Seven new flavours of mayonnaise were recently launched by the food giant Cremica at the Indian Restaurant Congress 2019, the ninth edition of the National Annual Congress and Awards on the Business of Restaurant.
These include Mount Fuji Japanese Mayo, Wild Spice, Mushroom Willow, Tomakhan Mayo, Creamy Basil Pesto, Pickle Tickle and Frontier Josh Mayo. They are a perfect combination of both classic Indian and international flavours to meet the evolving tastes of Indian customers.
Speaking on the occasion, Akshay Bector, managing director, Cremica said, “It is imperative for the restaurant industry to focus on quality, supply chain and standardisation of their offerings.”
“Cremica’s effort has always been towards introducing an innovative product range that ranks high on taste and quality. We have a fairly good understanding of the evolving Indian palate,” he added.
“These new flavours of mayonnaise will help niche category restaurants to redefine their offerings. Flavours like Creamy Basil Pesto and Mount Fuji Japanese Mayo would be perfect for Italian and sushi restaurants,” Bector said.
Cremica has been the title sponsor of Indian Restaurant Congress. Since its inception, IRC is considered to be the leading business and knowledge platform for the restaurant and food industry.
The Indian Restaurant Congress has made a mark in the industry and is a key event where influential executives, thought leaders, innovative exhibitors, and industry titans come together.