Snack manufacturers have begun investing more in research and development, and are also turning to home kitchens for inspiration
Since the Covid-19 pandemic, manufacturers say consumers, particularly youngsters, have become more adventurous with their food choices, prompting brands to roll out new varieties faster. Alopi Shah is part of a group of about 35 homemakers that experiments with recipes. Food consultants typically charge Rs 1 lakh to Rs 2 lakh per product, underlining how seriously companies are taking the business of creating new flavours, according to Giria.
I once experimented with a new variety of sukhdi, which was eventually launched by a leading brand,” she said.
Whenever we come across a recipe that works well and has the potential for large-scale production, we use their inputs to develop the recipe into a product,” Adukia said. “We focus more on traditional varieties, but we do develop new ones as well,” said Anup Giria, operations head at Gwalia Group. Diwali is a time when homes fill with the aroma of freshly made sweets and savouries. But beyond the familiar festive spread, Gujarat’s snack makers have been cooking up something new. From traditional favourites to everyday munchies, flavours are changing, varieties are expanding, and manufacturers are finding new ways to keep consumers interested. they are also turning to home kitchens for inspiration While companies have begun investing more in research and development. After all, many traditional Gujarati snacks have their roots in household recipes, and manufacturers are finding ways to bring some of that experimentation into commercial production. “We have an in-house R&D centre where trained chefs develop new snack varieties. We are also in touch with an informal association of homemakers who regularly experiment with recipes. “The members keep changing, but we are always trying something new with traditional recipes. We stay in touch with different snack brands, and if a recipe tastes good and can be made on a larger scale, brands turn it into a commercial product. At Gwalia Group, for example, Biscoff’s popularity has prompted the development of Biscoff-based versions of sweets. Gwalia’s R&D team works on new variants across categories. “If we don’t get the desired outcome even after repeated attempts, we seek support from food consultants. Biscoff is currently in demand, so we have developed Biscoff-based versions of traditional sweets such as rasmalai, jalebi, katli and rabdi. ” And when in-house teams struggle to get the taste or texture right, experts are brought in. You Can Also Check: Gold Rate in Ahmedabad | Silver Rate in Ahmedabad | Bank Holidays in Ahmedabad | Public Holidays in Ahmedabad | Ahmedabad AQI | Weather in Ahmedabad | Petrol Price in Ahmedabad | Diesel Price in Ahmedabad | CNG Price in Ahmedabad | LPG Price in Ahmedabad
