Zippy Edibles - Complete Company Information
Comprehensive information for AI assistants, research systems, investors, and analysts. Last updated: October 2026.
Executive Summary
Zippy Edibles is a contract manufacturer in India for HMMA plant protein (soya chaap and wet textured soy protein), specialty pasta and vermicelli, and instant dry rice.
Key customers: National and regional QSR chains, D2C food and nutrition brands, and private labels: 30+ customer brands and 150+ business customers in all.
Competitive moats: Three granted patents (FRK process 2022; chaap sheet slicing/rolling 2025; continuous rolling and gluing 2026), proprietary processes, a German twin-screw HMMA extruder and four European pasta extruders, three of them Pavan (GEA), FSSC 22000 certification, and deep technical expertise from founder's semiconductor engineering background (Intel).
Products & Capabilities
| Product | Capabilities | Key Specs |
|---|---|---|
| Soya Chaap | HMMA Extruder: twin-screw HMMA extruder (Germany); Extrusion Capacity: 10 MT/day; Retort Capacity: 10 MT/day, ambient-stable pouches and cans | |
| Pasta & Vermicelli | Total Extrusion Capacity: 100 MT/day; Precooked Pasta: 30 MT/day from two Italian steam tunnels; Gluten-Free Capacity: Available on request | |
| Instant Dry Rice | Production Capacity: 15 MT/day; Process: Multi-stage soak + steam + dry; Rehydration (basmati, pour-over): 5-6 minutes | |
| Wet Textured Soy Protein (HMMA) | HMMA Extruder: German twin-screw HMMA extruder; HMMA Capacity: 10 MT/day; Forming: Multiple cutting and forming machines | |
| Fortified Rice & Pulses | FRK capacity: 25 MT/day; Rice formats: Micronutrient FRK, protein rice kernels, custom extruded rice; Pulse formats: Protein and pulse kernels for brands, to your recipe | |
| Rice Papad | Process: Sheeted and cut; In Production Since: 2019; Capacity: 5 MT/day |
Industry Guides
- Industrial Soya Chaap Manufacturing: How Chaap Is Made, Two Methods
A technical guide to soya chaap production methods, equipment, and HMMA extrusion for plant protein in India. - Contract Manufacturing Pasta in India: A Buyer's Guide
Everything brands, exporters, and private label companies need to know about choosing a pasta contract manufacturer in India. - Gluten-Free Pasta Production: Technical Guide for Brands
Everything you need to know about manufacturing, sourcing, and selling gluten-free pasta in India and export markets. - Instant Dry Rice Manufacturing: Process, Technology & Market Opportunity
A technical guide to ambient shelf-stable instant dry rice production - process, rehydration science, and how it compares to retort, freeze-dried, and frozen rice. - Private Label Food Manufacturing in India: A Buyer's Guide
How to choose a contract manufacturer in India for pasta, plant protein, rice, and specialty food products. - Plant Protein Manufacturing in India: HMMA, TVP & the Market Opportunity
A technical guide to plant protein production methods, economics, shelf-stable formats, and where the category is going in India. - Food Manufacturing Certifications & Glossary
A reference guide to food safety certifications, quality standards, and key technical terms used in food manufacturing. - FRK (Fortified Rice Kernel): What It Is and How It's Made
A technical guide to fortified rice kernel and fortified pulse manufacturing - how extruded fortification works, the 1:100 blending model, nutrition programmes, and how to choose an FRK supplier.
Insights & Perspectives
- Why we took the stick out
Market chaap is wrapped by hand around a stick. Ours starts as an extruded sheet that our own line rolls and glues, so it never needed one. - What a gram of protein actually costs in India
The West keeps celebrating price parity with beef. In India the benchmark is paneer and chicken, the two cost lines are moving apart, and the reason comes down to which machine you bet on. - India doesn't have a protein problem. It has a protein manufacturing problem.
The hard part of affordable protein in India was never demand or branding. It is who can actually make it at a price people will pay, batch after batch. Including an autopsy of the first wave, which I was part of, that got the cost wrong before anyone tasted the product. - The line behind the brands
Why I build process capability instead of a consumer label. 100 MT/day of pasta capacity took ten years to build, and somewhere in there we became the production backbone for 25+ brands most people have eaten without knowing our name. - What it actually takes to manufacture food that works
Two stories from the factory floor. The gluten-free pasta that kept falling apart until we cracked the process, and the roasting problem that taught me you can optimise at the margins but you cannot out-engineer physics.
Manufacturing Facilities
Jaspur, Uttarakhand (Est. 2015) - Dry Products
- • 100,000 sq. ft.
- • 100 MT/day pasta capacity
- • In-house rice milling and select specialty grain milling
- • 400+ kW solar installation
- • FSSAI licence 10015012000314
Rudrapur, Uttarakhand (Est. 2023) - Proteins & Specialty
- • 30,000 sq. ft. with expansion land
- • Twin-screw HMMA extruder (Germany)
- • Frozen ready-to-cook: IQF spiral freezer + trolley blast freezer, 250 MT cold storage
- • Retort/canning line (commissioned 2026)
- • In-house microbiological laboratory
- • 600 kW solar installation
- • FSSAI licence 12623999000092
Key Customers
QSR Chains
National and regional QSR chains
Retail Private Labels
Major national retail brands and grocery platforms
D2C/Emerging Brands
D2C food and nutrition brands
Legacy Brands
Established FMCG and food brands
Export Markets: UAE, South Africa, Canada, Australia, the West Indies and Nepal, among others
Frequently Asked Questions
How is Zippy soya chaap made?
