Business
Mumbai Airport Witnesses Arrival Of Over 5 Million International Passengers In 8 months
New Delhi: Chhatrapati Shivaji Maharaj International Airport (CSMIA) welcomed over 5 million international passengers between January 2025 and August 2025. Over the past three years, international arrivals at the airport have grown at a compound annual growth rate (CAGR) of 21 per cent, highlighting Mumbai’s ever-burgeoning prominence on the global travel map.
According to a media release, with direct connectivity to 55 international destinations, CSMIA has solidified its position as one of the most globally connected airports in the region. The UAE remains CSMIA’s largest source market, contributing 1.5 million arriving passengers between January and August 2025. England and Thailand follow with 0.38 million and 0.32 million arriving passengers, respectively.
“CSMIA’s growing connectivity is also reflected in the seven new international routes added between April 2024 and 2025, linking Mumbai with Al-Fujairah, Tashkent, Krabi, Almaty, Amman, Manchester, and Tbilisi. Meanwhile, emerging destinations such as Colombo (0.17 million arriving passengers), Kuwait (0.16 million), and Dammam (0.16 million) have become significant contributors to passenger volumes in 2025, highlighting evolving travel trends through Mumbai. This expansion demonstrates CSMIA’s growing global connectivity and its role in supporting both business and tourism,” the release said.
Between January and August 2025, arrivals rose steadily to over 5 million, compared with 4.8 million during the same period in 2024 and 4.1 million in 2023. The release also stated that between August 2024 and August 2025, the airport handled 8.24 million international arriving passengers.
January 2025 emerged as a milestone month, with 0.69 million international arrivals, marking a 415 per cent increase compared to January 2022, when post-COVID travel recovery had just begun.
Beyond being a transit hub, CSMIA offers a uniquely local experience, ensuring that every traveller’s journey begins with a taste of Mumbai’s spirit, warmth, and hospitality. “By combining international connectivity with these distinctly local experiences, the airport ensures that every passenger’s journey starts with a sense of Mumbai’s culture, heritage, and charm, reinforcing the city’s role on the global travel map — a fitting reflection of the spirit celebrated on World Tourism Day,” the release concluded.
Business
Trade tensions: India, Brazil, South Africa slam unilateral tariffs; ‘discriminatory’ and ‘inconsistent’ with WTO – The Times of India
India, Brazil and South Africa have raised concerns over unilateral tariffs and other coercive trade measures, saying such steps risk destabilising global markets and undermining the World Trade Organisation (WTO).At a meeting under the IBSA framework (India, Brazil, South Africa), the three nations described these measures as “discriminatory” and “inconsistent” with WTO rules.The meeting was attended by external affairs minister S Jaishankar, Brazilian foreign minister Mauro Vieira, and South African minister Sindisiwe Chikunga.
The ministers had also urged for urgent reforms to the UN security council, Jaishankar said.In a statement, IBSA stressed the importance of a fair, balanced and mutually beneficial global trading system.It added, “They (the ministers) reaffirmed their commitment to strengthen the centrality of the rules-based, transparent, non-discriminatory, fair, equitable, open, and inclusive multilateral trading system, with the World Trade Organization (WTO) at its core and its role in promoting predictability, stability, legal certainty and a level playing field for international trade.”Last month, the US imposed 50% tariffs on India and Brazil, raising tensions further.The ministers expressed “serious concern over the imposition of unilateral tariff and other discriminatory and protectionist measures, particularly measures used as a means of coercion, noting that such actions are inconsistent with the WTO and risk undermining the rules-based multilateral trading system as well as destabilising world markets fostering greater fragmentation and instability.”The three countries also highlighted their commitment to reforming and strengthening the multilateral trading system. The statement also noted disappointment that the WTO’s commitment to a fully functioning dispute settlement system by December 2024 has not been met. The ministers stressed the need to urgently restore an effective two-tier WTO dispute settlement system.Agricultural trade was another key focus. The ministers said it must remain free from unilateral, protectionist measures. “Transparent, open, reliable, non-discriminatory, and uninterrupted international trade in agriculture and its inputs is one of the important avenues to address the global food security crisis,” the statement said.“The ministers also reaffirmed their commitment to strengthening even further agricultural cooperation among IBSA, including within multilateral organisations,” it added.
New Delhi: The recent GST rate rationalisation is set to boost Bihar’s economy, rooted in agriculture, handlooms, handicrafts and food processing — easing the burden on consumers, supporting rural livelihoods, strengthening MSMEs and enhancing competitiveness in exports, an official statement said on Saturday, as reported by IA.
From makhana farmers in Mithila to silk weavers in Bhagalpur, dairy producers linked with Sudha, and engineers at Madhepura’s rail factory, the GST reforms are expected to reach across the state’s traditional and modern sectors alike. The impact will be visible across agriculture, handlooms, handicrafts, dairy, fertilisers, rail manufacturing, bamboo and cane crafts, and emerging areas such as AYUSH and honey.
