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Ready to Eat Food, RTE Food, Ready to Serve Food, Ready to Cook Food, Convenience Food, No-Cook Food, Packaged Food, Processed Food Products, Snack Foods, Frozen Foods, Shelf-Stable Foods, Instant Foods Projects

Ready to Eat food took its own sweet time to enter the Indian market. Today, apart from manufacturing, India is also exporting ready to eat Indian food. Ready-to-eat food as animal or plant derived food that is cooked, frozen, washed, cooked for hot holding, cooled, and processed to be consumed directly or after heating.

It is a category of convenience food where the preparation time is extremely short and convenient, to where the product is prepared in advance and can be eaten as sold depending upon the requirement of the users and the weather conditions. These foods meet the specific needs of convenience, nutritional adequacy, shelf stability, storage, distribution to the centers and have become very popular

Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Convenience foods can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes. Additional convenience foods include frozen pizza, chips such as potato chips, pretzels, and cookies.

Most of us think that Indian food is spicy and hence only Indians prefer our authentic preparation but that’s not the case. There are products like Amritsari Chole, Dal Makhani, Biryanis, Gulab Jamun and many more such items that not only suit their taste but are also loved by them. 

Frozen food covers a wide range of ready-to-serve food that requires no further cooking before they are ready for human consumption. Frozen ready-to-serve food is served by many food caterers, hotels, restaurants, fast food chains, food centres. They are also distributed to supermarkets for public consumption.

Demand for ready-to-eat food is growing fastest in metros where a lot of working people don't get enough time to cook elaborate meals. According to retailers, the most popular heat-and-eat items include preparations of paneer, chana masala, rajma masala and pav bhaji. The demand for tomato puree and ketchup are commonly-used commodities due to high fluctuations of market prices of fresh tomatoes. The main categories of packaged food are canned/dried processed food, frozen processed food, meal replacement products and condiments.

The market is anticipated to grow on account of increasing working population, growing per capita disposable income, rising per capita expenditure on prepared food, increasing middle class and affluent consumers, etc. With the rising employment opportunities and changing lifestyle of consumers, the demand for ready-to-eat food products in the country is projected to grow during the forecast period as well. India has a large base of young consumers, who form majority of the country’s workforce. These young consumers hardly find time for traditional cooking due to their busy life styles which further creates significant potential for ready-to-eat food products.

Convenience food doesn’t require a lot of preparation and is easy for consumption. Convenience food market comprises ready to cook and ready to eat products. Among which ready to eat includes frozen foods, chips, bakery items and others. Whereas ready to cook has been further segmented into snacks mix, dessert mix and curry mix. Increased consumer awareness towards ready to mix food in India has changed consumer preferences for food resources which take less time and energy to prepare. In India, the demand for Ready-to-cook (RTC) food products has been increasing over the last few years on account of busier lifestyles and rising income levels of consumers. This has been consequently providing a huge impetus to RTC food products market in India, especially over the last five years. The Indian middle class, in particular, is witnessing a paradigm shift in their lifestyle and living standards. Presently, nuclear families and bachelors residing in metropolitans for academic and employment purposes are among the major consumers of RTC food products. Due to cultural diversities, companies are increasingly focusing on launching regional RTC products.

Increase in disposable income and consumer preferences for healthy and convenient food coupled with the rising demand for snacks and fried food products are expected to further boost the demand for ready-to-eat food products. In terms of value, the global ready-to-eat food products market is expected to expand at a CAGR of 7.2% during the forecast period (2016–2026) and is estimated to be valued at US$ 195.3 Bn by the end of 2026.

