With more and more people showing their preference to go for products that are organic and low on sugar content, there are now new opportunities to start ventures dealing in fruit jams and jellies to cater to the new breed of consumers
When the Greeks first prepared jams many centuries ago, little did they know that this spread would one day become an inseparable part of daily breakfast for people around the world. The sweet taste and the blast of fruity flavours that the use of this spread in a slice of bread or a doughnut or in a sandwich brings to the mouth can delight the young and the old alike. Moreover, the search for convinience food, especially in urban areas, have also increased the usage of spreads like jams, jellies, marmalades and preserves manifold. The rise in disposable income among a large section of the population in india has also contributed to the increase in demand for jams and jellies and other spreads.
According to a recent report by global market research firm TechSci Research, the India spreads market – which is dominated by jams and sweet spreads — is forecast to reach $527 million by 2022.
The market is expected to witness robust growth on the account of changing consumer tastes, expanding middle class population and increasing demand for tasty food products, said the report titled “India Spreads Market By Type, By Point of Sale, By End User, Forecast and Opportunities, 2012 – 2022”.
Other noteworthy market drivers include increasing health consciousness, stressful and hectic lifestyles of working class population, lack of time to cook traditional meals at home coupled with increasing demand for packaged food, the findings showed.
The research showed that the northern and western reg ions of the country cumulatively account for a majority share in India’s spreads market on account of increasing awareness for healthy breakfast, rising consumer spending on ready-to-eat food items, and presence of comparatively higher number of tier-I and tier-II cities, which are the major demand generators for spreads in India.
هذه القصة مأخوذة من طبعة February - March 2019 من Food & Beverage Business Review.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February - March 2019 من Food & Beverage Business Review.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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