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Barry Callebaut is set to establish its new chocolate and compound factory in the Ghiloth industrial area, situated in Neemrana, approximately 120 km southwest of Delhi. This facility, upon completion, is poised to become Barry Callebaut’s largest chocolate-producing market in the Asia Pacific region. The company’s total investment in India over the past five years is anticipated to surpass CHF 50 million ($52 million) with this development.
This significant investment underscores Barry Callebaut’s sustained commitment to India over the last 15 years, beginning with the inauguration of the first Chocolate Academy in Mumbai in 2007. Presently, the company operates two factories in Baramati, specializing in the production of high-quality chocolate and compound.
Jo Thys, President of Barry Callebaut in Asia Pacific, expressed the company’s ambition to become the market leader for high-quality chocolate and cocoa products in India, emphasizing the country’s strategic importance in the region. The Neemrana facility, covering 20,000 m2, is scheduled to be operational in 2024 and will feature advanced assembly lines capable of manufacturing chocolate and compound in diverse formats to cater to the needs of international food manufacturers, local confectioneries, and semi-industrial bakers and patisseries. The factory will also house a warehouse and a research & development laboratory.
India, recognized as one of the fastest-growing chocolate markets globally, has seen a remarkable +26% growth in chocolate confectionery sales volume in 2021 and a CAGR of +10% between 2017-2021, according to Nielsen. Dhruva Jyoti Sanyal, Managing Director for Barry Callebaut India, emphasized the strategic positioning of the new Neemrana factory as a northern hub, bringing the company closer to customers and creating opportunities to introduce high-quality products and industry-leading innovations in response to the rising demand for premium chocolate in the country.
Flurys, the renowned Swiss confectionery brand under the umbrella of Apeejay Surrendra Park Hotels Limited, has inaugurated two fresh locations in Mumbai and Navi Mumbai. Situated in prime locations within the bustling cityscape, the new branches at Phoenix Mall, Mumbai, and Seawood Nexus Mall, Navi Mumbai, will bring the delightful flavors of Kolkata to patrons.
Flurys is renowned for its delectable offerings, including chocolate cones, rum balls, chicken patties, baba cake, and baked beans. This patisserie proudly operates 65 modern retail outlets across various areas, encompassing Kolkata (including Serampore, Chandan Nagar, and Durgapur, with an impressive 7 outlets at Kolkata’s city airport), Delhi, Navi Mumbai, and Mumbai.
Vijay Dewan, the Managing Director of Apeejay Surrendra Park Hotels Limited, expressed, “Recognizing the burgeoning demand in the important Mumbai market, we have embarked on this expansion initiative to cater to a wider audience. We have a track record of achieving industry-leading margins, with a revenue of approximately Rs 50 crore. In the current fiscal year, we have opened 5 more outlets in Kolkata, 2 in Mumbai, and 1 in Navi Mumbai.”
Flurys operates as a retail food and beverage brand, presenting itself in three distinct formats: kiosk, café, and restaurant. Its origins trace back to 1927 when it was founded by Mr. and Mrs. J Flury at 18, Park Street. In a remarkably short span, it rose to fame and became the preferred tea room for both affluent Britishers and Indians. Acquired by Apeejay Surrendra Park Hotels Limited in 1967, Flurys has since become an integral part of Kolkata’s cultural fabric.
Theos – Patisserie and Chocolatier, a prominent confectionery brand, is poised to launch North India’s largest kitchen facility in the coming months. With this endeavor, the brand plans to inaugurate 50 new outlets over the next three years.
Grounded in a commitment to customer-centricity, the brand is preparing to unveil North India’s most expansive bakery kitchen, spanning an impressive 70,000 square feet across three floors.
Karan Narula, Co-founder of Theos, commented, “Our primary objective is to establish a facility that empowers our entire team, ultimately reflecting in the quality of our products. Drawing from our background in construction, a meticulously planned and executed central kitchen has always been a cornerstone of Theos.”
