calculate percentages, and compare values across the table. Overall, the document introduces the concept of tabulation questions and provides a sample table and questions to illustrate the type of data analysis skills required to solve them.
The document provides information and examples regarding trigonometric ratios and their applications to problems involving angles of elevation, depression, and distances. It defines trigonometric ratios for right triangles and gives their values for common angles. It also defines angle of elevation and depression and provides worked examples of problems involving finding heights, distances, widths, and angles using trigonometric ratios and properties of right triangles.
1) Banker's discount is interest charged on the face value of a bill of exchange for the period between the date the bill is discounted by a banker and the legally due date.
2) True discount is the interest charged on the amount received by the holder of the bill for the unexpired period to the legally due date.
3) Banker's gain is the difference between the banker's discount and true discount. It represents the interest earned by the banker on the true discount amount.
1. This document discusses probability and provides examples of calculating probability for random experiments and events.
2. Key concepts explained include sample space, events, and the probability formula of P(E) = n(E)/n(S) where n(E) is the number of outcomes in the event and n(S) is the total number of outcomes in the sample space.
3. Several examples are provided such as calculating the probability of getting a head when tossing a coin, getting a total over 7 when rolling two dice, and the probability of getting cards of the same color or queen when drawing from a deck of cards.
The document discusses permutations and combinations formulas. It defines permutations as arrangements of objects taking some or all at a time. The formula for permutations of n objects taken r at a time is nPr = n!/(n-r)!. Combinations are defined as groups or selections of objects taken some at a time, regardless of order. The formula for combinations of n objects taken r at a time is nCr = n!/(r!(n-r)!). Several examples of calculating permutations and combinations are provided.
1. A company raises funds from the public by dividing its total capital needs into small units called shares. People who buy these shares are shareholders.
2. The company uses the funds raised to start a business or industry. It issues share certificates to shareholders showing the value and number of shares they hold.
3. Profits are distributed annually to shareholders as dividends according to the number and value of shares held.
This document provides information about clocks and time. It includes:
1) Important facts about clock faces being divided into 60 minute spaces and clocks having an hour and minute hand.
2) Examples of calculating time differences between clocks and determining when clock hands will be in certain positions.
3) Explanations and solutions to examples such as finding the angle between hands at a certain time or when hands will be together or perpendicular.
This document provides formulas and examples for calculating the day of the week for any given date by determining the number of odd days. It explains that an ordinary year has 1 odd day while a leap year has 2 odd days. To calculate the odd days for a period, you add the odd days for each year in that period. Several examples are given to demonstrate how to use this method to find the day of the week for different dates. The key points covered are that any date in March will fall on the same day of the week as the corresponding date in November of that year, and the calendar can be reused every 4 years.
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The document provides 27 examples solving problems related to calculating volumes and surface areas of various geometric shapes like cubes, cuboids, cylinders, cones, spheres, and hemispheres. The key formulas used include formulas for volume and surface area of cubes, cuboids, cylinders, cones, spheres, and hemispheres. Sample problems include finding volumes and surface areas given dimensions, number of cubes or balls that can be made from a given volume, and percentage increases in volumes and surface areas when dimensions change.
1. The document provides formulas and concepts related to geometry including triangles, quadrilaterals, circles, and other shapes.
2. It includes formulas for calculating the areas of various shapes such as rectangles, triangles, parallelograms, trapezoids, circles, and composite figures.
3. Several solved examples applying these formulas are given at the end to demonstrate calculations of lengths, widths, areas, and perimeters of different geometric shapes.
This document provides important facts and formulas about logarithms. It defines logarithms and gives examples of evaluating logarithms using properties like loga(xy)=loga(x)+loga(y). It also defines common logarithms as logarithms to base 10, and discusses the characteristic and mantissa of logarithms. Several solved examples are given to illustrate evaluating logarithms and using their properties to simplify logarithmic expressions.
Compound interest is calculated by adding interest to the principal amount in regular intervals called compounding periods. The principal and previously accumulated interest becomes the basis for calculating interest in the next period. Three key formulas are provided for calculating compound interest compounded annually, semi-annually, and quarterly. Several example problems are then solved demonstrating the application of these formulas to calculate compound interest amounts over different time periods and interest rates.