 

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Instant Noodles - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Layout

Many fast food items have flooded the markets but noodles have emerged as the most popular item as it is cheaper, very easy to make and nutritious. Urban and semi-urban markets are controlled by Maggi and other players are Top Ramen and other brands. Maggi has revolutionised the concept and this product has gone to majority of the urban households. As an off-shoot of this development, noodles have become very popular in India. Instant noodles are mostly fried noodles which are made of flour, water, alkaline salt and other additives. The consumption of instant noodles is global due to their characteristics such as convenience to eat, easy to mass-produce, widely acceptable taste, preferred texture and affordable prices. Instant noodles are dried or precooked noodles fused with oil, and often sold with a packet of flavoring. India is the world’s fifth-largest consumer of instant noodles. The instant noodles market in India has been growing, mainly driven by urbanization and changing lifestyle. In addition, many international instant noodle brands have entered the Indian market in recent years and shaken up the industry that had been dominated by a monopoly for almost 30 years. The noodle strands coming out from the pair of cutting rolls are processed into different kinds of noodles such as uncooked wet noodles (nama-men), dried noodles (kan-men) , boiled noodles (yude-men). Thus, due to demand it is a good project for entrepreneurs to invest. Few Indian Major Players are as under • Indo Nissin Foods Ltd. • M T R Foods Pvt. Ltd. • Nestle India Ltd. • Om Oil & Flour Mills Ltd. • Surya Agroils Ltd. • Vikas W S P Ltd.
Plant capacity: Instant Noodles (75 gms Pouches):5000 Kgs/DayPlant & machinery: Rs 125 Lakhs
Working capital: -T.C.I: Cost of Project:Rs 386 Lakhs
Return: 25.83%Break even: 54.21%
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Apple Chips - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics

Apple is one of the delicious fruits. It contains vitamins, minerals, enzyme, fruit juices etc. It is very good taste to eat fresh and its juice also, processed fruit juice can be preserved for long time. Apples can also be preserved in the form of apple chips by drying it. In normal drying apples pieces changed its colour to brown. But by accelerated freeze drying process it can be dried without changing its colour. For production of apple chips required plant machineries are accelerated like freeze drier, apples grader, apple sizing or cutting, iron or stone detector, conveyor belt, etc. All the above machineries mostly indigenously available, otherwise it may be imported from European countries or Asian countries like Taiwan, Japan etc. There are plenty of Raw materials available in the North India (like Himachal, Jammu-Kashmir etc.). There is very good market of apple chips. It can be sealed in the aluminium foil. It can be exported in the European Countries. They have large demand of this product. It can be stored more than 6 months in the vacuum packing without change its quality. As a whole there is a good scope for new entrepreneur with manufacturing of good quality of product.
Plant capacity: 800 Kgs/DayPlant & machinery: Rs 336 Lakhs
Working capital: -T.C.I: Cost of Project:Rs 533 Lakhs
Return: 26.00%Break even: 41.00%
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MACARONI, VERMICELLI & ATTA NOODLES - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Macaroni are made from wheat flour, carbonic salt water, pure salt, soft water and other additives. Carbonic salt water with sodium or potassium carbonate as the main constituent is an important additive giving the stickiness, elasticity, smoothness and good taste. Mixing or compounding wheat powder and additives (powder state) or their solution, is the most important factor deciding the quantity of the dough (paste state) of the additives are incorporated, with wheat powder, either dissolved or dispersed in carbonic salt solution or in emulsion state. The quantity of water and salt used in the process differs in summer and winter, as viscosity and osmotic pressure are sensitive to temperature. Vermicelli is the symbol of religious festivals in India. It is prepared at the occasion of Rakshabandhan in the Hindu custom and at the occasion of Id-ul-fitter in the Muslim custom. Besides, it is regularly consumed by so many families as a sweet-dish, or curry or fired and salty. Atta instant noodles is a ready to cook and serve snack food which has become very popular in India in the recent years The noodles must contain 5.5% of the solids of eggs as percent of the total solid in the finished product. The egg solids can be put into the product by addition of frozen yolks, dried yolks, frozen whole eggs, dried whole eggs, or fresh whole eggs or yolks. As a whole it is a good project for entrepreneurs to invest. Few Indian Major Players are as under • Indo Nissin Foods Ltd. • M T R Foods Pvt. Ltd. • Nestle India Ltd. • Om Oil & Flour Mills Ltd. • Surya Agroils Ltd.
Plant capacity: Macaroni :1MT/Day •Vermicelli : 1MT/Day •Atta Noodles: 1MT/DayPlant & machinery: Rs 33 Lakhs
Working capital: -T.C.I: Total Cost Of Investment:Rs 151 Lakhs
Return: 45.00%Break even: 39.00%
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Vacuum Fried Vegetable Chips (Sweet Potato, Beans and Beetroot)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study

