Tuesday, April 15, 2025
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Swiggy selling its Swiggy Access, Kitchen Infra business ahead of IPO

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SnackTeam
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Swiggy (Representative Image)

Swiggy, a popular food delivery service, is reportedly planning to sell its kitchen infrastructure business, Swiggy Access, as it prepares for its upcoming IPO. Swiggy Access, which has been in operation for over five years, provides a kitchen-as-a-service platform for restaurants to establish their cloud kitchens. Due to the high costs of managing the infrastructure, Swiggy has decided to transfer its kitchen infrastructure business to another cloud kitchen company called Kitchens@. 

Sources told ET that the costs of infrastructure were too high to sustain the business. “The biggest problems for restaurants are real estate and labour. That’s exactly what it was trying to solve. The trouble was its long gestation period as with most infrastructure-heavy businesses,”

Swiggy, which was founded in 2014, is an Indian food delivery company that delivers food from restaurants to customers’ doorsteps. Swiggy has been expanding its services over the years, and in addition to food delivery, it has also launched a grocery delivery service, Swiggy Instamart.

Swiggy Access, the kitchen infrastructure business that Swiggy is reportedly divesting, was launched in 2018 as a way to enable restaurants to set up cloud kitchens without investing in their own infrastructure. The idea was that Swiggy Access would provide the necessary infrastructure, while restaurants would focus on food preparation and menu development.

Cloud kitchens, also known as ghost kitchens or virtual kitchens, are delivery-only kitchens that operate without a physical storefront. They enable restaurants to expand their reach and increase their revenue without the need for expensive real estate or storefronts. Cloud kitchens have become increasingly popular in recent years, especially during the pandemic, as more people have turned to food delivery services.

Kitchens@, the cloud kitchen company that Swiggy is reportedly selling Swiggy Access to, was founded in 2015 and is headquartered in Bangalore, India. Kitchens@ claims to have a presence in 20 cities across India, with over 1,000 kitchens in around 100 locations. In addition to providing kitchen infrastructure, Kitchens@ also operates its own private labels across various cuisines, including Chinese, Indian, and Italian. Kitchens@ has partnerships with several international food chains and national foodtech startups, including Subway, Domino’s Pizza, and Wow! Momo.

Overall, the divestment of Swiggy Access and the sale to Kitchens@ appear to be part of Swiggy’s efforts to focus on its core business of food delivery and prepare for an IPO. By selling Swiggy Access, Swiggy can divest a business that was reportedly burning through significant amounts of money while still allowing restaurants to benefit from the cloud kitchen infrastructure that Swiggy Access provided.

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‘Millets are the smart food’, Exhibition launched by India’s Misson to UN upholds the Nutricereals

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SnackTeam
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The United Nations General Assembly has recognized the wide-ranging benefits of millets and declared 2023 the International Year of Millets to highlight their potential for sustainable production, processing, marketing, and consumption. 

The exhibition launched by India’s mission to the UN during the International Year of Millets aims to raise awareness about the benefits of millets, including their nutritional value and health benefits. Millet-based refreshments and grains were also displayed at the exhibition, which saw the presence of UN delegates and senior officials.

Millets are a group of small-seeded grasses that have been cultivated for thousands of years and serve as a traditional staple crop for millions of farmers in dry zones of Asia and Africa. 

India is the top producer of millets, followed by Nigeria, Niger, and China. Millets are diverse and include pearl, proso, foxtail, barnyard, kodo, browntop, finger, and Guinea millets, as well as fonio, sorghum, and teff. They are considered “smart foods” due to their high nutritional value, adaptability, and resilience.

Millets provide a rich source of dietary fiber, antioxidants, protein, and minerals, earning them the nickname “Nutri-Cereals.” They are also gluten-free, making them an excellent option for those with gluten sensitivities or celiac disease. 

Millets are also climate-resilient and can tolerate poor soils, drought, and harsh growing conditions. They are adaptable to different production environments without high fertilizer and pesticide needs, making them ideal for small farmers in developing countries.