This document provides important facts and formulas for boats and streams, along with sample problems and solutions. It states that the direction of a stream is called downstream, while against the stream is upstream. The speed of a boat downstream equals the boat speed plus the stream speed, while upstream it is the boat speed minus the stream speed. Sample problems are given to calculate boat speed in still water and stream rate based on upstream and downstream times.
1. The document provides 10 examples of problems involving trains passing each other or passing stationary objects while moving at various speeds. It gives the calculations to determine time taken, speed, length of trains/objects from the information provided in each example.
2. Key formulas provided include converting between km/hr and m/sec, calculating relative speed of trains moving in the same or opposite directions, and determining time taken for trains to pass based on their lengths, speeds and direction of motion.
3. The examples use these formulas to solve for values like time taken, speed, length from the data like one value being given in each problem.
1. This document provides important formulas and examples related to time and distance problems. It includes formulas for speed, distance, and time as well as examples of speed, average speed, and time calculations for distances covered at different speeds.
2. Several solved examples demonstrate using the formulas and concepts to calculate speeds, times, distances, and average speeds for scenarios like traveling different distances at different speeds, catching up to another traveler, and missing a train by certain times depending on walking speed.
3. The document serves as a reference for the key formulas and concepts needed to solve time and distance word problems.
1. Ratio and proportion are important concepts involving relationships between quantities. A ratio represents the fraction between two quantities, while a proportion exists when ratios are equal.
2. Key formulas and concepts include: the product of means equals the product of extremes; finding fourth, third, and mean proportionals; comparing and compounding ratios; and direct and inverse variation.
3. Examples demonstrate calculating ratios, proportions, and proportionals from word problems involving money, mixtures, and other real-world scenarios.
The document provides information on profit and loss concepts. It defines key terms like cost price, selling price, profit, gain and loss. It provides formulas to calculate gain, loss, gain/loss percentage. It also includes solved examples like calculating profit/loss percentage when an item is bought and sold at different prices, finding cost price or selling price when other details are given.
1. Food Scenario in INDIA
Ready-To-CookBy: Akhilesh Sharma,
SO Nestlé S.A.
Balaji Institute Of modern
management
2. Ready-to-cook Food
• Foods that are processed and/or prepared to be ready to cook with very little
additional effort. Precooked or half cooked food, then frozen, 'ready to cook in
an oven‘ or cooked, then frozen 'ready to microwave'
• New concept in India.
• Fastest Growing Sector.
• Immense potential.
3. Ready-to-cook Food: Key growth drivers
• Huge Production Potential
• Rising Income level
• Change in food habit
• Growing Need for Convenience
5. RTC food can be broadly classified into:
• Low Moisture Food
• Medium Moisture Food
• High Moisture Food
Moisture Example
LOW 1-5% Instant Mix
Medium 6-20%
Snacks,
sweetmeats
High 20-60%
Freshly
baked
products
6. Reasons for Market Penetration
• Global Indians or NRIs
Indians look for traditional home cuisine
abroad
• Urban Lifestyle
Busy Schedule Less time Western Influence
• More Income
Improved standard of living and Dual-
incomes
Market
Type
• Consumer market Type.
Preference
• Consumer Preference
Need
• Consumer Need
Segment
• Consumer Segment
13. Upmarket &
Metro
Married
Women
Large Family
Setup
Consumer Segment
7%
93%
Traditional
homemaker
s
100%
Conservative
Sensitive towards
Price & Health
Indulgent
homemakers
60% try Branded or
Packaged foods
Spends ` 10K pm on grocery
Reluctant to try out
Branded foods
Spends < ` 5K pm on
grocery
14. 7%Indulgent
homemakers
Marketers target this growing
segment
Upmarket & Metro
Married Women
Large Family Setup
60% try Branded or
Packaged foods
Spends ` 10K pm on grocery
Consumer Segments
16. 93 % Traditional
homemakers
Why are they reluctant to try
out Packaged foods?
