Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Harshit Gohil, Co-Founder, 365veda Over the next few decades, the most profound transformation won’t be in entertainment, mobility, or finance—but in health and longevity. As chronic disease rises and one-size-fits-all medicine shows its limits, a
Arvind Patel, Managing Director, Bharat Vedica - A Patel Venture The FMCG industry is undergoing a fundamental shift, moving beyond price and volume toward transparency, sustainability, and authenticity. Driven by changing consumer behaviour and a
Rashida Vapiwala, Founder, LabelBlind The year 2025 marked a turning point in India’s food regulatory landscape, as the Food Safety and Standards Authority of India (FSSAI) pursued a consultative, system-wide harmonisation of food labelling and
Salloni Ghodawat, CEO, Ghodawat Consumer Limited As India’s beverage market shifts toward healthier choices, Ghodawat Consumer Limited (GCL) is raising the bar with Coolberg Diet, the country’s first zero-sugar malt-based beverage. In this interview with
Supriyo De, Managing Director, Palsgaard India As India’s food and beverage sector evolves with growing demand for health-focused, clean-label and innovative products, ingredient suppliers are enhancing their technical presence in the region. Palsgaard has strengthened
Sanjay Jain, Director, Elanpro As India’s ice cream and frozen dessert market becomes increasingly competitive, the role of refrigeration equipment is evolving beyond storage to become a critical tool for visibility, branding and operational efficiency.
In an exclusive NUFFOODS Spectrum interview with global food-standards leaders — Sarah Cahill, Codex Secretary; Lingping Zhang, Food Standards Officer, Codex Secretariat; Markus Lipp, Senior Food Safety Officer, Food and Agriculture Organization of the United
India’s dairy industry is shifting from volume-led growth to margin-driven value creation. As liquid milk’s limits become clear, firms are investing in processing depth, cold chains, and branding to move into higher-margin products like cheese,
Dr Neetu Kumra Taneja, Food Microbiologist and Biotechnologist, Associate Professor (Microbiology) and Associate Head Centre for Food Research and Analysis (CFRA), NIFTEM, Kundli Are traditional fermented foods enough for gut health today? They can be
Shaheen Majeed, Global CEO and Managing Director, Sami-Sabinsa Group Are traditional fermented foods enough for gut health today? Eating a variety of traditional fermented foods regularly can support gut health by providing diverse microbes and nutrients.