Dairy & Soy Food Market in India - Market Snapshot To 2021

Dairy & Soy Food Market in India: Market Snapshot
to 2021
Consumer
Report Code: CS-1168-0318-MS
Published: March 2018
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Dairy & Soy Food Market in India: Market Snapshot to 2021
Reference Code: CS-1168-0318-MS
Published: March 2018 Consumer
Table of Contents
1. Introduction ................................................................................................. 5
1.1 What is this Report About? .................................................................................... 5
1.2 Definitions .............................................................................................................. 5
1.2.1 Category Definitions ............................................................................................................... 5
1.2.2 Volume Units and Aggregations............................................................................................... 6
1.2.3 Methodology Summary .......................................................................................................... 6
2. India Dairy & Soy Food Market Analysis, 2011-21 ................................... 7
2.1 Dairy & Soy Food Value Analysis, 2011-21 ........................................................... 7
2.1.1 Overall Dairy & Soy Food Market Value, 2011-21 ...................................................................... 7
2.1.2 Dairy & Soy Food Market Value by Category, 2011-21 ............................................................... 8
2.2 Dairy & Soy Food Volume Analysis, 2011-21 ...................................................... 10
2.2.1 Overall Dairy & Soy Food Market Volume, 2011-21 ................................................................. 10
2.2.2 Dairy & Soy Food Market Volume by Category, 2011-21 .......................................................... 11
3. Latest Events: Global Food Industry ...................................................... 13
3.1 Land O'Lakes reports results for 2017 ................................................................. 13
3.2 Synlait opens research and development centre in Palmerston North ................ 14
3.3 Danish scientists develop method to make jellyfish crisps .................................. 15
3.4 Sun Basket opens new East Coast distribution center in Westampton, New
Jersey .................................................................................................................. 16
3.5 Cold Stone Creamery launches new lemon pie and strawberry shortcake
flavors for Spring .................................................................................................. 17
Consumer
4. Appendix ................................................................................................... 18
4.1 About GlobalData ................................................................................................ 18
4.2 Disclaimer ............................................................................................................ 19
Report Code: xxx
Published: September 2017

© GlobalData 2018. This product is licensed and is not to be photocopied. 2

List of Figures
Figure 1: India Dairy & Soy Food Market Value (INR m) and Growth (Y-o-Y), 2011-21 ................................................................................7
Figure 2: India Dairy & Soy Food Market Value (INR m) by Category, 2011-21 ..........................................................................................9
Figure 3: India Dairy & Soy Food Market Volume (Kg m) and Growth (Y-o-Y), 2011-21 ............................................................................10
Figure 4: India Dairy & Soy Food Market Volume (Kg m) by Category, 2011-21 .......................................................................................12

List of Tables
Table 1: Category Definitions - Dairy & Soy Food Market ........................................................................................................................5

Table 2: Volume Units for Dairy & Soy Food Market ...............................................................................................................................6
Table 3: India Dairy & Soy Food Market Value (INR m) and Growth (Y-o-Y), 2011-16 .................................................................................7
Table 4: India Dairy & Soy Food Market Value (INR m) and Growth (Y-o-Y), 2017-21 .................................................................................7
Table 5: India Dairy & Soy Food Market Value (INR m) by Category, 2011–16 ...........................................................................................8
Table 6: India Dairy & Soy Food Market Value (INR m) by Category, 2016–21 ...........................................................................................8
Table 7: India Dairy & Soy Food Market Volume (Kg m) and Growth (Y-o-Y), 2011-21..............................................................................10
Table 8: India Dairy & Soy Food Market Volume (Kg m) by Category, 2011–16 .......................................................................................11
Table 9: India Dairy & Soy Food Market Volume (Kg m) by Category, 2016–21 .......................................................................................12

1. Introduction
1.1 What is this Report About?

This report is the result of GlobalData’s extensive market research covering the Dairy & Soy Food market in India. It
provides detailed segmentation of historic and future Dairy & Soy Food market, covering key categories and
segments.
1.2 Definitions
All the data is collected in volume terms. Dairy & Soy Food market refers to domestic market only and includes
imports. Please note that rounding errors may occur.
This report provides 2016 actual sales; while forecasts are provided for 2017 – 2021
1.2.1 Category Definitions
Table 1: Category Definitions - Dairy & Soy Food Market

