4 Indian Food Tech Startups That Are Redefining What’s on Your Plate The food tech space in India is undergoing a revolution. Fueling them is a new generation of entrepreneurs who are leveraging the latest in science, sustainability and a taste for India to transform the way we eat. From plant-based proteins to precision fermentation and the revival of ancient grains, these companies are not just riding global food trends — they are also driving them. ~If you care about the future of food, here 1. Blue Tribe Foods – Meat You Can Eat Without The Guilt Location: Mumbai Focus: Plant-Based Meat Substitutes Blue Tribe Foods is at the forefront of the plant-based movement in India. As understanding of the environmental and health implications associated with eating traditional meats has grown, Blue Tribe developed a group of plant-based meat products that look, taste, feel, and cook like real meat. Their menu includes a vegan keema, sausages, and nuggets – perfect forWhat distinguishes...

  Bioplastics in Food Packaging: What You Should Know Plastic pollution is one of the major concerns of today. Plastic used in food packaging also contributes to a major portion of plastic consumption. The global demand for sustainable packaging is reshaping the food industry. Among the most promising innovations are bioplastics —plastics derived from renewable resources, offering a potential alternative to conventional petroleum-based materials. Here’s what you need to know about bioplastics in food packaging. What Are Bioplastics? Bioplastics are a diverse family of materials. Bioplastics are made from corn, sugarcane, or agricultural goods. Bioplastics are biodegradable and can be decomposed easily. They are both bio-based and biodegradable. Bioplastics are a sustainable solution. Key Types Used in Food Packaging Polylactic Acid (PLA): Made from fermented plant starch (usually corn). It’s biodegradable and compostable in industrial facilities. Polyhydroxyalkanoates (PHAs): Pro...

  High Moisture Extrusion: Shaping the Future of Plant-Based Foods Walk down any supermarket aisle today and you’ll see a revolution in progress: shelves lined with plant-based burgers, sausages, and even “chicken” fillets that look, taste, and chew remarkably like their animal-based counterparts. Behind this transformation is a technology that’s quietly reshaping the food industry— high moisture extrusion (HME) . While the term might sound technical, its impact is both tangible and delicious, offering a pathway to more sustainable, nutritious, and appealing food options. What Is High Moisture Extrusion? At its core, high moisture extrusion is a food processing technique that uses heat, pressure, and mechanical shear to transform plant proteins and polysaccharides into fibrous, meat-like structures . Unlike traditional low-moisture extrusion—which produces dry, crunchy snacks—HME works with moisture levels above 40%, often between 50% and 75%, resulting in products that are juicy ...

The Science Behind Natural Preservatives Ever wondered in earlier times how our ancestors used to preserve food using salt, sugar, and vinegar? Natural preservatives are those substances that are obtained from natural sources to increase shelf life and enhance food safety. They help to inhibit the growth of microorganisms and pathogens. Natural preservatives are increasingly favored in the food industry due to safety concerns associated with synthetic additives. 1. Salt and Sugar Salt preserves food by the process of osmosis( it draws out water from tissues hence reducing the water activity). Water is necessary for the survival of microbes.  Applications of salting includes curing meats, brine for pickling etc. Salt curing also helps to eliminate food borne pathogens like Salmonella and Clostridium botulinum . Sugar preserves food by binding the free water thus reducing water activity. Sugar as a preservatives in jams and jellies.  Excessive use can have health risks (e.g., ...