Nidhi Singh, Co-founder, Samosa Singh
The Indian snacking industry, with its rich blend of traditional delicacies and contemporary innovations, is one of the fastest-growing sectors in the market today. From bustling street corners to modern Quick Service Restaurants (QSRs), the snacking culture in India has seen a remarkable transformation, driven by changing consumer preferences, increasing urbanisation, and a growing inclination towards convenience foods. Nidhi Singh, Co-founder, of Samosa Singh, one of India’s leading snack brands, shares her thoughts with NUFFOODS Spectrum around the evolving Indian snacking sector, emerging trends in QSRs, and how Samosa Singh is navigating the challenges and opportunities of a dynamic food industry. Edited Excerpts:
What are the current trends and what was the gap in the Indian snacks market that you identified before starting Samosa Singh?
The Indian snacks industry has undergone a significant transformation, driven by changing consumer preferences, urbanisation, and the growing demand for healthier and hygienic options. Key trends include the rise of premiumisation, health-focused snacking, and the incorporation of regional flavours in modern formats. Before starting Samosa Singh, we identified a gap in the market for traditional Indian snacks that could marry authenticity with innovation. There was a lack of standardised, hygienically produced samosas that appealed to both nostalgia and modern sensibilities. Our mission was to elevate this beloved snack while ensuring consistent quality and convenience.
What regulatory or supply chain challenges do you encounter in the Indian snacks industry?
Navigating regulatory frameworks, such as FSSAI compliance, can be complex, especially with evolving food safety standards and labelling requirements. On the supply chain front, maintaining the quality and freshness of raw materials, ensuring cold chain integrity, and managing logistics across diverse geographies
To read more click on the link:https://nuffoodsspectrum.in/e-magazine