India snack makers turn traditional ingredients into packaged products

Millets, pulses, makhana, and region-specific grains are being processed into ready-to-eat snacks.

India’s snacking sector is shifting as manufacturers reformulate heritage ingredients into packaged, on-the-go products, according to a GlobalData report.

Millets, pulses, makhana, and region-specific grains are being processed into ready-to-eat snack formats as companies respond to demand for convenience and nutrition, reflecting rising consumption of packaged traditional snacks and growth in India’s organised snacking market.

Nishitha Ranga, Consumer Analyst at GlobalData, said consumers seek snacks that combine convenience, familiarity, and nutritional value, adding that these are widely perceived as healthier and more authentic than highly processed alternatives.

Manufacturers are adapting traditional recipes into packaged formats whilst retaining regional identity, Ranga said.

Urbanisation, dual-income households, and time constraints are reducing home-cooked meals in cities, as consumers shift to smaller and more frequent eating occasions.

Demand is also increasing for portable foods that offer convenience and cultural familiarity, the report noted.

Traditional staples such as jowar, ragi, bajra, roasted pulses, and namkeens are being reformulated into extruded snacks, baked chips, roasted mixes, and ready-to-eat products.

Processing methods including extrusion, vacuum frying, and nitrogen-flushed packaging are extending shelf life and maintaining texture and flavour, increasing the use of traditional foods in daily snacking.

E-commerce and quick-commerce platforms are changing product discovery. Consumers are comparing ingredients and accessing regional snack varieties beyond local markets, expanding the reach of regional snack formats across India.

Government nutrition campaigns and awareness programmes are increasing recognition of traditional grains, repositioning heritage grains as nutritionally valuable and environmentally sustainable ingredients.

Food manufacturers are expanding heritage-based product lines, GlobalData noted.

Packaged formats are extending consumption occasions for traditional foods from breakfast and tea time to workplace, travel, and late-evening snacking.