Prefer
Need
Concern
Foods
Home Cooked Food To Others
Nutritious/Healthy Food
GM Foods/Preservatives
Less Fat/Calories
Consumer Segments
17. Popular Brands & Marketing
strategies
Popular Indian Products
Strategies adopted by Indian players
18. Popular Indian
Products
• Since 1970
MTR
• Since 2000
Knorr
• Since 1953
Parampara
• Since 1975
Kitchen Of
India
About 100 Suppliers
Around 300 products
19. MTR
Among Top 5 processed
food manufacturers in
India
22 delicious Indian curries,
Gravies, Rice
6 new breakfast mixes
• Focus on Traditional Indian
foods
• Extensive local advertisements
• Convenient pricing
20. ITC
Two Brands -
Kitchens of India
& Ashirvaad
Markets Indian
food in US, UK,
Europe & Australia
Indian cuisine: Biryanis, Curry
Pastes and dishes
• Focus on selling Indian cuisine
abroad
• Targets Global Indians
22. Marketing Strategies
• Easily Digestible – Cereals, Veggies, Atta Vitamins/Nutrients
• Add Flavors – Vegetables, Cheese, Masala, International flavor
• Nutrient info/Health Benefit – Display on packaging
• Promotion/Free trails
• Competitive Price/Quantity than rivals
• Traditional Food alternatives
• Target Diet Conscious – Less cholesterol/Calories
23. Growth of RTC sector
Analysis: Perception of Ready to Cook Mixes .
Survey: Ready to Cook Food in Metropolitan Cities
Estimate: Market for RTC-mixes in India
24. Analysis:
Perception of
Ready to Cook
Mixes
Factors contributing
to growth
Cold chain
development
Increasing disposable
incomes
Diminishing culinary
skills
Need for convenience
on the demand side
128
2900
0
500
1000
1500
2000
2500
3000
3500
2006 2015
RTC Market In India
RTC Market In
India
Source: Tata Strategic Management
Group (TSMG)
FiguresinCores
25. Survey: Ready to Cook Food in
Metropolitan Cities
Responses from 3000
representative
households
(10 metros in India)
With Children
Without Children
Nuclear Families
Bachelors
Study conducted By ASSOCHAM (Jan 2011)
Associated Chambers of Commerce & Industry of India
86
14
Households
Prefer RTC
72
28
Bachelors
Prefer RTC
67
33
Working
Women
Prefer RTC
26. 150
196
280
400
2009 2010 2011 2012
Market for RTC-Mixes in India
Figures in Crores
Estimated growth
30% over the
Convenience food sector
has grown 70% over the
past decade
27. Global Symposium on Ready-to-Cook (RTC) Foods:
Opportunities for R&D, Entrepreneurship and Markets
• The International Crops Research Institute
for the Semi-Arid Tropics (ICRISAT)
• Associated Chambers of Commerce and
Industry of India (ASSOCHAM India)
• Ministry of Food Processing, Government of
India
28. Addressed food challenges:
Promoting RTC foods to wider market
Meeting the demands for innovative, healthy & safe
meal solutions for a busy lifestyle
Empowering Entrepreneurs
Introducing innovations in Manufacturing/Packaging
Increasing role of micro/small/medium scale
enterprises
Editor's Notes
A study conducted by market research firm, IMRB shows an increasing number of urban homemakers are splurging on packaged and convenience foods.
These indulgent homemakers say that as many as 68% of their children prefer fast-food over home cooked food, while 61% of these homemakers themselves opt for branded packaged food as it is convenient. This category of homemakers spends an average of Rs. 10,000 per month on grocery, according to the IMRB study.
Homemakers hot on branded ready-to-cookMUMBAI: Indian homemakers are turning out to be a marketer's dream. A study conducted by market research firm, IMRB shows an increasing number of urban homemakers are splurging on packaged and convenience Marketers say this section of homemakers is symbolic of urban India with an increasing disposable income. With more women taking up jobs as against the traditional 'homemakers' they are experiencing a new lifestyle either through self-indulgence or indulging their kids."The indulgent homemaker is usually an upmarket, metro, married woman who is living in a large family setup. She has a favorable attitude towards branded food as compared to the other homemakers who have a more conservative approach," says AshishKarnad, group business director, IMRB International. Indulgent homemakers account for about 7% of about 39 million households that constituted the universe for the survey titled Homemakers' Bioscope.The evidence lies in how quickly the market for packaged breakfast has doubled in three years to Rs 400 crore growing at 30% annually.Seeing huge opportunities in the changing preferences of these women, marketers are all out to woo this growing segment. On top of the list for the indulgent homemaker are branded ready-to-cook food, frozen food and ready-to-fry non-veg products. Other convenience foods like packet pasta, instant noodles and snack mixes are also finding huge traction among this group.It is important to note that these consumers are also open to trying innovations whether it is yoghurts, health bars, ready-to-cook meals or bhuna masala. Also, their sensitivity to price is low versus the average Indian," says Swati Jain, head, marketing, DANONE India.
