Integration of Polymer and Composite Materials in Modern Culinary Practices: An Assessment of Innovation Gaps in Uttar Pradesh’s Hospitality Sector

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Year : 2026 | Volume : 15 | 01 | Page :
    By

    Arvind Chauhan,

  • Mridulesh Singh,

  • Saurabh Tripathi,

  • Siddharth Singh,

  • Sandeep Kumar Singh,

  • Uday Pratap Singh,

  1. Research Scholar, School of Business Management, CSJM University, Kanpur, Uttar Pradesh, India
  2. Associate Professor, School of Business Management, CSJM University, Kanpur, Uttar Pradesh, India
  3. Assistant Professor, School of Hotel Management, CSJM University, Kanpur, Uttar Pradesh, India
  4. Assistant Professor, School of Hotel Management, CSJM University, Kanpur, Uttar Pradesh, India
  5. Associate Professor, School of Hotel Management, BBD University, Lucknow, Uttar Pradesh, India
  6. Assistant professor -III, Amity School of Hospitality, Amity University, Rajasthan, India

Abstract

The hospitality industry is experiencing a swift change owing to the material innovation, sustainability demands, and changing consumer expectations. Polymer and composite materials have become key facilitators of contemporary culinary life and as such, they possess the following benefits; lightweight design, durability, thermal resistance, hygiene, and design flexibility in kitchenware, food packages, service ware, and intelligent culinary devices. Nonetheless, the incorporation of high-quality polymer and composite materials into the local hospitality ecology in India is still unbalanced, despite its increasing use in the world. This paper explores the scope, trends and constraints of using polymer and composite materials in contemporary culinary activities in hospitality industry of Uttar Pradesh. The evaluation of the hotels, restaurants, catering units, and institutional kitchens is based on the usage of applications in the surface of food preparation, cookware, storage facilities, packaging solutions, and service infrastructure. The analysis of secondary literature, industry reports, and region-specific practices allows the study to identify major gaps in innovation that pertain to the technological awareness, cost sensitivity, compliance with the regulations, sustainability consideration, and availability of skills. It has been found that in spite of the wide utilization of basic polymer-based materials, advanced composites and high-performance food-grade polymers are not fully utilized because of the lack of transferring knowledge, being conservative in the procurement aspects, and the inability to meet global trends in culinary innovations. The paper presents the possibility of material-driven innovation in improving the efficiency of the operations, safety of food, sustainability, and aesthetics within the hospitality industry. The study gives practical ideas on how managers in the hospitality industry, policymakers, and the material suppliers can develop through innovation as the research compares existing practices to international standards. The results are intended to contribute to the strategic implementation of the advanced materials, which will fill the gap between the traditional culinary operations and the modern and sustainable hospitality practices in the state of Uttar Pradesh.

Keywords: Polymer Materials, Composite Materials, Culinary Innovation

How to cite this article:
Arvind Chauhan, Mridulesh Singh, Saurabh Tripathi, Siddharth Singh, Sandeep Kumar Singh, Uday Pratap Singh. Integration of Polymer and Composite Materials in Modern Culinary Practices: An Assessment of Innovation Gaps in Uttar Pradesh’s Hospitality Sector. Journal of Polymer & Composites. 2026; 15(01):-.
How to cite this URL:
Arvind Chauhan, Mridulesh Singh, Saurabh Tripathi, Siddharth Singh, Sandeep Kumar Singh, Uday Pratap Singh. Integration of Polymer and Composite Materials in Modern Culinary Practices: An Assessment of Innovation Gaps in Uttar Pradesh’s Hospitality Sector. Journal of Polymer & Composites. 2026; 15(01):-. Available from: https://journals.stmjournals.com/jopc/article=2026/view=238556


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Ahead of Print Subscription Original Research
Volume 15
01
Received 28/01/2026
Accepted 14/03/2026
Published 16/03/2026
Publication Time 47 Days
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