Millets contribute to the UN’s 2030 Agenda for Sustainable Development, particularly SDG 2 (Zero Hunger), SDG 3 (Good health and well-being), SDG 8 (Decent work and economic growth), SDG 12 (Responsible consumption and production), SDG 13 (Climate action), and SDG 15 (Life on land). The exhibition aims to promote the cultivation, processing, marketing, and consumption of millets to improve the livelihoods of many smallholder farmers and actors along the value chain.

Arun Nagpal, Director and Co-founder of the MRIDA Group, shared his experiences on his journey with millets from the farm to the table, emphasizing that millet-based products can bring taste and value to almost every world cuisine today. From flours to cookies to pizzas, pastas, muffins, cakes, breakfast cereals, and smoothies, millets need not be forced into diets but can be easily integrated into an existing style or pattern across ages, cultures, cuisines, and nations.

In summary, millets are a group of diverse and nutritious cereals that provide a rich source of dietary fiber, antioxidants, protein, and minerals. They are climate-resilient, adaptable, and considered “smart foods.”

The exhibition launched by India’s mission to the UN during the International Year of Millets aims to promote the cultivation, processing, marketing, and consumption of millets to contribute to the UN’s 2030 Agenda for Sustainable Development. Millets can bring taste and value to almost every world cuisine today and need not be forced into diets but can be easily integrated into an existing style or pattern across ages, cultures, cuisines, and nations.

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Do you Know, KFC Failed to trademark ‘Chicken Zinger’ in India! Delhi HC rejects the appeal

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SnackTeam
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KFC restaurants
(Representative Image)

The Delhi High Court has made a ruling in response to an appeal by KFC – Kentucky Fried Chicken International Holdings LLC, a multinational fast food restaurant chain known for its fried chicken. The dispute was regarding the registration of “Chicken Zinger” as a trademark for the company.

The Senior Examiner of Trademarks had previously rejected the application for registration of “Chicken Zinger” as a trademark, and the court has now overturned this decision. The court has stated that KFC cannot claim exclusive rights to the word “chicken” and has directed the Trademark Registry to proceed with the advertisement of the registration application for “Chicken Zinger” within three months.

The court noted that the “Chicken Zinger” mark is composed of two words, “Chicken” and “Zinger,” which do not have an immediate connection. The dictionary meaning of “Zinger” is “a thing outstandingly good of its kind” or “a wisecrack; punch line” or “a surprise question; an unexpected turn of events.” The use of “Zinger” with “Chicken” does not instantly connect to the goods or services and can be considered suggestive at best.

The court also pointed out that KFC already holds registration for the word marks “Zinger” and “Paneer Zinger.” The rejection of the registration for “Chicken Zinger” appeared to be based on the use of the word “Chicken,” over which the restaurant chain cannot claim exclusivity, and no such claim was being made.

Overall, this legal case highlights the importance of trademarks and the need for companies to carefully consider their choice of brand names and logos to avoid potential legal disputes. It also demonstrates the role of the courts in interpreting and applying trademark law to ensure fair competition in the marketplace.

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Mondelez International launches CoLab Accelerator for Snacking Startups in India

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SnackTeam
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Mondelez International

Mondelez International, the global confectionery giant, has launched CoLab, a new program designed to engage with early-stage startups in the snacking segment. The program aims to support these startups by providing them with funding, mentorship, and education. 

Mondelez has chosen India as the first market outside the US for this initiative. The program is a collaboration with early-stage startups in the snacking segment, and the company hopes it will help these companies explore, identify, and participate in high-growth snacking trends.

In recent years, India has seen a surge in direct-to-consumer brands across several emerging snacking trends, driven by a fertile startup ecosystem supported by a millennial consumer base. 

Deepak Iyer, President-India at Mondelez International, said, “A fertile startup ecosystem supported by a millennial consumer base has led to a plethora of direct-to-consumer brands across several emerging snacking trends.” He also added that “It is aimed at creating a platform to attract relevant startups in the snacking space while catering to the evolving snacking preferences of consumers.”