India is one of the largest producers of potato. Besides being used as a daily food item in various vegetable preparations, potato today increasingly finds use in the form of chips or wafers as snacks food. The potato chips and wafers are popular processed food items that give considerable value addition to potatoes. Mixed Vegetable Chips (Sweet Potato, Pumpkin, Carrot, Taro and Green Beans),mixed fruit chips and beet root chips are processed by a vacuum frying method, the latest technology using the carefully selected raw materials from the best growing regions. The basic chips are cooked and salted, and additional varieties are manufactured using various flavorings and ingredients including seasoning, herbs, spices, cheeses, and artificial additives. Chips are a predominant part of the snack food market in English speaking countries and numerous other Western and Asian nations. Vegetables chips and fruit chips are 100% natural, Low fat, high nutrient, no preservative. India's potato production has seen a phenomenal increase since the 1950s, mainly due to strong demand from the processing industry and remunerative returns. It is grown all over the country with Uttar Pradesh growing the maximum quantity. The overall size of the snack food market is estimated at Rs. 45 to Rs. 50 bn. The market is reported to be growing at 7 to 8 % annually. In India it is being produced not only on large scale by big firms, but also on cottage/home scale in semi-urban and rural areas. Owing to this, there is a number of companies from both the organized as well as unorganized sector who are already catering to the needs of tea stalls, restaurants, railway stations, tourist places etc. Still there is a huge demand to be met for these products in interior and remote places in different parts of the country. As a whole there is a good scope for new entrepreneur with manufacturing of good quality of product.
Plant capacity: Sweet potato: 120 kg/day Beat root: 80 kg/day Beans chips: 266 kg/dayPlant & machinery: Rs 83 Lakhs
Working capital: -T.C.I: Cost of Project: Rs 209 Lakhs
Return: 26.00%Break even: 59.00%
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Plain Corn Flakes & Coated Choco Flakes - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities

Corn flakes being one of most nutritious foods and is consumed as breakfast food not only in India but-everywhere in the world.Cornflakes are a very popular breakfast cereal manufactured from maize. Cornflakes are an almost 0 fat, 0 cholesterol food and contain a high amount of fast acting carbs with dietary fibers.Breakfast becomes interesting and nutritious with Choco Flakes. It is made from various flour ingredients and is rich in dietary fibers, iron, vitamins and minerals. Thus, it serves as the ideal breakfast option for children and adults too. Corn flakes and chocos are economical, convenient, nutritious and flavourful food suitable for daily consumption. People getting modernized they need some sophistication in their food also the need of which fulfilled by corn flakes and chocos. The per capita consumption of corn flakes and chocos has increased many times as compared to last decade. Presently, there are few leading companies manufacturing corn flakes and chocos to cater to the need of upper strata of society, hoteliers, clubs, hospitals etc. They are being used for many other purposes like in hospitals, for manufacturing of starch, syrup and beer. Hence their demand has been increasing constantly. Apart from Indian Market corn flakes and chocos has very wide demand in foreign countries. India is exporting corn flakes to African, Middle East and Gulf Countries. As a whole there is a good scope for new entrepreneur with manufacturing of good quality of product. Few Indian Major Players are as under • Kwality • Lawrence Mills • Manna • Bagrrys • Oho! • Kellogg’s
Plant capacity: Plain Corn Flakes (250 gms& 375 gms Pouches):2,880,000 Kgs/annum Choco Flakes (250 gms& 375 gms Pouches): 5,280,000 Kgs/annumPlant & machinery: 343 lakhs
Working capital: -T.C.I: Cost of Project: 2193 lakhs
Return: 26.00%Break even: 46.00%
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NAMKEEN (DALMOTTH, BHUJIA, CHANA CHUR, KHATTA MEETHA)- Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study

