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National Research Development Corporation Food Processing, Agribusiness & Dairy Arunabha Pradhan Chief, Business Operations & Development National Research.

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Presentation on theme: "National Research Development Corporation Food Processing, Agribusiness & Dairy Arunabha Pradhan Chief, Business Operations & Development National Research."— Presentation transcript:

1 National Research Development Corporation Food Processing, Agribusiness & Dairy Arunabha Pradhan Chief, Business Operations & Development National Research Development Corporation New Delhi, India 3 rd International Summit Cum Exhibition September 14, 2011

2 National Research Development Corporation Incorporated in 1953; as a Section 25 Company Specialize in Technology Transfer, IP Portfolio Management and Project Consultancy Catalyze conversion of lab-scale R&D into marketable technologies Offer support for technology upgradation Offer effective linkages with R & D Institutions (Public & Private) Industry Customers Nationally & Internationally NRDC – A Brief Introduction A Technology Commercialization Company

3 National Research Development Corporation NRDC- Core Strength Expertise Techno Commercial evaluation Basic engineering design package IP portfolio Management Task force for Royalty Collection Partnerships Strong R&D linkages Wide industry clientele Partner with funding agencie & NGOs Flexible Business models for upcoming entrepreneurs Achievements Licensed technologies to over 4600 entrepreneurs Estd. turnkey projects in South East Asian & African countries IP licensing / Joint IP development / IP integration Five and a Half decades of experience in Management and Transfer of Technology Reservoir of large number of technologies catering to almost all sectors of industry Strength in understanding the complexity of commercialisation of lab- scale technology Hand holding with entrepreneurs for successful absorption of technology Established network with other countries for promotion of technologies

4 National Research Development Corporation Developing pro-active eco-system of innovation and knowledge transfer Developing digital knowledge base network Honing physical network of linkages and alliances Developing early stage linkages between the Research Institute and Industry through the Knowledge Management System Supporting search alliance with market intelligence, direction for research and development and, if necessary, external funding NRDC is evolving mechanism from a Licensing Model to an Innovation Model based business leading to: Innovation Model NRDC- Making a Difference

5 National Research Development Corporation Network: Research Institutes and Universities* * Partial List Only

6 National Research Development Corporation Network: Customers & Partners* * Partial List Only

7 National Research Development Corporation NRDC Business Model NRDC Entrepreneur Export of Technologies Socio-economic Development Programme Value Addition * Evaluation * Value Addition : Evaluation, Basic Engineering Design Package, Scale-up, Validation/Authentication, IP Protection, Market Survey, Feasibilty Report, KMS, Project Report, Publicity, etc. Scouting of Technology Source of Technology

8 National Research Development Corporation Technology Transfer

9 National Research Development Corporation Technology Offered - New Dairy Products (Selected)

10 National Research Development Corporation Traditional Dairy Products Fiber Fortification Fat Replacers Mineral Fortification Probiotics Vitamin Fortification Micro Nutrients Artificial Sweeteners

11 National Research Development Corporation A functional ghee along with extract of Arjuna (Arjuna terminalia) endowed with a number of therapeutic attributes including regulation of blood pressure and protection and improvement of heart health. Traditional ayurvedic/ medicated ghee preparations are generally poor in terms of quality (astringent taste) and are costly. Newly developed product has the following unique features Cow cream processed into herbal ghee. Extraction of herb by modified clarification- extraction process. Less energy requirement. Process amenable to adoption for large- scale production. Arjuna Herbal Ghee

12 National Research Development Corporation Relished by consumers because of its delicate flavour and palatability. Ghee contains 0.25-0.40 percent cholesterol, a substance considered to promote atherosclerosis (heart disease). Process has been developed for preparation of ghee with reduced level of cholesterol; 80% reduction in cholesterol has been achieved. Product meets standards as laid down by PFA and AGMARK rules for ghee. The Process developed requires little extra equipment and processing facilities. Costs only slightly more in comparison to conventional ghee. Low Cholesterol Ghee

13 National Research Development Corporation Conventional Rasogolla Fat: 5% Zero cane sugar High intensity sweetener (Aspartame) and bulking agent (Sorbitol) Shelf-life : 12 days at 30±1°C Diabetic Rasogolla Fat : 4 – 7% Sugar: 30 – 36%

14 National Research Development Corporation Paneer is a traditional milk product prepared by heat-acid coagulation of milk, removal of liquid (whey) and pressing of the resultant curd. An innovative approach i.e. in-package thermization directed at coagulation of ultrafiltered milk and texturization has been employed to develop the extended life paneer. The process results in a higher product yield, eliminates whey disposal, extends shelf-life at refrigeration temperature (more than 4 months), offers competitive cost and hygienic quality. Product is fortified with bioactive components contributing to healthfulness of the product in relation to heart diseases and osteoporosis. Long-life Shelf-stable Paneer

15 National Research Development Corporation Ready-to-Reconstitute Rasmalai Mix A pleasurable eatable having a delicate blend of chewy and spongy texture of the patty, and a creamy mouthful and delectable flavour of the creamy liquid. The product developed contains dehydrated - patty and syrup portions that can be reconstituted within 4-5 min in boiling water before the cooling and serving. Distinguishing Features Great consumer convenience: Shelf stable for 6 months at ambient temperature. Export potential, safety and quality. Considerable potential for adaptation by organized dairy industry.

