For more flavor, bite into these spoons | Chennai News
Chennai: The next time you’re looking to boost your protein intake for the day, try a bite to eat. At least that’s what the edible cutlery makers say. An edible spoon fortified with cereals contains 10 g of protein. If you are wondering, a chicken drumstick has 18g of protein and a bowl of chickpeas 14g. A whole new way to be spoon fed?
With Covid-19 emphasizing hygiene, edible cutlery is one of the industries that appears to have taken off. The size of its market, valued at $ 24 million in 2018, is expected to reach $ 56 million by 2026.
In Chennai, Dinesh Mandot, who has just reopened (after the two closures) his Jimosa Chaat Box grocery store, is awaiting his order of beets, spicy sweet chocolate and spicy chatpata spoons. âI had started using edible cutlery at my point of sale before the pandemic, but after Covid-19 it’s more hygienic because you can eat the cutlery once you’re done,â he says.
He gets his cutlery from the Bengaluru-based start-up Gajamukha Foods, started by former technicians Shaila Gurudutt’s and Lakshmi Bheemachar, which now has a portfolio of over 35 products – from biriyani and sambar to chocolate and peanut cutlery. . The last on their menu? Edible biriyani jars.
The Covid-19 has also put sustainability in the spotlight, says Gurudutt, and this has allowed the market to experience a growth spurt. âWe have received requests from companies in Russia and Africa to convert local edible grains into cutlery to reduce food waste,â says Gurudutt, who explains that edible dishes and spoons may contain hot (boiling) food. and cold for up to 40 minutes before becoming soggy.
In Kerala, Vinay Balakrishnan is preparing to launch Thooshan, a range of edible bran cutlery. âThe pandemic has skyrocketed interest in this segment,â Balakrishnan said. Its product is the result of intensive research in collaboration with scientists from CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. âFor every kilogram of attack produced, 20% is waste. Some of it is feed, but most of it is thrown away. We made plates from them that can be eaten after the meal, âsays Balakrishnan, who is working on creating edible take-out containers. “If people don’t want to eat it, just throw it in the lake, the fish will love it. Your plants will too. It’s eco-friendly. I eat it myself. It tastes like a chapathi.”
Balakrishnan explains that edible plates should be treated like food products. They should be eaten immediately or stored in airtight containers.
In Gujarat, Trishula, a company founded by Patel Kruvil, a mechanical engineer in his twenties, processes beets, spinach, chocolate, masala, black pepper, mint and ajwain (carambola seeds). ) in spoons that add flavor to the dish (the tablespoon of corn with pepper, for example). The company announces that it produces 31 million pieces per year. Online stores have also started selling flavored sweet and savory spoons by the box.
During last year’s lockdown, Vivek Sabapathy, who runs Madurai-based RS Pathy Naturo, launched a booth to promote his Ayurvedic drink. Today, the kiosk is known as the city’s âfirst cookie tea shopâ. The company therefore decided to make it a franchise of the same name. âThe 60ml cookie-flavored mugs can hold hot tea for 15 minutes,â says Sabapathy, who also sells the popular mug in supermarkets. âThere are three reasons to drink my tea: durability, hygiene and good, who doesn’t love the taste of a cookie dipped in tea? “