Cheese has become a staple in Indian kitchens, available in cubes, spreads, and slices. These processed cheeses rely on ...

The Tamil Nadu-based dairy brand has built a lucrative business in South India, selling paneer and cheese. Now it wants to go ...

When T. Sathish Kumar dropped out of school at 16 to save his family’s ailing dairy business, few could have predicted the ...

In 1946, Tribhuvandas Patel, a Gandhian close to Sardar Patel and Morarji Desai, went by foot from one village to another to ...

Akshayakalpa was nurtured as a dream of 27 Wipro techies who initially invested their personal savings to run the diary ...

Tamil Nadu-based Milky Mist aims to raise Rs 2,035 crore through a mix of fresh issue and promoter sell-off, with plans to cut debt, expand manufacturing, and strengthen its cold chain.

Sathishkumar’s fix? Exit liquid milk entirely and pivot to paneer—a product with longer shelf life and nearly 4x the margins. By 1995, Milky Mist was out of milk and into value.

At 13,000 feet, Maggi isn’t just instant noodles, it’s comfort, ritual, and survival. From Ladakh to Arunachal, it fuels ...

Korean ramen is getting a desi makeover. From kitchens to college hostels, is our beloved Maggi finally meeting its match?

You might think that little difference exists between brands, but that’s why I love being a food writer. Line them all up and taste them side-by-side, and the distinctions become immediately clear. I ...