Articles
The Hidden Side of Food Safety: Why FSMS and FDA C...
Ravi Somani, Qoot Foods India’s food manufacturing and export sector is growing quickly. More companies are entering global supply chains, retailers are sourcing from Indian vendors, and international buyers are exploring new private label and contract manufacturing partners. But one part of the industry is becoming more important than anything else: food safety. Standards that …
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Why India’s Healthy Snacking Wave Needs Reliable...
Ravi Somani, Director at Qoot Food. India’s food landscape has changed significantly in recent years. Shelves that once held only traditional snacks now offer millet-based chips, protein cookies, roasted mixes, gluten-free bites and other clean label options. Consumers are reading ingredient lists carefully, comparing nutritional values and choosing snacks that support a healthier lifestyle. This …
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Natura di Napoli: Serious Slice’s Elemental Trib...
Bengaluru, January 20, 2026 – Naples is more than just a city; it is an ecosystem formed by land, sea, fire, and everyday life. Its cuisine is inseparable from its geography, its people, and the rhythms of daily living. Every street, market, and kitchen in Naples carries stories of tradition, culture, and local ingredients, and …
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Cooking with Coffee Competition by FEA – Inn...
Sponsors: https://www.instagram.com/broast_coffee?igsh=ZWl4aGd6cDdxeXp6 https://dpsspices.com/ Cooking with Coffee Competition was held with a theme “Innovative use of coffee as an ingredient for drinks, desserts and savoury items” at Khadhya Khurak exhibition. The winners were 1-Layy Shah 2-Nilam Kapadia 3-Kavya R Chaukasi
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Laotian Cuisine Chef Jeff Chanchaleune
I had been cooking Japanese cuisine for 20+ years before realizing that it was time to go back to my roots and cook the food of my culture. I wanted to do this because I’ve seen over the years that Lao cuisine and culture are almost non-existent. Everyone knows cuisines from Japan, China, Vietnam, Thailand, …
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Recipe Courtesy: Visit Sweden (Sweden's official website for tourism and travel information) Swedish meatballs (Köttbullar) are eaten across Sweden in homes, cafés, and festivals. They are. served with mashed potatoes, cream sauce, lingonberry jam, and pickled cucumbers. They are deeply linked to Swedish family cooking and food culture. This dishe is popularised globally through Swedish …
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The Future of Cookies and Traditional Snacks Is He...
Ravi Somani, Director at Qoot Food. The way the world eats is changing. Cookies, namkeen, munchies, and traditional snacks have always been a large part of India’s food culture and export identity. But the expectations around these foods are shifting. Ingredients are being questioned, manufacturing is being re-examined, and consumers across the world are demanding food that satisfies more than …
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Heritage Festive Food Competition at Khadhya Khura...
IFEA and SNS organised a Festive Food Cooking Competition. The Objective was to celebrate and preserve traditional, regional and heirloom recipes that reflect our culinary heritage, local ingredients, and ancestral cooking techniques. The competition covered recipes of various regions, communities and festivals. Winners Jaya Bharadwaj Prasuti ki thali from Utter Pradesh. Vilpa Shah Rajasthani thali …
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The Culinary Heritage Excellence Awards (Season 2)...
Judge: Anil Mulchandani This award recognises individuals, families, communities, enterprises, and institutions preserving, reviving, and innovating within India’s culinary heritage—recipes, ingredients, techniques, and food cultures passed down generations. The Awardees Nawab Kazim Ali Khan awarded for upholding the cuisines of the Rampur Princely State Kumarani Navneeta Singh Deo Gajlaxmi Palace, Dhenkanal, Odisha, a practitioner of ancestral …
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Satvik Salad: Ahmedabad’s Homegrown Startup Bringing Clean Eating to Every Desk Satvik Salad, a Startup India–recognized venture by Bellaviso Healthtech LLP, is a homegrown Ahmedabad brand founded by Clinical Dietitian Divya Agrawal M.Sc(Food & Nutrition), who has experienced in bariatric, endocrinology, and diabetic nutrition, ensuring every ingredient contributes to clean fuel and better performance. She …
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Akshi Khandelwal, Founder & CEO, Butterfly Ayurveda & Cafe Swasthya Over the last few years, I’ve noticed a distinct change in how people approach food. Eating out is no longer just about indulgence; it’s increasingly about restoration and balance. Customers want to know how what they eat impacts their digestion, sleep, mood, or immunity. They …
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Gastronomy – a key motivator for travellers
Sandeep Arora, Director of Brightsun Travel Private Limited, India How does food influence the travel industry? How far does food drive the destination choice? Food plays a crucial role in shaping travel decisions, it’s no longer just a part of the journey but often the reason for it. More travellers today are looking for unique culinary experiences when choosing where to go. We’ve seen …
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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