Located in one of West Bengal’s busiest urban hubs, the new outlet is perfectly positioned to cater to a diverse consumer base of students, working professionals, and families. With Howrah’s impressive footfall, evolving consumer habits and close ties to Kolkata make it a smart addition to Burger Singh’s regional growth roadmap.

With this launch, Burger Singh continues to expand its presence in Eastern India, a region that has shown strong traction for the brand’s flavour-forward, India-centric menu. The outlet will serve the brand’s signature range of burgers, including bestsellers like Nikku Singh, Churmur Pandey, Chunky Paneer Pandey, Amritsari Murgh Makhani and many more, delivering the same loved taste and quality the brand is known for nationwide.

Speaking on the expansion, PV Bhargav, Chief of Staff, Burger Singh said, “We’re seeing strong momentum for our brand across Eastern India, and Howrah is a natural extension of that growth. As a dense and evolving market, it offers the right mix of demand and scalability. Our focus remains on expanding in cities where we can build both strong consumer connect and sustainable unit economics.”

West Bengal offers long-term potential for up to 80 additional outlets, driven by strong demand across both metro and non-metro markets. Within the state, Kolkata remains a key focus area, where the brand currently operates 3 outlets and sees potential to add up to 20 more outlets across prominent neighbourhoods and high-footfall commercial zones in the coming years.

Burger Singh scales efficiently, creating a robust platform for structured restaurant growth through its franchise-first model. The low-capex, high-efficiency formats allow for swift market entry. With this launch, Burger Singh now operates 6 outlets across West Bengal, reinforcing the state’s importance in the brand’s eastern India growth strategy.

Currently, the brand runs more than 200 outlets across 100+ cities in India and continues to scale rapidly through its owner-partner franchise model. Following its recent Series B fundraise, the brand is further strengthening its expansion pipeline and investing in building a more structured and scalable franchise ecosystem across markets.

With the Howrah outlet now operational, the brand continues its journey of building a nationwide QSR network that celebrates bold Indian flavours, accessible pricing, and smart, sustainable growth.

The post Burger Singh Expands in West Bengal with New Howrah Outlet appeared first on Business of Food.

The company plans to distribute 10 million sample packs of its millet-based cookies across Indian households. The initiative reflects a broader shift in the category from what brands claim to what consumers actually experience.

“Much of what is marketed as ‘healthy’ today looks good on the pack but does not always work in the body,” says Divyashikha Gupta, Founder of Millwize. “India does not just have a food problem; it has a nutrition absorption problem. We are here to fix what is broken in the healthy snacking trend by ensuring millets move from the ‘diet shelf’ to the heart of the home.”

The core of Millwize gains from the profound efforts of Dr. Shrikrishna Bilaiya, Principal Scientist, Agronomy, whose 40-year legacy includes developing millet varieties and working with Baiga tribal communities to preserve indigenous agricultural wisdom. “Millets are nutritional powerhouses, but natural compounds like phytic acid can block the absorption of essential minerals like iron and zinc,” says Dr. Shrikrishna Bilaiya, Principal Scientist at Millwize. “We combine traditional practices like controlled sprouting with calibrated thermal processing to enhance bio-availability. We are standing with science to ensure that what is consumed is effectively utilized by the body.”

“These six key metro cities are ideal starting points as trend-setting hubs where consumers are early adopters of clean-label alternatives,” says S. Venkateswaran, Strategic Partner at Millwize. “This initiative is designed to turn health intent into daily action by providing snacks that are nutrient-dense and indulgent without compromise.”

The entire product range of Millwize is based on millets, gluten-free, made without refined sugar, and sweetened with jaggery and dates, while also offering natural protein. The formulation excludes transfats, palm oil, artificial colours, artificial flavours, and artificial preservatives, aligning with the brand’s focus on cleaner ingredient profiles.

Millwize is not merely changing how products are introduced it is redefining how trust is built, by replacing assumptions with firsthand experience inside the home. Its all about perception to experience by taking products directly into households.

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The tubs and party packs will be available in two sizes -700 ml and 500 ml. The newly launched range is priced between Rs.105 and Rs.339, depending on the flavour and format. Consumers can choose from a wide spectrum of flavors, spanning classic and regional favourites to premium indulgent options, including international flavours like Hawaiian Sundae and rich Indian varieties such as Kesar Bhog, celebrating diverse taste preferences.

