Hot on its heels, Dosa secured the second spot with 23 million orders, underscoring its enduring popularity across the country. Meanwhile, Bengaluru set a unique record, with one enthusiastic customer spending ₹49,900 solely on pasta, indulging in nearly 55 Alfredo dishes, 40 Mac & Cheese plates, and 30 servings of spaghetti.

Dinner emerged as the preferred mealtime, accounting for 215 million orders—29% higher than lunch. Bengaluru continued its love affair with Masala Dosa, clocking in 2.5 million orders, while Delhi, Chandigarh, and Kolkata stayed loyal to their regional favourites: Chole, Aloo Parantha, and Kachoris, respectively.

In the snack category, Chicken Roll took the crown with 2.48 million orders, followed closely by Chicken Momos with 1.63 million orders and Potato Fries with 1.3 million orders.

When it comes to late-night cravings, Chicken Burger stole the show with 1.84 million orders placed between midnight and 2 AM. However, Chicken Biryani remained a round-the-clock favourite, cementing its place as India’s ultimate culinary obsession.

As Swiggy’s latest report reveals, India’s food preferences continue to evolve, but the love for classic dishes like Biryani remains unwavering, solidifying its status as the ‘undisputed king of the food kingdom.’

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1.     CaterNinja: Revolutionizing Catering with Technology

CaterNinja has reimagined the catering industry with its “Catering as a Service” (CaaS) model. Founders Anup Agarwal and Anurag Mishra aimed to simplify catering by offering customizable, high-quality solutions.

• Key Features: Operates across cities like Delhi NCR, Bangalore, Mumbai, and Hyderabad, allowing customers to select precise quantities of menu items, reducing waste and costs.
• Patented Platforms: Offers unique tools like Ninjabox and NinjaLive for personalized catering and live culinary experiences.

2.     HungerBox: Innovating Corporate and Institutional Dining

Founded in 2015 by Sandipan Mitra and Uttam Kumar, HungerBox caters to tech parks, malls, corporate cafeterias, and educational institutions.

• Tech-Driven Solutions: Facilitates efficient food management through its platform, completing over 200 million transactions to date.
• Funding Success: Raised $44.6 million in funding, including a Series D round in 2020, cementing its place in India’s food-tech sector.

3.     BOX8: Quick and Convenient Desi Meals

BOX8, launched in 2012 by IIT alumni Anshul Gupta and Amit Raj, delivers freshly prepared Indian meals in under 28 minutes.

• Market Reach: Operates over 110 outlets in cities like Mumbai and Bangalore, delivering 22,000 meals daily.
• Investment Milestone: Secured $40 million from Tiger Global Management in 2021, driving its rapid expansion.

4.     Rebel Foods: A Global Cloud Kitchen Giant

Rebel Foods, established in 2011 by Jaydeep Barman and Kallol Banerjee, has become the world’s largest internet restaurant chain.

• Innovation Hub: Operates over 450 kitchens, managing brands like Faasos and Behrouz Biryani via its proprietary Rebel OS platform.
• Global Footprint: Expanded to markets in the UAE, UK, and Saudi Arabia, setting global benchmarks for cloud kitchens.

5.     Swiggy: India’s Hyperlocal Delivery Leader

Launched in 2014, Swiggy has become synonymous with fast and reliable food delivery.

• Data-Driven Efficiency: Utilizes machine learning to optimize routes and minimize delivery times.
• Market Presence: Operates in over 500 cities with a network of 200,000 delivery executives, partnering with thousands of restaurants.

Driving India’s Food-Tech Revolution

From digital catering to hyperlocal delivery, these brands are transforming the food industry with innovation and technology. As consumer expectations evolve, their commitment to quality, efficiency, and customer-centric solutions positions them as leaders in the food-tech revolution.

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Cacao granules are produced through a unique manufacturing method that minimizes damage to cacao cells, preserving the natural goodness of cacao beans. The result is a powder with less astringency and higher nutrient retention.

