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Symega eyes promising growth in HoReCa, propels innovation in F&B ingredient concepts
Wednesday, 30 November, 2022, 08 : 00 AM [IST]
Nandita Vijay, Bengaluru
Symega Technology Centre has sets its sights on the promising growth prospects in the HoReCa(Hotel, Restaurant, Café) and the food & beverage processing segment. The company is now accelerating its pace of development in the food, beverage and allied industries to offer novel solutions.

The four-year-old advanced facility of Symega in Bengaluru houses the application labs, trial kitchen and presentation studio to chip in the technical and marketing support to the food & beverage processing industry.

"Bengaluru was opted because of its inherent start-up eco-system. It is a potential hub for access to technology and talent besides customers who can have a first-hand experience and exposure to our works. The city is also known for its presence of leading packaged food companies giving us the market opportunity to prove our indispensability," stated Krishnadas Gopinath, senior marketing manager, Symega Food Ingredients, while speaking to F&B News.

"We have started two divisions. One is the plant-based products like dairy substitutes and meats, all of it from a B2B angle. The second is the Cuisinary range of convenience cooking aids covering seasonings, breaders & coatings, sprinklers, spice blends, marinades, cooking and table sauces to maintain the consistency across any dish that is prepared by the HoReCa sector. All of this enables huge time and cost saving. To this end, we are already working with the leading QSRs (quick service restaurants ) and hotels across India which allow them to create their signature dishes tension free with standardised ingredients. It gives us the scope to experiment with new ingredients too," he added.

This Technology Centre, which houses 30 people, is set for qualified workforce expansion. "We are realising that Bengaluru is becoming the hub for innovation. Here we have dedicated labs for the biscuit, confectionery industry among other food and beverage offerings to support them in new product developments. At Kochi which is the mother-ship of our operations having R&D labs for each of the products, manufacturing and sales-marketing," he said.

The labs at the Technology Centre help food and beverage companies to develop products. "We actually work on the novel creation suggested by the company and prove that it is possible to develop which gives them the much-needed confidence to go ahead with the product development. Therefore, our customer engagement does not end with the sample order dispatch but we partner with them in understanding the new product brief. Customers spend two days at the Technology Centre. By the end of the second day, we actually have the product ready which they wanted. Every week there are customer visits at this facility," said Gopinath.

Post-Covid-19, the focus on health has intensified with an inclination towards less of salt, sugar, fat and no MSG. Here Symega offers solutions with its Taste Plus range of tech-intensive products with extensive ongoing research in sync with the Eat Right India initiative maximising health with minimum salt, sugar and trans fats.

Noting that the food ingredients space offers ample scope for innovation and has a number of trends emerging, Gopinath gave an example in the biscuits space where with mass consumption, it is the intent of many companies to develop unique healthy and tasty and visual appeal offerings. "Therefore, such promising growth prospects in food ingredients will only spur innovation," concluded the Symega senior marketing manager.
 
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