Indian Food to Tickle Taste Buds

The Hindu Business Line: Taste the food of the future. Yogurt flavoured with fruit pulp; lassi laced with chocolate or strawberry; curds textured so fine that it can be cut with a spoon; cheese variants like feta, pasta filata becoming as common as marguerita.
The Indian food sector is looking westward to acquire the latest trend that tickles the taste buds. Trying to help it get there are the likes of Chr. Hansen and Danisco, global majors in food ingredients. Low cholesterol, low fat, high nutrition food items still have a while to go in India, but the leading domestic players want to be in a vantage position when the floodgates open.
“India, being world’s largest milk and milk product consumer, is ready to move beyond ethnic products. That means natural food with dietary ingredients. Given the growing concern about children and youngsters turning to junk food and aerated and carbonated drinks, natural food may soon catch on. Amul, as the market leader, is getting ready for action in this sector in the coming years,” said Mr Pawan Singh, Amul’s Manager – Marketing, who led the 12-member team to Chr. Hansen’s Copenhagen plant in January.
“Amul is our largest client. Other two are Nestle and Britannia. Now we are looking at state-level milk co-operative federations. The need is more to reach tier-two customers such as hotels, flight kitchens and big caterers – those who process a minimum 1,000 litres of milk a day,” says Mr Tansukh Jain, Managing Director, Chr. Hansen, India.
Indian food sector looks West to tickle taste buds [The Hindu Business Line]