The Spicy Crisp crackers blend these granules with brown sugar, whole wheat flour, and a mix of five spices—cinnamon, ginger, chili, cardamom, and cloves—evoking flavours reminiscent of ancient cacao-based beverages. The product offers a crispy texture and a nutrient boost with added dietary fiber and iron.

“Through this launch, we aim to redefine cacao’s role in snacking, offering not just taste but also nutritional benefits for today’s health-conscious consumers,” Meiji stated.

The launch aligns with Meiji’s Now Open the Cacao initiative, introduced in 2022 to explore innovative applications of cacao and promote sustainability. Currently, only 30% of the cacao fruit is utilized in chocolate manufacturing, with the rest—such as pulp, skin, and shells—often discarded. Meiji is working to repurpose these parts into various products, adding value to the crop while supporting sustainable farming practices.

Since 2006, Meiji has partnered with cacao farmers globally, providing technical support for cultivation and fermentation, funding education, and building infrastructure. These efforts aim to improve the livelihoods of farmers while enhancing the quality and sustainability of cacao production.

The Spicy Crisp snacks will launch on Amazon starting November 5 and will be available in Albion Dresser stores across Japan from November 22.

With this expansion, Meiji continues to push the boundaries of cacao innovation, combining flavor, nutrition, and sustainability in its product offerings.

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ProV Foods Chief Marketing Officer, Shalin Khanna, emphasized the company’s ongoing commitment to providing nutritious snacks while catering to a growing demand for treats that balance health with indulgence. “Our primary products promote wholesome snacking,” Khanna said. “But as consumers seek a blend of health and flavour, we’re introducing products that bridge this gap, appealing to those who want both nutrition and a treat.”

The newly launched chocolate-coated almonds balance nutrient-dense ingredients with indulgent chocolate, maintaining ProV Foods’ standard of using natural ingredients. Khanna noted the brand’s preference for high-quality chocolate over compound varieties, ensuring a healthier, more flavourful experience. The current line includes five variations of chocolate-coated almonds, all available exclusively on ProV Foods’ website to optimize quality control and gather direct consumer feedback.

This initial online-only launch allows the brand to fine-tune its offerings before expanding to India’s western and southern general trade markets and high-traffic locations like airports and premium retail outlets. By venturing into impulse-buy zones, ProV Foods hopes to capture a broad audience, including those exploring healthy snacks for the first time.

“Our choice to start with almonds is both cultural and practical,” Khanna explained, noting that almonds are widely accepted across India for their health benefits and appeal. The uniform shape and mild flavour of almonds also lend themselves well to various coatings, making them ideal for product innovation.

With plans to expand its indulgence line into new flavours and formats, ProV Foods aims to stay at the forefront of India’s evolving snacking landscape, continuing its mission of making balanced indulgence accessible to consumers across multiple channels.

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There will be popularity of superfoods, particularly berries and mushrooms, as consumers seek out foods with added health benefits. Superfoods like berries and functional mushrooms, known for supporting mood, stress relief, brain health, and immunity, are gaining traction. Mushrooms alone have generated $1.6 billion in sales, showing strong growth.

Protein also remains a top priority for shoppers. Products with 25–30 grams of protein are selling 60% faster than those without, according to SPINS data. High-protein offerings began with naturally protein-rich products like milk but have expanded to items like snacks and breakfast foods. Product packaging now prominently highlights protein content to meet consumer demand.

Alongside functionality, unique global flavours are trending, with consumers eager for authentic fusion experiences. “Shoppers want bold, spicy, and globally inspired flavours—such as Korean-Mexican or Asian-Italian combinations—that bring restaurant-quality fusion to the dinner table. Comfort flavours like mac and cheese and the trending salty-sweet combo of ice cream and fries are also gaining popularity as consumers seek moments of indulgence.

Sustainability, however, remains a significant driver in 2025 as consumers seek transparency on sourcing and environmental impact. Consumers are demanding details on sourcing and production practices. Retailers and manufacturers must now prioritize transparency to meet this demand.

