Building on the experience of developing the Spinach–Ragi Soup Premix, the WIN Nutrition Team is now exploring millet-based ready-to-cook premixes as part of its ongoing product development work.

One of the key challenges in developing clean-label products without preservatives and unnecessary additives is achieving a sufficiently long shelf life while maintaining the product’s nutritional quality, taste, texture, and overall acceptability. This makes the choice of product format an important consideration during development.

With the objective of developing nutritious, convenient, clean-label products with better shelf-life potential, the team is currently exploring traditional foods in a premix format. Initial concepts include millet-based Handvo or millet-based Muthiya premixes, using nutrient-rich millets while retaining the familiarity and appeal of traditional foods.

The development process will involve formulation trials, ingredient combinations, standardisation, sensory evaluation, nutritional considerations, and shelf-life assessment to identify a suitable formulation that balances nutrition, convenience, taste, and product stability.

Through this work, WIN aims to explore how traditional foods and locally relevant ingredients can be adapted into convenient, nutritious food formats, while addressing the practical challenges of developing clean-label products with longer shelf life.