Theos aims to achieve a high-quality production capacity of over 10 lakh units per day. Cutting-edge production machinery sourced from around the world will ensure the consistent delivery of top-notch products. This includes high-performance Rotary Ovens, Stone Bed French Deck ovens, efficient double arm mixers from Spain, MRD trackers, and Special UIN (Unique Identification Number) machines, as well as software for precise inventory management and shelf-life controls. Theos has spared no effort in equipping the factory with the best available technologies and machinery.
Vikram Narula, Co-founder of Theos, emphasized their environmental responsibility, saying, “We recognize the importance of preserving our planet. Hence, we have implemented a robust disposal system to ensure minimal environmental impact. This kitchen’s purpose extends beyond food service.”
The factory’s design places a strong emphasis on hygiene and safety standards, adhering to guidelines set by the Food Safety and Standards Authority of India (FSSAI). Furthermore, a comprehensive farm-to-table inspection process will monitor all Critical Control Points (CCPs) regularly. To assess water TDS levels and ensure the quality and hygiene of raw materials, finished products, and work areas, a microbiology lab will be established at the factory, guaranteeing the safety and cleanliness of everything served.
Gaurav Wadhwa and Karan Narula, Co-founders of Theos, expressed their vision, stating, “As a confectionery brand, we aspire to tantalize the taste buds of our customers through our products and services. To enhance our offerings, it is imperative to establish a robust manufacturing unit capable of delivering authenticity and quality. From ingredients to kitchen operations, to health and safety protocols and eco-friendly disposal systems, Theos consistently strives for excellence. Our latest project, this extensive bakery kitchen, will not only ensure the delivery of the finest confectionery products to our customers but also enhance the lifestyle of our patrons while prioritizing environmental sustainability and a clean atmosphere.”
For example, despite the simultaneous introduction of a traditional chocolate version during its launch in November 2020, the dark chocolate beverage from Tiggle has consistently maintained its position as the top-selling product. Notably, within the first six months of the brand’s inception, 90% of its sales were attributed to dark chocolate-based beverages, with the remaining 10% being conventional chocolate.
Kakkar observed a cultural difference in the perception of hot chocolate between the West and India. While hot chocolate is seen as a mindfulness beverage in the West, in India, consumers prefer it during stressful moments, menstruation, or as a way to unwind after work.
Tiggle beverages, known for their quick brewing time of under three minutes, are crafted in small batches by an all-women team in Agra, sourcing cocoa directly from farmers in Tamil Nadu, southern India. Kakkar’s journey began by selling hot chocolate outside a Delhi train station, and during the pandemic, Tiggle transitioned online, accumulating over 2,000 followers and selling over 60,000 cups in six months.
Responding to community demand, Tiggle introduced its fourth SKU in June 2022—the hazelnut hot chocolate. This variant, made with a dark chocolate base and real Turkish hazelnuts, was developed after extensive research and is priced at 499 rupees (US$6) per 200g pack. The initial production run of 2,000 cups sold out within 24 hours, emphasizing the brand’s strong community engagement.
Kakkar emphasized that Tiggle’s products, particularly the hazelnut hot chocolate, don’t compete with the traditional Indian beverage “chai” (tea). While tea and coffee are consumed for wakefulness, hot chocolate fits any time, including evenings and nights. Tiggle’s primary focus is on hot chocolate beverages, differentiating itself from other chocolate companies where hot chocolate is often an additional product.
Looking ahead, Tiggle plans to launch three more dark chocolate-based SKUs by the end of 2022, featuring jaggery as a sweetener and no refined sugars. In Q1 2023, the company aims to introduce an assorted beverage box with sachets and Tiggle merchandise. With the monsoon season from September to March and winter from October to March approaching in India, Tiggle anticipates a surge in demand for its products.
Golden and crispy on the outside, soft and tender within, and perfect for dipping in chocolate – churros are universally cherished for their delectable simplicity, much like any beloved comfort food. Those fortunate enough to have ventured to Spain can attest to the widespread adoration of this humble yet soul-satisfying creation.