India’s per capita consumption of ice cream continues to remain significantly lower compared to global markets, presenting a strong runway for growth. At the same time, the rapid emergence of multiple retail formats, particularly quick commerce, has played a pivotal role in accelerating in-home consumption across metro markets, unlocking new opportunities for the category. The products will be available across channels, including quick commerce platforms, enabling convenient, post-dinner impulse purchases.

Chitrank Goel, Deputy Managing Director, Kwality Wall’s (India) Ltd. said, “At Kwality Wall’s, we are constantly pushing the boundaries of innovation to deliver richer, more indulgent experiences to our consumers. As part of the world’s largest ice cream company, we bring together global expertise and deep local insight enabling us to introduce world-class flavours while crafting products uniquely suited to Indian preferences. Our new in-home ice cream range marks a strategic step in strengthening our core portfolio, with milk firmly at the heart of our offerings. We are committed to driving the next phase of growth and premiumisation in the category, while continuing to elevate everyday indulgence for consumers across the country.”

India’s ice cream ecosystem has evolved rapidly over the past few years, supported by improvements in cold chain infrastructure, wider retail penetration, and changing consumer lifestyles. The rise of quick commerce platforms has been particularly transformative, making ice cream more accessible than ever before and driving a shift from seasonal, out-of-home indulgence to frequent, in-home consumption. This increased convenience, coupled with a growing preference for quality and variety, is reshaping how consumers discover and enjoy ice cream across urban India.

The post Kwality Wall’s Creamier In-Home Ice Cream Range this Summer appeared first on Business of Food.

Grocery continues to drive the highest frequency of transactions, making it the most stable and scalable part of the business.

From Format Expansion to Category Depth

Smart Bazaar’s growth has been closely linked to how its assortment has evolved. The format brings together staples, packaged foods, fresh produce, and general merchandise, but the real shift has come from category expansion driven by emerging brands.

The list of brands recognised as Future Forward Brands at India Food Forum over the past few years provides a clear view of what is moving on Smart Bazaar shelves .

What the Brand Mix Reveals

The brands working with Smart Bazaar span a wide range of categories:

Packaged Staples & Mass FMCG

Brands such as Anmol, Sobisco, Yellow Diamond, Sunpure, Rambandhu, Uttam reflect the continued scale of staples, biscuits, snacks, and edible oils. These remain high-volume categories that anchor store traffic.

Regional & Traditional Food Specialists

Brands like Kaka Halwai, Danaram, Mahalaxmi Gajak, Ginni, Ruchok, Dhiraj Bakers, Four O’Clock, Double Horse represent strong regional identities. Their presence across Smart Bazaar stores indicates how local products are finding wider markets.

Health, Wellness & Premium Foods

Brands such as Yoga Bar, Farmley, Indic Wisdom, Naturoz/Gourmia/Tulsi, Sapphire point to rising demand for healthier snacks, dry fruits, oils, and premium food ingredients. These categories are expanding faster than traditional packaged foods in many urban markets.

Ready-to-Cook, Convenience & Global Flavours

Gits, Masterchow, Moi Soi, Spice Temptation, Let’s Try reflect the growing demand for convenience foods, sauces, and meal solutions. These categories are closely linked to urban lifestyles and time-saving consumption.

Beverages & New-Age Consumption

Brands like Mogu Mogu, Aloha, KB Tea (City Gold) show diversification into beverages, including functional drinks, fruit-based beverages, and packaged tea.

Confectionery, Snacking & Youth-Focused Brands

Hoppins, HB Bakers Choice, Prime/Ah-Ssa, Non Stop reflect impulse-driven categories and youth-oriented consumption trends.

Cross-Category & Emerging Brands

Brands such as Wow! Momo (FMCG), Sugar Pop, SuperYou show how companies are extending from core businesses into packaged food and FMCG categories.

The post 1000+ Smart Bazaar Stores: Anchoring Reliance Retail’s ₹2 Lakh Crore Grocery Play appeared first on Business of Food.

The new facility is strategically designed to support both B2C and B2B segments, enabling Cravicious Foods to cater to a broader customer base while expanding its product portfolio. As consumer preferences continue to shift toward convenient, ready-to-cook and ready-to-eat options, the company is positioning itself to capture a larger share of this fast-evolving market.

A key focus of the expansion is the HoReCa (Hotels, Restaurants, and Catering) segment, where the brand aims to deepen its presence by ensuring consistent quality and reliable supply. The move complements its existing manufacturing capabilities, with its first facility already operating at a capacity of 300 metric tonnes per month.