Dal Moth, Chanachur,Bhujia and khattameetha are the important names signifying flavour and taste as processed foods. These are food products having no historical background but have established popularity in the market over many years. Dal moth, Chanachur or Bhujia are not only pupular in India but of late has become widely pupular in other countries thus making it an important export item. The main raw materials for these products are Gram, pluses & spices. The various food additives &colours may be used to provide sophistications in the products. The raw material is frequency available in India.These products impart flavor and aroma, they have been widely used during breakfast and festive occasions. These are also used in the appetizing and digestive purposes with a medicinal value.Packaging of the product is also taken a great role of preservation, acceptance the consumer. Eatables have always been in great demand and will continue to be. Middle-East and South Asian countries are chief importers of these items. It is expected that exports will increase sharply in recent future. The domestic market is also quite big. The domestic demand has been observed to be directly dependent upon the population of the country. The demand has increased with increase in population. Thus, due to demand it is a good project for entrepreneurs to invest. Few Indian Major Players are as under • Bikanervala Foods Pvt. Ltd. • ChhappanBhog • Kipps Confectioners Pvt. Ltd. • Haldiram’s
Plant capacity: 300 Tonn/AnnumPlant & machinery: Rs 8 lakhs
Working capital: -T.C.I: Cost of Project: Rs 81lakhs
Return: 28.00%Break even: 62.00%
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Mango Pickles

Pickle is a general term used for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Pickle producing businesses are engaged in producing pickle in different varieties. Natural fruit and vegetable items are used as raw material for producing various types of pickles i.e. mango, beet, cabbage, cauliflower etc. Pickling is one of the oldest methods of food preservation. Indian pickles play an important role in fruit and vegetable preservation industry. Among the Indian pickles the ones from mango are very popular. As such mango pickle prepared with oil is stored for a long period; it loses texture and becomes soft which is not acceptable by the consumers. Further, it is difficult to carry pickle which is oily. Modernization has leaded to lack of time and there is a need for convenience food for working people. There is very good market demand of mango pickles. This is manufactured by some well-organized sector as well as many unorganized private tiny and small scale sector.Market demand almost increases by 3% per annum which is actually population growth rate. There is very good export demand in the European countries as well as in the Middle East Asian countries. Thus due to demand it is a good opportunity for entrepreneurs to invest. Few Indian Major Players are as under • Aachi Spices & Foods Pvt. Ltd. • Desai Brothers Ltd. • Eastern Overseas Ltd. • G D Foods Mfg. (India) Pvt. Ltd. • Global Green Co. Ltd. • Indana Spices & Food Inds. Ltd. • Planet Pickles Pvt. Ltd. • Titan Foods & Fashions Ltd.
Plant capacity: 1,500,000kgs/annumPlant & machinery: 50 lakhs
Working capital: -T.C.I: Cost of Project : Rs 253 lakhs
Return: 28.00%Break even: 54.00%
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Profitable Business Ideas in India for Starting Macaroni, Vermicelli, Noodles and Instant Noodles with Tastemaker Business

