Jitin Prasada Flags Scale-Up Push as India’s Food Processing Emerges as Global Power | Indus Food 2026 | India Expo Mart

Greater Noida News (09/01/2026): Indus Food 2026, Asia’s premier food and beverage trade exhibition, has emerged as a powerful global platform connecting India’s rich agri-food ecosystem with international markets. Being held at India Expo Mart, Greater Noida, the three-day event brings together policymakers, global buyers, exporters, chefs, startups, and industry leaders to showcase India’s growing strength in food processing, culinary heritage, innovation, and value-added exports, while reinforcing the country’s position as a key player in the global food economy.

Minister of State for Commerce and Industry Jitin Prasada on Thursday said that India has registered close to 40,000 agro-based food processing units, but emphasized that scaling up operations is essential to build sustainable revenue models and accelerate growth in the sector.

The Minister was speaking after inaugurating the World Culinary Heritage Conference 2026 at India Expo Mart, Greater Noida, held alongside the ongoing Indus Food 2026 exhibition. The inauguration ceremony was attended by Fiji’s Minister for Agriculture and Waterways Tomasi Tuabuna, IFCA President Chef Manjit Gill, WorldChefs Vice President Chef Uwe Micheel, Asia Continental Director of WorldChefs Chef Willment Leong, Trade Promotion Council of India (TPCI) Chairman Mohit Singla, and several other national and international dignitaries.

Addressing the gathering, Jitin Prasada said India’s food sector is rapidly emerging as a strong instrument of soft power as well as a major driver of trade and economic growth. He noted that food has become a key opportunity for exporters, MSMEs, and overseas buyers, making platforms like Indusfood crucial for collaboration among chefs, policymakers, exporters, and importers.

India has a vast culinary and cultural heritage that spans centuries. Food here is not just about sustenance—it carries history, culture, and regional identity. Every few kilometres, cuisine, taste, and traditions change, reflecting the country’s diversity, the Minister said.

Highlighting progress in food processing, Prasada said India has moved beyond traditional home and regional cuisines to establish thousands of registered agro-processing units. He added that, While our cultural and culinary heritage is strong, we must scale up processing capacity. Without scale, desired revenue models cannot be achieved. The government is committed to ensuring that the food processing industry grows at a rapid pace.

The Minister also pointed to India’s global culinary recognition, noting that Lucknow has recently been awarded the UNESCO City of Gastronomy tag. He highlighted India’s dominance in spices, with around 109 varieties produced in the country, of which at least 60 are globally recognized. This diversity, he said, gives Indian cuisine a unique global edge.

Jitin Prasada further noted that Indian restaurants are increasingly gaining international acclaim, including Michelin star recognition, which reflects the improving quality and global acceptance of Indian cuisine. He also underlined the government’s efforts to enhance market access through Free Trade Agreements and to improve ease of doing business by reducing regulatory and compliance burdens. He said that, The government is rolling out the red carpet for investment, imports, and exports.

Fiji’s Minister for Agriculture and Waterways, Tomasi Tuabuna, in his address, described culinary heritage as a powerful reflection of identity shaped by landscape, climate, and waterways. He emphasized that traditional dishes preserve generations of wisdom and called for global collaboration to protect and promote indigenous food practices beyond symbolic celebration.

TPCI Chairman Mohit Singla said the World Culinary Heritage Conference is a flagship global platform that brings together chefs, historians, policymakers, industry leaders, startups, and researchers to celebrate and preserve traditional cuisines. He added that the 2026 edition will position India as a “culinary bridge,” hosting over 30 international chefs, more than 350 Indian chefs, and key stakeholders from the food and beverage ecosystem.

Chef Manjit Gill, President of the Indian Federation of Culinary Associations (IFCA), said Indian food traditions were shaped by seasons, digestion, and local geography. “Indian heritage cuisine is not a single cuisine but a civilization of cuisines, and it represents a powerful economic opportunity as global travellers increasingly seek authenticity,” he said.

During his visit, Jitin Prasada also attended APEDA’s BHARATI Business Challenge 2026 Cohort Announcement Session, where the Top 100 startups selected for the first BHARATI Cohort were announced. These startups, representing 22 states and one Union Territory, span agri-food products, export-enabling technologies, and SPS solutions, reflecting India’s shift towards high-value and quality-driven exports.

The event also saw the announcement of the Top 10 startups of the challenge. These selected startups will receive support through free participation in international trade fairs to enhance global market access. The Minister assured full government support to the industry and emerging entrepreneurs.

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