SNACKINGRESEARCH AND

DEVELOPMENT PERSPECTIVE

Rakesh N k

• 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.

• 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

REASEARCH AND DEVELOPMENT FOR BUSINESS DEVELOPMENT

KEY DRIVERS

• Hectic lifestyles• Growing number of working women• Breaking down of traditional meals• Increase of single household• Change of meal occasions

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

R ‘N’ D OBEJECTIVEDevelop the best product for consumer Experience

• 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.

• 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.

• Design packaging, according to the properties of the product.

• Internal communication to the marketing team for the best printing and visual appearance properties.

• 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.

• Incorporate functional ingredients.• Incorporate fat soluble vitamins • Incorporate natural antioxidants