Letter from Publisher

Dear Readers, As the world is witnessing change in many areas such as increase in population, decrease in land and calamitous weather fronts, there is a need in transforming the food system. It requires the combined efforts of various stakeholders, including industry and universities. Effective collaboration between these two sectors can leverage their respective strengths to drive positive change and create a more sustainable, resilient, and equitable food system. A number of food companies in India, ranging from large firms to Small and Medium-sized Enterprises (SMES) have been collaborating with universities and research institutes to foster each other's capabilities. Even some global companies that have set shop in India have also partnered with Indian universities to boost their food business in India. Our team has put together a cover story on how academia and industry can tackle issues like food safety, innovation, technology adoption, sustainability, and food security, which are critical for the Indian food industry. An increasing number of Indian entrepreneurs are involved in the manufacture and processing of vegan food. We have experts who maintain that plant-based substitutes are progressively gaining traction and bridging cultural and national divides as the world struggles with challenges of sustainability, health consciousness, and ethical consumption. This change is primarily witnessed in India, where vegetarianism is ingrained in thought and customs. In another story we covered an interesting story about silkworms that have a fascinating dual identity – they are not just producers of luxurious fibres but also providers of nutritious sustenance. For centuries, various regions across Asia, including North East India, have embraced silkworms as a delicacy, appreciating their culinary versatility and rich nutritional content. In states like Assam, Manipur, and Nagaland, silkworms have ingrained themselves into local cuisine and culture, consumed in myriad forms – roasted, boiled, fried, or as a key ingredient in traditional dishes. An industry expert has revealed this fascinating information. In recent years, the global interest in alternative protein sources has brought silkworms into the limelight as a sustainable and nutritious food option. Their remarkable nutritional profile, coupled with innovative approaches to utilising them effectively, has led to their recognition as a valuable resource across various industries. I am sure you will find this edition a great read.