Sats opens its largest kitchen for ready-to-eat food outside Singapore in Bengaluru

The Straits Times03-16

BENGALURU – A chef checks a temperature meter as an employee stirs a tonne of cumin in hot oil in a large steel vat. This main ingredient of Indian dish jeera rice can be poured over a bed of cooked ...

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This main ingredient of Indian dish jeera rice can be poured over a bed of cooked ...</p>\n\n<a href=\"https://www.straitstimes.com/asia/south-asia/sats-opens-its-largest-kitchen-for-ready-to-eat-food-outside-singapore-in-bengaluru\">Source Link</a>\n\n</div>\n","source":"straits_highlight","html":"<!DOCTYPE html>\n<html>\n<head>\n<meta http-equiv=\"Content-Type\" content=\"text/html; charset=utf-8\" />\n<meta name=\"viewport\" content=\"width=device-width,initial-scale=1.0,minimum-scale=1.0,maximum-scale=1.0,user-scalable=no\"/>\n<meta name=\"format-detection\" content=\"telephone=no,email=no,address=no\" />\n<title>Sats opens its largest kitchen for ready-to-eat food outside Singapore in Bengaluru</title>\n<style type=\"text/css\">\na,abbr,acronym,address,applet,article,aside,audio,b,big,blockquote,body,canvas,caption,center,cite,code,dd,del,details,dfn,div,dl,dt,\nem,embed,fieldset,figcaption,figure,footer,form,h1,h2,h3,h4,h5,h6,header,hgroup,html,i,iframe,img,ins,kbd,label,legend,li,mark,menu,nav,\nobject,ol,output,p,pre,q,ruby,s,samp,section,small,span,strike,strong,sub,summary,sup,table,tbody,td,tfoot,th,thead,time,tr,tt,u,ul,var,video{ font:inherit;margin:0;padding:0;vertical-align:baseline;border:0 }\nbody{ font-size:16px; line-height:1.5; color:#999; background:transparent; }\n.wrapper{ overflow:hidden;word-break:break-all;padding:10px; }\nh1,h2{ font-weight:normal; line-height:1.35; margin-bottom:.6em; }\nh3,h4,h5,h6{ line-height:1.35; margin-bottom:1em; }\nh1{ font-size:24px; }\nh2{ font-size:20px; }\nh3{ font-size:18px; }\nh4{ font-size:16px; }\nh5{ font-size:14px; }\nh6{ font-size:12px; }\np,ul,ol,blockquote,dl,table{ margin:1.2em 0; }\nul,ol{ margin-left:2em; }\nul{ list-style:disc; }\nol{ list-style:decimal; }\nli,li p{ margin:10px 0;}\nimg{ max-width:100%;display:block;margin:0 auto 1em; }\nblockquote{ color:#B5B2B1; border-left:3px solid #aaa; padding:1em; }\nstrong,b{font-weight:bold;}\nem,i{font-style:italic;}\ntable{ width:100%;border-collapse:collapse;border-spacing:1px;margin:1em 0;font-size:.9em; }\nth,td{ padding:5px;text-align:left;border:1px solid #aaa; }\nth{ font-weight:bold;background:#5d5d5d; }\n.symbol-link{font-weight:bold;}\n/* header{ border-bottom:1px solid #494756; } */\n.title{ margin:0 0 8px;line-height:1.3;color:#ddd; }\n.meta {color:#5e5c6d;font-size:13px;margin:0 0 .5em; }\na{text-decoration:none; color:#2a4b87;}\n.meta .head { display: inline-block; overflow: hidden}\n.head .h-thumb { width: 30px; height: 30px; margin: 0; padding: 0; border-radius: 50%; float: left;}\n.head .h-content { margin: 0; padding: 0 0 0 9px; float: left;}\n.head .h-name {font-size: 13px; color: #eee; margin: 0;}\n.head .h-time {font-size: 11px; color: #7E829C; margin: 0;line-height: 11px;}\n.small {font-size: 12.5px; display: inline-block; transform: scale(0.9); -webkit-transform: scale(0.9); transform-origin: left; -webkit-transform-origin: left;}\n.smaller {font-size: 12.5px; display: inline-block; transform: scale(0.8); -webkit-transform: scale(0.8); transform-origin: left; -webkit-transform-origin: left;}\n.bt-text {font-size: 12px;margin: 1.5em 0 0 0}\n.bt-text p {margin: 0}\n</style>\n</head>\n<body>\n<div class=\"wrapper\">\n<header>\n<h2 class=\"title\">\nSats opens its largest kitchen for ready-to-eat food outside Singapore in Bengaluru\n</h2>\n\n<h4 class=\"meta\">\n\n\n2024-03-16 16:25 GMT+8&nbsp;&nbsp;&nbsp;<a href=https://www.straitstimes.com/asia/south-asia/sats-opens-its-largest-kitchen-for-ready-to-eat-food-outside-singapore-in-bengaluru><strong>The Straits Times</strong></a>\n\n\n</h4>\n\n</header>\n<article>\n<div>\n<p>BENGALURU – A chef checks a temperature meter as an employee stirs a tonne of cumin in hot oil in a large steel vat. This main ingredient of Indian dish jeera rice can be poured over a bed of cooked ...