A new path to
We hope that you and your families are safe and healthy during these unprecedented times. Thank you for your support all these years. The joy that our products brought to our extended family of customers has been a great source of strength for us to keep going. We cannot thank you enough for that. Unfortunately, as we reevaluate our growth story, we came to the hard decision to take a pause.
Our primary vision of bringing healthy products to the market to inspire families achieve health, harmony, and happiness remains intact. Our paths to reach you might change, our portfolio of products might change, and experiences offered to you might change, but our vision remains intact. While we are in this hiatus, please feel free to drop a note to firstname.lastname@example.org. Thank for your support thus far. We could not have done it without you.
Best regards - New Origin Foods Team
Our mission is to inspire all individuals and families achieve health, harmony, and happiness with our products.
100% Organic, Gluten-free, Non-GMO Ready-to-Cook Batters and Organic Condiment
New Origin Foods brings to you ready-to-cook batters that can be used to make pancakes, waffles, steamed idlys, dosas, crepes and much more.
All batters are organic, gluten-free, vegan, probiotic, and made with as many non-gmo ingredients as possible.
We have done the hard work in carefully crafting each of the batters so that you can quickly make healthy nutritious meals for your family.
About us in the press and shows
By Julie Arnan | February 7, 2019
"The recipe for success can often include unexpected ingredients. Sirish Davuluri couldn’t have imagined that his engineering background in computer science followed by a business degree from Cornell University would have led to a new fermented food product with the potential for a globally reaching company named New Origin Foods. But, throw in a pregnant wife’s craving for a taste of home, the puzzle of figuring out how to re-create idli batter with the addition of nutritious vegetable purees, and a Mother’s Day brunch where friends couldn’t get enough of the spongy fermented cakes, and an idea was born...."