Freeze-dried Technology Is The Future Of Food

The Cloud Kitchen market has expanded in India over the years. What according to you have been the growth drivers?
One of the big drivers was Covid-19 which resulted in a sudden demand surge that didn’t go back to pre-covid numbers. Then there is the increasing and ever-growing middle class with urbanisation and a robust economy that has been the growth drivers in recent times.

What innovations can we expect in the food space in the next couple of years? 
The next few years will see a dynamic evolution in the culinary landscape, marked by a deeper appreciation for regional cuisines, the innovative use of AI, an emphasis on experiential dining, a shift towards healthy eating, and a heightened demand for ingredient transparency. These trends will collectively shape a more informed, health-conscious, and experience-driven food culture.

What are pitfalls to watch out for as an entrepreneur stepping into the space?
Whether coming from outside the food industry or from within hospitality, entrepreneurs must be aware of the distinct challenges they face. Non-food entrepreneurs need to recognize the specific demands of the food sector, while hospitality professionals must shift their focus from operational tasks to strategic business management. Hospitality professionals may find themselves working in their business rather than on their business, becoming overly involved in daily operations and failing to focus on strategic management and growth. This tendency to act more as an employee rather than a manager can hinder the business's long-term development and scalability.

Please tell us about your Cloud Kitchen offering. Who are your target consumers? What makes it stand apart? 
We have launched the Fab Café brand a Chefs United Brand in the Cloud Kitchen space. We are focused on clean ingredients for preparation and the use of healthy ingredients as an alternative to regular ingredients. Our target consumers for the brand Fab Café are the upper-middle consumer segment who are more health-focused. Brand Chefs United is clean hygienic food at affordable prices for the mid-segment consumer.

Frozen food often gets a bad rap. How do you challenge this perception and maintain nutrient value in frozen meals?
It’s a common misconception that frozen food is not good for you. Mankind has been involved in preserving food for millennia via various techniques. We use multiple ways to communicate to change the perception around frozen food by highlighting clean labels and the non-requirement of preservatives and increasing awareness via social media

Can you discuss any unique techniques or technologies utilized by you to preserve the nutrient value of frozen food while enhancing its flavour and texture?
Advanced freezing techniques, like Individual Quick Freezing (IQF), preserve quality, freshness, and nutrients while reducing food wastage by extending shelf life. Vacuum packing products add another layer over freezing making the product even better preserved. On the other hand, flexible packaging innovations enhance the freshness, safety, and accessibility of frozen foods.

Looking ahead, what advancements do you anticipate in frozen food technology, and how do you plan to leverage them to innovate further through your venture?
The better and more convenient method of preserving food is the latest technology called freeze-dried. Freeze-dried food is what is consumed by astronauts in space stations. There is almost no nutrient loss and the product does not require a frozen chain for transportation or holding. To consume freeze-dried food, one has to add just hot water and wait for five minutes before consumption. This is the food of the future.

With the food space evolving rapidly, which areas do you believe investors find the most value in?
There is huge potential for clean-label food and wellness-focused food both in the Food and Beverage service and manufacturing sector. I feel that the ROI for investors will be more in manufacturing than in the restaurant business.

In the next two years, what are the key trends you believe will emerge in the food space linked to standalone restaurants? 
In the next two years, several key trends will shape the landscape of standalone restaurants:
Sustainability and Eco-Friendly Practices: Restaurants will increasingly adopt sustainable practices, focusing on reducing waste, sourcing ingredients locally, and minimizing their carbon footprint. Eco-friendly packaging and energy-efficient operations will become standard as consumers prioritize environmental responsibility.

Health and Wellness Focus: There will be a stronger emphasis on health and wellness, with menus featuring organic, nutrient-rich, and minimally processed foods. Standalone restaurants will cater to the growing demand for dishes that support various dietary preferences and health goals, such as plant-based options, gluten-free, and low-sugar meals.

Personalized Dining Experience: Advances in technology will enable restaurants to offer more personalized dining experiences. By leveraging data on customer preferences, restaurants can tailor menus, recommend dishes, and provide a more customized service. This trend will enhance customer satisfaction and loyalty by making each dining experience unique and catering to individual tastes.