DKSH communications manager Seraina Peter toldConfectioneryNews.com and BakeryAndSnacks.com: “The innovation centre will cater to the needs of the Indian food and beverage industry and will help provide tailor-made solutions and innovative concepts to our customers.”
“A key advantage of having a local innovation centre is that it allows us to invite our clients and customers to the centre and work with them to test and try new ingredients and products,” she continued.
DKSH refused to disclose the cost of the new facility, but said it would be equipped with the latest appliances and infrastructure such as convection oven and proofer for fermentation of dough, planetary mixer, mixer and stirrer, weighing balances, pH indicator and Viscometer.
The company has 60 employees in its Mumbai office, two of which specialise in new innovations.
Functional bakery
“Sponge cakes, bar cakes, muffins, brownies, meringues, pound cakes etc. will be produced using new functional ingredients from our clients,” said Peter.
“Products such as functional whey proteins, shine enhancer, SMP replacer and emulsifiers will be tested and the special characteristics demonstrated to customers,“ she continued.
Growth potential
She said that India was at the centre of the Asia boom, particularly in the bakery segment.
“India is growing at an annual rate of 15%, and there has been an exploding number of bakery chains popping up across the country.”
She gave Au Bon Pain, Dunkin Donuts, Monginis, Donut Baker, Cookie Man and Kookie Jar as just a few examples.
According to Peter, the bakery industry in India is valued approximately at USD $1.4 bn, with bread and biscuits holding a 82% of the share.
“Bread, biscuits, pastries, cakes, buns, and rusk are some of the bakery products that are becoming more and more popular in India,” she said.
