The study examined consumer behavior regarding Ready-To-Eat food products in Hyderabad. The selected focus of this research was Hyderabad, India, a swiftly advancing metropolitan area that was renowned for its urbanization and ethnic variety. Challenges and concerns in RTE food products are like Obesity, High blood Pressure, Diabetes, and heart diseases. Quality Control and Food Safety are the most important concerns for RTE food products. The study's target demographic consisted of individuals who acquired prepared foods within the city. The study had a sample size of 180 respondents, with 30 individuals chosen from each of the six localities in Hyderabad: Gachibowli, Jubilee Hills, Banjara Hills, HITEC City, Shaikpet, and Kokapet. The exploratory component sought to ascertain the fundamental motivations, attitudes, and emerging trends in consumer behavior, analyzing the factors that contributed to the rising consumption of RTE food products. The research utilized a descriptive and exploratory methodology to obtain an in-depth understanding of client preferences, attitudes, and purchasing behavior. Data was gathered with a standardized questionnaire that included both primary and secondary data sources. The data analyzed the use of statistical tools, specifically MS Excel and SPSS. Correlation and regression analysis were utilized to determine the relationship between variables. The data was synthesized, revealing patterns in customer behavior through descriptive statistics, regression analysis, correlations, and further approaches

Convenience Foods, Urban consumption patterns, Brand preference, Food retail sector, Health consciousness

The study titled “Consumer Behavior towards Ready-To-Eat Food Products in Hyderabad” delineates the diverse facets of consumer preferences, attitudes, motivations, and purchasing behavior regarding RTE food products in one of India's most vibrant urban locales. Hyderabad's growing population of working professionals, students, and small families renders it an exemplary subject for examining the effects of modernization, convenience culture, and lifestyle alterations on dietary practices. Thus, with the help of both questionnaires and the existing literature, the author of this study has shed light on how consumer behavior is changing, recognizing the most significant trends, the influencing forces, and the firm's responses to the market. One of the key points to emerge from the study is that convenience is deemed the most important motivator of RTE food consumption. In a city that is known for its fast-paced lifestyle and the lack of time, a ready-to-eat meal is a good idea for people who are looking to save on cooking time without giving up the taste and nutrition. The introduction of ready-to-eat meal formats in the form of single-serve packs, microwaveable containers, and delivery-friendly packaging items indicates a shift in consumer preferences towards time-saving and easy-to-use innovations. As evidenced by the survey findings, a large number of customers, especially those between the ages of 20 to 40, have a preference for RTE meals at their work, in the evenings, or while traveling, and this reveals the deep involvement of these products in people's daily lives. The study further demonstrates that the preference for taste and brand reputation is very key in the purchase of RTE products. People in Hyderabad are particularly fond of traditional and regional varieties of food. Apart from the distinct flavors, dishes like Hyderabadi biryani, kebabs, and curries are singled out as the most preferred RTE that people consume regularly. Local companies, therefore, that are committed to sharing the same flavors and ingredients with the original dish are very successful, especially when they are powered by marketing and packing operations. Besides, in this particular case, the identity of a company is displayed by its brand, and in addition, it is also a reflection of trust and consistency. Emotional connections that customers have with brands, whether they are for nostalgic, cultural, or habitual reasons, still play a significant part in fostering consumer loyalty

Y. Purnachandu, Kiran Lakshmikant Kadam and Vaijanatha (2025). Consumer Behavior Towards Ready-to-Eat Food Products in Hyderabad. Biological Forum, 17(7): 60-72