Givaudan Investment in Flavors Site Highlights India as a Key Growth Market
23 Oct 2015 --- Leading global flavors house Givaudan has laid the foundation for a new flavors manufacturing facility, in Ranjangaon, Pune, India. The company is demonstrating the importance of India as one of its key high growth markets to its growth strategy by investing €51m in this new world-class flavors manufacturing facility. This is Givaudan’s largest investment in India since 1998.
Commenting on the company’s key market trends, which it highlights as Health & Wellbeing, Premiumisation and Authenticity, Tansukh Jain, Givaudan’s Head of Flavors, India, told FoodIngredientsFirst: “We are anticipating major growth in the processed food sector in India over the next few years and as demand grows for processed foods there will be associated growth in demand for flavors. We also anticipate greater demand for ethnic, locally relevant flavor solutions and flavors that meet the needs of a changing consumer palate. The current market trends are mainly around Health and Wellbeing, Premiumisation and delivering authentic ethnic taste in packaged food formats.”
Expected to employ around 100 people, the Pune facility will boost Givaudan’s capabilities in liquids compounding, powder blending, emulsions, process flavors and spray drying in India. It also means customers from across the Indian sub-continent will benefit from faster access to Givaudan’s flavor solutions.
Commenting on the opening of the new site Monila Kothari, Commercial Head APAC, Givaudan Flavors, said: “Givaudan has a 50 year heritage of operating in India and these are exciting times for us. The doubling of our flavor production capacity is testament to our commitment to India, and will help us continue to meet the dynamic needs of the Indian market for innovative products and great taste experiences.”
Jain continued: “In Health & Wellness, the number of products making Good For You claims is slowly and steadily increasing, while all segments but particularly bakery, chocolate confectionery, and beverages are trying to launch premium products to cater to consumer needs. In terms of authentic tastes, the translation of traditional ways of serving foods into confectionery and convenience products is important. For example incorporating the traditional way of eating raw mango and guave with salt and chilli into a confectionery product, or enabling year round access to Aamras (thick mango juice) traditionally made and consumed at home during mango season is converted to a packaged version.”
By Kelly Worgan
