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Boosting lab relevance through industry market trends
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Thursday, 10 July, 2025, 16 : 00 PM [IST]
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Bhushan Namdeorao Yengade
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In the ever-evolving landscape of India’s food sector, laboratory innovations are playing an increasingly critical role, especially in the realm of juice and snack production. In the life of a scientist, the laboratory is more than just a workplace—it's the nerve centre for innovation and transformation. As consumer preferences shift toward healthier, more functional foods, research and development (R&D) in food labs is beginning to reflect and even drive these trends.
India, an agrarian economy with over 58% of its population dependent on agriculture and allied sectors for livelihood, stands at a significant crossroads. With the food processing industry rapidly growing—estimated to reach US$535 billion by 2025, according to the Ministry of Food Processing Industries (MoFPI)—the synergy between agricultural output and technological advancement in food labs is becoming more important than ever.
In Indian food labs, especially those linked to the juice and snack industries, innovation is no longer limited to basic preservation techniques. Today’s focus is broader: enhancing nutritional value, improving shelf life, and tailoring products to evolving consumer expectations. For instance, fruit-based blends and exotic-flavoured drinks are redefining the beverage segment, making way for unique combinations such as mango-kiwi or guava-chili, which are gaining traction in urban markets.
There's been a notable uptick in research focused on mineral and protein-enriched juices. These fortified drinks not only appeal to health-conscious consumers but also create a high-value product category that benefits farmers supplying the raw materials. Food labs are stepping in to support this seasonal boom by developing techniques that extend freshness and prevent spoilage. Vacuum-packing, high-pressure processing (HPP), and natural preservatives like ascorbic acid are among the methods under rigorous development. These techniques ensure that nutritional value is retained while offering consumers longer-lasting products.
With growing awareness about lifestyle diseases such as diabetes and obesity, companies are racing to reduce sugar content in their beverages. This effort is not without challenges—cutting sugar can affect flavour, mouthfeel, and preservation. But innovations in natural sweeteners, such as stevia and monk fruit, as well as flavour-enhancement technologies, are helping labs create reduced-sugar alternatives that do not compromise on taste.
One of the most promising outcomes of this trend is the positive impact on India's farming community. With R&D labs developing products that require a wide variety of fruits—not just premium export-grade varieties—farmers now have more avenues to sell their produce.
The interplay between food industry laboratories and agricultural output is more dynamic now than ever. With increased demand for innovative, health-focused products, and with the food processing sector booming, labs are not just responding to consumer demand—they're helping shape it.
In a country where farming is still the backbone of the economy, the alignment of lab research with agricultural realities represents a rare but powerful opportunity. By developing fruit-based drinks with added health benefits, reducing sugar content, and improving preservation techniques, food labs are not just innovating—they're ensuring that India's farmers, too, reap the benefits of a growing, modern food economy.
As we move forward into an era where health and sustainability are top priorities, the role of food labs will only grow in relevance—not just as centres of research but as pivotal players in the broader agri-value chain.
(The author is founder, Binder Technology Consultancy)
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