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2020’s Food and Beverage sector in India


The Great Indian Food and Beverage Market is now the industry with the biggest income production. If you take a quick glance at market data from previous years, you can see how profitable and profitable with high returns on interest this business has been. The emergence of a technologically savvy client base increased the model’s variety and alternatives. Here are some other trends that are anticipated to shape the Indian food and beverage business as the decade comes to a close.

1. More selections on the menu while maintaining regional preferences

food and beverage

India’s market took its time urbanising, unlike other Asian countries like China, Thailand, and Indonesia. in the case of tier 2 and tier 3 cities in particular. The number of cuisine alternatives accessible for the Indian taste, however, may increase in the upcoming year as a result of population expansion, widespread migration, and affordable internet connection to western civilisation.

The emphasis would be on maintaining India’s unique flavours while enhancing its visual and modern approach, based on what other prominent brands in the food and beverage business have done.

2. Being healthy is the new cool

Image result for health conscious food

Nowadays, consumers are increasingly aware of the health benefits that food may provide. A meal with a lot of fat or even carbohydrates makes people gasp in disgust; fibre and minerals are preferred. The current food and beverage brands, as well as packaged and processed commodities, have undergone several modifications as a result of this. For instance, packaged food goods display a thorough description of all the components and their nutritional worth, but Subway and McDonalds have introduced nutritious bread and baked patties to their menus.

3. Convenience meals and less time are on their way

Indian has a sizable working-class population, and their haste to adopt the urbanised lifestyle has left them with little free time. This has offered ascend to a society that prefers convenience meals because they want to spend little time and effort making food, even if this means paying more money. These food products are readily available in the market, include a wide variety of food items, and need very little preparation time. Their consumption might only increase in the upcoming year.

4. Cane sugar? More appropriately, Sugar-can’t


Call it inexperience or a lack of alternatives, but for a very long time, cane sugar has been the sole sweetener we are familiar with, and honey has been our go-to syrup. Leaving aside the main causes of diabetes.

In any case, syrups made from fruits like pomegranate, dates, sorghum, sweet potato, and coconuts have emerged as substitutes and healthful sources of sweetness, and they are now readily consumed.

5. Reduce? No, portion out!

Additionally, customers are quickly becoming more health aware, which requires them to consume fewer servings of food. Smaller amounts of cooked and prepackaged meals are popular because they provide a means to consume more without feeling guilty about overindulgence.

6. Ye bikne wala hai Gourmet

Indians take their food very seriously. Which is perhaps the reason behind gourmet food being accepted in the market. But now that cooking shows and food bloggers have started making a significant influence over the average millennial’s food preferences, the aesthetically pleasing and distinctly exotic gourmet food market stands tall as a whopping INR 15000 crore business and looks set to go upwards.

7. What is beyond the rainbow? Sky Kitchens

The ability to provide a variety of cuisines in one location gave rise to the concept of cloud kitchens. Cloud kitchens like eat fit, Behrouz biryani, and box8 meals have established a solid foothold in the food and beverage industry thanks to a variety of companies that specialise in food delivery and offer partnerships for the same.

8. Cell-based beef is straight out of science fiction

Cellular agriculture is a significant technical advance in the food sector, albeit still being in its infancy. The Hindu claims that efforts are being made to implement this brilliant scientific notion into the Indian food sector, and 2020 may be the year we see it come to pass, at least in the laboratory. What a great topic for a dinner conversation!

9. Interactive dining venues will attract more customers

Consumers are increasingly viewing dining out as an experience, just like the retail sector did. And no, just having live music is not enough to qualify. Whether it’s automated ordering and billing kiosks or interactive games with prizes like discounts, the goal is to keep consumers interested enough to ensure their return.

10. An alternative Soy Story

Our diet’s main source of protein has historically been soy. However, there is opportunity for more after experiments with several substitutes including avocado, hempseed, and beans. While it’s not a guarantee that Soy will disappear from the market, the mix-and-match strategies will undoubtedly make room for other protein-based dietary choices.

11. Your Choice of Food

BYOD. Yes, it is what you read, and it does not imply, “Bring your Date.” It stands for “Build your own dishes” and has been hailed as a brilliant marketing strategy for promoting food personalization and emphasising the importance of the client. This approach offers the choice to eat without any disruption or human interaction at all, and it has fast grown to be fairly popular, together with self-ordering and self-billing kiosks.

12. A sustainable dining experience

Environmentally friendly items are becoming necessary as human rights abuse groups raise awareness of climate change and its ugly head. Tableware made from natural materials and recyclable packaging are becoming commonplace, and this trend is anticipated to continue.


Other elements, largely on the cusp of or stepping away from technological advancement, are also anticipated to play significant roles in defining the sector in the years to come. A home-delivered dining experience is highly valued in a time when a dedicated working populace emphasises work above scheduling time for lengthy dinners and eating out. A trend that is on the increase is pairing home-cooked cuisine with foods that were bought online. Keeping these factors in mind, savvy investors and businesspeople are expected to intelligently meet the wants of the audience and may anticipate excellent results. Please contact us if you would like more information about franchise business possibilities in India.

An engineer by qualification, Gaurav started his career in sales and marketing due to his affinity towards networking with people. After learning the tips and tricks of the trade, he made a fresh start as an entrepreneur in the franchising industry back in early 2018, with a vision to bring order and transparency to an unorganized sector. He founded and spearheaded Frankart Global Private Limited, where he consulted, developed, and scaled more than 120 domestic and international brands all over India ranging from different industries such as food & beverage, beauty & wellness, and FMCG retail to name a few. Post-Covid, in mid-2021, he developed FranDocX, India’s first ready-to-use franchise documentation service portal, for the MSME entrepreneurs who were severely affected by the pandemic, and wanted to avail an affordable franchise solution service. His aim is to regularize ethical business practices in the franchising sector so that a greater number of investors can participate and avail the benefits of a structured franchise framework.

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