Through the CoLab program, Mondelez hopes to build and leverage the snacking category while supporting and mentoring the emerging startups in India. The program will provide funding, education, and mentorship to the participating startups, enabling them to explore and identify new snacking trends, while building on their existing strengths. 

Through the initiative, Mondelez will be able to develop a strong partnership with these startups and help them grow in the snacking space, thereby benefiting the overall snacking market in India.

Overall, the CoLab program is a significant step by Mondelez in expanding its reach in India while simultaneously helping the emerging startups in the snacking space. It will be exciting to see how this program plays out and what kind of innovations and trends emerge from the startups that participate in it.

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Kutta Atta Cheela: An inventive snack made of superfoods for your fasting day 

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SnackTeam
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Kuttu Atta Chella is a popular fasting snack in India, especially on fasting days or the 9-day Navratri festival. It is a delicious pancake made using Kuttu Atta or Buckwheat flour, which is considered a superfood due to its high nutritional value. Kuttu Atta Chella is an ideal snack for those who are observing a fast as it is gluten-free and packed with protein and fiber.

Ingredients:

  • 1 cup Kuttu Atta (Buckwheat Flour)
  • 1/2 cup water
  • 1/2 cup grated boiled potatoes
  • 1/4 cup chopped coriander leaves
  • 1/4 cup grated paneer (cottage cheese)
  • 1/2 tsp rock salt
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black pepper powder
  • Ghee or oil for frying

Instructions:

  1. In a mixing bowl, add Kuttu Atta, boiled potatoes, coriander leaves, grated paneer, rock salt, roasted cumin powder, and black pepper powder.
  2. Mix well and add water little by little to make a thick batter. Make sure there are no lumps in the batter.
  3. Heat a non-stick pan and add a few drops of ghee or oil to it.
  4. Once the pan is hot, pour a ladle full of batter on the pan and spread it evenly to form a pancake.
  5. Cook for a minute or two on medium flame and then flip it over.
  6. Cook the other side until it turns golden brown and crispy.
  7. Repeat the process with the remaining batter.
  8. Serve hot with any chutney or yogurt.

Kuttu Atta Chella is a perfect fasting snack that is easy to make and delicious to eat. It is also healthy and packed with nutrients, making it an ideal choice for those who are on a fast. The recipe is simple, and it can be made with easily available ingredients. So, next time you are observing a fast, try making Kuttu Atta Chella and enjoy its goodness.

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Sabudana Kichdi: A perfect dinner recipe that is lite and healthy

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SnackTeam
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Sabudana Kichdi is a popular Indian dish that is especially popular in the state of Maharashtra. It is typically made from sabudana, which are small white pearls made from the starch of cassava root. Sabudana Kichdi is a flavorful and healthy dish that is easy to prepare and can be eaten as a breakfast, snack, or light meal.

Here is a recipe for Sabudana Kichdi along with the ingredients and steps to make it:

Ingredients:

  • 1 cup sabudana (tapioca pearls)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 medium-sized potato, peeled and cubed
  • 1/4 cup peanuts
  • 1 green chili, finely chopped
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Juice of half a lemon
  • Fresh coriander leaves, chopped

Instructions:

  1. Rinse the sabudana in a colander under running water until the water runs clear. 
  2. Soak the sabudana in water just enough to cover it for 4-5 hours, or overnight. Drain the water and set the sabudana aside.
  3. Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped green chili, peanuts, and cubed potatoes to the pan. Stir well and sauté for 5-6 minutes until the potatoes are cooked through.
  5. Add turmeric powder and salt to taste. Stir well.
  6. Add soaked sabudana to the pan and mix well with the potato mixture. Stir continuously and cook for another 5-6 minutes or until the sabudana turns translucent and the pearls separate.
  7. Add lemon juice to the pan and stir well. Garnish with fresh coriander leaves.
  8. Serve hot and enjoy!

Sabudana Kichdi is a delicious and nutritious Indian snack that is easy to make and enjoyed by many. It is gluten-free, vegan, and a great source of carbohydrates and protein. It is a versatile dish that can be enjoyed as a breakfast, snack, or light meal. Give it a try and you might just find a new favorite!