Category Definition
Butter & Spreadable Butter & Spreadable Fats - all butter and yellow spreadable fats (e.g. margarine, vegetable fat based spreads e.g..
Fats Flora, Bertolli Spread, Clover etc).
Cheese Cheese - all natural and processed cheese including cheese slices, grated packets of cheese, cream cheese.
Cream Cream - all cream whether it is soured, crème fraiche, clotted, single, double or whipping. Includes cream sold in
cans.
Dairy-Based & Soy- Puddings/Desserts - includes trifles, fools, mousses, cheesecakes and dairy-based flans, frozen desserts and Soy
Based Desserts Dessert.
Drinkable Yogurt Yogurt thinned by homogenization and/or dilution; normally flavored. May contain coloring, sweeteners, and
stabilize. Includes probiotic yogurt drinks such as Yakult (Yakult Honsha) and Actimel (Danone), pre/probiotic yogurt
drinks contain bacteria/live organisms that when consumed in large enough amounts survive in the gut long enough
to offer health benefits. Includes smoothies containing more than 50% dairy
Fromage Frais & Quark (pronounced “kvark”) include Quark cheese products (made fresh cheese product ) and Fromage Frais
Quark includes creamy soft cheese made with whole or skimmed milk and cream. It is basically unripened cheese that
underwent a mostly lactic fermentation and must must contain live flora at the time of sale to the consumer.
Product example Isigny Ste-Mère and Onken Quark.
Milk Milk - all types of dairy milk including flavoured and unflavoured milks, long life milk, condensed milk and
buttermilks. Includes milkshake drinks. Excludes soy milks and rice milks and yoghurt based smoothie/"thickie"
drinks.
Soymilk & Soy All Type of Soy Milk and soy drink including flavoured and unflavoured milks.
Drinks
Yogurt Fermented milk product produced by bacterial fermentation. Includes plain (unflavored) and flavored (artificial and
natural) yogurt and products containing pieces of fruit or other toppings. Includes yogurts made from different
types of milk eg cow, sheep, goat, buffalo etc. Includes: pre/probiotic yogurts aimed at offering digestive benefits eg
Activia (Danone); and set variants (eg greek yogurt) frozen yogurt.
Source: GlobalData © GlobalData

1.2.2 Volume Units and Aggregations
Table 2: Volume Units for Dairy & Soy Food Market

Market Category Units
Dairy & Soy Food Butter & Spreadable Fats Kg m
Cheese Kg m
Cream Kg m
Dairy-Based & Soy-Based Desserts Kg m
Drinkable Yogurt Kg m
Fromage Frais & Quark Kg m
Milk Kg m
Soymilk & Soy Drinks Kg m
Yogurt Kg m
1.2.3 Methodology Summary
In order to create the data for all the reports in this series and ensure its robustness, a comprehensive and
empirically robust research methodology has been adopted. This combines both a large-scale program of industry
research with the results of extensive primary industry interviewing and calling. Furthermore, all definitions are
standardized across products and countries to ensure comparability.
The two main research methods, secondary research and primary research (the program of interviewing industry
contacts), are brought together and because both sets of research processes have been designed in conjunction
with each other they can be combined and consolidated into the final, integrated data sets.
The secondary research process involves covering publicly available sources, trade associations, specialist
databases, company annual reports, and industry publications. While primary research involves a major program
of interviewing leading industry executives for each category covered in each country – all with local country
experts; typically brand, product and marketing managers for major brands within each country. These processes
help analysts in capturing both qualitative and quantitative information about the market.
The final stage of the process is the triangulation of inputs obtained from all the research methods with the
analyst’s own understanding of the market in order to finalize the data. Once the data is finalized, it goes through
various top level quality checks prior to publishing.