A September report from Mintel underscored these sustainability concerns, revealing that 34% of global consumers are worried about air quality, while 30% of shoppers cite plastic pollution as a top issue. Many consumers (35%) also expressed distrust in companies’ environmental claims, indicating a need for more accountability.

As the food and beverage landscape evolves, 2025 is shaping up to be a year where functionality, sustainability, and comfort flavours meet to satisfy health-conscious, eco-aware consumers.

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Kellanova, a key player in the snack industry, continues to expand its offerings following its transition to a snacking-only business. This move comes two months after it announced a $36 billion acquisition by candy giant Mars. The smoked Cheez-It varieties were designed to deliver a richer flavour experience, with smoked cheddar incorporating hickory and oak smoke flavours, while smoked gouda offers nutty and maple wood smoke tastes.

Cheez-It, a billion-dollar brand for Kellanova, remains a central focus of its growth strategy. The brand has introduced other unique flavours and collaborations, such as Cheez-It Puff’d in 2022 and a Hidden Valley Ranch collaboration earlier this year.

Club Crackers are also a key target for growth, with the Sweet Hawaiian and Cinnamon Sugar Club Minis aimed at enhancing snack choices for social gatherings. Carrie Foose, Club Crackers’ brand marketing director, emphasized the versatility of these new flavours, suggesting pairing Sweet Hawaiian crackers with savoury toppings and using the cinnamon variety in desserts.

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As snacking replaces traditional mealtimes, nearly half of global consumers (48%) now eat more than two snacks per day. This shift has prompted food makers to rethink ingredient choices, ensuring that even indulgent snacks offer nutritional benefits. The report indicates that younger consumers, in particular, view multiple healthy snacks throughout the day as equally or more nutritious than the traditional three-meal-a-day approach.

The demand for healthier snacking options is evident, with 45% of consumers globally seeking the healthiest choices possible. Another 38% prefer a balanced approach, allowing themselves indulgent treats within an overall healthy diet. The report underscores that “made with fruits and vegetables” is now the third most important factor in snack selection globally.

Major brands are responding to this trend. Cheerios Veggie Blends, traditionally a staple in the baby food category, now include sweet potato, carrot, spinach powders, and banana and blueberry purees in each serving. Similarly, Once Upon a Farm and Cerebelly have added nutrient-rich ingredients like apple, pear, kale, and mushrooms into their snack offerings, ensuring a blend of flavour and nutrition.The rise of “clean-label” products, which emphasize wholesome, minimally processed ingredients, is also shaping the snacking industry. A report from Innova Market Insights found that clean labels are increasingly influencing consumer buying behavior. Botanical extracts, plant-based innovations, and simple ingredient lists are making consumers feel more connected to nature.

As consumer preferences continue to shift towards healthier, more transparent food choices, manufacturers are focusing on clean-label, better-for-you ingredients to stay competitive in the evolving snack market.

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PepsiCo has announced its acquisition of Siete Foods, a Texas-based tortilla-chip manufacturer, for $1.2 billion. This move is part of PepsiCo’s strategy to bolster its snacking business as consumers shift towards private-label brands due to rising food prices. Siete Foods, founded in 2014 by Veronica Garza, is run by seven members of the Garza family and has gained popularity for its grain-free tortilla chips and taco shells.

Backed by actor Eva Longoria, Siete Foods’ product lineup also includes enchilada sauces and Mexican wedding cookies, which are sold in 40,000 retail outlets across the U.S., including major stores like Target and Whole Foods.

This acquisition comes as PepsiCo aims to diversify its offerings in response to changing consumer behavior. Recent price hikes by packaged food companies, aimed at offsetting higher input costs, have driven consumers to more cost-effective alternatives, pushing PepsiCo to strengthen its appeal with new flavours under brands like Lay’s, Doritos, and Cheetos.

Despite this expansion, PepsiCo’s North American snacking division saw a 4% decline in volume in its last reported quarter. The company will release its third-quarter earnings next week.

Meanwhile, the broader food industry has seen significant deal-making activity. In August, Snickers maker Mars acquired Pringles parent Kellanova in a $36 billion deal.