Headquartered in Greater Noida, Cravicious Foods combines food science, process innovation, and supply chain efficiency to deliver high-quality products. Through its consumer brands, Meaty Story and Veggie Story, along with institutional offerings, the company continues to build a diversified and future-ready frozen foods business.

The new facility is equipped with advanced freezing technology and designed to meet stringent hygiene and quality standards, supported by over 50 quality checks across sourcing, processing, packaging, and dispatch. This expansion is expected to further strengthen the company’s ability to deliver consistent, safe, and high-quality frozen food products across channels including quick commerce, D2C, and HORECA.

Commenting on the development, Ekansh Garg, Co-founder & CEO of Cravicious Foods said, “We are actively working on expanding our range to keep pace with how consumers are eating today while staying true to our clean label and quality benchmarks. The pipeline includes new formats across both non-vegetarian and vegetarian categories, with a strong focus on products that work for everyday snacking as well as complete meal solutions for home and foodservice use. A lot of this development is happening alongside the commissioning of our next manufacturing unit, which is scheduled to go live shortly and will immediately strengthen our production and quality capabilities with a 15 to 20 per cent increase in manpower.”

Garg further elaborated, “All potential launches go through rigorous trials at our facility to test freeze stability, texture and cooking performance in real-world conditions. While specific products are still under wraps, the intent is to introduce offerings that add depth to our portfolio and serve both B2C and B2B demand more effectively.”

With this expansion, Cravicious Foods continues to build a process-led, scalable manufacturing ecosystem, positioning itself to meet evolving consumer needs while strengthening its presence in India’s growing frozen food market.

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Premiumisation, in this context, goes far beyond price. It reflects a deeper change in consumer intent, where beer is no longer a default choice but a deliberate one.

From Habit to Intent

One of the most defining aspects of this shift is the move from habitual to intentional consumption. The Indian consumer today is more aware, more exposed, and far more curious. Global travel, digital media, and evolving social habits have collectively expanded the frame of reference.As a result, consumers are engaging more actively with what they drink. There is a growing interest in understanding styles, ingredients, and brewing techniques. The language around beer is also evolving, terms like “crisp,” “hoppy,” or “full-bodied” are entering everyday conversations, signaling a more informed and participative audience.This change is particularly pronounced among younger consumers, for whom drinking is as much about discovery as it is about socialising. The decision is no longer driven purely by availability or price, but by preference and experience.

Redefining Value in Beer

Premiumisation is also redefining what value means in the category. Traditionally, value was closely linked to quantity, larger formats, higher strength, and competitive pricing. Today, value is increasingly being associated with quality, craftsmanship, and differentiation.

Consumers are demonstrating a clear willingness to pay more for a better experience. This does not necessarily translate into higher consumption volumes; in fact, it often leads to more measured, mindful drinking. The emphasis is shifting toward enjoying the product rather than simply consuming it.This evolution is opening up space for a wider variety of offerings within the market, allowing brands to compete on distinctiveness rather than scale alone.

The Expanding Flavor Spectrum

The diversification of taste is one of the most visible outcomes of premiumisation. Styles such as wheat beers, ales, and IPAs are gaining traction, supported by a growing appetite for experimentation.

Consumers are increasingly open to exploring beers that offer complexity, whether through layered flavors, nuanced aromas, or a more refined mouthfeel. The focus is moving away from intensity alone and toward balance and drinkability.Importantly, this shift is not limited to metropolitan consumers anymore. While urban centers continue to lead, awareness and aspiration are gradually spreading to emerging markets as well, indicating a broader cultural change.

Craft and the Rise of Local Expression

The craft beer movement has been instrumental in shaping this new landscape. By introducing smaller batches, diverse styles, and a strong focus on quality, craft brewers have redefined expectations within the category.

In India, this movement has taken on a unique character. Brewers are increasingly incorporating local elements into their creations, experimenting with regional ingredients and flavor inspirations. This approach not only differentiates the product but also builds a stronger cultural connection with consumers.The result is a category that feels more dynamic and expressive, where global techniques meet local sensibilities. This fusion is helping Indian beer carve out its own identity, rather than simply mirroring international trends.

Experience as a Core Proposition

As premiumisation takes hold, the experience surrounding beer is becoming just as important as the product itself. The rise of taprooms, brewpubs, and curated tasting formats reflects a growing demand for more immersive engagement.These spaces offer consumers an opportunity to explore, learn, and interact with the product in a more meaningful way. They transform beer from a transactional purchase into an experiential journey.Even beyond on-premise consumption, experience is playing a larger role. Packaging, for instance, has evolved into a key touchpoint. Thoughtful design, tactile elements, and strong visual identities are shaping first impressions and influencing buying behavior.

