The company, which claims to control 10% of India’s frozen food segment, hopes to shift a large chunk of production from its Kochi plant. It aims to use the increased capacity to substantially increase turnover.
“We look to exit this fiscal with a turnover of INR1bn [US$15.6m]. Over the last two years we have doubled the business, and again over the next two years the target is to double turnover to about INR2bn,” Saurabh said.
When it opens in 4-5 months, it should increase the site’s production to 600 tonnes a month and allow the company to introduce a number of new products, said Saurabh Kumar, vice-president of sales and marketing.
“The second Chittoor line will enable us to expand our frozen chain network—including to a number of tier-II cites,” he said.
“India’s growing acceptance of frozen food has pushed us out of our seats to think of new products. Our aim has been to enable consumers create restaurant-like meals at home.”
The Sumeru brand owner also launched a new range of novel frozen parathas, including beetroot and jeera, turmeric and ajwain, methi and spinach and multi grain lines.
“These parathas are slightly difficult to make at homes. So we believe they will have potential," he said.
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FSSAI gets involved in Indian culinary tradition
India’s food regulator is developing a recipe archive to preserve the country’s food heritage, as part of a number of initiatives that include setting up cuisine hubs and organising food festivals.
It is also considering recognising and promoting famous food streets across India, as long as they conform to food safety and hygiene regulations.
In partnership with Yes Bank, the FSSAI has consulted with public bodies, food businesses, celebrity chefs, food historians and bloggers, its chief executive said.
"Local Indian food is among the best and most diverse in the world and there is a real need to promote and savour our rich culinary heritage, irrespective of any physical boundaries," said Pawan Agarwal.
Among the regulator’s plans will be the creation of a systematic framework for the preservation and promotion of India's culinary heritage and cuisine culture.
"We are developing a repository of Indian food cuisine; 200 recipes have been added so far in the repository," he said, adding that “Foodcast", a dedicated online portal, will be designed to house these recipes.
The FSSAI will also create hubs and recognise famous food streets, as well as organising national food festivals and trails.
These initiatives are part of its objective to promote food safety and hygiene, as well as providing wholesome food, Agarwal added.