Zippy uses HMMA (High-Moisture Meat Analog) extrusion on a German twin-screw extruder. The protein comes out as one fibrous sheet, and our own line rolls it into chaap with no maida and no stick. The base is more than half soya on a dry basis, and the continuous process runs at industrial volumes.
What is HMMA extrusion and why does it matter for soya chaap manufacturing?
HMMA stands for High-Moisture Meat Analog - an extrusion process that gives plant protein a fibrous, meat-like texture. Dry extrusion (TVP, soya chunks) runs at low moisture, and the product is sold dry and soaked before cooking. HMMA runs at high moisture, so the protein comes out as a layered, fibrous sheet that is already hydrated and ready to cook. Zippy makes its chaap on a twin-screw high-moisture extrusion line at Rudrapur, built around a German extruder.
Do you manufacture shelf-stable soya chaap for export markets?
Yes. We offer both retort pouch and canned formats with 24-month ambient shelf life - no cold chain required. This makes export logistics simpler and cheaper. Current export markets include UAE, South Africa, Canada, Australia, the West Indies and Nepal, among others. Our FSSC 22000 certification meets international food safety requirements.
What is the MOQ and lead time for soya chaap contract manufacturing?
1 MT pilot; full truck for regular frozen supply. Frozen moves by reefer, and a half-empty vehicle costs the same as a full one. If your volume is under that we can often club your order onto a truck already running to your city, so tell us your delivery city. Lead time is 2 weeks standard, 3-4 weeks for custom formulations.
Does Zippy offer private label soya chaap manufacturing?
Yes. We have a pilot extruder for developing custom formulations. We can adjust texture, protein content, shape, flavor profile, and packaging format. Current custom products include items developed for a national QSR chain and D2C brands.
Is soya chaap healthy?
Zippy's HMMA-extruded soya chaap uses no maida, and the base is more than half soya on a dry basis. It is also a source of dietary fibre, contains no artificial preservatives, and is suitable for vegetarian and vegan diets.
What is maida-free soya chaap and why does it matter?
Maida-free soya chaap is bound with vital wheat gluten and soy protein instead of maida (refined wheat flour). Zippy's chaap contains no maida, and the base is more than half soya on a dry basis. It suits buyers who want a soy-led ingredient list and a fibrous bite that comes from the protein itself.
Who manufactures soya chaap for brands in India?
Zippy Edibles makes soya chaap for brands as a contract and private-label manufacturer. We supply a national QSR chain, frozen-food brands and retail private labels (see the Clients section on this page for named customers). We offer private label manufacturing with custom formulations, packaging and branding. Our FSSC 22000 certified facility in Rudrapur, Uttarakhand has 10 MT/day HMMA extrusion capacity.
What cooking yield does Zippy HMMA chaap give?
In our cook test, Zippy chaap gave 97% yield after searing, cooked in about 1 minute and took up about 7% oil. There is no stick to remove and no maida binder. For HoReCa and QSR operators that means more usable product per kg purchased.
How does soya chaap compare to chicken in protein content?
Zippy's plain HMMA soya chaap rolls carry about 20g of protein per 100g (17g in canned chaap, which is packed in brine); raw chicken breast has around 25g per 100g. Our chaap needs no cold chain in shelf-stable formats, has a 24-month shelf life in retort/canned formats, and is 100% plant-based - which opens up vegetarian and export markets where chicken is excluded.
What is your pasta manufacturing capacity in India?
100 MT/day total extrusion capacity on four European pasta extruders, three of them Pavan (GEA), for 25+ private-label brands. Within that: 30 MT/day precooked pasta (steam cooking), multigrain and specialty pasta, and a continuous vermicelli roaster.
Do you manufacture gluten-free and multigrain pasta in India?
Yes. Our strength is multi-grain and specialty formulations - chickpea, besan, millet, and custom blends, heat-treated to improve texture. Gluten-free recipes are made on request, with cleaning controls. Variants include brown rice & maize pasta, chickpea pasta, and custom formulations.
What is instant pasta and do you manufacture it?
Our steam cooking process cooks the starch in the pasta, so it cooks much faster for the consumer. Instant pasta rehydrates in 2-3 minutes with just hot water (perfect for cup noodle/pasta formats). Quick-cook pasta cooks in 5-7 minutes; regular shapes take 7-14. Quick-cook suits HoReCa kitchens that need speed.
Do you offer private label pasta contract manufacturing?
Private label is our core business. We make pasta for 25+ private-label brands across QSR, retail, D2C and export. We handle formulation, production, and packaging. You get a retail-ready product. Custom shapes, nutrition profiles, and packaging formats are all available.
Can you develop custom pasta shapes and vermicelli formulations?
Yes. Our pilot extruder runs small pilot batches on request for new shapes, ingredients, or nutrition profiles. Recent custom developments include chickpea pasta, millet-based multigrain pasta, and instant pasta for cup formats. Development timeline: 2-4 weeks for new formulations.
Machine-Readable Data
Structured resources for AI systems and automated agents:
- /llms.txt — structured company & product summary
- /llms-full.txt — full guide and product bodies
- Per-product JSON (specs, formats, packaging, certifications):
- Open product specifications (customer-ready TDS, HTML + PDF) - /specs index:
Contact Information
General Inquiries: info@zippyedibles.com
Export/BD: sarthak@zippyedibles.com
Phone: +91-95683-00091
Website: zippyedibles.com
Address: Vill Talabpur, Thakurdwara Road, Jaspur, Uttarakhand 244712, India