F1rst Insights

F1RST Insights delivers regular updates on Product launches, Legislative changes, Consumer Views and R&D developments in the following markets: Automotive, Oil & Gas, Packaging, Clean Energy, Construction, Infrastructure, Electronics, Energy Storage, Medical Devices and Agrochemicals.

Automotive: October’18 (Click on the thumbnail image below to see the complete article)

Indian Food and Ingredient Market Trends – 17th Edition, December, 2018

This is the 17th issue of our newsletter on the trends that we observe in the vast & rapidly growing Indian food and food ingredient market. We at F1rst, track the food and food ingredient markets in India on a continuous basis, and we will continue to share our observations of this exciting market once a month for you.

Sayaji Industries kicks off state-of-the-art dextrose monohydrate plant

Sayaji Industries Limited, the flagship company of the Sayaji Group, has commenced its new state-of-the-art dextrose monohydrate plant.

The company has increased installed capacity to manufacture dextrose monohydrate to 60 tons per day from the existing 10 tons per day through the new plant at the existing location…..Read more

ITC unveils two Aashirvaad Svasti pouch milk variants, curd in Kolkata

ITC Limited has expanded its fresh dairy portfolio with the launch of pouch milk in toned and double-toned variants and dahi (curd) in Kolkata under the brand name Aashirvaad Svasti.

Keeping in mind the consumer preferences, the pouch milk is pasteurised using a unique Taste-Up process that makes the milk consistently richer, thicker and tastier…..Read more

Dairy brand Keventers launches three Ice Creamery outlets in Delhi NCR

India’s iconic dairy brand, Keventers, is all set to expand its product portfolio with the introduction of three outlets of the ice cream parlour chain Ice Creamery in Delhi and the National Capital Region (NCR).

The chain will serve a wide range of premium and delicious flavours. With this expansion, the parent company aims to diversify its business into complimentary verticals that are in line with its identity…..Read more

Mondelez’ new centre at Thane to support the right snack, the right way

Food major Mondelez International inaugurated its US$15 million global research, development and quality technical centre at Thane near Mumbai, stressing on the right snack for the right moment, made the right way.

The centre will support new products and technologies for the company’s global brands in chocolates and beverages. Focussed on consumer science, packaging and productivity, the centre is part of the company’s strategy to invest US$65 million in developing a global network of state-of-the-art technical hubs. The Thane hub is the company’s 10th technical centre around the world…..Read more

Mars Wrigley Confectionery introduces Doublemint Chewy Mints in India

Mars Wrigley Confectionery has launched Doublemint Chewy Mints in India, marking the introduction of a new eponymous product category in India. The new product brand, under the Doublemint master brand, aims to widen its presence in the freshness category, a segment it leads globally.

Doublemint is one of the largest gum brands in the world, and with the launch of Chewy Mints, India joins the rank of those countries which have three formats of the brand available, that is gums, mints and the distinctive Chewy Mints……Read more

Perfetti Van Melle India unveils 3-layer sugar-free Center Fresh Mints

Perfetti Van Melle India has launched Center Fresh Mints, expanding the much-loved Center Fresh brand into the mint candy segment.

It will provide the benefit of instant fresh breath with unique three-layer sugar free mints available in a stylish pocket-friendly pack. Center Fresh Mints will be available in two flavours (peppermint and strawberry mint) at a price point of Rs 10…..Read more

ITC, Barry Callebaut launch Fabelle’s Ruby Gianduja chocolate in Mumbai

Fabelle, the home grown luxury chocolate brand from ITC Ltd, acclaimed for creating unparalled chocolate experiences in India, unveiled the country’s first-ever Ruby Chocolate in the form of Fabelle’s Ruby Gianduja in Mumbai.

ITC Ltd partnered with Barry Callebaut to source the exotic ruby chocolate to craft Fabelle’s Ruby Gianduja. Ruby Chocolate became an immediate global sensation after it was launched in Shanghai, China, and caught the admiration of chocolate connoisseurs across the world……Read more

Sugar Free unveils Green Veda, blend of mulethi, meethi tulsi, elaichi

Sugar Free, India’s leading brand in the sugar substitutes category, has launched Green Veda, a unique blend of Ayurvedic ingredients like mulethi, meethi tulsi and elaichi, which enables chai lovers to enjoy their daily cup of sweet tea without the calories.