The precise origins of churros may be shrouded in mystery, but one widely accepted account traces their beginnings to nomadic shepherds residing in the lofty mountains. Faced with limited access to fresh sustenance, they ingeniously concocted dough from flour and water, frying it to create a satisfying meal. Before long, the irresistible allure of churros captivated hearts far and wide, because who could resist the appeal of crispy fried dough dusted with sugar? Spanish explorers introduced this delectable dessert to the world during the 16th century, and it swiftly evolved to include chocolate as its cherished companion, becoming a global favorite.
The pastry artisans at Four Seasons Hotel Bengaluru have crafted an enticing promotion that celebrates the sensory pleasures of hot chocolate and handcrafted churros. These exquisitely flavored delights will receive a distinctive twist in presentation. The menu also boasts an array of hot chocolates, featuring accompaniments such as marshmallows and chocolate flakes, with flavors like Valrhona smoked cinnamon (dark), salted caramel and hazelnut (milk), and saffron and turmeric (white). The chefs have chosen the coveted Valrhona chocolate, renowned for its premium quality and adored by pastry chefs worldwide.
While traditional churros are typically fried pastry delights dusted with powdered sugar, at Four Seasons, they will be served with luscious caramel sauce, indulgent chocolate sauce, and creamy cheese frosting.
Executive Pastry Chef Partha Bose explains, “We wanted to reimagine some delectable treats for daytime snacking, and who can resist the allure of churros? Valrhona chocolate is sumptuously rich and a joy to work with. It also adds an air of luxury to the hot chocolates we’ll be serving.”
Valrhona is a distinguished French chocolate manufacturer situated in Hermitage, a wine-producing region near Lyon. With a storied history dating back to 1922, the company crafts confectionery, plain and flavored chocolate bars, as well as bulk chocolate in bars or pellets, cherished by pastry professionals worldwide. Known for its commitment to fostering sustainable and ethical relationships with cacao suppliers, this premium chocolate brand is celebrated for its exquisite taste.
While plant-based chocolates have been present in the Indian market, the predominant offerings have been dark or milk chocolates, given the ease of matching their appearance and taste when removing dairy components. CARRA CEO Komal Khosla explained that achieving the desired color and milky mouthfeel for white chocolate without dairy proved challenging. It took substantial effort to develop a creamy, milky taste and texture similar to regular dairy chocolate, ensuring consumers don’t feel they are compromising on indulgence.
CARRA initially introduced a plant-based portfolio with 10 SKUs of dark chocolates, followed by two SKUs of milk chocolates. Recently, the company launched its white chocolate variant, Lemon and Cranberry, with the aim of appealing to consumers who favor white chocolates. The hope is that the visual and taste resemblance to traditional milk-based chocolate will attract even those consumers who may be skeptical about plant-based options.
To simplify the transition to plant-based chocolate, CARRA opted for the Lemon and Cranberry flavor as it blends well with the white chocolate base. Despite the 5% to 10% higher backend costs incurred due to the use of fruits, nuts, and other plant materials to replace milk powder, CARRA sells its plant-based chocolates at a price comparable to regular chocolates. The company is actively working on balancing backend costs with market prices, exploring improvements in formulations using ingredients like oats, while prioritizing taste and mouthfeel richness.
CARRA soft-launched the white chocolate bar in March 2022 in Delhi, Gurgaon, and Mumbai. Additionally, the company has a sugar-free range experiencing rapid growth amid the health and wellness trend. Khosla highlighted the rising interest in sugar-free products in India and the company’s commitment to working with conventional chocolate brands to develop more sustainable products, focusing on the Indian market initially.
However, logistical challenges, such as the risk of melting in high temperatures, persist for plant-based chocolates, similar to their conventional counterparts. CARRA is addressing these challenges through expedited couriering, dry ice packing, and envisions establishing warehouses in every city to ensure temperature control. While export plans are on the horizon, the company emphasizes the need for robust temperature control methods before venturing into international markets.
Confect, a prominent name in the confectionery industry and a leading provider of state-of-the-art sugar paste products in the country, is embarking on a strategic expansion to boost its revenue growth while catering to its loyal customers.