The Role of Digital and Social Influence

Digital culture has accelerated many of these changes. Social media platforms have turned beer into a highly visual and shareable product, where aesthetics and storytelling carry significant weight.Consumers are not just drinking beer, they are documenting and sharing their experiences. This has created a feedback loop where brands are encouraged to innovate not only in terms of product but also in presentation and narrative.In this environment, discoverability becomes critical. A distinctive identity, both visually and conceptually, can significantly enhance a brand’s ability to stand out in an increasingly crowded market.

Conscious Consumption and Evolving Expectations

Another important dimension of premiumisation is the shift toward more conscious consumption. Consumers today are paying closer attention to what goes into their beer and how it is produced.There is a growing preference for authenticity, transparency, and responsible practices. This includes everything from ingredient quality to sustainability considerations. Brands that are able to align with these expectations are likely to build stronger, more enduring connections with their audience.At the same time, moderation is becoming a more visible trend. The idea of “drinking better” rather than “drinking more” is gaining acceptance, reinforcing the move toward premium, experience-led consumption.

Navigating a Complex Landscape

Despite the strong momentum, the Indian beer industry continues to operate within a challenging regulatory framework. State-specific policies, taxation structures, and distribution constraints can limit accessibility and slow down expansion, particularly for premium and emerging players.However, the direction of change remains encouraging. Greater openness toward new formats, evolving retail channels, and increasing consumer demand are gradually pushing the ecosystem forward. As these structural barriers ease over time, the premium segment is likely to see even stronger growth.

A Category in Transition

What makes this phase particularly significant is that premiumisation is being driven from both ends, by consumers seeking better experiences and by brands responding with greater innovation. The competitive landscape is shifting accordingly. Success is no longer defined solely by reach or scale, but by the ability to create differentiation, build a compelling narrative, and stay relevant to a more discerning audience. Beer in India is moving away from uniformity toward diversity, of flavors, formats, and experiences. This transition is not just expanding the category; it is redefining it. Premiumisation, in that sense, represents a deeper cultural shift. It is changing how beer is perceived, how it is consumed, and the role it plays in social and personal contexts. And as this evolution continues, it is setting the stage for a more nuanced, expressive, and experience-driven future for the category.

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Noice’s summer desserts range from familiar Indian flavours and globally loved classics, re imagined with real ingredients and authentic preparation techniques. Think Rose Gulkand Ice Cream with rose petals, or Filter Coffee Ice Cream that turns a South Indian everyday ritual into a creamy indulgence and  real coconuts blended with tender coconut chunks

Commenting on the launch, Royan Mody, Vice President – Noice, said: “Most ice creams today are engineered for speed, which usually means adding air. Air makes it lighter, but it also takes away from what you’re actually tasting. We chose to go the other way – slow churned, less air, and more density. It’s a harder process, but it gives you a texture and richness that holds up. From there, it was about making sure the ingredients could live up to that process like using real gulkand, filter coffee from the South, whole pistachios, coconut with actual bite. For us, the process has to respect the ingredient, and the ingredient has to justify the process. That’s the bar we set.”

The portfolio blends traditional Indian flavours with universally loved indulgences, making it relevant across generations, from everyday cravings to shared family moments. The quick-commerce-first brand’s range is now available on  Instamart.

• Italian Gelatos with Dark Chocolate, Salted Caramel, and Pistachio, bringing globally loved profiles into the Noice fold with a slow-churned, finish
• Slow-churned ice creams featuring Rose Gulkand, Coconut, Filter Coffee, and Kesar Pista, each inspired by regional favourites and crafted for depth and balance, along with fruity classics like Alphanso mango
• Kulfis, including Malai, Rose Gulkand, and Kesar Pista, celebrate classic richness with smoother, more indulgent textures

The brand focuses on the process of ice cream making along with real, high-quality ingredients and flavours. It’s a play that feels particularly relevant in a market where consumers are increasingly gravitating towards “real” over “novelty.”

The NOICE summer range is now available on Instamart across metros, offering consumers a seamless way to enjoy artisanal desserts at the tap of a button. The premium food brand brings homestyle Indian classics and globally loved indulgences together in a single summer range.

The post From Gulkand to Salted Caramel: Noice Launches 15 Artisanal Flavours Across Ice Creams, Kulfis and Gelatos this Summer appeared first on Business of Food.