Sugar Free Green Veda is a 100 per cent natural sweetener that combines the goodness of Ayurveda and popular Indian flavours to make your tea special……Read more

Hershey India launches Sofit Protein Cookies; entering premium segment

Hershey India Pvt. Ltd, a part of The Hershey Company, has launched Sofit Protein Cookies, marking its foray into the premium Better for You segment in the biscuits category.

The cookies will be available in three variants, namely Mango+almond, Coco+flax seeds and Raisins+ flax seeds in premium packs. While the 100g pack will be priced at Rs 45, the 150g pack will be priced at Rs 65…..Read more

Protinex, InBody team up to establish relevance of right protein intake

Danone has joined hands with InBody, a global leader in body composition analysis, to establish the relevance of right protein intake in maintaining good muscle health.

The former’s flagship brand, Protinex, which is a leader in the protein category, has been driving protein awareness among Indians with its new campaign on muscle health…..Read more

Gemini Sunflower Oil & Swasth Bharat Yatra tie up to promote nutrition

Gemini Sunflower Oil, the flagship brand of Cargill’s food business in India, committed its support to Swasth Bharat Yatra, a pan-India cyclothon that is a part of FSSAI’s Eat Right India Movement.

Building on Cargill’s goal of nourishing the world, the objective of this partnership is to encourage the adoption of healthy, safe and fortified food, while ensuring reduction in food waste and maintaining a healthy lifestyle…..Read more

We at F1rst continue to track food and food ingredient market trends in South Asia and provide ingredient and food producers with top-class market research. Indian ingredient markets covered by us recently include those of protein ingredients, starches and sweeteners, fibres, oils & fats, polyols, savory ingredients, and many others. In short, we at F1rst are striving hard to help you understand the ingredient market trends in India through detailed strategic and operational market reviews and help you with innovative ideas on various ingredient applications through our Table-top Exhibitions.

We will keep in touch with you with useful and exciting information about the Indian food and food ingredient markets as above. Please contact us at or and we will be happy to speak to you about how we can help you with your ingredient market and application strategy.

GiTEx – Roquette University Seminar on Savory solutions in India garnered overwhelming response from Indian Savory Industry

The Indian savory industry is growing exponentially, along with the evolving Indian consumer interests around health, taste and convenience. With the increasing disposable income and rising working population, the Indian consumers are looking for interesting and convenient products such as soups, dips, sauces, spreads and gravies which can become an inherent part of their wholesome food-eating experience. The penetration and overall acceptance of non-Indian cuisines in India is also a welcoming sign for the savory industry that is responding with new and innovative products being formulated with some influence from Western, Asian, Indo-Western as well as localised flavors (suitable to regional palates). At the same time, the industry is also paying some attention to address the slowly picking-up health trend in India (a trend which is at the top of the charts in Europe, for example), by formulating savory products which are low in fat and salt, for instance.

The new products development require appropriate ingredients which can deliver apt technical properties perfectly meeting the product requirement in terms of texture, consistency and mouth feel. The use of modified starches in savoury products is quite popular in developed countries such as Europe & USA, however, in India the awareness level on their versatile properties and applications is lower. “As a renowned market research & consultancy company, F1rst, which is a business associate of Giract, regularly organizes GiTEx (Giract Table-top) technical & product display conferences, providing a platform for information sharing between the food ingredient suppliers and food & beverage processors, notified Mr Badrinath Raghvendran, Director of F1rst.

