India has a rich diversity in flora and fauna with different types of climates creating a varied palate of flavours. Because of this diversity, the need arises to serve a diverse population with different cooking and eating preferences. Considered to be a young country, where over 60% of the population is under the age of 30, the modern Indian doesn’t hesitate to experiment with his traditional eating habits. The demand for traditional as well as regional Indian tastes seems to be high along with global flavours. Changing lifestyles, increasing health awareness, coupled with government reforms are fuelling growth in the food sector forcing major drivers to expand and innovate.
Quick service restaurants and multi-cuisine restaurants are playing a crucial role in promoting global as well as local flavours. And as a direct result of this activity, businesses of the food-service industry are fueling innovations in the flavour industry. India’s processed food market was approximately $260 billion in 2015, registering around 8% growth every year. And the flavour market is approximately US$300 million, registering around an average of 10%. Accordingly, the demand for bakery flavours, reduced sugar, sodium-free, natural, high-fibre food flavours are on the rise. The flavour industry needs to be flexible and fully aware of the new trends and be ready with technology-driven flavour solutions.
Nowadays, consumers are more aware of what goes into their plate and also have high expectations about sustainable sourcing ingredients. As a result, today brands need to be transparent and maintain traceability if they aim to build trust and provide vital elements of food safety to their customers.
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