</p>\n\n<a href=\"https://www.straitstimes.com/asia/south-asia/sats-opens-its-largest-kitchen-for-ready-to-eat-food-outside-singapore-in-bengaluru\">Source Link</a>\n\n</div>\n\n\n</article>\n</div>\n</body>\n</html>\n","isBrief":false,"type":0,"news_type":1,"symbol":"SG9999000475.SGD","symbol_name":"Aberdeen Standard Singapore Equity SGD","start_time":0,"source_url":"https://www.straitstimes.com/asia/south-asia/sats-opens-its-largest-kitchen-for-ready-to-eat-food-outside-singapore-in-bengaluru","article_id":"2419600531","we_media_id":null,"thumbnails":[],"rights":{"source":"straits_highlight","url":"https://www.straitstimes.com/asia/south-asia/sats-opens-its-largest-kitchen-for-ready-to-eat-food-outside-singapore-in-bengaluru","rn_cache_url":null,"customStyle":"","selectors":"body","filters":"","directOrigin":true},"url":"https://stock-news.laohu8.com/highlight/detail?id=2419600531","pubTimestamp":1710577500,"sourceInfo":{"source_id":"straits_highlight","name":"Straits Times"},"weMediaInfo":null,"summary":"BENGALURU – A chef checks a temperature meter as an employee stirs a tonne of cumin in hot oil in a large steel vat. This main ingredient of Indian dish jeera rice can be poured over a bed of cooked basmati rice only if it has the fragrant, nutty whiff of the Indian “tadka” – a simple but fussy final step that can go wrong in a minute.However, when the food is prepared in huge volumes, as it is at Singaporean company Sats Food Solutions’ new facility in Bengaluru in southern India, there can be no room for error. So instead of sniffing for authenticity as a home cook will, the chef places his trust on an automatic stove.The 210,000 sq ft central kitchen in Karnataka state, launched with an investment of $61 million on March 15, is the largest Sats food facility outside Singapore, around 20 per cent larger than the company’s next biggest kitchen in China. It also has facilities in Thailand and Japan.Sats Food Solutions’ India director Sagar Dighe estimates the domestic market to be a po","collect":0,"end_time":0,"defaultTopTitle":"straitstimes.com","property":[],"viewcount":null,"language":"en","relate_stocks":{"SG9999000475.SGD":"Aberdeen Standard Singapore Equity SGD","LU0082770016.USD":"HSBC GIF ASIA EX JAPAN SMALLER CO. \"AD\" INC","SG9999004360.SGD":"Nikko AM Shenton Thrift Fund SGD","BK6519":"运输股","BK6084":"机场服务","S58.SI":"新翔集团有限公司"},"translate_title":"Sats在孟加拉鲁鲁开设了新加坡以外最大的即食食品厨房","themeId":null,"isJumpTheme":false,"ttsUrl":null,"symbols_score_info":{"S58.SI":1},"content_text":"BENGALURU – A chef checks a temperature meter as an employee stirs a tonne of cumin in hot oil in a large steel vat. This main ingredient of Indian dish jeera rice can be poured over a bed of cooked basmati rice only if it has the fragrant, nutty whiff of the Indian “tadka” – a simple but fussy final step that can go wrong in a minute.\nHowever, when the food is prepared in huge volumes, as it is at Singaporean company Sats Food Solutions’ new facility in Bengaluru in southern India, there can be no room for error. So instead of sniffing for authenticity as a home cook will, the chef places his trust on an automatic stove. \nThe 210,000 sq ft central kitchen in Karnataka state, launched with an investment of $61 million on March 15, is the largest Sats food facility outside Singapore, around 20 per cent larger than the company’s next biggest kitchen in China. It also has facilities in Thailand and Japan. \n\n\n\nIt has a capacity to make 40 tonnes of food a day, including Indian dishes like jeera (cumin) rice, butter chicken, dal and chicken biryani, as well as Singaporean chilli crab and croissants. The cooked dishes are frozen and packaged as ready-to-eat (RTE) meals. \nSats has made its mark as an airline caterer and logistics provider for five decades. The frozen food kitchen in India is part of its large-scale food solutions wing that also supplies to non-aviation customers, like quick-serve restaurants, cloud kitchens, institutions, stores like 7-Eleven, hospitals and food delivery apps. \n“We want to disrupt the RTE and ready-to-heat markets in India. A growing number of young, urban Indians want convenience, and being well-travelled and more informed, their expectations about authentic taste are also something we want to meet,” chief executive of Sats Food Solutions Stanley Goh told The Straits Times at the launch of the Bengaluru facility. \n\n\n\n\nAccording to the Ministry of Food Processing Industries (MOFP) in India, 34 per cent of the Indian population, driven by young consumers and millennials, will consume more RTE meals by 2028. \n\nSats’ own research shows sales of RTE meals in India will grow at a rate of 45 per cent between 2021 and 2026, with a projected total spending of US$64 billion (S$86 billion).