Author: Swaminathan Balasubramanian

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-CB News Desk (cbedit@imaws.org) Ernakulam – Thanks to the health awareness campaigns and the food safety measures taken up by the state government, snack manufacturers across the state are now investing more on clean and more diversified products with packaging and quality as their main preference. Post Covid, snack manufacturers are of the view that customers are more concerned about the ingredients, meanwhile not willing to compromising over the taste aspect of the snack. The trend has been more evident in the past one year with customers reaching out to the call centres to check on the ingredients such as…

-KH News Desk (cbedit@imaws.org) Taiwan Chefs Association (TCA) has successfully held its 4th Annual General Meeting on 16 February 2023, after its renamed from Formosa Chefs Association 2012. Outgoing TCA President Chef Mr Alen Chien 簡義展opened the meeting with a review on the success, covid-19 pre/ post event highlights of the associations commitments, completed outlined project assignments and recent helt culinary competition agendas during his reign. He thanked his standing VP’s, commitee members, supporters, suppliers, and the communities at large for their endless efforts in staying abreast and upholding TCA values, mentorship, communications, and support. The last 3 years have…

-K Vasudevan (cbedit@imaws.org) April 16, Thiruvananthapuram – Catering, which was once into delivering food as per choices with moreover a client-specific needs and with traditional cuisines have now made a tremendous shift to what is now seen as the ‘domination’ of Arabic, North-Indian, Italian dishes that is all set to welcome the guests across Kerala irrespective of the demography. Spot preparations, wide varieties of cuisines and welcome drinks, sharp fall in catering orders have now led to catering units to devise and strategize ‘smart’ and feasible options to serve healthy and clean food at affordable rates. Most catering houses did not have…

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-B Swaminathan (cbedit@imaws.org) India’s Food regulator Food Safety & Standards Authority of India (FSSAI) is on news allegedly for forcing Hindi language over the labels of select food products. According to media reports, “The Food Safety and Standards Authority of India has asked the Karnataka Milk Federation to prominently label curd as ‘dahi,’ the Hindi word for it, and use the Kannada equivalent ‘mosaru‘ in brackets on packaging”. The move had created a spark across the country mainly the Southern states. Tamil Nadu Chief Minister M K Stalin, who is always vocal about any form of Hindi imposition had taken…

-Advertisement Kandee Factory, a leading manufacturer and exporter of candies, jellies and mashmellows from Chennai is looking for a corporate chef for their Chennai office. Responsibilities: Create new recepies based out of Candies, Gummies and all our proudcts Make strong Research and Development and come up with Standard operating procedures (SOP) for various menu Bring awareness on our products among potential buyers and our buyer fraternity. Either full time chef or skilled consultant-chef are also welcome Salary: Salary is not a constraint for a right candidate. Contact: Interested candidates can reach out to Mahesh Dharam- mahesh@kandeefactory.com or +91 99625 11511

Swaminathan B (cbedit@imaws.org) Andhering to the growing demand for sauces and spreads in India, the future seems glorious. Companies are focusing on launching protein rich dipping sauces owing to the people’s growing preference for nutritious food products. These days, the choices or trends have been driven by changing consumer preferences and changing lifestyles. Happy Jars promises to make delicious food healthy. When you eat their products, you’ll know you’re eating right. You don’t have to question yourself, or feel guilty. You’ll want to eat them every day (because they’re so, so, yum) and you should (because they’re so, so nutritious).

-Meghana Harikumar (cbedit@imaws.org) The Mysore masala dosa, churmuri, and yoga of Mysuru, an ancient city, are universally acclaimed. Mysuru was always said to be for retired people who like to relax and drink masala dosa and filter coffee. Well, that is no longer the scene. Numerous innovative culinary and hospitality trends originate in Mysuru. The well-known Cubs café was established in Mysuru in 2006, just as Bangalore was awash in hookah lounges and Café Coffee Days. It is said to have started the Mysuru café culture. Mysuru’s bakery and café culture did not significantly change over the next ten to…

-Meghana Harikumar (cbedit@imaws.org) Wedding season and various functions are in full swing, and catering plays an important role in consumers’ minds. Which caterer is the best, what menu is to be curated, what is the theme of the wedding, should we match the food with the wedding theme? Food and catering industry in South India is seeing a major change and is evolving like never before. Health and sustainability seems to be taking the front seat post the COVID 19 pandemic along with the theme and other aspects of a celebration. Thematic food is the color of the season! With…