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Ganesh works on identifying data patterns and trends, linking this to key growth opportunities and future growth potential. He has a particular interest in building a better understanding of the new VUCA macro environment, and evaluating changing consumer behaviour to accurately predict the future state of food and nutrition.
Ganesh’s primary focus is building and developing research data across food and nutrition industries. His aim is to make sense of developments across food categories in a post-covid world. In his previous work at UNIBIC, his expertise was built around snacks, optimising product costs to ensure high margins and sustained value growth through his support in marketing initiatives. Ganesh also served a key role in new product development at UNIBIC, in conjunction with the company’s manufacturing and supply chain departments.
Amidst an ever-growing array of flavour experiments driven by R&D, aimed at capturing the attention of increasingly distracted and busy consumers, certain classic flavours consistently stand out. In the world of packaged food, where new flavours are continuously being introduced, three enduring favourites—chocolate, vanilla, and strawberry—still lead the way.
Naturally functional benefits in food have long been linked to herbal ingredients and traditional cuisine in Asia, often rooted in fermented foods. As studies have shown that fermented foods are the most common natural source of probiotic strains of lactic acid bacteria (LAB), this has helped to raise the reputation of these foods and consumer familiarity with probiotics and their benefits has grown across Asia.
The 2024 National Confectioners Association’s Sweets and Snacks Expo wrapped up last week in Indianapolis. Among numerous innovative new product launches, educational sessions, and an overall celebration of everything snack-related, three trends emerged. Read on to find out more.