With over two and a half decades of hands-on experience across the Food & Beverage Retail, QSR, and Hospitality sectors, Amit Suri stands as a seasoned leader in the world of procurement and supply chain management. Currently serving as the Head of Procurement at DFM Foods, Amit brings a sharp strategic vision combined with operational agility to one of India’s leading packaged food companies.
Amit’s journey is marked by deep domain expertise in Category Management, Strategic Sourcing, Vendor Development, and Warehouse Design. Known for driving operational excellence and championing business transformation, he has played pivotal roles in optimizing procurement processes, improving cost efficiencies, and ensuring seamless supply chain integration across diverse food service operations.
In this exclusive interview, Amit shares insights from his vast professional journey the evolving landscape of food procurement, the importance of strong vendor partnerships, innovations in food production and menu design, and his vision for the future of procurement in a rapidly changing consumer market.
To begin with, could you share a recent example where operational excellence in procurement has resulted in significant cost or time savings at DFM Foods?
DFM Foods has recently achieved significant cost and time savings in its procurement operations through the strategic implementation of an integrated Enterprise Resource Planning (ERP) system. This system now manages key business processes, including procure-to-pay, plan-to-produce, and order-to-cash, across all billing locations. The integration has enhanced coordination between different functions, leading to improved process efficiency and control
Additionally, the company has adopted a data warehousing and visualization solution, enabling faster and more informed decision-making. This advancement allows DFM Foods to leverage business data from various systems, such as ERP and secondary sales automation, providing actionable insights into various business areas.
These technological enhancements have streamlined procurement processes, reduced manual interventions, and improved governance, particularly in rural areas where visibility was previously limited. While specific quantitative metrics on cost or time savings were not disclosed, the comprehensive digital transformation indicates a significant positive impact on operational efficiency.
With the growing demand for healthier and clean-label snacks, how are evolving consumer preferences influencing procurement strategies within the Indian FMCG sector?
Evolving consumer preferences in India are significantly reshaping procurement strategies within the FMCG sector, particularly in response to the growing demand for healthier and clean-label snacks. This shift is prompting companies to adapt their sourcing, product development, and supply chain practices to meet new consumer expectations.
Consumers today are becoming much more mindful about what they’re eating, especially when it comes to snacks. One of the biggest shifts we’re seeing is the prioritization of natural and organic ingredients. More and more people are actively choosing snacks made with clean, minimally processed ingredients free from artificial additives. This is pushing FMCG companies to source better alternatives like organic grains, seeds, nuts, and plant-based proteins. Just to show how significant this shift is, the Indian organic snack foods market is expected to grow at a strong CAGR of 8.55% from 2025 to 2033.
Alongside this, there’s a rising emphasis on clean labeling and transparency. Consumers are reading labels more carefully than ever, and they prefer products that list simple, recognizable ingredients. As a result, manufacturers are moving away from artificial flavors, colors, and preservatives and are embracing natural alternatives.
Another important trend is the innovation in health-focused snack options. With health becoming a top priority, companies are creating smarter snack choices, think baked or air-fried instead of deep-fried, and adding superfoods like millets, quinoa, and seeds to boost nutritional value. These changes are helping people indulge without guilt.
Sustainability is also playing a huge role. Eco-friendly packaging is no longer optional; it’s becoming essential. Brands are switching to recyclable, compostable, or reusable packaging to resonate with environmentally conscious consumers, who care about the impact of their purchases.
In the post-pandemic environment, how do you foresee the balance between global sourcing and localization evolving for Indian food manufacturers?
In the post-pandemic environment, Indian food manufacturers are re-evaluating the balance between global sourcing and localization with a clear tilt toward strategic localization, while still maintaining selective global sourcing for critical or specialized ingredients. Here’s how this evolution is shaping up:
One of the biggest changes in the food manufacturing and procurement space right now is the stronger push toward localization. The COVID-19 pandemic really opened everyone’s eyes to just how fragile global supply chains can be. To tackle these vulnerabilities, manufacturers are now leaning heavily on local suppliers. It’s a way to sidestep risks tied to international logistics, trade restrictions, and all the geopolitical uncertainty.
This shift isn’t just driven by logistics government support has been a big factor too. Programs like Atmanirbhar Bharat and the Production-Linked Incentive (PLI) scheme are actively encouraging businesses to source and manufacture locally. Plus, there’s been a noticeable change in consumer behavior—people are showing a strong preference for “Made in India” products, especially when it comes to food. This is pushing brands to not only source locally grown ingredients but also to proudly spotlight them on their packaging.