Homemakers hot on branded ready-to-cookMUMBAI: Indian homemakers are turning out to be a marketer's dream. A study conducted by market research firm, IMRB shows an increasing number of urban homemakers are splurging on packaged and convenience Marketers say this section of homemakers is symbolic of urban India with an increasing disposable income. With more women taking up jobs as against the traditional 'homemakers' they are experiencing a new lifestyle either through self-indulgence or indulging their kids."The indulgent homemaker is usually an upmarket, metro, married woman who is living in a large family setup. She has a favorable attitude towards branded food as compared to the other homemakers who have a more conservative approach," says AshishKarnad, group business director, IMRB International. Indulgent homemakers account for about 7% of about 39 million households that constituted the universe for the survey titled Homemakers' Bioscope.The evidence lies in how quickly the market for packaged breakfast has doubled in three years to Rs 400 crore growing at 30% annually.Seeing huge opportunities in the changing preferences of these women, marketers are all out to woo this growing segment. On top of the list for the indulgent homemaker are branded ready-to-cook food, frozen food and ready-to-fry non-veg products. Other convenience foods like packet pasta, instant noodles and snack mixes are also finding huge traction among this group.It is important to note that these consumers are also open to trying innovations whether it is yoghurts, health bars, ready-to-cook meals or bhuna masala. Also, their sensitivity to price is low versus the average Indian," says Swati Jain, head, marketing, DANONE India.
Homemakers hot on branded ready-to-cookMUMBAI: Indian homemakers are turning out to be a marketer's dream. A study conducted by market research firm, IMRB shows an increasing number of urban homemakers are splurging on packaged and convenience Marketers say this section of homemakers is symbolic of urban India with an increasing disposable income. With more women taking up jobs as against the traditional 'homemakers' they are experiencing a new lifestyle either through self-indulgence or indulging their kids."The indulgent homemaker is usually an upmarket, metro, married woman who is living in a large family setup. She has a favorable attitude towards branded food as compared to the other homemakers who have a more conservative approach," says AshishKarnad, group business director, IMRB International. Indulgent homemakers account for about 7% of about 39 million households that constituted the universe for the survey titled Homemakers' Bioscope.The evidence lies in how quickly the market for packaged breakfast has doubled in three years to Rs 400 crore growing at 30% annually.Seeing huge opportunities in the changing preferences of these women, marketers are all out to woo this growing segment. On top of the list for the indulgent homemaker are branded ready-to-cook food, frozen food and ready-to-fry non-veg products. Other convenience foods like packet pasta, instant noodles and snack mixes are also finding huge traction among this group.It is important to note that these consumers are also open to trying innovations whether it is yoghurts, health bars, ready-to-cook meals or bhuna masala. Also, their sensitivity to price is low versus the average Indian," says Swati Jain, head, marketing, DANONE India.
Homemakers hot on branded ready-to-cookMUMBAI: Indian homemakers are turning out to be a marketer's dream. A study conducted by market research firm, IMRB shows an increasing number of urban homemakers are splurging on packaged and convenience Marketers say this section of homemakers is symbolic of urban India with an increasing disposable income. With more women taking up jobs as against the traditional 'homemakers' they are experiencing a new lifestyle either through self-indulgence or indulging their kids."The indulgent homemaker is usually an upmarket, metro, married woman who is living in a large family setup. She has a favorable attitude towards branded food as compared to the other homemakers who have a more conservative approach," says AshishKarnad, group business director, IMRB International. Indulgent homemakers account for about 7% of about 39 million households that constituted the universe for the survey titled Homemakers' Bioscope.The evidence lies in how quickly the market for packaged breakfast has doubled in three years to Rs 400 crore growing at 30% annually.Seeing huge opportunities in the changing preferences of these women, marketers are all out to woo this growing segment. On top of the list for the indulgent homemaker are branded ready-to-cook food, frozen food and ready-to-fry non-veg products. Other convenience foods like packet pasta, instant noodles and snack mixes are also finding huge traction among this group.It is important to note that these consumers are also open to trying innovations whether it is yoghurts, health bars, ready-to-cook meals or bhuna masala. Also, their sensitivity to price is low versus the average Indian," says Swati Jain, head, marketing, DANONE India.