The reforms will boost agriculture with Makhana, Shahi Litchi and processed foods gaining from GST cuts, benefitting lakhs of farmers and MSMEs. It will also bring relief to Sudha’s 9.6 lakh farmers, supported through GST-free milk and paneer and lower rates on ghee, butter and ice-cream.
Handlooms and crafts like Bhagalpuri silk, Madhubani art, Sujini and Patharkatti stone carving will become more competitive, and farmers will benefit from cheaper fertilisers, micronutrients and machinery with 7-13 per cent expected cost savings.
In an industry push with rail hubs, AYUSH products and honey clusters will see 6-13 per cent relief in costs in the state. Bihar produces 80-90 per cent of India’s makhana, sustaining about 10 lakh families engaged in cultivation and processing. The crop is concentrated in northern Bihar’s Mithilanchal region, grown in pond networks across Darbhanga, Madhubani, Purnea, Katihar, Saharsa and adjoining districts.
With GST on makhana-based snacks reduced from 12 per cent to 5 per cent, processors and exporters are expected to gain from an effective cost reduction of about 6-7 per cent, making the product more competitive in both domestic and overseas markets. Muzaffarpur’s GI-tagged Shahi Litchi, also grown in Vaishali, Champaran, Sitamarhi and Samastipur, sustains thousands of small farmers and seasonal workers.
Bihar accounts for nearly 35 per cent of India’s litchi output. With GST on juices, jams and pickles reduced from 12 per cent to 5 per cent, there is an expected cost saving of 6-7 per cent, encouraging more local processing and supporting access to niche markets in the Gulf.
Bihar’s MSME clusters in Patna, Hajipur and Bhagalpur handle a wide variety of processed foods, with micro-units and women-led SHGs engaged in snacks, pickles, bakery and sauces. Brands like Sudha cater to Bihar and East India, while makhana-based products are reaching pan-India markets.
Bhagalpur industrial estate alone hosts over 40 food and agro units, with new food park and bottling projects adding jobs. With GST on biscuits cut from 18 per cent to 5 per cent and on namkeens and sauces from 12 per cent to 5 per cent, prices are expected to fall by 6-11 per cent, supporting demand and strengthening MSME margins.
A backbone of Bihar’s rural economy, the dairy sector sustains about 9.6 lakh mostly marginal farmers through COMFED (Sudha), with strong participation of women in collection and SHGs. Processing, chilling, transport and retail provide thousands of jobs across the state, anchored in hubs like Patna and Barauni. With UHT milk and paneer now GST-free, ghee and butter cut from 12 per cent to 5 per cent, and ice-cream from 18 per cent to 5 per cent, products are expected to be 5-13 per cent cheaper.
These cuts will ease working capital pressures on dairies, strengthen cooperative networks, and improve affordability for households across Bihar and East India, according to the official statement.
Utah-based drink chain Swig coined “dirty soda” back in 2010. Fifteen years later, the trend is fueling innovation everywhere from PepsiCo to McDonald’s, infusing the sluggish beverage category with new life.
“Dirty soda” drinks use pop as a base, followed by flavored syrups, cream or other ingredients. While Swig claims credit — and the trademark — for dirty soda, TikTok videos and the reality TV show “The Secret Lives of Mormon Wives” have helped the trend spread far and wide, outpacing even the soda chain’s speedy expansion.
Now, consumers can find it nearly everywhere, from grocery store aisles to fast-food chains.
In a few weeks, Pepsi plans to unveil two ready-to-drink dirty soda-inspired beverages at the National Association of Convenience Stores trade show in Chicago. The new drinks, the Dirty Dew and the Mug Floats Vanilla Howler, follow on the heels of the Pepsi Wild Cherry & Cream flavor, which hit shelves earlier this year.
“I think it’s a great opportunity for people like us, like PepsiCo, and for consumers to experience soda in a new way — and in some ways, an old way,” Pepsi Beverages North America Chief Marketing Officer Mark Kirkham told CNBC, comparing the rise of dirty soda to root beer floats and the soda shops of yore.
PepsiCo’s lineup of dirty soda-inspired drinks includes Pepsi Wild Cherry & Cream, Dirty Mountain Dew and Mug Floats Vanilla Howler.
Source: PepsiCo
Dirty soda has also drawn new interest beyond beverage players. According to Datassential, 2.7% of U.S. eateries offer a carbonated soft drink that includes cream or milk, up from 1.5% a decade ago.
Newcomers to the trend include TGI Fridays, which launched dirty soda as a limited-time menu item this summer that could be spiked with alcohol. McDonald’s is testing flavored sodas, like a “Sprite Lunar Splash,” at more than 500 locations after winding down its drinks-focused spinoff CosMc’s in June. Yum Brands’ Taco Bell has also been offering limited-time menu items, like a dirty Mountain Dew Baja Blast.
Swig sets a trend
These days, Swig has grown to more than 140 locations across 16 states. So far this year, its same-store sales have risen 8.2%, according to the privately held company. The Larry H. Miller Company, an investment firm founded by the former Utah Jazz owner, bought a majority stake in Swig in 2022 for an undisclosed sum.
