With more countries tightening food safety norms and consumers demanding cleaner ingredient lists, we’ve been thinking a lot about how much this really impacts finished product sales.
Let’s say you’re using onion, garlic, spinach, or beetroot powder in your spice blend, soup mix, or health product.
If the powders were lab-tested (microbial, moisture, SHU, ASTA, etc.) and traceable to a certified Indian facility —
Would that help you stand out in export markets?
Or does cost still drive the bulk of sourcing decisions?
Just curious to hear what matters most to those actually building food products today.
What’s your take?