2. India Dairy & Soy Food Market Analysis, 2011-21
2.1 Dairy & Soy Food Value Analysis, 2011-21

2.1.1 Overall Dairy & Soy Food Market Value, 2011-21
The overall market value of the Indian Dairy & Soy Food market grew by 8.17% from 2015 through 2016, which is
forecast to register a compound annual growth rate (CAGR) of 6.53% from 2016 through 2021. The market has
seen its highest growth rate during 2013, when the market grew by 12.22%
Table 3: India Dairy & Soy Food Market Value (INR m) and Growth (Y-o-Y), 2011-16
2011 2012 2013 2014 2015 2016
Market Value 1,583,821.42 1,760,933.17 1,976,121.27 2,187,936.40 2,403,093.34 2,599,437.86
Y-O-Y growth % 11.18% 12.22% 10.72% 9.83% 8.17%

Table 4: India Dairy & Soy Food Market Value (INR m) and Growth (Y-o-Y), 2017-21
2017 2018 2019 2020 2021
Market Value 2,786,192.54 2,988,400.76 3,190,435.98 3,377,282.74 3,566,066.48
Y-O-Y growth % 7.18% 7.26% 6.76% 5.86% 5.59%

Figure 1: India Dairy & Soy Food Market Value (INR m) and Growth (Y-o-Y), 2011-21
4,000,000.0 14.00%
Dairy & Soy Food Market Value (INR m)
3,500,000.0 12.00%
3,000,000.0
10.00%
Growth % (Y-O-Y)
2,500,000.0
8.00%
2,000,000.0
6.00%
1,500,000.0
4.00%
1,000,000.0
500,000.0 2.00%
0.0 0.00%
2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021
Market Value Y-O-Y growth %

2.1.2 Dairy & Soy Food Market Value by Category, 2011-21
In 2016, Milk was the largest category in the Indian Dairy & Soy Food market, accounting for 92.18% of the total
market with a value of INR 2,396,078.3 million. Drinkable Yogurt was the fastest growing category of Indian Dairy
& Soy Food market during the review period, registering a CAGR of 13.90%, which is expected to register a growth
of 8.03% during the forecast period.
Table 5: India Dairy & Soy Food Market Value (INR m) by Category, 2011–16
CAGR 2011–
Category 2011 2012 2013 2014 2015 2016
16
Milk 1,462,592.99 1,626,883.61 1,827,836.32 2,021,435.94 2,219,461.78 2,396,078.32 10.38%
Butter & Spreadable

49,697.27 54,688.80 60,239.53 66,391.94 73,159.33 80,694.66 10.18%
Fats
Drinkable Yogurt 25,854.45 29,279.53 33,054.94 39,693.39 44,084.99 49,556.23 13.90%
Cheese 23,818.52 26,473.43 29,481.38 32,852.76 36,638.08 40,914.92 11.43%
Yogurt 16,251.18 17,688.66 19,291.40 21,048.57 22,927.30 24,986.21 8.98%
Dairy-Based & Soy-

2,833.20 2,905.10 2,981.12 3,061.15 3,144.04 3,231.97 2.67%
Based Desserts
Cream 2,069.11 2,161.34 2,260.31 2,366.65 2,478.46 2,598.70 4.66%
Soymilk & Soy Drinks 704.70 852.70 976.26 1,086.00 1,199.35 1,376.85 14.33%
Overall 1,583,821.42 1,760,933.17 1,976,121.27 2,187,936.40 2,403,093.34 2,599,437.86 10.42%

Table 6: India Dairy & Soy Food Market Value (INR m) by Category, 2016–21
CAGR 2016–
Category 2016 2017 2018 2019 2020 2021
21
Milk 2,396,078.32 2,565,107.98 2,749,884.78 2,935,370.96 3,106,991.54 3,280,781.57 6.49%
Butter & Spreadable

80,694.66 87,673.02 94,201.11 100,378.68 106,131.07 111,776.27 6.73%
Fats
Drinkable Yogurt 49,556.23 54,160.25 59,274.37 64,163.28 68,542.26 72,911.63 8.03%
Cheese 40,914.92 44,815.37 48,452.02 51,869.74 55,026.00 58,104.00 7.27%
Yogurt 24,986.21 26,909.16 28,747.10 30,503.61 32,137.50 33,736.78 6.19%
Dairy-Based & Soy-

3,231.97 3,316.16 3,398.68 3,479.15 3,556.52 3,632.70 2.37%
Based Desserts
Cream 2,598.70 2,712.50 2,822.87 2,929.43 3,030.30 3,129.75 3.79%
Soymilk & Soy Drinks 1,376.85 1,498.10 1,619.82 1,741.11 1,867.53 1,993.78 7.69%
Overall 2,599,437.86 2,786,192.54 2,988,400.76 3,190,435.98 3,377,282.74 3,566,066.48 6.53%


