11) Global meet seeks to create market opportunities for ‘Ready-to-Eat’ foods (21 April 2011)

Hyderabad, India 21 April 2011 – Making convenience foods better and healthier through R&D, creating market opportunities and enhancing entrepreneurships are the focus of the “Global Symposium on Ready-to-Eat (RTE) Foods: Opportunities for R&D, Entrepreneurship and Markets” to be held on 25-27 April at the Hotel Taj Banjara, Hyderabad. The symposium is being organized by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) along with ASSOCOM India.

With shifting consumer trends and changing eating patterns worldwide, the symposium will seek to promote RTE foods to a wider market through the transfer of technologies to entrepreneurs. It will address various food challenges such as meeting the demands for innovative meal solutions for a busy lifestyle, meeting consumers’ aspiration of eating healthy foods, role of food science and biotechnology in meeting consumer demands for RTE, and quality control and packaging to ensure product quality.

The role of micro-, small- and medium-scale enterprises will also be highlighted as vital in addressing issues such as improving peoples’ livelihood opportunities and increasing their participation in the agro-food industry.

“This global symposium on ready-to-eat foods is a step towards exploring new markets and creating demand for a wider diversity of higher-value foodstuffs and in reducing poverty by fostering agro-enterprises,” said ICRISAT Director General William Dar. He added that this is consistent with the Institute’s Inclusive Market-Oriented Development or IMOD strategy which focuses on helping the farming poor to access markets to increase their food supplies and incomes, and hence create a dynamic progression from subsistence towards market-oriented agriculture.

The symposium is being supported by the Ministry of Food Processing, Government of India, and is part of the activities of the NutriPlus Knowledge Program, Agribusiness and Innovation Platform (AIP) of ICRISAT. It is an excellent opportunity for people from the food and allied Industry and the academia to learn about the latest opportunities for R&D, entrepreneurship and market potential of the RTE foods segment.

Dr Dave Hoisington, ICRISAT Deputy Director General (Research) will inaugurate the session along with
Shri P.I. Suvrathan, Chairperson, Food Safety and Standards Authority of India (FSSAI). Shri Suvrathan will also deliver an inaugural address on “Enabling consumers and food-processing industry through the new food safety and regulation act.” Dr AS Bawa, Director, Defence Food Research Laboratory (DFRL), Mysore, India, who is one of the pioneering scientists in the RTE food revolution in India will be delivering a special address on “RTE foods driving the growth of food processing industry.”

Other renowned speakers from the public sector, multi-national and domestic food companies, entrepreneurs, and food research and consultancy organizations will deliver presentations in the areas of opportunities for promoting human health through innovative and traditional RTE foods; research and development aspects of RTE foods; marketing trends and export potential; emerging role of biotechnology in the development of RTE foods; and policies and regulations to promote RTE entrepreneurship.

To highlight various RTE technologies and products, an exhibition will be displayed during the symposium.

For more details and registration, contact Saikat Datta Mazumdar (s.dattmazumdar@cgiar.org) or
A Poshadri (a.poshadri@cgiar.org; CP+91 9492828965).

 

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