An interview with Atul Gupta, Founder and Chief Executive Officer, Bonvie Snacks
Atul Gupta, Founder and CEO of Bonvie Snacks, is redefining the snacking experience with his innovative approach to healthy and delicious snacks.
With a passion for quality and a commitment to sustainability, Atul has successfully carved a niche in the competitive food industry.
In this interview, we delve into his entrepreneurial journey, the inspiration behind Bonvie Snacks, and his vision for the future of snacking.
What sparked the idea of using freeze-drying tech to turn the snacking world on its head, and what were the earliest roadblocks you faced bringing this vision to life?
Atul Gupta: The idea stemmed from a personal frustration—why did most “healthy” snacks still come loaded with sugar, preservatives, or lose nutritional value in processing?
We saw freeze-drying as a game-changer: a way to retain up to 98% of nutrients, preserve natural flavours, and extend shelf life—without compromising on health. But bringing this to life wasn’t easy.
Freeze-drying tech is capital-intensive and not widely used for fruits in India. Convincing local vendors, aligning the supply chain for real fruit sourcing, and educating the consumer on what “freeze-dried” actually means were early challenges.
But once people tasted the difference and saw the label—no added sugar, no preservatives—it clicked. That “aha!” moment has fuelled our journey ever since.
How do you strike the balance between taste, shelf life, and nutrition—especially when most of the industry still plays safe with additives and fillers?
Atul Gupta: It’s all about trusting the power of real ingredients and advanced technology. We don’t mask or manipulate taste—we let the fruit speak for itself.
Our freeze-drying process retains the fruit’s flavour and nutrients without any added sugars or preservatives, while naturally extending shelf life.
For our air-fried chips, we focus on seasoning that enhances, not overwhelms, and we use minimal oil to maintain the light, crispy texture people love.
The industry often leans on additives to standardise taste, but we lean on consistency in quality sourcing.
Yes, it’s harder and requires more R&D—but when you’re guided by a clean-label philosophy, that discipline becomes your edge. Our products prove that nutrition, taste, and shelf stability can coexist beautifully.
How did you map out such a diverse customer base, and how do you tailor product innovations for varied lifestyles?
Atul Gupta: We started with a simple insight: today’s consumer wants real food, fast—but that looks different for everyone.
A fitness enthusiast might seek protein-rich, low-cal snacks; a parent needs lunchbox-safe options; a traveller wants mess-free fuel. Our strategy was to listen first—through online surveys, direct feedback, and trial sampling—and build backward from there.
We ensured our freeze-dried fruits are kid-approved yet adult-worthy, and our air-fried chips deliver indulgence without guilt.
By maintaining versatility in our formats and flavours, we’ve built products that adapt to lifestyles rather than the other way around.
Innovation for us isn’t just about novelty—it’s about relevance. That’s how we’ve earned the love of five-year-olds and fifty-year-olds alike.
What’s your game plan for scaling smart, staying lean, and going global without losing the brand’s health-first vibe?
Atul Gupta: Staying lean is intentional—it keeps us agile and focused. Being bootstrapped has taught us to spend wisely, invest where impact is highest (like R&D and quality control), and build partnerships that align with our ethos.
We’re scaling through digital-first channels, where we can control our storytelling and reach health-conscious consumers globally. Participation in trade shows like Anuga 2025 is our strategic leap into new markets with the right buyers.
Our goal isn’t to go mass for the sake of volume—it’s to go wide without diluting what makes Bonvie special: our integrity.
Every new market, SKU, or collaboration is vetted through the lens of clean-label nutrition. Smart scale, for us, means growing with purpose—not just speed.
What advice would you give to entrepreneurs trying to disrupt traditional food categories with modern tech? Where do most go wrong?
Atul Gupta: Start with solving a real problem—not chasing trends. Too often, entrepreneurs get caught up in flashy packaging or buzzwords and lose sight of what consumers actually need: trust, taste, and transparency.
Disrupting food with tech isn’t just about innovation—it’s about meaningful innovation. Understand the science behind what you’re doing, invest in testing and validation, and be ready to educate your audience.
Many founders underestimate how long it takes to build that trust. Also, don’t ignore unit economics. It’s easy to scale fast and burn out. Focus on product-market fit before thinking global.
And above all, be obsessed with quality. In food, your brand is only as good as the bite they remember. Make that bite worth it.
As we conclude our conversation with Atul Gupta, it’s clear that his dedication to quality and innovation is driving Bonvie Snacks to new heights.
His insights into the food industry not only inspire aspiring entrepreneurs but also emphasize the importance of health-conscious choices.
With a focus on creating enjoyable and nutritious snacks, Atul is poised to make a lasting impact on the snacking landscape.
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