With an  experience spanning over two decades across sectors such as QSR, FMCG, beauty, fashion and automotive, with a focus on P&L management, brand building and digital-led growth, Arvind served as Chief Business Officer (South) at McDonald’s India, previous to Lenexis Foodworks, where he played a key role in driving business growth and strengthening brand strategy. Over the course of his career, he has led large-scale initiatives spanning brand building, category innovation, full-funnel digital transformation, and developing high-performance teams.

Aayush Madhusudan Agrawal, Founder & Director, Lenexis Foodworks said, “We are delighted to welcome Arvind to Lenexis Foodworks at a pivotal stage in our journey. As we scale our brands and strengthen our presence across India, his deep experience in building consumer businesses, driving P&L growth, and creating digital-first organisations will be invaluable. Arvind’s leadership will help us sharpen execution, strengthen our operating backbone, and accelerate our ambition of building category-leading QSR brands.”

Arvind R P, Chief Executive Officer, Lenexis Foodworks expressed, “Lenexis Foodworks has built a strong foundation with a portfolio of distinctive brands, and embodies the ambition of a new-age Indian food services platform. I am excited to join the team at this pivotal stage, and help accelerate growth. The opportunity to build a future-ready QSR platform and drive category leadership across brands is truly compelling.”

As the company intensifies its expansion across Geographies, targeting 500 stores by 2028 and deepens category leadership in Desi Chinese, bowl-format dining, and the fast-growing momo segment, Arvind will lead the company’s next phase of accelerated growth — scaling its portfolio brands, strengthening operational excellence, and building a future-ready organisation.

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Walking through any modern grocery store today reveals a shift that no number of market research reports can capture. The freezer aisle has quietly and steadily expanded, replacing the area once dedicated to condiments and biscuits. Frozen parathas are now placed alongside marinated chicken, while biryani kits share shelf space with ready-made gravies. Items like dal makhani, palak paneer, and chicken tikka are all sealed, frozen, and prepared for quick cooking within minutes.

India’s ready-to-eat and ready-to-cook segments have undergone a subtle transition — from the margins to the heart of the market. Look at what people are eating on an ordinary weekday. The answer required very little time to prepare. A frozen snack. A pre-cooked curry. Something that moves from freezer to plate in minutes.

Market Research Future estimates that India’s ready-to-eat meals market was approximately $ 6.34 billion in 2024 and is expected to grow to $ 19.95 billion by 2035, with an average annual growth rate of about 11 percent from 2025 to 2035. Additionally, a study by Markets and Data predicts that the packaged RTE food market will expand from $ 1.10 billion in FY2024 to $ 3.41 billion in FY2032, with a CAGR of 16.4 percent.

Projections may vary. But the direction is steady. In less than a decade, a meal for each of the 5 consumers of packaged food would include a large portion of RTE products.

Time and generation are rewriting the menu

Research on Indian convenience food consumption conducted by Dr D.Y. Patil Institute of Hotel Management & Catering Technology shows that working women and dual‑income households increasingly reach for “packed, clean and reasonably priced meals” rather than elaborate traditional cooking after a full workday.

Other trending factors of nuclear families, rising incomes and a desire to save effort on weekday cooking without giving up the idea of a “proper meal” fuel the shift. A frozen paratha or heat-and-eat dal isn’t a compromise when it frees up 20-30 minutes after a 12-hour day.

However, the major factor remains the rapid urbanisation. The Union government’s Economic Survey report 2023-24 expected that by 2030, more than 40 per cent of India’s population will live in urban areas. 

These statistics reflect kitchens with less time, smaller families with fewer hands, and a generation that does not view frozen food through the same suspicious lens as earlier generations did.

The ready-to-eat adoption is generational. The consumption patterns of the younger generation are shaped by global content. They have grown up watching food content through reels, shorts or YouTube videos from kitchens across the world. The concept of food freshness is outdated for them, unlike for earlier generations.

This cohort is more comfortable equating quality with standardisation, packaging, and safety. For them, the idea that food can be prepared elsewhere, preserved efficiently, and consumed later without compromising on taste or hygiene feels far more acceptable.

The government’s Household Consumption Expenditure Survey for 2023-24 backs this up. In cities, people are spending over 11 per cent of their food budget on RTE products.

Local is the new flavour     

What has further accelerated the adoption is localisation. For a long time, the frozen food conversation in India centred on imported formats featuring products associated with a certain kind of urban cosmopolitanism, such as nuggets, spring rolls, and patties. What changed the game was localisation.