Figure 2: India Dairy & Soy Food Market Value (INR m) by Category, 2011-21
4,000,000.0
Soymilk & Soy Drinks

Dairy & Soy Food Market Value by Category
3,500,000.0
Cream
3,000,000.0
Dairy-Based & Soy-Based Desserts

2,500,000.0
(INR m)
Yogurt
2,000,000.0
Cheese
1,500,000.0
Drinkable Yogurt
1,000,000.0
Butter & Spreadable Fats

500,000.0
Milk
0.0
2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021

2.2 Dairy & Soy Food Volume Analysis, 2011-21

2.2.1 Overall Dairy & Soy Food Market Volume, 2011-21
The overall market value of the Indian Dairy & Soy Food market grew by 3.39% from 2015 through 2016, which is
forecast to register a compound annual growth rate (CAGR) of 3.11% from 2016 through 2021. The market has
seen its highest growth rate during 2015, when the market grew by 5.61%
Table 7: India Dairy & Soy Food Market Volume (Kg m) and Growth (Y-o-Y), 2011-21
2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021
Market Volume 45,113.96 46,877.54 48,656.15 51,264.74 54,141.98 55,978.46 57,475.62 59,475.85 61,560.78 63,278.07 65,255.50
Y-o-Y Growth % 3.91% 3.79% 5.36% 5.61% 3.39% 2.67% 3.48% 3.51% 2.79% 3.12%
Figure 3: India Dairy & Soy Food Market Volume (Kg m) and Growth (Y-o-Y), 2011-21
70,000.0 6.00%
Dairy & Soy Food Market Volume (Kg m)
60,000.0
5.00%
50,000.0
Growth % (Y-O-Y)
4.00%
40,000.0
3.00%
30,000.0
2.00%
20,000.0
1.00%
10,000.0
0.0 0.00%
2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021
Market Volume Y-o-Y Growth %

2.2.2 Dairy & Soy Food Market Volume by Category, 2011-21
In 2016, Milk was the largest category in the Indian Dairy & Soy Food market, accounting for 97.97% of the total
market with a volume of 54842.13 kg million. Cheese was the fastest growing category of Indian Dairy & Soy Food
market during the review period, registering a CAGR of 8.41%, which is expected to register a growth of 5.92%
during the forecast period.
Table 8: India Dairy & Soy Food Market Volume (Kg m) by Category, 2011–16
CAGR 2011–
Category 2011 2012 2013 2014 2015 2016
16
Milk 44,248.90 45,971.02 47,709.59 50,251.24 53,076.10 54,842.13 4.39%
Drinkable Yogurt 450.88 469.06 484.43 524.51 547.74 586.09 5.39%

Butter & Spreadable
156.09 166.95 178.74 191.47 205.24 220.21 7.12%
Fats
Yogurt 149.43 154.85 160.82 167.24 174.09 181.36 3.95%
Cheese 68.97 74.55 80.71 87.49 94.99 103.28 8.41%

Dairy-Based & Soy-
17.94 18.07 18.22 18.39 18.56 18.76 0.90%
Based Desserts
Soymilk & Soy Drinks 9.83 10.93 11.33 11.88 12.52 13.65 6.78%
Cream 11.92 12.10 12.30 12.51 12.74 12.98 1.73%
Overall 45,113.96 46,877.54 48,656.15 51,264.74 54,141.98 55,978.46 4.41%


Table 9: India Dairy & Soy Food Market Volume (Kg m) by Category, 2016–21
CAGR 2016–
Category 2016 2017 2018 2019 2020 2021
21
Milk 54,842.13 56,284.56 58,225.52 60,257.02 61,924.75 63,853.36 3.09%
Drinkable Yogurt 586.09 611.05 641.95 668.32 692.36 715.99 4.09%

Butter & Spreadable
220.21 234.25 247.63 260.48 272.55 284.45 5.25%
Fats
Yogurt 181.36 188.31 195.00 201.44 207.48 213.40 3.31%
Cheese 103.28 110.98 118.22 125.05 131.44 137.71 5.92%