Vermicelli Vermicelli is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is instead slightly thinner. Vermicelli is very fine, long strands of pasta – like a skinny spaghetti – often used in soups. The name means ‘little worms’ in Italian (though in America, it is described more ethereally 'angel hair' pasta). It is available fresh or dried. Fideo is a type of short vermicelli pasta, originally produced in Europe, particularly Spain that spread to Mexican and Latin American cuisine. It is commonly used in chicken soup and in sopa seca, a type of side-dish. Vermicelli is a popular instant food product. It falls under the category of extruded product and is made from wheat flour. At times tapioca or soybean or groundnut flour is also added. Thus, it is rich in proteins and liked by people from all walks of life, irrespective of age. It is basically a snack food item and at times it is also used as a table enricher. With changing lifestyles, greater awareness about health and preference for instant food items have made vermicelli very popular and an item of mass consumption. Noodles Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. The properties of instant noodles like taste, nutrition, convenience, safety, longer shelf-life, and reasonable price have made them popular. Quality factors important for instant noodles are color, flavor, and texture, cooking quality, rehydration rates during final preparation, and the presence or absence of rancid taste after extended storage. The origin of noodles has been disputed. Claims have been made that the noodle was of Chinese, Arabian and European origin. A Nature article claimed the oldest evidence of noodle consumption was from 4,000 years ago in China. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use. Instant Noodles Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, but air-dried noodle blocks are favored in Western countries. Instant noodles are made from wheat flour, starch, water, salt or kan sui (an alkaline salt mixture of sodium carbonate, potassium carbonate, and sodium phosphate), and other ingredients that improve the texture and flavor of noodles. Other flours may be mixed with wheat flour to make specific types of instant noodles; for example, buckwheat flour is added at 10-40% of wheat flour in the production of buckwheat noodles or soba. The popular noodles include instant Chinese noodles, instant Japanese noodles, and instant European style noodles, which vary in the basic ingredients used to make the noodles. Instant Chinese noodles use kan sui, whereas instant Japanese noodles do not, and the European style noodles often are made with semolina (a coarse ground product of durum wheat). Market Survey The global demand for instant noodles is expected to reach 145.8 billion packs by 2020, driven by the rising trend of convenience food in emerging markets. India takes a major share of this demand, ranking fifth in terms of the global demand for instant noodles after China, Indonesia, Japan and Vietnam. India is the world’s second largest producer of food next to China but accounts for less than 1.5% of International food trade. The Indian food sector is poised for a rapid growth and has potential to become reliable outsourcing partner in the food industry given its strength in primary food sector. India is the most attractive Instant Noodles market in the world. Instant Noodles market matured in India over the years but still it is limited to few players. Vermicelli is a very common food item and is manufactured mostly in unorganized sector. Majority of its products lie on cottage scale and they feed the local and adjoining market. Hence, it is always advisable to set up this industry near the big cities. Tags Making of Spaghetti and Macaroni, Macaroni Manufacturing, How to Make Pasta, Macaroni Making, Pasta Making, Macaroni Making Process, Manufacturing of Vermicelli and Macaroni, Pasta Production Process, Making of Pasta, Macaroni Pasta Production, Pasta Manufacturing, Production of Pasta, Dry Pasta Manufacturing, Preparation of Vermicelli and Noodles, Short Pasta Macaroni Making, Macaroni Production Process, How is Pasta Made, Pasta Manufacturing Process, Pasta Production, Macaroni Pasta Manufacturing Process, Vermicelli Production Process, Vermicelli Production, Making of Vermicelli, Vermicelli Production, Vermicelli Making, Noodles Making , Vermicelli Processing, Vermicelli ,Macaroni, Pasta Making, Noodles Processing, Instant Noodle Production, Noodles Manufacturing, Noodle Production, How to Make Noodles, Process Making Cup Noodles, Noodle Making Process, Fresh Noodle Production, Instant Noodles Manufacturing, How to Prepare Noodles, Instant Noodle Manufacture, Process of Full Instant Noodle, Instant Noodles Processing, Instant Noodle Maker, Instant Noodle Processing, Dried Noodles Production, Pasta/Macaroni making, Fresh Noodle Making, Fresh Noodle Processing, Process of Noodles, Semi-Dried Fresh Noodle Making, Dry Noodles Production, How to make Fresh Pasta, How are Noodles Produced, Instant Noodle Making, Instant Noodles Making, Noodles Manufacturing Business, How to Manufacture Instant Noodles, Making Money from Instant Noodles, Instant Noodles Production, Instant Noodle Business, Noodles Manufacturing Process, Noodles Manufacturing Business Plan, Macaroni, Vermicelli & Noodles Manufacturing, Small Scale Business in Manufacturing Noodles, How to Manufacture Instant Noodles, Pasta Manufacturing Business, Pasta Manufacturing Business, Process of Instant Noodles, How are Noodles Made, Processing of Vermicelli, Production of Vermicelli, Production and Processing of Vermicelli, How to Become a Fresh Pasta Manufacturer, Start Fresh Pasta Business, A Vermicelli Making Business, Profitable Small Business Manufacturing Ideas for Noodle Making, Business Manufacturing Ideas for Instant Noodles, Opening a Noodles Business, Manufacturing Business Plan For Noodles, Opening Business Plans For Instant Noodles, Processing of Vermicelli, Vermicelli Making Process, Process of Manufacturing Vermicelli
Plant capacity: -Plant & machinery: -
Working capital: -T.C.I: -
Return: 1.00%Break even: N/A
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Macaroni, Spaghetti, Vermicelli and Noodles

