Food colours: natural - Beetroot, Safflower, Kokum & Grapes
1. Raw materials / commodities
NF availability: Availability: Low-to-moderate and seasonal. Source districts: Chittoor, Annamayya, Kurnool, Nandyal and other cool-season vegetable pockets; verify mandi arrivals before investment. ODOP: No beetroot ODOP in AP. Manufacturing decision: Suitable for a flexible vegetable dehydration/powder line, not a beetroot-only plant, unless contracted acreage ensures sufficient processing days.
NF availability: Availability: Moderate and concentrated. Source districts: Anantapur, Sri Sathya Sai, Chittoor and Annamayya are the practical Rayalaseema sourcing areas; verify current vineyard acreage locally. ODOP: No grapes ODOP in AP. Manufacturing decision: Suitable for juice, raisins or preserves only after confirming commercial volumes, variety and cold-chain/rapid processing within the chosen cluster.
NF availability: Availability: Very low / not established. Source districts: No dependable AP production district identified; the established Indian belt is the west coast. ODOP: No kokum ODOP in AP. Manufacturing decision: Not recommended for an AP-local raw-material venture unless a verified orchard exists. Otherwise use outside-state dried rind/butter and treat it as a non-local ingredient.
NF availability: Availability: Low. Source districts: Small dryland pockets may occur in Kurnool, Nandyal, Anantapur and Sri Sathya Sai; no state-notified production cluster. ODOP: No safflower ODOP in AP. Manufacturing decision: Do not invest in a safflower-specific oil line until acreage, seed aggregation and oil recovery are proven. A multi-oilseed machine may reduce raw-material risk.
2. NFIC machines required
Use: Pulversiers
Use: Rotary washer
Use: Vacuum shelf drier
Use: Shredder
3. How the product is made
4. Financials and Unit economics
1. What will I produce and sell?
Assumption: All saleable production is sold at the indicated selling price.
2. How much does one batch cost?
Variable costs — these increase when you produce more
3. NFIC Facility Cost
The fixed/shared cost of using NFIC
- use of NFIC machinery / shared facility
- electricity, fuel and water
- machine-operator cost
You do not need to separately add electricity or machine-operator cost.
4. Will I make a profit?
5. How many batches do I need to sell?
7. How much money do I need before starting?
Why is ₹0 needed for day-to-day business?
Raw material, ingredients, packaging and other expenses have to be paid before all the money from customers comes back.
Working-capital cycle: approximately 0 days
5. Branding, packaging & labelling
Packaging & labelling guidance
| Pack size | B2B trial: powder 100 g / 500 g; liquid 250 mL / 1 L. |
|---|---|
| Label copy status | Ready |
Ingredients, allergens & cross-contact
- Powder: sealed opaque high-barrier pouch or lined container. Liquid: compatible light-protective glass/HDPE bottle with tight tamper-evident closure. Confirm solvent/carrier compatibility. Final format depends on the specific colour preparation.
- Give the buyer ingredient/allergen/additive specifications and a batch Certificate of Analysis (COA) where relevant.
- Give the buyer ingredient/allergen/additive specifications and a batch Certificate of Analysis (COA) where relevant.
- State the actual permitted colour identity/INS where applicable, source, carrier, strength and intended food use.
- FSSAI Labelling and Display Regulations, 2020; Version VIII, 09-Sep-2025. Primary regulatory baseline for retail/non-retail labels, allergens and ingredient-specific declarations.
Shelf life, storage & after-opening
- Apply current non-retail requirements for identity, quantity, lot/date, manufacturer/packer, applicable FSSAI details, storage and required non-retail identification; supply permitted accompanying documentation for other required information.
- Apply current non-retail requirements for identity, quantity, lot/date, manufacturer/packer, applicable FSSAI details, storage and required non-retail identification; supply permitted accompanying documentation for other required information.
FSSAI licence, certifications & marks
- Obtain the applicable FSSAI registration/licence and product-category permissions before food manufacture/sale; it is not a product-quality endorsement.
- Ordinary food rows do not establish a separate mandatory certification merely because they use millet or local produce.
- ISO 22000/HACCP certification, retail barcodes and trademark registration are not universal food-label prerequisites, though a buyer may require them.
- Never display BIS/AGMARK/organic/vegan/+F/other marks without qualifying and obtaining the relevant authorisation where required.
- Special-category rows explicitly need further review.
Regulatory references
- FSSAI Packaging Regulations, 2018; Version V, 02-Apr-2025. Food-contact compliance and Schedule IV indicative package families. Specific pack sizes and sustainability trade-offs in D/E are recommendations, not prescribed by this source.
Other important guidance
- B2B/non-retail checklist: B2B is not unlabelled.
- Do not use the retail checklist alone for food colours, enzymes, extracts or bulk ingredients.
- Use the B2B/non-retail requirements, not an ordinary retail snack label: B2B is not unlabelled.
- Do not use the retail checklist alone for food colours, enzymes, extracts or bulk ingredients.
- Confirm permitted identity and food-category use; plant extraction alone does not make a colour legally permitted.
- Supply specification and batch Certificate of Analysis (COA).
- FSSAI regulations index and labelling-amendment register. N identifies specialised regimes to consult, not evidence that any named SKU is approved. A flags the 2026 update; unresolved requirements are expressly not presented as certification conclusions.