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Aloo Tikki: Mashed Potato Recipe with an Indian Twist of Spices

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SnackTeam
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The iconic Indian street food staple i.e aloo tikki has gained popularity all over the world. This salty treat is produced with mashed potatoes that have been combined with a variety of flavourful spices and herbs. The patties are then shallow-fried until the outside is golden and crispy and the interior is soft and delicious. 

Aloo tikki is frequently served with a variety of chutneys, including chaat masala, chopped onions, and chutneys made from tamarind, mint, or coriander. This delightful snack is a fantastic pick-me-up and a fantastic appetizer for any event because it’s not only very savory but also a great source of carbohydrates and proteins.

Ingredients:

  • 4 medium-sized potatoes, boiled and mashed
  • 1/2 cup finely chopped onion
  • 2-3 green chilies, finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 1 tsp ginger paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp amchur (dried mango powder)
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1/2 cup breadcrumbs
  • Oil for frying

Instructions:

  1. In a mixing bowl, add the mashed potatoes, finely chopped onions, green chilies, coriander leaves, ginger paste, cumin powder, coriander powder, red chili powder, amchur, garam masala, and salt. Mix well.
  2. Add breadcrumbs to the mixture and mix it well. The breadcrumbs help in binding the mixture and prevent it from falling apart while frying.
  3. Divide the mixture into equal-sized portions and shape them into small, round, flat patties.
  4. Heat oil in a frying pan. Once the oil is hot, add the patties to the pan and fry until they turn golden brown on both sides.
  5. Remove the patties from the oil and place them on a paper towel to remove excess oil.
  6. Serve the aloo tikki hot with tamarind chutney, mint chutney, or any other chutney of your choice.

Aloo tikki is a popular Indian street food that is loved by everyone. It is easy to make and can be enjoyed as a snack or as a part of a larger meal. The tikkis can be made ahead of time and frozen for later use. Just thaw them and fry them whenever you want to have them. Enjoy the crispy and flavorful aloo tikkis with your family and friends!

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How Intermittent fasting helps in boosting metabolism and immunity?

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SnackTeam
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Fasting is an ancient practice that has been used for spiritual and health benefits for centuries. In recent years, fasting has gained popularity in the health and wellness community for its potential to improve metabolism and overall health. Fasting can help improve the body’s ability to metabolize food and can also boost the immune system.

Intermittent fasting is a dietary approach that has gained increasing popularity in recent years. This eating pattern involves cycling between periods of fasting and periods of eating. While there are several different ways to practice intermittent fasting, the most common method is the 16/8 protocol, which involves fasting for 16 hours and eating during an 8-hour window. There is a growing body of research suggesting that intermittent fasting can have numerous health benefits.

One of the primary benefits of intermittent fasting is weight loss. When we fast, our body switches from using glucose as its primary source of energy to using stored fat. This can lead to a reduction in body fat and a decrease in overall body weight. Intermittent fasting has also been shown to increase metabolic rate and improve insulin sensitivity, which can further support weight loss efforts.

Intermittent fasting has also been linked to improvements in cardiovascular health. Research suggests that intermittent fasting can reduce blood pressure, lower cholesterol levels, and improve markers of heart health. Fasting has also been shown to reduce inflammation, which is a major risk factor for cardiovascular disease.

In addition to its physical health benefits, intermittent fasting has been linked to improvements in cognitive function. Studies suggest that fasting can enhance brain function and improve mental clarity. Fasting has also been shown to increase the production of a protein called brain-derived neurotrophic factor (BDNF), which promotes the growth of new brain cells and is important for learning and memory.

Intermittent fasting may also have anti-aging effects. Fasting has been shown to activate genes that are associated with longevity and cellular repair. Additionally, fasting has been shown to reduce oxidative stress, which is a major contributor to cellular damage and aging.