Confect represents an innovative venture born from the creative mind of Chef Gauri Varma, a trailblazer in the world of baking. Driven by her passion for baking and her affinity for hospitality, Chef Gauri Varma founded Confect. The brand specializes in sugar paste products and caters to the professional cake decorating market, offering a wide range of fondants, edible paints, vibrant dust colors, glitters, and essential cake decorating tools.
In terms of revenue growth, Confect has been on a remarkable trajectory, experiencing exponential growth of over 600% since its inception in 2018. What began with just one stock keeping unit (SKU) has expanded into an impressive portfolio of over 450 products.
Building on this impressive track record, Confect is now setting even more ambitious targets. By 2024, the company aims to achieve a staggering 100-fold growth since its inception, with an anticipated revenue increase of 5-10 million within the next three years. This expansion plan reflects Confect’s commitment to creating significant value for its customers.
With a solid expansion strategy in place and a record of 500% growth during the COVID-19 pandemic, Confect is poised to expand its unique cake decorating and confectionery items into international markets. This includes retailing in the Middle East, with destinations like Sri Lanka, Nepal, Kuwait, Oman, Dubai, and Abu Dhabi, among others. The brand is already available on Amazon websites in North America, Mexico, and Canada and plans to further extend its reach through the appointment of distribution agents worldwide.
In addition to these growth initiatives, Confect is actively venturing into the food services retail sector. While already partnering with Reliance, Grofers, Big Basket, Amazon, and Flipkart, the brand is now looking to establish a presence in traditional retail setups such as Metro Cash and Carry, general retail stores, and supermarkets.
Keeping customer needs at the forefront, all products offered by Confect are gluten-free, dairy-free, lactose-free, nut-free, trans fat-free, and 100% vegetarian. This commitment to quality and inclusivity has made Confect the first chef-based product brand in India to reach a wide commercial audience.
Founder of Confect, Gauri Varma, reflects on their journey, stating, “The pandemic has certainly accelerated our business growth, as more home bakers emerged during this period. We are delighted to receive such a positive response. People now seek quality products and are willing to invest in genuine, high-quality offerings, which is precisely what Confect aims to provide. Confect has redefined industry standards in terms of quality, affordability, and customer experience, leaving an indelible mark in the industry.”
The cookbook is a compilation of community-sourced recipes utilizing Parle Platina’s Hide & Seek range, and it is set to launch digitally on the brand’s Facebook and Instagram platforms. In response to the increasing trend of Indians engaging in home cooking, Parle, a prominent biscuit, confectionery, and snacks manufacturer, initiated a contest in June. This contest encouraged both amateur and professional cooks to create unique recipes featuring products from Platina’s Hide & Seek line, such as Hide & Seek Classic, Hide & Seek Cafe Mocha, Hide & Seek Choco Rolls, Hide & Seek Black Bourbon, and Hide & Seek Creme Sandwich.
Amidst a surge in home cooking, driven by diverse reasons like newfound time, entertaining children, or personal culinary exploration, social media platforms have witnessed an influx of culinary posts. Parle received numerous entries for the contest and meticulously selected 20 outstanding recipes to be showcased in the Hide & Seek #WhipItUp cookbook.
Mayank Shah, Senior Category Head at Parle, highlighted the recent resurgence of cooking as a cherished art form, often neglected due to hectic lifestyles. He expressed how the current circumstances are fostering a return to the dinner table, emphasizing the heightened appreciation for home-cooked meals and snacks driven by health and safety considerations. The cookbook aims to celebrate the culinary skills and creativity of the audience, showcasing recipes born out of experimentation in the kitchen. Shah encouraged a bold approach in the kitchen and hoped that sharing these exciting recipes would spread love and positivity through delightful treats.
Founded in 1929, Parle has evolved into one of India’s leading manufacturers of biscuits, snacks, and confectionery. Recognized for producing the purportedly world’s largest-selling biscuit, Parle-G, the company’s marketing philosophy aligns with the needs of the Indian masses, offering a blend of health, taste, and value-for-money propositions accessible to people from all social classes and age groups.