With lower GST rates taking effect, fast-moving consumer goods players face challenges in setting reduced prices for their products in round figures, but expect the magical price points to be restored within two months.
Parle-G enjoys close to 70% market share in the glucose biscuit segment and has held its price line for 25 years now. Ranju Sarkar explains how.
The factory, which had become synonymous with Vile Parle station, is being shut down due to lowering production output
The festival season has already begun in the west and south of India with Ganesh Chaturthi and Onam, respectively, and consumer companies are witnessing a pick-up in sales compared to pre-Covid levels. Retailers, fast-moving consumer goods (FMCG) and consumer durables companies expect their sales to grow in double digits this festival season compared to pre-pandemic times, as there are no curbs on movement now. Adani Wilmar expects sales volume to be higher by 15-20 per cent as rural India has largely witnessed good monsoon rains, and employment has picked up in urban areas.
The home-grown biscuit brand looks to get inside the customer's mind as it steps outside the boundaries of its mass-market identity
Pond's, Parle-G, Cadbury, Asian Paints and Amul have captured the changing face of India through the seven decades
Take the Rediff Biz Quiz and find out how much you know about India and its biscuit brands.
Consumer companies have started taking orders via phone calls and are also pushing retailers to order through their B2B applications.
Besides launching 50 products with a refreshed logo, Britannia to issue bonus debentures of Rs 720 crore
With theatres remaining shut, new releases are making a beeline for OTT platforms, and companies are forging tie-ups to reach out to the target audience.
The firm, which traces its origin back to 1862 in a humble Kolkata bakery and its subsequent listing on the bourses in 1918, says that it now wants to grow "substantially" and not just rest on its laurels.
'We have lived through 10% plus inflation in India and we are aware of the economic pitfall.' 'With the RBI now having formally adopted an inflation target range, they cannot turn a blind eye to the impending risks.'
The applications range from disaster recovery to predicting demand and understanding customer choices using artificial intelligence.
Sunil Gavaskar is known for his impregnable defence against the all-time-great West Indies pace battery, but the former opening batsman, who turned 67 on Sunday, had a weakness - glucose biscuits from Amchi Mumbai. This was revealed by his younger sister Nutan at a function organised to mark his birthday by the Legends Club at the Cricket Club of India. "He used to like those biscuits...Parle G gluco biscuits. West Indies was a long way off and (it was a) long tour, so he would like to have those biscuits for his tea or coffee, so whoever was travelling there, we would try and send those packets of biscuits for him," Nutan Gavaskar told reporters.
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'If credit is not available, people will postpone buying. That's what has happened.'
As controversy plagues foods again, brandification will bridge the trust deficit, critical for stakeholders.
'We know what we are signing up for. There is nothing greater than that.' What Archana Masih/Rediff.com learnt from a chance encounter with an Indian Army officer.
TripAdvisor released its list of Best Fine Dinning restaurants in India. Read on to find out which restaurants made the cut...
Look no further than these popular Instagram accounts.
The Masterchef interacted with readers and judged the culinary talent of Rediff staffers.
HUL has achieved few milestones in the fiscal gone by and hence is performing good on revenues front.
Top players, ITC, Britannia and Parle Products, are taking three different routes to compete at the premium end. But soon all three would get on the same path.
From nitrogen frozen bhel puri and pav bhaji fondue to duck chilli samosas and paapri pizzas, fine-dining restaurants are now adding a bit of zing to the humble street food
'I am proud that I am an outsider and have been able to survive for so long in a place that has been very loving but is also quite harsh,' Shah Rukh Khan tells the media on his 49th birthday. Rajul Hegde listens in.
'It should be considered one of the primary cuisines on Earth,' Zorawar Kalra tells Avantika Bhuyan.
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