Rahul Johar, Founder & CEO of Oxbow Brands
For snack and beverage manufacturers, navigating this intricate market requires a keen understanding of both traditional and emerging flavor trends.
The Diversity of Indian
Flavors India's flavor preferences encompass both standard Western tastes and unique traditional local flavors. While Western favorites such as strawberry and mango dominate sweets and beverages, and cheese or barbecue are popular for chips, Indian consumers also have a strong preference for traditional flavors that never fail to take them down the memory lane. Nimbu masala (lemon spice) and kala khatta (a tangy, black currant-like flavor) beverages, garlic pickle, and spicy masala snacks are quintessentially Indian. Additionally, regional specialties like kokum in the West and rose and curry patta (curry leaf) in the South add another layer of complexity.
Kokum, a fruit indigenous to the Western Ghats, is a staple in Maharashtra and Goa, often used in refreshing summer drinks. In the southern states, rose and curry patta are incorporated into various snacks and beverages, adding a local twist that resonates with regional consumers. These flavors, deeply embedded in regional cuisines, underscore the importance of understanding local preferences and sentiments attached from centuries to now.
Balancing Familiarity and Innovation
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Denne historien er fra July 2024-utgaven av Food & Beverages Processing.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Bengaluru Gears Up for Fi India & ProPak India Expos: Pioneering Food Ingredients and Packaging Trends and Innovation
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ARROW ROOT-Food Applications and Nutraceutical Properties
Protein, folate, iron, phosphorus, and potassium and it posses various nutrients that arrowroot is blessed with health benefits. The plant known as arrowroot (Maranta arundinacea) is found in tropical woods in the Caribbean, Sri Lanka, Indonesia. It has tuberous rhizomes, which are long, fibrous underground stems. It is an Antioxidant, immune system booster, pain reliever, anti-cancerous potential, and it also contains Antibacterial activity, Toxin and infection thwarter, stomach upset reliever, sexual drive stimulator, fever subsider, etc. Low levels of fruit and oligosaccharides and a medium concentration of phenylalanine are found in arrowroot. The plant exhibits negative syneresis and stability during heating, increased solubility, and an absorption index in milk in terms of rheological qualities. Arrowroot contains less calories and more protein than other tuberous veggies. Additionally, it is an ideal for gluten-free diet, that might assist diabetics in controlling the weight and blood sugar levels.
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Combating Rising Costs in Carton Applications
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