Dairy-Based & Soy-
18.76 18.94 19.11 19.28 19.43 19.58 0.86%
Based Desserts
Soymilk & Soy Drinks 13.65 14.31 14.97 15.54 16.21 16.95 4.42%
Cream 12.98 13.22 13.44 13.65 13.85 14.05 1.60%
Overall 55,978.46 57,475.62 59,475.85 61,560.78 63,278.07 65,255.50 3.11%

Figure 4: India Dairy & Soy Food Market Volume (Kg m) by Category, 2011-21
70,000
Cream
Dairy & Soy Food Market Volume by Category
60,000
Soymilk & Soy Drinks
50,000
Dairy-Based & Soy-Based
Desserts
40,000
Cheese
(Kg m)
30,000
Yogurt
20,000
Butter & Spreadable Fats
10,000 Drinkable Yogurt
0 Milk
2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021

3. Latest Events: Global Food Industry
3.1 Land O'Lakes reports results for 2017

Land O'Lakes has reported earnings for the year ending December 31, 2017, up 14 percent from 2016.
The company reported a record $364.8 million in net earnings on $13.7 billion in sales, up from net earnings of
$319.9 million and net sales of $13.2 billion in 2016. For the fourth quarter ending Dec. 31, 2017, the company
reported $3.6 billion in sales, and $94.5 million in net earnings, compared to$3.3 billion in sales and earnings of
$73.5 million in the same quarter in 2016.
"These record results reflect our dedication to an insight-driven, value-added strategy that differentiates us
across the areas in which we compete," said Land O'Lakes, Inc. President and CEO Chris Policinski. "From new
product innovations and sustainability applications, to supply chain optimization and merger and acquisition
activity, we understand the critical need to listen to our customers and members as we constantly improve. We
are confident our strategy of delivering value-added, branded products and services has positioned us well to
navigate dynamic food and agriculture industries and continue delivering value to our farmer owners and retail
partners in 2018 and beyond."
Policinski continued, "These results reflect another year of continuing to develop our own value-added culture
and capabilities by our talented, highly-engaged employees."
For Land O'Lakes, 2017 marked the fourth consecutive year of positive net earnings growth. Earnings
improvements in each of its core businesses drove this year's record performance. The company completed
the largest merger in its history, fully integrating WinField United, brought multiple new products to market in
its Animal Nutrition division and diversified its platforms in Dairy Foods with the acquisition of Vermont
Creamery, a specialty producer of artisanal aged and fresh goat cheeses and premium cultured dairy products.
Internationally, Land O'Lakes continued to build its commercial portfolio inMexico, Canada and Africa. The
company's Villa Crop Protection business inSouth Africa achieved record sales in 2017.
Business Segments
Dairy Foods reported 2017 net sales of $3.9 billion, up from $3.8 billion in 2016. Pretax earnings for Dairy
Foods totaled $71.0 million in 2017, up from$70.1 million in 2016. LAND O LAKES® branded butter realized
improved margins while margins in the Global Dairy Ingredients business were lower due to a challenging
operating environment for global milk powders and other key dairy markets. Meanwhile, the acquisition of
Vermont Creamery expanded the division's portfolio to include more specialty, artisanal and premium style
dairy products.
Crop Inputs delivered sales of $5.7 billion and pretax earnings of $230.1 million. That compares with $5.5
billion in sales and $202.9 million in pretax earnings in 2016. Strong performance was driven by higher volumes
within proprietary and vended crop protection products, as well as higher seed volumes. Land O'Lakes also
completed the acquisition of the Armor Seed brand and Solum soil testing lab, and continued to make
significant investments in ag tech, including new functionality in its R7 Field Forecasting Tool.
Animal Nutrition reported 2017 net sales of $3.7 billion and pretax earnings of $91.6 million, compared to $3.8
billion in sales and $72.9 million in pretax earnings in 2016. The business achieved record operating earnings in
its formula feed and premix platforms, and improved margins and product mix overall.
The company continued its investment in Land O'Lakes SUSTAIN, gaining ground with new customers in 2017
with its Conservation Agronomy platform. Land O'Lakes SUSTAIN launched new tools in 2017 such as a new
conservation planning tool, Agren BufferBuilder, and two services for Land O'Lakes members, with the
Conservation Dairy platform and SUSTAIN Innovation Fund to help dairy members drive measurable
improvements for air, soil and water.

