India’s per capita annual income has more than doubled in the past ten years; one-third of the household budget is allocated to food; and more consumers are becoming health-conscious while making purchases. Given the increased desire for self-sufficiency in access to food, the COVID-led lockdown accentuated this trend. As a result, readyto-eat” RTE) and ready-to-cook” RTC) dishes are more popular than ever. Brands are exploring a variety of cutting-edge food processing methods that allow for an extended shelf life without affecting the nutritional value of RTE/RTC foods in an effort to increase their marketability.
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