That said, global sourcing still plays an important role, especially when it comes to specialty needs. Some ingredients just aren’t grown in India think specific flavorings, oils, or unique nutrients. For global brands, maintaining consistency in taste across markets is crucial, so they still rely on imported ingredients. And for larger multinationals, global procurement offers economies of scale that are hard to ignore.
What we’re seeing now is the rise of hybrid procurement models. Companies are blending the best of both worlds by using local suppliers for key ingredients and turning to international vendors for niche or value-added components. There’s also growing interest in nearshoring within Asia, as brands look for faster lead times and more stable supply chains without relying solely on China.
Another important shift is the localization of R&D and product innovation. Post-pandemic, food brands are paying closer attention to Indian taste preferences and local ingredient profiles. This has led procurement teams to focus more on region-specific raw materials and suppliers, which supports not just product development, but also brand relevance.
And let’s not forget the role of cost and sustainability. Local sourcing helps cut logistics costs, reduce the carbon footprint, and shorten lead times. On top of that, there’s increasing regulatory and environmental pressure on global shipping and imports, making green, local alternatives more attractive than ever.
How have recent developments in food safety and FSSAI regulations impacted procurement practices, particularly when managing a wide network of raw material and ingredient suppliers?
Recent developments in food safety and regulations by the Food Safety and Standards Authority of India (FSSAI) have significantly influenced procurement practices among Indian food manufacturers, especially those managing extensive networks of raw material and ingredient suppliers.
The food industry is seeing a strong shift toward stricter regulatory compliance and food safety. Under FSSAI’s amended 2021 regulations, food businesses must now ensure suppliers follow tighter licensing rules and maintain detailed documentation for full traceability an important step toward a safer supply chain.
To support this, FSSAI is boosting food testing infrastructure by setting up advanced microbiology labs in districts like Varanasi, Kanpur, and Bareilly. These labs will help detect contaminants locally, leading to better quality control and safer raw materials.
Another vital area of focus is training and hygiene practices. The updated regulations highlight the need for food safety supervisors and handlers to be properly trained. FBOs are now required to put their staff through training programs approved by FSSAI, with a strong emphasis on good manufacturing practices (GMP) and hygiene standards. This ensures that food safety isn’t just about policies—it’s about people on the ground doing things the right way.
With the rapid rise of online food delivery, e-commerce food businesses are under the microscope too. FSSAI has rolled out specific guidelines for these platforms, requiring them to clearly display their license or registration details and hygiene ratings. This move increases transparency and accountability, pushing online food businesses to ensure their suppliers meet stringent quality standards which directly influences procurement processes.
Finally, we’re seeing a growing effort to empower consumers. FSSAI has given people the tools to report misleading claims on food packaging, making manufacturers think twice before cutting corners. This shift in consumer power means brands are being more cautious and are now prioritizing suppliers who offer accurate and verifiable product information.
Looking ahead, what do you identify as the most significant challenges in food procurement over the next five years, especially in the context of sustainability goals, advancements in AI, and shifting consumer trends?
Food procurement, both in India and globally, is on the brink of major transformation, driven by the growing focus on sustainability, rapid technological advances like AI, and fast-changing consumer preferences. Over the next five years, several challenges will reshape the way procurement functions—and adapting early will be key to staying competitive.
One of the biggest shifts is the integration of AI and advanced analytics. While AI can significantly improve forecasting, supplier selection, and risk management, many companies—especially those working with Tier 2 and Tier 3 suppliers—struggle to implement it due to outdated systems and a lack of digital skills. A gradual, modular adoption of digital tools, along with building internal data literacy and AI governance, is the way forward.
Volatility in global supply chains is another pressing concern. Ongoing geopolitical issues, climate disruptions, and raw material shortages are making supply chains more fragile. Overdependence on single or global vendors can lead to costly delays and quality issues. To address this, companies must diversify their sourcing strategies, invest in local supplier ecosystems, and use AI to anticipate risks and manage disruptions.
At the same time, evolving consumer preferences are adding complexity to procurement. Consumers are seeking clean-label, plant-based, high-protein, and allergen-free products. This pushes procurement teams to source from a wider range of niche suppliers who can deliver innovative ingredients sustainably and at scale. Building flexible supplier networks and using digital marketplaces can support this shift.