3.2 Synlait opens research and development centre in Palmerston North

Synlait Palmerston North was officially opened by Massey University’s Vice Chancellor and the Mayor of
Palmerston North.
“We’re very excited to be opening Synlait Palmerston North today, which is home to our new Research and
Development Centre,” says John Penno, Managing Director and CEO.
“We have some major opportunities in front of us. With the strong team and partnerships we’ve got in place to
lead liquid innovation within our business, we won’t miss a beat,” he says.
The Vice Chancellor of Massey University, Professor Jan Thomas, opened the facility and highlighted the important
new relationship between Synlait and the university.
“The establishmentu of Synlait’s new Research and Development Centre at Massey’s Manawat campus is an
excellent example of industry and the university collaborating closely to achieve real, tangible outcomes,” says
Professor Thomas.
“Strategic partnerships like these are vital if we are to start and grow new industries, create new jobs, and to
remain competitive in the global marketplace. Massey University is New Zealand’s premier provider of food
research and education, and at the forefront of pioneering such partnerships with the food industry.” she says.
The Mayor for Palmerston North and Accelerate 25 Lead Team member, Grant Smith, thanked Synlait for choosing
Food HQ and Palmerston North City for their investment.
“It’s fantastic to now see commercial companies such as Synlait organically using the value of Food HQ and Massey
University. Assisting companies with R+D and commercialising their products is one of Food HQ’s key roles,” says
Mr Smith.

3.3 Danish scientists develop method to make jellyfish crisps

University of Southern Denmark (USD) scientists have discovered a method to turn jellyfish into a salty snack
akin to potato crisps.
The study aimed to make jellyfish more appealing to the western palate. Jellyfish is very popular in Asian
countries, typically marinated in salt and potassium alum to create a pickle-like delicacy. To those not
accustomed to jellyfish, the texture may be described as ‘slimy’ and lacking taste.
Dried jellyfish is nonetheless a very nutritious and sustainable source of protein, with very few carbohydrates
and fats. According to a HealthGuidance article on jellyfish nutrition, the calcium-binding proteins in jellyfish
can help with mental disorders such as memory loss and cognitive decline, and the collagen they contain helps
to prevent arthritis and aging. Jellyfish are also a good source of vitamin B12, magnesium, phosphorus, iron
and selenium.
The main problem with the concept is how to market jellyfish crisps for global consumption. Altering the
texture could be one solution to make jellyfish more appealing to inexperienced audiences.
“When we eat, we need to be stimulated in many ways with our senses. And one of the sense we like to be
stimulated is our touch sensation in our mouth,”?said USD postdoctoral fellow Mathias P. Clausen.
“If we eat a potato chip we need it to be crispy and not soft, even though the taste…is the same, but just the
fact that it’s soft means that it’s not appealing to us.”?
The scientists first attempted to identify why the collagen in a jellyfish’s body turns from soft to crunchy during
the preservation method using salt and potassium alum.
They then found that submerging the moon jellyfish in a 96% ethanol solution quickly accelerated preservation.
Over the course of 40 days, the researchers discovered that the jellyfish left in ethanol became much lighter
and turned paper thin like a crisp.
A second experiment found that jellyfish submerged in chilled ethanol for three days, then left overnight at
room temperature, exhibited the same crunchy texture as the traditional method after 34 days including 14
days of drying time. The ethanol method was therefore around 90% quicker than traditional preservation
techniques while offering the same result.
“By transferring the alcohol, we can basically remove all of the water in the jellyfish and then that means we
have only the dry matter left,”? said Clausen.
“This turns out to have a crispy structure and forms a very dense network.”?
The ethanol method eliminates the need to deep-fry the snack, keeping the calorie count low, and therefore a
healthier alternative to potato crisps.
With diminishing fish stocks and climate change providing better conditions for jellyfish to breed, developing a
more appealing way to consume jellyfish makes sense.
The Food and Agriculture Organisation (FAO) supported the idea, highlighting that jellyfish levels are increasing
exponentially, while fish stocks have decreased in recent times.