F1rst was proud to collaborate with one of the global leaders in starches, Roquette, who sponsored the technical seminar with a focus on educating the industry stakeholders about ways to reinforce their expertise in texturing solutions for soups, sauces, dips and spreads. The seminar was held at the Royal Plaza hotel, Delhi on 30th November, 2018. The seminar invited Indian savory industry stakeholders, mostly the product development food scientists & chefs from the food service industry, in and around the city. The event commenced with an introduction to Roquette’s global capabilities and strengths by Mr Clifford Pinto, GM, Food GBU, IMEA, Roquette. His presentation was bolstered with a well-structured video on an overview of Roquette’s vision as a global and responsible food ingredient solutions provider. “The fact that Roquette focuses on vertical integration allows it to follow some of the best practices in raw material procurement, which forms the basis of its sustainable business model and also gives it the liberty to do constant value-addition across the value chain to come out with innovative and healthy speciality ingredient solutions”, reiterated Mr Pinto. Mr Pinto was well supported by Ms Catherine Le Bihan, Global Technical Application Manager – Roquette, who spoke about consumer/product trends across global savory industry and the evolving Indian savory space. This presentation was followed with another informative session by Ms. Edith Dubal, CTS Team leader – Roquette, on Roquette’s portfolio of modified starches and their roles in different types of savory products with varying requirements of texture & other sensory/organoleptic features. The session was an eye opener to a lot of attendees who were unaware of the versatility of issues which modified starches can address in sauces, soups, dips & spreads, in product formulations.

The set of presentations in first half of the day was followed with a very well organized product/ingredient display session, which covered all four savory categories, namely soups, sauces, dips/dressings & spreads. Each kiosk was well managed by technical & sales representatives from Roquette to explain their starches’ properties with the help of brochures & market samples, at the same time addressing the queries of attendees. In short, the display session was an effective mode for a closer interaction between Roquette & the industry stakeholders.

The lunch break was made interesting with the addition of a soup with Roquette’s starch/es in the lunch menu. The sumptuous meal followed a crisp presentation by Mr. Rohit Salgaonkar, CTS Scientist – Roquette, who threw more light on the Roquette’s starch solutions for the Indian savory industry and ways it can help adding value to the industry products by helping them with the top-notch application support in developing innovative savory products. The seminar day was well rounded off in the end with an engaging panel discussion where the complete Roquette team addressed attendees’ questions related to the technical, commercial, application and legal aspects of Roquette’s starch solutions, for the Indian savory market and the breadth of opportunities these offer.

The seminar was a success as was interpreted from the feedback received from the attendees. F1rst along with Roquette University would make more such future attempts to organize such informative technical seminars for the benefit of the Indian food industry. A fact-book with a collection of the day’s proceedings is being shared with you all as an attachment.

F1rst is a business associate of Giract (Switzerland), focusing on business research and consultancy on emerging technologies. Giract was formed in 1989. Its core expertise include consultancy around Ingredients for Food and Pharmaceuticals industries, NextGen Chemicals & Advanced Materials and Associated technologies from Automotive, Chemicals, Packaging, Process, Medical & Pharma, and Industrial sectors. It provides industry analysis, consulting and strategy advisory, globally in developed and evolving markets. More information is available at, and

Roquette is a global leader in plant-based ingredients and a pioneer of new vegetal proteins. In collaboration with its customers and partners, the Group addresses current and future societal challenges by unlocking the potential of Nature to offer the best ingredients for Food, Nutrition and Health markets. Roquette currently operates in over 100 countries, has a turnover of around 3.3 billion euros and employs 8,400 people worldwide. More information is available at

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#F1rst Ms. Dhanupriya, Assistant manager spoke at #AMET University, #FoodProcessing technology #Chennai on Feb 5, 2019.
She highlighted the future of #food #ingredients through #biotechnology, #Enzymes & #probiotic #cultures
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Heartiest congratulations to #DuPont NutriScholars Awards Season 2 winners and mentors. The jury loved your excellent ideas in bakery applications. We will see you at the Awards Ceremony on December 10 in Gurgaon.
Find program results at:

The final evaluation for DuPont NutriScholars Awards has already begun. Industry experts from all across the country will spend the day tasting and assessing the food samples prepared by talented student teams. We will find out soon about the five winning ideas this Season.

Congratulations to all DuPont NutriScholars Awards finalist teams. We are excited to sample the 50 innovative recipes at the grand finale on November 20 in Gurgaon. Stay tuned to find out more at
#DuPont #Danisco #bakedfoods #innovativeminds #DNA

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