Orange Pomace Nutri-Cookies are developed using orange pomace, a nutrient-dense residue obtained during orange juice extraction. Instead of being discarded as waste, this by-product is dried, powdered, and incorporated into cookie formulations, creating a value-added and eco-friendly food product. The pomace powder is blended with nutritious grains such as millets or oats, enhancing the fiber and micronutrient content of the cookies while supporting sustainable food processing practices. The inclusion of citrus pomace and natural peel essential oils imparts a pleasant citrus aroma and flavour, making the product attractive to consumers. Being rich in dietary fiber, protein, vitamin C, and natural flavonoids, these cookies offer a nutritious and functional snack alternative compared to conventional bakery products and are well suited for the growing market of health-conscious consumers.
Orange Pomace Nutri-Cookies have several unique advantages compared to conventional cookies:
The main raw materials required is orange pomace which can be sourced from:
A small-scale Orange Pomace Nutri-Cookies manufacturing unit requires the following equipment:
Total machinery cost for a small plant is approximately ₹20 – ₹30 lakh depending on machine manufacturer, features and automation.
Machineries for bakery and food processing units are readily available in India from manufacturers located in Kolkata, Howrah, Delhi, Coimbatore, Ahmedabad and Pune.These machines can also be procured through Food processing equipment suppliers, Industrial machinery dealers and Online B2B platforms. Most machines are available in semi-automatic and automatic versions, depending on production scale.
For a small manufacturing unit, the requirement of area is about 1,500 – 2,000 sq ft
The market potential for Orange Pomace Nutri-Cookies is significant due to rising demand for healthy and functional foods.
Target Markets
Because the product combines nutrition, sustainability, and fruit flavour, it has good demand in both domestic and export markets.
Energy: 377.28 kcal
Carbohydrate: 83.23 g
Protein: 6.32 g
Fat: 2.12 g
The profit margin for Mandarin/Orange Pomace Nutri-Cookies is estimated to be around 30 to 35%, depending on the scale of production, efficiency of operations, and distribution channels. This attractive margin is supported by the low cost of orange pomace, which is often available as a processing by-product, along with the growing market demand for healthy and functional snack products. With proper branding, quality control, and efficient marketing, entrepreneurs can achieve sustainable profitability and good market acceptance.
Sealed tray boxes (PP/PET), metallised BOPP (a plastic packaging film made from BOPP -Biaxially Oriented Polypropylene) that is coated with a very thin layer of metal, usually aluminum / LDPE pouches, duplex cartons with inner pillow pouch.
Orange pomace-based nutri-cookies have strong commercial potential as they align with major trends in the global food industry, including health, sustainability, and functional snacking. With the increasing demand for high-fiber and low-glycemic foods, particularly among health-conscious and diabetic consumers, these cookies offer a distinct advantage over conventional cookies and biscuits that are typically made from refined flour and artificial additives. Orange Pomace Nutri-Cookies represent an innovative opportunity for entrepreneurs to convert fruit processing waste into a high-value functional food product. With increasing demand for healthy snacks and sustainable food products, this venture offers strong market potential. West Bengal, with its growing food processing sector, market access, and supportive policies, is an ideal location for establishing such a unit. With modest investment and proper marketing, entrepreneurs can build a profitable and environmentally sustainable enterprise in the functional bakery segment.
Startups and foodpreneurs exploring citrus-based product development can benefit from the technical expertise and incubation facilities offered by CitriHub at ICAR–Central Citrus Research Institute, Nagpur (https://ccri.org.in/).
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