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VLCC launches ALIVE health-food restaurant in Gurgaon
VLCC, the biggest name in wellness in India, today launched ALIVE - India's first healthy food restaurant in Gurgaon. ALIVE will offer healthy, tasty food that is low in calories and sugars. The menus will include fresh organic salads, delectable Indian and continental cuisine, pastas, risottos and scrumptious deserts. ALIVE will also feature a health bar, cereals, oven-fresh breads, confectionary items and much more.
ALIVE is expected to transform the concept of healthy eating. "Eating healthy does not mean eating boring, tasteless food. It means eating and cooking smart," says Vandana Luthra, More>>
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In
The Current Issue Of TFPJ |
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 Fast serve
IOmprakash Agrawal discusses the present status, scope and the future of the booming Indian ready-to-eat food industry
ILooking over the rapidly changing and developing scenario of ready-to-eat (RTE) and ready-to-cook segment globally, we find India trailing behind in the race. Though India is the second largest country in terms of population in Asia, still it is seen lagging in various aspects pertaining to adoption of modern methods by the entrepreneurs, keeping in pace with the needs, choices, health aspects, quality control and other related aspects as per the need of the growing market demand.
When we look at the factors for fast-changing scenario of RTE foods, we see many of them responsible, such as lifestyle, traditions, cooking habits, choices, taste, availability of the products related to country's own resources and so on. Along with all these factors we have to consider 'speed' also. The speed is the most important factor of modern lifestyle.
Majority of Indians are accustomed to eat fresh food. Only the new generation of working people, who do not have time and energy to cook full meals after stressful day's work, is an exception.
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 Hassle-free cooking
Akhil Bhargav discusses on the cryogenic and microwavable ready-to-eat technology
Ready-to-eat' (RTE), 'meals-ready-to-eat' (MRE) or 'ready meals' were coined in 1980s by the US Army for the official 'retort-packed ration pouches' that were stored at ambient temperature. It did not require any cooking and could be consumed as issued. Initially their quality was poor and had only three variants. Over the years, as retorting technology progressed, quality and taste profile of food improved and more dishes were added. Yet, till date, US Army has approved about 20-25 'retort-packed' dishes only mainly due to taste and quality issues.....
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