How Fasting Improves Metabolism

Fasting has been shown to have several benefits for metabolism, including increased insulin sensitivity, improved mitochondrial function, and decreased inflammation. Insulin sensitivity is the body’s ability to respond to insulin, a hormone that regulates blood sugar levels. When insulin sensitivity is impaired, the body has a harder time metabolizing glucose, which can lead to weight gain and other health issues. Fasting can help improve insulin sensitivity, which can lead to better glucose metabolism and weight loss.

Mitochondria are the powerhouses of the cell, responsible for generating energy. Fasting has been shown to improve mitochondrial function, which can lead to increased energy production and improved metabolism. Additionally, fasting can reduce inflammation in the body, which is a key driver of many chronic diseases, including obesity and diabetes.

How Fasting Boosts Immunity

Fasting can also help boost the immune system by promoting autophagy, a process by which the body breaks down and recycles old or damaged cells. Autophagy can help remove pathogens and other harmful substances from the body, which can improve immunity. Additionally, fasting can promote the production of white blood cells, which are critical for fighting off infections.

Overall, there is strong scientific evidence supporting the benefits of intermittent fasting. While more research is needed to fully understand the mechanisms behind its effects, there is no doubt that intermittent fasting can be a powerful tool for improving health and well-being.

Fasting has many potential health benefits, including improved metabolism and boosted immunity. While there are different types of fasting, it is important to speak with a healthcare provider before starting a fasting regimen, especially if you have a preexisting medical condition. With the right guidance, fasting can be a safe and effective way to improve your health and well-being.

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How to preserve Vitamin C in your foods while cooking and Storing them?

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SnackTeam
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Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is essential for good health. It plays a crucial role in maintaining a healthy immune system, promoting wound healing, and aiding the absorption of iron. As vitamin C cannot be produced by the body, it is important to get an adequate amount from food sources. However, vitamin C is easily lost during cooking and storage, which can compromise its nutritional value. 

Vitamin C is a highly sensitive nutrient and can be easily destroyed by heat, light, and air. In fact, cooking methods that involve high heat, prolonged cooking times, or exposure to air and light can result in significant vitamin C loss. The following are some common ways that vitamin C can get lost during cooking:

Heat exposure: 

Vitamin C is highly sensitive to heat and can break down quickly when exposed to high temperatures. Boiling, baking, or frying foods can result in a significant loss of vitamin C.

Prolonged cooking time: 

The longer foods are cooked, the more vitamin C they can lose. This is especially true for vegetables that are cooked for a long time or simmered in soups or stews.

Exposure to air:

 Vitamin C is also sensitive to air and can be easily oxidized. This can happen when fruits and vegetables are cut open and left exposed to air.

Exposure to light: Vitamin C is also sensitive to light and can be destroyed when exposed to sunlight or artificial light sources.

How to preserve vitamin C in your foods

While it is difficult to preserve vitamin C completely, there are ways to minimize vitamin C loss during cooking and storage. Here are some tips to help preserve vitamin C in your foods:

Choose cooking methods that use less heat: To preserve vitamin C in your foods, it is best to use cooking methods that involve less heat. For example, steaming or microwaving vegetables can help retain more vitamin C compared to boiling or frying.

Cook foods for a shorter time: The shorter the cooking time, the less vitamin C will be lost. For example, lightly blanching vegetables for a few minutes can help retain more vitamin C compared to cooking them for a long time.

Store foods properly: After cooking, it is important to store foods properly to minimize vitamin C loss. This includes storing foods in airtight containers or wrapping them in plastic wrap to minimize exposure to air. It is also important to store foods in a cool, dark place to minimize exposure to light.

Use fresh produce: Fresh fruits and vegetables are the best sources of vitamin C, so it is important to use them as soon as possible after purchase. If you are unable to use fresh produce right away, you can freeze them to preserve its vitamin C content.

Cut foods just before use: To minimize vitamin C loss, it is best to cut fruits and vegetables just before use. This is because vitamin C can be easily oxidized when exposed to air, which can result in a significant loss of this nutrient.

Add vitamin C-rich ingredients to your meals: Another way to increase your intake of vitamin C is to add vitamin C-rich ingredients to your meals. For example, adding citrus fruits or peppers to your meals can help boost your vitamin C intake.