The transaction is expected to close in the first half of 2025. The Wall Street Journal first reported the advanced talks between PepsiCo and Siete Foods earlier this week.

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Marico is strategically positioned to tap into the increasing urban demand for nutritious and easy-to-prepare snacks and is focusing on convenience aligning with the evolving consumer preference for healthy snacking, offering ready-to-eat and ready-to-cook solutions that fit modern lifestyles.

Marico’s healthy snacking portfolio under the Saffola brand includes popular products like Saffola Crunchiez, Saffola Masala Oats, and millet-based snacks such as Saffola Masala Millets. These offerings have been designed to cater to health-conscious consumers seeking snacks that provide both nutrition and flavour.

To further strengthen its foothold in the healthy foods market, Marico recently signed a Memorandum of Understanding (MoU) with the National Institute of Food Technology Entrepreneurship and Management (NIFTEM). This collaboration will focus on skill enhancement, technology sharing, and capability development within Marico’s research and development operations, a move Bhanchawat sees as crucial for future growth.

The company’s goal is to significantly boost its food segment revenue, targeting a compound annual growth rate (CAGR) of 20–25% to double the revenue by FY27. The company’s Q1 FY25 report indicates robust growth in its foods segment, which saw a 37% year-on-year value increase. Saffola Oats, in particular, achieved over 20% growth, with newer product lines performing as expected.

Bhanchawat emphasized that Marico is leveraging its extensive distribution network to drive the growth of Saffola’s healthy snacking range across urban, semi-urban, and rural markets. “Marico’s strong distribution network, extending to about 2.5 lakh outlets, is helping us ensure that our products reach consumers in diverse regions, supported by both traditional and modern retail channels,” he stated, citing a Nielsen report on the company’s reach.

The company is also investing heavily in its online presence through major e-commerce platforms and integrating quick commerce (Q-commerce) into its strategy to deliver snacks rapidly to consumers, an area that Bhanchawat sees as pivotal for meeting the demands of modern, time-pressed consumers.

In the future, Marico aims to continue innovating within the healthy snacks category, introducing gourmet flavours and expanding its product range to appeal to a wider audience. The company remains committed to deepening its distribution channels to reach consumers across both urban and rural markets.

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New Delhi: McDonald’s India, which operates in the West and South regions through its franchise partner Westlife Foodworld, has announced the introduction of burgers made with multi-millet buns. This innovation has been co-developed with the Central Food Technological Research Institute (CSIR-CFTRI), a premier food technology body under India’s Ministry of Science & Technology. The initiative is part of McDonald’s strategy to enhance the nutritional profile of its menu.

The multi-millet bun, which contains a blend of five millets—Bajra, Ragi, Jowar, Proso, and Kodo—will be available at all 400 McDonald’s outlets across West and South India, with a ₹10 upgrade. According to Akshay Jatia, Executive Director at McDonald’s India, this collaboration marks a first in the quick-service restaurant (QSR) space, combining CSIR-CFTRI’s food science expertise with McDonald’s commitment to providing nutritious yet delicious food options.

CSIR-CFTRI Director, Dr. Sridevi Annapurna Singh, emphasized the significance of this partnership, stating, “This is a crucial step toward creating menu items that enhance both nutrition and taste. By combining CFTRI’s cutting-edge research with McDonald’s operational strengths, we’re pioneering a new era in food innovation.”

The multi-millet buns are being sourced directly from 5,000 farmers across seven Indian states, including Gujarat, Maharashtra, Karnataka, and Tamil Nadu, under a farm-to-fork model. This partnership reflects McDonald’s ongoing efforts to integrate traditional, locally sourced ingredients into its offerings.

This launch follows a challenging June quarter for Westlife Foodworld, which saw a 88.72% drop in consolidated net profit to ₹3.25 crore, due to subdued in-store business and rising royalty costs. However, McDonald’s India continues to operate 403 restaurants in the region, with its focus now shifting to innovation in nutrition.

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