Macaroni are made from wheat flour, carbonic salt water, pure salt, soft water and other additives. Carbonic salt water with sodium or potassium carbonate as the main constituent is an important additive giving the stickiness, elasticity, smoothness and good taste.Macaroni is a variety of dry pasta traditionally shaped into narrow tubes, produced in various shapes and sizes.Spaghetti is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine.In India, vermicelli is made from plain wheat flour or maida but in most of the western countries. Atta or maida noodles is a ready to cook and serve snack food which has become very popular in India in the recent years after its introduction on mass scale of M/s. Food Specialties Ltd, New Delhi under the brand name "Maggi" which is an instant noodle made out of flour. India is the world’s second largest producer of food next to China but accounts for less than 1.5% of International food trade.The global market for pasta can be classified into spaghetti, macaroni, and noodles.“In the Indian pasta market, which is estimated at Rs 700 crores, over 70% of gourmet pastas are manufactured by Indian brands,” said Udit Jain, Director of Rajdhani Group.Thus, due to demand it is best to invest in this project. Few Indian major players are as under • Bambino Agro Inds. Ltd. • C G Foods India Pvt. Ltd. • Capital Foods Ltd. • G D Foods Mfg. (India) Pvt. Ltd. • Inbisco India Pvt. Ltd. • Indo Nissin Foods Pvt. Ltd.
Plant capacity: Spaghetti (250 gms Size): 2,880,000Packets/Annum Spaghetti (450 gms Size): 1,600,000 Packets/Annum Macaroni (500 gms Size): 1,920,000Packets/Annum Vermicelli (500 gms Size): 1,920,000 Packets/Annum Noodles (36 gms Size): 6,666,666Plant & machinery: Rs 128 lakhs
Working capital: -T.C.I: Cost of Project: Rs595lakhs
Return: 28.00%Break even: 58.00%
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Instant Noodles

Instant noodles are mostly fried noodles which are made of flour, water, alkaline salt and other additives.Instant noodles are high in carbohydrates but low in fiber, vitamins and minerals. Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The Indian instant noodles market was valued at USD 1438.04 million in 2017 is expected to register a CAGR of 5.6 % during the forecast period (2018-2023).This growth is caused due to the increasing youth population, increasing disposable income, higher brand consciousness, and changing consumer preferences. This facilitates the development of new technologies and ensures a high quality product. Few Indian major players are as under • Bambino Agro Inds. Ltd. • C G Foods India Pvt. Ltd. • Capital Foods Ltd. • Hexagon Nutrition Pvt. Ltd. • Hindustan Unilever Ltd. • I T C Ltd.
Plant capacity: 71440 Pkts./DayPlant & machinery: Rs 189 lakhs
Working capital: -T.C.I: Cost of Project: Rs 568 lakhs
Return: 29.00%Break even: 46.00%
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  • One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000)
  • One Crore is equivalent to ten million (10,000,000)
  • T.C.I is Total Capital Investment
  • We can modify the project capacity and project cost as per your requirement.
  • We can also prepare project report on any subject as per your requirement.
  • Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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