3.4 Sun Basket opens new East Coast distribution center in Westampton, New
Jersey
US-based meal kit service Sun Basket has opened a new East Coast distribution center in Westampton, New
Jersey to meet rapid growth and demand in the region.
The 190,000-square-foot facility will replace the previous facility, which the company outgrew due to increased
demand and growth. The new facility has the potential to support half-a-billion-dollars in revenue for Sun
Basket.
Since launching its first East Coast distribution center, Sun Basket has added 400 new jobs to the local
economy.
The new distribution center is six times larger than Sun Basket's previous East Coast facility, a testament to the
company's rapid growth and need for expansion.
Sun Basket now has the capacity to ship five to ten times more meal kits on the East Coast, where the company
is thriving in new user acquisition. Sun Basket's direct-to-consumer model continues to disrupt the $650B
grocery market.
By cutting-out the grocery store "middleman," Sun Basket delivers:
Fresher food: Sun Basket delivers food from farm-to-fork twice as fast as the traditional grocery model,
resulting in fresher food and lower food waste.
Greater reach: Sun Basket reaches 98 percent of the continental U.S. through its three distribution centers,
reaching more consumers than any brick-and-mortar grocery chain in the country.
Superior economics: Sun Basket's direct model results in dramatically lower CAPEX and higher margins.
Sun Basket CEO and co-founder Adam Zbar said: "Our rapid growth and need for a much larger East Coast
facility is an amazing vote of confidence from customers, and it's a clear sign that there is a huge market for
healthy, delicious meals which meet consumers' diet-specific needs.
"We will continue to upgrade our facilities with automation, which improves efficiency and provides customers
with an even more personalized experience."
Sun Basket plans on equipping the new East Coast facility with a combination of state-of-the-art automation
and data management tools.
This will allow Sun Basket to increase the facility's operational efficiency, thereby increasing margins. It will also
allow Sun Basket to provide its customers with greater choice and the ability to personalize their meals, and
help realize the company's mission to become the "Netflix of Food" by building out its Healthy Personal Choice
Platform.
Employees of the new distribution center will reap the benefits of Sun Basket's Employee Engagement Culture
Program, including the following:
Training classes for new hires to help find their niche and ease into their first few weeks on the job.
Continuing education courses, which include training modules for regulatory items such as food safety, along
with brand-specific trainings.
The ability to celebrate the values of the company by keeping its mission statements on the walls and creating
a laid-back, California culture, true to its West Coast corporate offices.
A weekly farmers market, allowing them to take home surplus produce and vegetables.

3.5 Cold Stone Creamery launches new lemon pie and strawberry shortcake
flavors for Spring
Cold Stone Creamery has introduced its Spring Desserts promotion, featuring both a trending Ice Cream flavor
– as well as a classic.
The brand wants to officially usher in spring with all of its guests by offering flavors representative of the
season - from refreshing Lemon Pie Ice Cream to a classic spring flavor with Cold Stone's new sweet Strawberry
Shortcake Ice Cream. Each flavor is also featured in a Creation and will be available now through May 15, 2018.
The Oh My, Lemon Pie! and Strawberry Short and Sweet Creations bring spring to life with sweet and fruity
flavors, marking the start of warmer days ahead. Made fresh in-store, the two new spring flavors can always be
enjoyed in one of the new Creations, but it's always extra fun to have the newest flavors customized with a
variety of Mix-ins to create a one-of-a-kind treat and the Ultimate Ice Cream Experience.
"It's all about the mighty lemon this spring," said Kate Unger, senior vice president of marketing at Kahala
Brands. "Consumer confidence metrics, overall industry trends surrounding the lemon flavor profile in general,
and the innovation that the Cold Stone Creamery brand is known for, all make for the much anticipated
promotional launch of our Lemon Pie Ice Cream! We take great pride in our super-premium products and these
two spring flavors, which are both inspired by the fresh and sunny feeling of spring, exemplify that pride and
creativity - and more importantly, are a true treat for all our guests' palates. Spring has definitely sprung at
Cold Stone!"

4. Appendix
4.1 About GlobalData

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data, expert analysis and Innovative Solutions, all in One Platform
Our Value Proposition:
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business needs:
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o Competitive Intelligence
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4.2 Disclaimer
All Rights Reserved.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any
means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the
publisher, GlobalData.
The facts of this report are believed to be correct at the time of publication but cannot be guaranteed. Please
note that the findings, conclusions and recommendations that GlobalData delivers will be based on information
gathered in good faith from both primary and secondary sources, whose accuracy we are not always in a
position to guarantee. As such, GlobalData can accept no liability whatsoever for actions taken based on any
information that may subsequently prove to be incorrect.


