Baking & Snacks – NEW TECHNOLOGIES & INNOVATIONS

The loaf, marketed under the local Swahili name “Asili” to emphasize traditional taste and wholesome ingredients, is being promoted as a soft, everyday bread suitable for sandwiches, toast and quick meals, with the company highlighting quality and nutrition as core selling points.

The launch reflects Anmol’s ongoing focus on accessible indulgence and portfolio innovation across bakery and confectionery categories.

The team’s experiments showed that substituting a portion of wheat flour with the sunflower byproduct produced bread with markedly improved nutritional profiles while maintaining acceptable texture and sensory qualities for consumers.

The launch features Protein Soft Pretzels and Mini Soft Protein Pretzels, delivering 7 to 10 grams of plant-based protein per serving while retaining the brand’s signature soft texture and robust flavor, available nationwide starting March 1, 2026.

The new category reimagines much-loved Indian snacks by replacing refined flour and conventional bases with a blend of rice flour and millets, making them more approachable for mainstream consumption.