Indian manufacturers began filling the gap that imported products could never fill. The craving for proper biryani, slow-cooked dal, smoky seekh kebab, and a paratha that tastes like it was made at home was more appealing to people. Once the frozen food started feeling Indian, the hesitation dissolved. The category stopped being a compromise and started being a preference.

Infra, tech pushing the scale

Improved infrastructure and cutting-edge technology proved to be game-changers in scaling the RTE market.

The country’s cold chain capacity has improved over the last decade, supported by government incentives and private investment. The country now has over 37 million tonnes of cold storage capacity.

The days of unreliable reefer trucks are over. Now, sensors monitor in real time the transit, temperature, humidity and equipment functions.

Warehouses are becoming smarter with AI, figuring out and optimising ways to stack and store goods, helping avoid wild temperature swings that could spoil food. Think of it like a super-efficient packer who knows exactly where everything goes to keep things cool and stable all the time.

But the distribution remains uneven, as metropolitan cities and large urban clusters are well served, while smaller towns still face gaps in refrigerated transport and storage reliability.

At the same time, quick commerce platforms have introduced a new layer of access. Frozen and ready-to-eat products can now be delivered in minutes.

For time‑conscious urban middle‑class consumers, the ability to have groceries and full meals delivered in minutes has turned convenience from an occasional fallback into a default setting. Every time a platform suggests a “heat‑and‑eat dal makhani” alongside regular staples, or a frozen biryani next to fresh produce, it nudges the trial of RTE. It’s compounding into habits — office workers build their lunch routines around microwavable meals. At the same time, students and young professionals stock RTE pouches the way earlier generations stored loose atta and dals in bulk.

Cloud kitchens push growth story

While the growth story of the RTE industry largely relies on the retail segment, a significant chunk of this sector’s expansion is driven by the rise of Quick Service Restaurants (QSRs) and cloud kitchens.

QSRs depend on frozen and semi-processed ingredients for consistency. A chicken preparation in a Bengaluru outlet must be identical to the one in Lucknow. In a centralised kitchen model, it is only possible with standardised, blast-frozen inputs.

As India adds more cloud kitchens and organised food chains at a considerable pace, this institutional dependence on frozen and processed food will only deepen. The growth of the sector is not just a retail story. It is also a story about a commercial kitchen.

Health can’t be in the backseat

No discussion on ready-to-eat food is complete without addressing health.

Consumers are more aware, and ingredients on the back of labels significantly drive their buying decisions

They are asking about additives, about sodium, about whether what they are eating has been stripped of everything that made it food in the first place.

The honest answer is that manufacturers must be aware that, when done correctly, freezing is one of the most benign preservation methods available. It locks in nutrients and eliminates the need for many chemical preservatives. The issue is not freezing; it is formulation—what goes in before freezing. Brands that address this clearly will build long-term trust. 

RTE is the makeover of Indian Kitchens

The RTE meals are not replacing traditional cooking in India, but are integrating into spaces once reserved for traditional cooking. The Indian kitchen has always been adaptive. Pressure cookers, mixers, packaged atta — each innovation was once seen as a shortcut. Today, they are standard. Ready-to-eat and ready-to-cook foods are following a similar trajectory.

RTE meals are no longer a curiosity on the supermarket shelf; they sit at the centre of how urban India is learning to save time, outsource labour and still feel in control of what lands on the plate.

The post The Rise of Ready-to-Eat Meals: How Convenience Is Shaping India’s Food Industry appeared first on Business of Food.

Bonn Group of Industries will soon be launching the three innovative flavoured breads bringing a bold Indian twist to the traditional bread segment, including

• Bonn Lehsuni Tadka Bread
• Bonn Missi Bread 
• Bonn Digestive Ajwain Jeera Bread 

that brings a bold Indian twist to the traditional bread segment. 

An exclusive launch on Blinkit introduces convenience and novelty while evolving the simple bread from a staple commodity into an exciting, flavour-driven experience to the modern Indian consumers.

Amrinder Singh, Director, Bonn Group, stated the innovation factor in the bread range during the launch, “At Bonn, we believe innovation is the key to unlocking the next phase of growth in the bakery category. This is just the beginning of how diverse and dynamic bread can become in India.”

Partnering with Q.com channel, Bonn Group is leveraging the speed and accessibility of quick commerce to drive trial and build instant consumer buzz. The strategy aligns with evolving urban consumption patterns, where convenience meets curiosity.

The products will be available across key retail markets and on Blinkit, ensuring easy access for consumers seeking flavourful everyday choices.

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