SOUP MARKET IN INDIA
India is positioned 16th in the global soup market, with average per capita consumption at about 0.09 Kg volume of about 9.9-kilo tonnes in 2019 and expected to reach 11-kilo tonnes in 2020. Tomato-based soup is the most popular flavour in India.
Rasam and Sorbha are Indian style traditional soups often served with steamed rice, thus mistaken to be a gravy category packaged food. Different culinary cuisines have brought a variety of different flavours to fine quality soups now available in the Indian market.
Making simple clear soup is easy but a restaurant-style consomme, bisque or a creamy soup requires time and master culinary skills. As the processed food industry gets developed, soups are no longer just an appetizer on the menu in hotels and food service stations. There is a wide range starting with simple clear soup, restaurant-style soups, and the Pan-Asia ‘Raman’ – an East Asian noodle soup served with various toppings plays catch-up to current soup trends in India. Bouillon and stock cubes are imported products and not of much interest to the Indian consumer.
With change in product positioning soups which were popular in winter are now seen as a healthy option in between meals. Consumer behavior has shown a dynamic shift over the last 10 years. Soup consumption has evolved over time as market shelves are stocked with convenient and easy options such as concentrated dehydrated soups and instant soup mix; products have the right consistency and flavour to mimic a variety of restaurant-style soups and are trending in a premium range.
PRESERVATIVES IN SOUP
This story is from the June 2020 edition of Food Marketing & Technology - India.
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This story is from the June 2020 edition of Food Marketing & Technology - India.
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