\nSats Food Solutions’ first client in India is food delivery giant Swiggy, operational in more than  500 cities and towns across the country and clocking around two million orders a day. \nThe MOFP study also shows that the global demand for Indian RTE foods is outpacing the domestic one. Sats will export at least 15 per cent of the India-made meals to its partner networks doing catering, cargo and logistics around the world.\n\n\n\n“Our different customers across aviation and non-aviation sectors want a high diversity of meals – South-east Asian, Chinese, western and Indian. Who else to make Indian meals than Indians in India?” said Mr Goh. \nSats Food Solutions’ India director Sagar Dighe estimates the domestic market to be a potential 300 million users, primarily in cities.\nSeveral brands in the country cater to this market with RTE and quick-to-cook products, like India’s pioneer of package foods MTR, known for its quick south Indian breakfasts; Khana Khazana curries from a popular TV chef; and Haldiram’s reheatable meals. \nSupermarkets also stock small brands offering hyperlocal dishes.  \nMr Dighe said while there is a growing market for fast meals, “the misconceptions about frozen food as unhealthy or having preservatives” still pose a challenge. \n\n\n\n\n\n\n \n\n\nSats will export at least 15 per cent of the India-made meals to its partner networks doing catering, cargo and logistics around the world. ST PHOTO: ROHINI MOHAN\n\n\n\n \n\n\nSats hopes to convince customers by showing that it does not add preservatives and that packaging and freezing at temperatures as low as -35 deg C is a way to lock in the nutrition, freshness and taste, he added. \nHe said Sats could even tie up with famous restaurants or chefs to help freeze and distribute their heritage recipes, like it has done with Singapore’s popular Bismillah Biryani that is available to Singapore Airlines’ business class passengers.\nAll the cooking in Bengaluru is automated, with machines that dish out 1,000 croissants an hour, another that cleans and chops tonnes of aubergines, and a conveyor belt that sends the ready-to-ship packaged butter chicken gravy into a blast freezer where it can be stored for up to a year.\n“The chefs we employ do product innovation to convert a single portion recipe into a one-tonne recipe. They program our machines with this recipe, which will weigh and portion out all ingredients like 5gm of salt, and do the cooking,” said Mr Dighe. \nKitchen workers operate only the machines, and load and unload the ingredients and food. \n“In India, we joke that if you like the food, don’t look in the kitchen, right? We want to change that low expectation with large-scale automation that ensures a safe and consistent product,” added Mr Dighe.  \n\n\n\n\n\nMore On This Topic\n\n \n\nAfter three challenging years, Sats is starting to soar again \n\n\n\n \n\n‘Like clockwork’: How ground handler Sats is gearing up safely for a full aviation recovery","kind":null,"is_publish_news":null,"is_publish_highlight":null,"is_publish_live":null,"is_publish_wemedia":null,"editions":null,"symbols":[],"gpt_button":1},"commentList":[],"isCommentEnd":true,"newsSizeData":{"likeSize":0,"commentSize":0,"repostSize":0,"favoriteSize":0,"likeStatus":false,"favoriteStatus":false},"APP":{"userAgent":"Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)","isDev":false,"isTTM":true,"deviceId":"web-server-community-laohu8-v3","version":"4.22.4","shortVersion":"4.22.4","platform":"web","vendor":"web","appName":"ttm","isIOS":false,"isAndroid":false,"isTiger":false,"isTHS":false,"isWeiXin":false,"isWeiXinMini":false,"isWeiBo":false,"isQQ":false,"isBaiduSwan":false,"isBaiduBox":false,"isDingTalk":false,"isToutiao":false,"isOnePlus":false,"isHuaWei":false,"isXiaomi":false,"isXiaomiWebView":false,"isOppo":false,"isVivo":false,"isSamsung":false,"isMobile":false},"href":"/m/news/2419600531"}