India’s Award-Winning Hilo Makhbaz targets global nutrition gaps with fortified bakery products

• Substandard food is a silent threat to public health; our goal is to serve humanity with nutritious & safe food

SRINAGAR: In a significant development for India’s food innovation landscape, founder of Hilo Makhbaz (The Sweet Bakery), Ghulam Mohi-ud-Din Sofi, has emerged as a leading force in fortified bakery products, gaining recognition on national platforms and expressing ambitions for global expansion.

Hailing from Nowgam in Srinagar district of  Jammu & Kashmir,  Ghulam Mohi-ud-Din Sofi began his entrepreneurial journey in 1993 with a modest family-run bakery at Jamia Chowk, Srinagar. Over the years, Hilo Makhbaz has transformed into one of Kashmir’s most respected bakery brands, known for high standards of hygiene, consistent quality and nutrition-focused innovation.

Widely acknowledged as India’s first fortified bread maker, Mohi-ud-Din Sofi introduced bakery products enriched with iron, folic acid and vitamin B12, an initiative aligned with national efforts to combat anemia and micronutrient deficiencies. His work also extends to millet-based and functional bakery products, reinforcing the role of daily diet in preventive healthcare.

Hilo Makhbaz owner Ghulam Mohi-ud-Din Sofi said, “Our mission is to produce and serve healthy bakery products that contribute to saving lives across the globe.” He added, “For years, I observed declining public health linked to substandard food consumption. That reality led me to dedicate myself to producing nutritious, safe and accessible food for all, without discrimination.” “This initiative is driven by a commitment to humanity, sincerity of purpose and a vision to deliver better health outcomes through everyday food,” he said.

Mohi-ud-Din Sofi’s pioneering work has earned him a series of prestigious awards and recognitions across regional and national platforms, including: an award from the Commissioner, Food & Drug Administration (May 9, 2023) for pioneering fortified bakery products in Jammu & Kashmir; an Appreciation Award from the Kashmir Bakers & Confectioners Association (2023); the MSME India Business Award recognizing entrepreneurial excellence; recognition from the India Book of Records (2024); the Best Entrepreneur Award presented by Member of Parliament Er. Ghulam Ali Khatana (2024); an award from the Kashmir Traders and Manufacturers Federation (KTMF) (2025); the India Pride Award conferred by Gyan Uday Foundation; the Best Entrepreneur Award under “Khyal 50 Above 50” (Mumbai), with a cash prize of ₹100,000 (November 16, 2025); the Best Innovative Brand of Jammu & Kashmir Award by SKUAST-K, with a cash prize of ₹15,000 (February 16, 2026); and the AIFPA National Food Safety Award (New Delhi, March 13, 2026).

His fortified bread initiative is increasingly being recognized as a scalable and cost-effective solution to “hidden hunger,” addressing nutritional gaps in vulnerable populations. With an established production base and proven innovation, Mohi-ud-Din Sofi stated that the fortified bread initiative holds strong potential for expansion across Asia and global markets due to its universal relevance in addressing micronutrient deficiencies. As bread is a widely consumed staple, the model can be adapted to different cultural and dietary contexts.

Strategic partnerships with local bakeries, governments and health organizations could enable rapid scaling. Increasing global awareness of preventive healthcare and functional foods further strengthens market demand. With standardized production, cost-effective fortification and social impact at its core, the initiative is well-positioned to evolve into a globally replicable nutrition model to combat hidden hunger at scale.

His long-term vision includes expanding into international markets while positioning Kashmir as a hub for food innovation. Food Industry observers note that his integrated model, combining scientific nutrition with traditional baking practices, offers a practical framework for addressing global public health challenges through accessible food solutions.