rn d in a business perspective
TRANSCRIPT
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SNACKINGRESEARCH AND
DEVELOPMENT PERSPECTIVE
Rakesh N k
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• The Indian snack market worth around US$ 3 billion.• Organized snack market is worth US$ 1.40 billion with
an annual growth rate of 15 – 20%• Unorganized snack market is worth US$ 1.56 billion.
(Annual growth rate of 7 – 8%).• There are approximately 1,000 types of snacks being
sold in the Indian market.• Potato chips and potato-based items are the most
popular products with more than 85 per cent share of the salty snack market.
• Major consumers of snacks are in west, followed by north in India.
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• Frito lay ( Brands like Lays, Kurkure, Cheetos etc).More Than 50% of share
• ITC – Bingo. 20% of market Share• Haldiram’s (Various Namkeens).• GCMMF• Parle• Cavin kare
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REASEARCH AND DEVELOPMENT FOR BUSINESS DEVELOPMENT
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KEY DRIVERS
• Hectic lifestyles• Growing number of working women• Breaking down of traditional meals• Increase of single household• Change of meal occasions
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MAJOR SNACKING FACTORS
FACTORS• Flavours• Texture• Shape• Health
• Ref:Leatherhead Food International Savoury Snack Innovations 2004 -Key Market Drivers in Asia and Western Europe
MAJOR PRODUCTS• Potato crisps• Extruded Snacks• Peanuts• Other (Banana chips,
cassava chips Mixtures, Namkeens etc.)
• Ref:Leatherhead Food International Savoury Snack Innovations 2004 -Key Market Drivers in Asia and Western Europe
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R ‘N’ D OBEJECTIVEDevelop the best product for consumer Experience
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• Optimize the process and ingredients to deliver the best processed flavour.
• Find out the best flavours, couple with concerned product.
• Optimize the flavour for the consumer acceptance.
• Develop proprietary and specialty flavours for the organisation.
• Continuous improvement of the flavour according to market feed back.
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• Optimize the crispiness by optimizing the process and ingredients.
• Optimize the product appearance by optimizing the frying time and temperature.
• Continuous improvement of the texture according to market feed back.
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• Design packaging, according to the properties of the product.
• Internal communication to the marketing team for the best printing and visual appearance properties.
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• Optimize the process for minimal absorption of oil.
• Develop process for minimum peroxide formation.
• Develop T - fat Free snacks.• Develop product without MSG.• Incorporate maximum natural Ingredients avoid
preservative and other unwanted chemical substances from the product.
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• Incorporate functional ingredients.• Incorporate fat soluble vitamins • Incorporate natural antioxidants
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