Regulatory pressures are also mounting. With stricter rules on food safety, labeling, emissions, and trade, procurement teams must ensure full traceability, maintain certifications, and be audit-ready at all times. Blockchain or ERP-integrated traceability systems, paired with ongoing supplier training, can help ensure compliance and avoid delays.
How is DFM Foods integrating sustainable procurement practices, and what initiatives are being undertaken to minimize the carbon footprint across the supply chain?
DFM Foods has been actively integrating sustainable procurement practices and initiatives to minimize its carbon footprint across the supply chain. While specific details from DFM Foods are limited, industry best practices offer insights into potential strategies that companies in the food sector are adopting to achieve sustainability goals.
Sustainability has become a top priority in the food industry, and sustainable procurement practices are at the heart of this shift. More and more companies are turning to local sourcing to cut down on transportation-related emissions, which not only supports nearby communities but also helps reduce their environmental footprint. There’s also a strong emphasis on supplier engagement working closely with vendors to ensure they follow environmental standards and adopt sustainable practices. And when it comes to packaging, brands are moving towards recyclable or biodegradable materials, making a real effort to reduce the impact their products have on the planet.
Alongside procurement, there’s a big push for carbon footprint reduction initiatives. Companies are stepping up by making their operations more energy-efficient whether it’s upgrading to smarter equipment or streamlining manufacturing processes to cut energy use. Many are also investing in renewable energy sources like solar or wind, which can significantly lower emissions over time. Plus, waste management programs are being implemented to reduce, reuse, and recycle more effectively, ensuring that production waste doesn’t end up harming the environment. Not to mention, transportation optimization through better logistics planning and fuel efficient delivery is playing a key role in keeping emissions in check.
But it’s not enough to just take action, monitoring and reporting have become essential for accountability. Companies are using tools and frameworks to analyze their carbon footprints, tracking emissions across the entire supply chain to spot areas for improvement. On top of that, regular sustainability reporting is helping them communicate progress to stakeholders, building trust and showing real commitment to long-term environmental goals.
Lastly, how critical is cross-functional collaboration between procurement, R&D, and marketing in accelerating product innovation in the FMCG industry?
Cross-functional collaboration between Procurement, R&D, and Marketing is absolutely critical in accelerating product innovation in the FMCG industry. These functions must operate as an integrated team rather than silos to respond swiftly to consumer trends, competitive pressures, and cost challenges.
Bringing a new product to market quickly is a real competitive advantage, and that’s where faster time-to-market becomes critical. When marketing identifies emerging trends or whitespace opportunities, R&D gets to work on the product concept, and procurement ensures the right raw materials are available, cost-effective, and scalable, things move much faster. When these three teams work hand-in-hand from the beginning, the journey from idea to shelf can be significantly shortened, giving companies a real edge in responding to consumer demand.
Then there’s innovation feasibility and scalability. It’s one thing for R&D to come up with an exciting new formula using premium or novel ingredients but without procurement’s input, the idea might hit a wall. Questions like, “Are these ingredients locally available?”, “Do they have a stable supply chain?”, and “Can we source them sustainably and within budget?” are crucial. Early collaboration ensures that innovation is not only creative but also practical and commercially viable.
Equally important is consumer-centric product development. Marketing brings rich insights into health trends, flavor preferences, and demographic shifts. Based on these, R&D can tailor the product—maybe it’s plant-based, low sugar, or high protein. Procurement plays a vital role here by sourcing ingredients that align with consumer expectations, like non-GMO or clean-label options. This kind of teamwork ensures that the final product resonates with the target audience right from the start.
Another key aspect is regulatory and sustainability alignment. Procurement ensures all ingredients and suppliers comply with FSSAI or export regulations, and R&D designs the product accordingly avoiding banned additives or unsustainable components. Marketing, in turn, can highlight compliance and sustainability as brand strengths. When all teams work together, it prevents regulatory hiccups from derailing product launches.
Finally, launch success and supply continuity depend on cross-functional harmony. Marketing can confidently plan campaigns, knowing products will be available. R&D ensures formulation consistency, while procurement secures a reliable and cost-stable supply chain post-launch. This seamless coordination helps avoid stockouts, delays, or dissatisfied customers, making sure the product launch goes smoothly from start to finish.
