date:Mar 14, 2019
ling with over 1,000 consumers, and their feedback has been valuable is product development, said Vaitheeswaran and Thakran.
It was important for us to get a product development partner with over 20 years of experience in food research and development (RD) on-board, they added.
We started making the product in our kitchens, and after many trials and errors, we zeroed in on the recipes that worked. The whole process took us about two years, Vaitheeswaran and Thakran said.
Four variants of AGAIN