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Integrated report Statutory reportS Financial StatementS

Value Chain

Raw material (RM) sourcing Packaging and logistics
Sugar (primary RM) for FOS Four variants of product
and Lactose (primary RM) for are packed across various
GOS are sourced in bulk from stock-keeping units as per
global suppliers at international customer requirement
price parity and end-use applications

Cultures of Downstream processing Marketing
micro-organism strains Sugar/lactose solution Products are distributed
For bio-conversion, we rely is fermented using the globally either directly
on our patented micro- patented cultures to produce (for large key accounts) or
organism strains developed at oligosaccharides of fructose through channel partners
Innovation Centre, Pune. These with DP 2-5. This is purified to (for other customers)
are multiplied using sugar and 95% and spray-dried to give
by-product of the conversion FOSSENCE powder
process as medium

Nutrition is the core of our strategy.
Advancing human
Through our ongoing research on the gut microbiome, we are nutrition, re-imagining
constantly discovering unique and useful insights which, we believe,
provide a holistic approach towards health and nutrition. We will possibilities
continue to offer science-backed solutions and work closely with We have initiated ‘NQ Innovation Day’,
customers to re-imagine the product possibilities. Tata NQ Innovation an industry platform that engages with
Day is one such opportunity platform to interact with customers, customers to expand knowledge on
regulators and opinion leaders to build a cohesive plan to improve prebiotics benefits and explore limitless
possibilities of prebiotic formulations
the overall health index of the country we wish to serve.
and pass it on to end consumer. In
Rahul Gupta FY 2019-20, three such events were
Business Head - Nutritional Sciences arranged with the participation of 150+
major F&B and Nutraceutical companies
and some notable dignitaries.
Result: Many participant companies have
initiated NPD projects to leverage the
functional and health benefits of FOS.
These include:
Ability to partly replace sugar with zero
GI ingredient
Enhancing sensory feel by masking off-
notes and aftertaste of ingredients
Ability to promote growth of beneficial
bacteria in the gut for weight and
cholesterol management, immunity
maturation, and mineral absorption,
among others

Read more in Management Discussion and Analysis for more
Pg 110-111 information on our operational performance

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