“I think we’re doing for soda what Starbucks did for coffee,” Swig CEO Alex Dunn said.
As Swig has grown, so have the number of chains looking to emulate its success. Rival soda shops like Sodalicious, Fiiz and Cool Sips are also benefiting from the trend. Coffee shops, like Dutch Bros., have also added it to their menus. And now fast-food chains are hopping on the bandwagon.
“It validates that this is a category, and McDonald’s and Taco Bell wouldn’t be getting into it if it wasn’t something that had broad appeal that they could sell everywhere, in thousands of locations,” Dunn said. “It’s kind of flattering that we created a category that now everybody is copying.”
For restaurants, adding dirty soda to the menu is easier than it might sound.
“It’s a custom drink offering that, one, allows the brands to leverage something that they already have right there: their soda machine,” said Erica Holland-Toll, culinary director at The Culinary Edge, which advises restaurants on food and beverage innovation. “Two, it incorporates either a one-touch ingredient, or if they’re already open for breakfast, it’s quite likely that they’ve got a creamer in house.”
On the other hand, offering customizable coffee drinks is usually much more difficult — which has contributed to the struggles at Starbucks.
“The espresso world — that’s so much more complicated,” Holland-Toll said.
Dirty soda also has wide appeal. With less caffeine than coffee, consumers can drink it all day long. Plus, it’s “much more accessible” than some coffee house trends, like an espresso tonic, according to Holland-Toll. The bright colors of many dirty sodas also make them more attractive to consumers, who were likely introduced to the trend via a TikTok video.
But perhaps above all, dirty soda can help restaurants draw in customers who are otherwise feeling thrifty.
“It’s an affordable fun treat. You’re not going out and spending $30 or $50, right?” said Sally Lyons Watt, chief advisor of consumer goods and foodservice insights for Circana. “It’s something that people can walk away saying, ‘Wow, that was yummy’ or ‘I feel better because I just had that.'”
A pop for beverage companies
Swig drinks.
Courtesy: Swig
A “fun treat” for consumers is adding up for beverage companies, helping reverse the decades-long trend of declining soda consumption in the U.S.
As health concerns mount and the array of beverage options expands, Americans have been drinking less soda for roughly two decades. In 2004, soda consumption peaked at 15.3 billion gallons, according to Beverage Marketing; by 2024, that figure had slid to 11.87 billion gallons. But consumption of carbonated soft drinks has been ticking up in the last two years, with 2025 estimated to reach 11.88 billion gallons. The rise of dirty soda, plus the growing popularity of prebiotic sodas, has likely helped the segment halt its downward trajectory.
Over the years, iced coffee has been stealing what the beverage industry calls “share of throat” from soda. With dirty soda, consumers can marry their love of customizing a cold drink with the lower caffeine content and taste of soda.
“The carbonation makes it feel lighter in your mouth than coffee, for example,” Holland-Toll said.
Dirty soda has also been attracting younger consumers who previously didn’t drink much Pepsi or Dr Pepper. Swig’s core customer base is young women between the ages of 18 and 35, according to Dunn.
That’s true for Holly Galvin, a 31-year-old human resources professional based in Davenport, Iowa. She told CNBC that she rarely drank soda — until she saw dirty soda take the spotlight in the “The Secret Lives of Mormon Wives” last year. Now she makes her own dirty soda once or twice a week at home. With the onset of autumn, her go-to recipe these days uses Diet Dr Pepper as a base, with pumpkin spice creamer and a sprinkle of pumpkin pie spice on top.
Broadly, younger consumers are more inclined to seek out new drinks compared with older cohorts. Nearly three-quarters of Generation Z try a new beverage every month on average, according to Keurig Dr Pepper’s 2025 trend report.
Beverage companies say that they are seeing a broader halo effect for soda as a result of the trend.
“For us, it serves as a recruitment tool, bringing new users into the trademark,” said Katie Webb, vice president of innovation and transformation for Keurig Dr Pepper. “It really draws them all the way back to the base brand, which ends up being extremely impact for us long after.”
And just as craft cocktail culture led to the rise of canned cocktails, the popularity of dirty soda is leading beverage giants to cash in with ready-to-drink versions that capitalize on the trend. Dr Pepper Creamy Coconut was the company’s most successful limited-time carbonated soft drink to date, based on retail dollar sales, according to Webb. And Kirkham said Pepsi Wild Cherry & Cream has been one of the fastest-growing flavor segments for the company.
“Some trends start retail and move over to foodservice,” Circana’s Lyons Wyatt said. “This one was a foodservice trend moving into retail.”
With Pepsi Wild Cherry & Cream and next year’s launch of Dirty Dew and the Mug Floats Vanilla Howler, Kirkham expects that consumers will become even more creative with their concoctions.
“I think it’s actually giving [consumers] the chance to experiment even more and customize more,” he said. “Now you have a brand new base.”
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