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Hul adds two WEF lighthouses as factories go digital at scale
MUMBAI: Hindustan Unilever has won fresh plaudits from the World Economic Forum, with its Pondicherry and LLPL Gandhidham factories named Advanced Fourth Industrial Revolution (4IR) Lighthouse sites. The recognition, part of the WEF’s Global Lighthouse Network, lifts HUL’s total to five such factories, after earlier honours for Dapada (2022), Sonepat (2023) and Doom Dooma (2025).
The two sites deploy 4IR technologies across nearly every process, running more than 50 initiatives across the end-to-end supply chain. Gandhidham, located in the water-stressed Kutch region, was recognised as a Sustainability Lighthouse after using AI, digital twins and the industrial internet of things to cut water use by 17 per cent, save 6.12 billion litres of community water, reduce waste by 48 per cent and lower Scope 1 and 2 emissions by 90 per cent through a shift to renewable energy. The transformation also supported a 12 per cent reduction in Scope 3 emissions alongside double-digit growth over three years.
Pondicherry was awarded the WEF distinction in productivity, after tackling rising product complexity and operational bottlenecks through machine-learning-led process control, AI-driven troubleshooting and smarter workforce forecasting. The overhaul delivered 25 per cent volume growth, a 23 per cent drop in defects and a threefold increase in product variants without adding capacity.
Hindustan Unilever CEO and managing director Priya Nair, said the twin honours underscored the company’s push to blend advanced technology with sustainability and long-term value creation.
Executive director, supply chain Yogesh Mishra said the recognition showed how AI and digitisation can drive environmental gains while strengthening competitiveness.
World Economic Forum managing director Kiva Allgood, said the sites illustrated how intelligence-led operations are redefining industrial resilience and sustainability.
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India’s food culture takes a bold turn in 2025
From fusion desserts to experiential dining, four trends reshape how the nation eats.
MUMBAI: India’s plates just got a serious upgrade in 2025 because when tradition meets TikTok and fusion meets fitness, even the humble samosa starts feeling trendy. The Godrej Food Trends Report 2025 predicted several shifts in Indian eating habits, and the past year proved the forecasters right. From reimagined desserts to immersive dining experiences, Indian consumers showed they want authenticity, convenience, global flavours and health in equal measure.
Here are four trends that truly came alive in 2025 and are now shaping how India eats and dines:
1. Indian Desserts Get a Modern Makeover Traditional mithai found fresh life through fusion experiments. Cheesecakes, truffles and plated desserts inspired by classics like gulab jamun and rasgulla gained popularity, while chocolate-forward, fruit-led and lower-sugar options appealed to younger diners. According to the How India Eats 2025 report, desserts and ice-cream parlours were among the fastest-growing segments in organised food services. Examples: The Bombay Canteen’s Coffee Rasgulla Sundae and Le Chocolate Cakes and More’s Gulab Jamun Cake. Chef Aarohi Sanghavi of Maki Patisserie noted the shift toward seasonality and fresh Indian produce, while Chef Heena Punwani of Maska Bakery highlighted the appeal of flexible, weekend-special menus.
2. Social Media Becomes the New Menu Food discovery went fully digital. Instagram Reels, YouTube reviews and creator-led content heavily influenced dining choices, with food remaining one of the most consumed categories on social media. Restaurants began designing visually striking dishes specifically for shareability, while many diners found new spots through viral videos rather than traditional advertising. The How India Eats 2025 report revealed that over 75% of marketing spends by leading QSR chains now go toward digital channels. Cafes like Mokai and Candies became creator favourites, and brands such as Bastian Hospitality curated highly shareable pop-ups and events. Kavita Rajwade of IVM Podcasts emphasised how long-form storytelling helps decode food’s cultural and economic layers, while Pranav Joshi of Floydian Cookery admitted his page grew far beyond expectations.
3. Snacking Culture Goes Mainstream India’s love for snacks evolved into a full grazing lifestyle, with many opting for multiple small bites throughout the day instead of three structured meals. This shift spurred innovation in formats—from gourmet chips and fusion street food to protein-packed options. Restaurants responded with small-plate menus designed for sharing. The How India Eats 2025 report noted that late-night orders grew nearly 3x faster than dinner. Brands like The Whole Truth Foods and Green Snack Co. popularised clean-label snacks such as protein bars and roasted nuts. Madhushree Basu Roy of Pikturenama Studios predicted a mix of convenience, health consciousness and global influences, while freelance food writer Sharmila Vaidyanathan observed that consumers want the best of both worlds healthy options for routine snacking and traditional treats for special occasions.
4. Dining Becomes an Experience, Not Just a Meal The most noticeable shift was the rise of experiential dining. Consumers increasingly sought restaurants that offered more than good food, they wanted immersion, storytelling and chef-driven concepts. Venues like Papa’s in Mumbai (intimate tasting menus), Bombay Daak (theatrical regional flavours) and Masala Library (modernist presentations) turned meals into memorable events. Tasting menus, themed pop-ups and chef collaborations became more common, transforming dining out into entertainment. The How India Eats 2025 report highlighted how experience-led formats and storytelling are key to attracting younger diners. Chef Karan Upmanyu of ParTTwo in Bengaluru observed that new outlets are breaking away from rigid formats, focusing instead on creating relaxed spaces where people simply enjoy spending time.
As 2026 unfolds, these trends suggest India’s food culture is no longer just about what’s on the plate, it’s about how the plate makes us feel, connect and remember. From a quick Reel-inspired snack to a full theatrical dining experience, Indian diners are voting with their forks for food that is both rooted in tradition and unafraid to experiment. The table, it seems, has never been more exciting.
