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Protein Snack Case Study – Copy
In India, mouth fresheners have always been a part of tradition. From fennel and cardamom at family dinners to new herbal blends on global shelves, the category is growing fast. But with this growth comes a big challenge: keeping freshness intact. One of our clients came to Foodsure with a clear goal. They wanted to launch a premium, natural mouth
Protein Chocolate Case Study
Chocolates are in the new era! People want chocolates that give nutrition while maintaining their speciality of being satisfying, comforting, and luxurious. Our latest collaboration with a confidential client successfully developed a protein chocolate that combines high-quality protein, mouthwatering taste, and Overview Of This Protein Chocolate Brand Brand– A confidential nutritional-focused client Product– Protein Chocolate Bar Challenge– The challenge was
Top VC Firms Investing In Food And Beverage In 2025
While the spotlight still lies on the apps and algorithms, in 2025, some of the most exciting venture capital bets are being placed elsewhere, on almonds, adaptogens, and seaweeds. Yes, food is the new frontier. In the food and beverage industry, innovations are at their peak. Imagine sustainable protein bars or functional drinks made with the help of AI, and
Roasted Dry Fruits Contract Manufacturing in India: A Way to Start Your Brand
So, you have been thinking about starting your own roasted dry fruits brand? Maybe almonds, cashews, or that perfect crunchy mix. You picture your name on the pack, sitting on store shelves or being ordered online. Feels exciting, right? But then, the questions pop up in your mind. Where will I get the raw materials? What about machines, packaging, workers,
Reformulating Legacy Drinks: How We Gave a 20-Year-Old Brand a Functional Makeover
How We Transformed a 20-Year-Old Brand into a Functional Wellness Drink Background: A Legacy Brand at the Crossroads Brand Age: 20+ years Category: Fruit-based sweetened beverage The Problem: Sales were declining year-over-year. The recipe was outdated — high sugar, low function. The packaging felt dated to Gen Z and millennials. The Goal: Give the product a clean-label, functional makeover
Low-Sugar Plant-Based Snack Formulation for the Indian Market
Walk into any urban grocery store in India, and you will see that low-sugar plant-based snacks are no longer a niche; they are the new normal. For years, the shelves were packed with overly sweet, fried options, but now people want the snacks that feel good, tasty, and healthy. With the rising rates of diabetes, weight issues, and general health
Future of Plant-Based and Low-Sugar Drinks in India 2025
India’s drink choices are changing in no time. Forget the days when people just wanted tasty drinks— the scenarios have changed; they want something healthy, light, and good for their bodies. That’s why plant-based and low-sugar drinks are becoming the new favorite for the masses. From almond milk to coconut water with no added sugar, more and more brands are
How to Develop an FSSAI-Compliant Functional Beverage in India (2025 Guide)
Is your functional beverage idea built to last, or just one FSSAI violation away from a shutdown? In today’s fast-moving health market, it’s not enough for your drink to taste great or carry a trending ingredient. If it isn’t FSSAI-compliant, scientifically backed, and labeled right from day one, your product could be off the shelves before it even takes off.
Top 7 Plant-Based Ingredients Fueling India’s Next Wave of Functional Beverages
The Indian beverage industry is transforming quickly. The new wave of functional beverages has replaced the traditional teas and coffees that were popular in the market for a long time. The consumer priorities have shifted to care more about their health, that made the transformation to integrate the indigenous plant-based ingredients. India, with its rich biodiversity and ancient Ayurvedic system,
How Food R&D is Cooking Up the Next Big Thing: See The Future
Imagine a super-sized version where food wizards stir up tomorrow’s meals. Just like how a caterpillar becomes a butterfly, everyday foods are being changed into something amazing right under our noses. While you munch on your breakfast cereal, teams of food makers are mixing, matching, and testing new recipes that might end up on your dinner table next year. It’s