Dairy & Soy Food Market in India - Market Snapshot To 2021

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Dairy & Soy Food Market in India - Market Snapshot To 2021

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Dairy & Soy Food Market in India: Market Snapshot

Report Code: CS-1168-0318-MS

Published: March 2018

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Published: September 2017

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Table 1: Category Definitions - Dairy & Soy Food Market ........................................................................................................................5

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1.1 What is this Report About?

1.2.1 Category Definitions

Table 1: Category Definitions - Dairy & Soy Food Market

Source: GlobalData © GlobalData

© GlobalData 2018. This product is licensed and is not to be photocopied. 5

1.2.2 Volume Units and Aggregations

Table 2: Volume Units for Dairy & Soy Food Market

Dairy & Soy Food Butter & Spreadable Fats Kg m

Dairy-Based & Soy-Based Desserts Kg m

Fromage Frais & Quark Kg m

Soymilk & Soy Drinks Kg m

Source: GlobalData © GlobalData

1.2.3 Methodology Summary

© GlobalData 2018. This product is licensed and is not to be photocopied. 6

2. India Dairy & Soy Food Market Analysis, 2011-21

2.1 Dairy & Soy Food Value Analysis, 2011-21

2011 2012 2013 2014 2015 2016

Market Value 1,583,821.42 1,760,933.17 1,976,121.27 2,187,936.40 2,403,093.34 2,599,437.86

Y-O-Y growth % 11.18% 12.22% 10.72% 9.83% 8.17%

2017 2018 2019 2020 2021

Market Value 2,786,192.54 2,988,400.76 3,190,435.98 3,377,282.74 3,566,066.48

Y-O-Y growth % 7.18% 7.26% 6.76% 5.86% 5.59%

Source: GlobalData © GlobalData

© GlobalData 2018. This product is licensed and is not to be photocopied. 7

2.1.2 Dairy & Soy Food Market Value by Category, 2011-21

Milk 1,462,592.99 1,626,883.61 1,827,836.32 2,021,435.94 2,219,461.78 2,396,078.32 10.38%

Butter & Spreadable

Drinkable Yogurt 25,854.45 29,279.53 33,054.94 39,693.39 44,084.99 49,556.23 13.90%

Cheese 23,818.52 26,473.43 29,481.38 32,852.76 36,638.08 40,914.92 11.43%

Yogurt 16,251.18 17,688.66 19,291.40 21,048.57 22,927.30 24,986.21 8.98%

Dairy-Based & Soy-

Cream 2,069.11 2,161.34 2,260.31 2,366.65 2,478.46 2,598.70 4.66%

Overall 1,583,821.42 1,760,933.17 1,976,121.27 2,187,936.40 2,403,093.34 2,599,437.86 10.42%

Milk 2,396,078.32 2,565,107.98 2,749,884.78 2,935,370.96 3,106,991.54 3,280,781.57 6.49%

Butter & Spreadable

Drinkable Yogurt 49,556.23 54,160.25 59,274.37 64,163.28 68,542.26 72,911.63 8.03%

Cheese 40,914.92 44,815.37 48,452.02 51,869.74 55,026.00 58,104.00 7.27%

Yogurt 24,986.21 26,909.16 28,747.10 30,503.61 32,137.50 33,736.78 6.19%

Dairy-Based & Soy-

Cream 2,598.70 2,712.50 2,822.87 2,929.43 3,030.30 3,129.75 3.79%

Overall 2,599,437.86 2,786,192.54 2,988,400.76 3,190,435.98 3,377,282.74 3,566,066.48 6.53%

© GlobalData 2018. This product is licensed and is not to be photocopied. 8

Soymilk & Soy Drinks

Dairy-Based & Soy-Based Desserts

Butter & Spreadable Fats

Source: GlobalData © GlobalData

© GlobalData 2018. This product is licensed and is not to be photocopied. 9

2.2 Dairy & Soy Food Volume Analysis, 2011-21

Source: GlobalData © GlobalData

Market Volume Y-o-Y Growth %

Source: GlobalData © GlobalData