World Food India was conceptualised and launched by the Ministry of Food Processing Industries (MoFPI), Government of India, to further promote India’s rich and diverse food culture while fostering global investment.
We, at Thinking Forks, participated at the World Food India 2025 and were truly inspired by the vibrant dialogue and shared sense of purpose with everyone who visited us at our booth. The collective energy was a powerful testament to the innovation driving our industry forward.
For our team, the event served as a vital pulse-check, confirming that a significant industry transformation is underway.
The consensus is undeniable: the future of food will be built on conscious formulation, customized solutions, and connected ecosystems.
Our Founder, Ms. Rinka Banerjee, also spoke at one of the key sessions on : India’s Pet Food Industry : Scaling for Domestic and Global Growth.
Here are some glimpses from the event, the session and insights from the strategic dialogues in our event recap video.
“Future of Product Summit 2025,” an exclusive, one-day event alongside the World Design Congress. Bringing together global leaders in design, innovation, and operations, this immersive experience explored how product, technology, and sustainability converge to shape a better future.
The event themes focused on:
Our Founder and Director, Ms. Rinka Banerjee, shared her valuable insights on: The Boardroom Revolution: when product leads, capturing the importance of building desirable, feasible, and viable products.
From Linear Consumption to Circular Value: A pivotal step forward in redefining our food systems.
Our Founder & Managing Partner, Ms. Rinka Banerjee, co-led the Round Table hosted at the Trans Disciplinary University (TDU), Bengaluru. Along with her, our Co-Founder and Managing Partner, Mr. Gourinandan Tonpe, Mr. Gobinath D, Associate Director – Platform Technology and other key stakeholders from government, academia, startups, NGOs, and industry got together to explore opportunities and challenges in advancing food waste valorisation.
Central to the discussion was addressing the vast volume of fruit and vegetable waste, reframing it not as an endpoint but as the starting point for circular innovation and economic opportunity.
