Skip to main content

 

How Food Startups Can Leverage Local Ingredients for Global Appeal?


Ranging from jackfruit used as vegan meat, turmeric as a colouring agent, millet as a healthy alternative, and moringa used in supplements.

Over the past decade, worldwide consumers have redirected their attention towards healthier, authentic, and environmentally sustainable foods. This has enabled food companies from culturally rich nations such as India to emerge prominently, not by emulating Western trends, but by providing native ingredients with profound heritage, functional advantages, and sustainable sourcing.


Global Trends That Create This Opportunity: 

Health & Functional Foods Are Booming

The global functional food market is expected to reach approximately US$268 billion by 2027, up from around US$186 billion in 2023.

Clean Labels and Transparency

Today's consumers want traceability and transparency. Locally obtained ingredients from traditional farming systems are more appealing when the narrative behind them is communicated truthfully.

 Plant-based Revolution

The popularity of plant-based diets is driving innovation. Local plants such as jackfruit, millet, and amaranth provide different textures and flavors, answering the requirement for variety in plant-based diets.



Ingredient

Use Case

Why It Works

Jackfruit

Vegan meat substitute

Meaty texture, high in fiber, climate-resilient crop

Turmeric

Natural colorant & supplement

Anti-inflammatory, antioxidant-rich

Millets (e.g., Ragi, Bajra)

Gluten-free flours, cereals

Nutrient-dense, sustainable, diabetic-friendly

Moringa

Powders, energy bars, supplements

High protein, vitamins A & C, iron

Tamarind

Sauces, candies, and beverages

Tangy flavor, digestive benefits

Case Studies: Startups Doing It Right

  • Karana (Singapore) – Uses jackfruit grown in South Asia to craft whole-food meat alternatives with zero synthetic additives.

  • Slurrp Farm (India)—Reintroducing millets to millennial parents via cookies, cereals, and baking mixes with clean labels.

Comments

Post a Comment

Popular posts from this blog

Traditional Vs Modern Ways of Preservation The process of increasing the shelf life of food items by preserving them through various methods is known as food preservation . Food preservation techniques have been used since ancient times. These ancient techniques not only preserved food but also safeguarded narratives, seasons, and collective heritage over generations. In the household, pickles made by grandparents are not just fermented piece of fruit or vegetable, but they also give a sense of love and warmth. Traditional Ways Of Food Preservation   Fermentation, salting, drying, and pickling are some of the traditional ways of food preservation. Fermentation Food fermentation is a process in which selected microorganisms can be utilized to provide delicate flavors and fragrances that improve the quality and value of raw materials, change the texture of food, or preserve food by producing acids or alcohol. Reduce the amount of contaminated microorganisms to stop them from gro...
2 comments
Read more

The Science Behind Natural Preservatives

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., ...
Post a Comment
Read more