Avoid overcooking your food: Overcooking your food can result in a significant loss of vitamin C, so it is important to avoid overcooking your food. To preserve the vitamin C content of your food, cook it until it is just done, and avoid cooking it for too long.

Vitamin C is an essential nutrient for the immune system, and preserving it in your food can help maintain its potency. A diet rich in vitamin C can help reduce the risk of infections, illnesses, and chronic diseases.

Alongside, Vitamin C helps the body absorb iron from plant-based sources, and preserving it in your food can maximize this benefit. Iron is an essential nutrient for the body, and a diet rich in vitamin C can help prevent iron-deficiency anemia.

So, with its numerous benefits and immunity-boosting properties make sure you use your Vitamin C intake in an optimal way to ensure maximum benefits. 

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5 easy ways to determine if your bread is fresh or stale

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SnackTeam
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Bread is a staple food that is enjoyed all around the world. From sandwiches to toast, bread is a versatile food that can be consumed in many different ways. However, as with any food, the freshness of bread is essential for its taste and quality. Stale or old bread can be unappetizing and even harmful to consume. 

It is a fact universally acknowledged that the taste and texture of bread are greatly influenced by its freshness. Fresh bread is delicious to bite into because it has a crispy top and a soft, fluffy middle. Another crucial aspect of the experience is the aroma of freshly baked bread, which enhances the whole flavor. Bread becomes denser and harder as it ages because it starts to lose moisture. The flavor might age and the crust loses its crispness. The bread may occasionally grow mold or turn rotten, which could not only harm the flavor and texture but also provide health problems. These factors make it essential to eat bread as soon as it is fresh, preferably within a day or two of baking. Here are some of the tips to try and check the freshness and aroma of your bread:

Check the Best Before Date: The best before date is a good indicator of the freshness of your bread. This date is usually printed on the packaging or the label of the bread. It indicates the date until which the bread can be consumed in its best condition. Always check the best-before date before purchasing or consuming your bread.

Look for Molds: One of the most obvious signs of spoiled bread is mold. Mold is a type of fungus that can grow on bread when it is exposed to moisture and warmth. If you notice any mold on your bread, discard it immediately. Do not try to remove the moldy part and consume the rest of the bread, as the mold can still spread and contaminate the whole loaf.

Squeeze the Bread: Another way to check the freshness of your bread is to give it a gentle squeeze. Fresh bread will be firm and springy to the touch, while stale or old bread will be hard and dense. If your bread feels hard or dense, it is likely that it is not fresh anymore.

Smell the Bread: The smell of your bread can also indicate its freshness. Fresh bread should have a pleasant, slightly sweet aroma. If your bread smells sour or musty, it is likely that it has gone bad and should be discarded.

Tap the Bread: Fresh bread will have a hollow sound when tapped. If your bread sounds dense or thud-like when tapped, it is likely that it is not fresh anymore.

Store Your Bread Properly: Proper storage is key to keeping your bread fresh. Bread should be stored in a cool, dry place, away from direct sunlight and heat. You can also store your bread in a bread box or a bread bag, which will help to keep it fresh for longer.

Freeze Your Bread: If you are not going to consume your bread immediately, you can freeze it to keep it fresh. Freezing bread will slow down the growth of bacteria and mold, which can help to prolong its freshness. To freeze your bread, wrap it tightly in plastic wrap or aluminum foil, and store it in the freezer. When you are ready to consume your bread, simply remove it from the freezer and let it thaw at room temperature.

Revive Stale Bread: If your bread is stale but not yet spoiled, you can try to revive it by heating it in the oven. Preheat your oven to 350°F (175°C), wrap your bread in aluminum foil, and bake it for 10 to 15 minutes. This will help to restore the moisture in your bread, making it fresher and softer.

Checking the freshness of your bread is essential for its taste and quality. By using these hacks, tips, and tricks, you can ensure that your bread is fresh and safe to consume. With these simple steps, you can enjoy fresh and delicious bread every time.

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