Pavan Srinivas

1. Flat Breads Category - Launched 7 SKUs Developed and commercialized 7 flat bread SKUs from concept to launch: Malabar Parota, Wheat Laccha Paratha, Homestyle Paratha, Tawa Aata Roti, Moringa Tawa Roti, Methi Tawa Roti, and Multigrain Tawa Roti.Managed end-to-end NPD cycle including recipe standardisation, shelf-life studies, process scale-up, and regulatory compliance.

2. Chutneys & Accompaniments - Currently developing clean-label, high shelf-life chutneys: Tomato, Gongura, Ginger, Coriander, and Coconut.Focused on retort/thermal processing and preservation systems to achieve ambient stability without compromising traditional taste.

3. Ready-to-Cook Batters - Health & Millet Platform Leading development of value-added batters: Foxtail Millet, Prodo Millet, Multimillet, Beetroot, Low-GI, and High-Protein batter.Addressing health trends through millet incorporation, GI reduction, and protein fortification while maintaining idli/dosa texture.

4. Bakery Pipeline - New Category Entry Initiated NPD pipeline for bakery segment including breads, rusks, and cookies to diversify portfolio beyond ethnic foods.

5. Product & Process Improvement - Driving cost and quality optimization of existing SKUs through recipe reformulation and process efficiency improvements.Establishing core quality systems by authoring SOPs, RM/PM/FG specifications, and product documentation for regulatory and audit readiness.

6. Lab & Quality Infrastructure - Setting up a basic in-house quality lab to enable routine testing, shelf-life studies, and faster NPD turnaround.

• Set up new plant by procuring machinery and equipment for expansion.
• Streamline processes to improve operational efficiency and reduce waste outputs.
• Develop and standardise recipes to maintain consistent quality and safety compliance.
• Create and implement SOPs plus raw material and finished goods specifications.
• Develop and manage vendors to secure timely delivery of quality materials.
• Manage supplier relationships to keep materials within budget constraints.

• Raw Material Analysis: Conducted trials for alternative grains and vendors, compiled results, and made recommendations for acceptance or rejection.
• New Product Development: Successfully launched 11 products, including New Sandwich Bread, Wheat Bread, Ambient Chapati, Mallige Batter, Multigrain Batter, Chennai Super Batter, Protein Batter, Ragi Batter, 100% Atta Bread, Multigrain Bread, and Multivac Parota.
• Executed studies on nutritional content, sensory attributes, and product longevity (shelf life).
• Standardisation: Created SOPs (Standard Operating Procedures) for bread, and speciality batters.
• Third-Party Manufacturing: Standardised processes and recipes with TPM partners.
• Product Validation: Initiated shelf-life studies, and prepared validation reports.
• Cross-Functional Collaboration: Worked with various departments for product launch.
• Product Progress Monitoring: Monitored product performance and consumer feedback through CLT.

• Investigated properties of spices and their active compounds, supporting formulation optimisation
• Analysed sensory profiles of various flavours, contributing to development of seasoning formulations
• Evaluated and profiled flavoured snacks, enhancing understanding of consumer preferences
• Understanding the blending of seasoning and their application on appropriate Base.