16 National Research Development Corporation Traditional preparation requires a long cooking time; it is an energy intensive process and the product has a short shelf-life (2-3 days) under refrigeration. The product is a dry mix comprising ready-to-rehydrate rice particles in powdered milk/cream fraction that can be rehydrated by dispersing in boiling water and cooking for 4 to 5 min Great scope for wide-scale marketing or this dry formulation offering considerable consumer convenience coupled with time-saving. Ready-to-Reconstitute Kheer Mix

17 National Research Development Corporation Fat replacer (WPC) High intensity sweetener (Sucralose) Bulking agent (Sorbitol & Maltodextrin) Dietetic Burfi 50% fat reduction 100% cane sugar free 32% calorie reduction Burfi Dietetic Burfi Moisture Fat Protein Lactose Sucrose Ash Calories (Kcal) Chemical Composition (%) Shelf-life : 2 weeks at 30°C (vacuum packaged)

18 National Research Development Corporation Milk Whey Acid/Rennet HeatingCheese/Paneer/Chhana/Casein Concentration Dried Whey Powder Ultrafiltration UF-retentateWhey Permeate Whey Protein Concentrate Protein-enriched Beverage Thirst Quenching Beverage Dry Beverage mix Concentrated Whey Beverage Whey Processing

19 National Research Development Corporation Whey Mango Beverage Whey mango beverage is developed by using mango pulp, sugar, acid and whey together with certain minor ingredients, and then thermally processing to make it shelf-stable at room temperature: keeps well for not less than 3 months. Cost-effective processing technique suitable for entrepreneurs and industrial adoption. Delicious beverage with added nutrients like whey proteins, lactose, minerals, carotene and vitamins

20 National Research Development Corporation Low Calories Flavoured Milk Caloies value (calories/100ml)of flavoured milk Complete replacement of cane sugar by adding high intensity sweetener Shelf-life (with Nisin): 9days under refrigeration Sensory Acceptance : Highly acceptable Type of milk Traditional product Developed product % calories reduction TM90.4862.8030.59 DTM76.5848.9436.09 SFM62.5635.3243.54

21 National Research Development Corporation Consumer Acceptance : Very good Respondents: 100 BP Rs. 17.60 Shelf-life -1month SVP Rs. 26.15 Shelf-life -4month SSSP Rs. 26.15 Shelf-life -4month SOBP Rs. 22.65 Shelf-life -4month Paneer pickles

22 National Research Development Corporation Technology Offered - Agro Processing (Selected)

23 National Research Development Corporation Development and Nutritional Evaluation of Iron & carotene Rich Powder & Products Green Leafy Vegetables Selected Spinach. Amaranthus. Cauliflower leaves. Bengalgram leaves. Mint leaves. Corriander leaves. In addition carrot also selected. Products developed from fresh and dried leaves contain appreciable amount of iron and -carotene even after a storage period of one month. Products including namakpara, kurmura, biscuit, cake etc. can fulfill ¼ to ¾ of RDA of -carotene and iron in children

24 National Research Development Corporation Nutritional composition of products prepared from dried green leaves (%, dry matter basis). Protein (%) carotene* (mg) Ascorbic acid* (mg) Iron (mg) A. Bengal gram leaves Ladoo14.841.8512.1313.61 Burfi14.451.8512.4313.95 Sweet & salty Biscuit 7.981.7811.689.54 Atta Biscuit8.651.7911.7314.46 B.Cauliflower leaves Ladoo12.691.485.7211.29 Burfi13.111.486.0211.62 CD(P<0.05)1.12*0.12*1.21*1.65* * Values are % on fresh matter basis.

25 National Research Development Corporation A probiotic is often referred to as a live microbial food supplement that beneficially affects the host by improving its intestinal microbial balance Probiotic food can be defined as "Food containing live micro- organisms believed to actively enhance health by improving the balance of micro-flora in the gut". The use of probiotics is now being considered for its many probable health advantages that include: Probiotic Foods Increase in resistance to infectious diseases of the intestinal tract cancer suppression Decrease in serum cholesterol levels Alleviation of lactose intolerance symptoms Improved digestion, and Stimulation of gastrointestinal immunity among others.

26 National Research Development Corporation RWGT: (Rice flour + Whey + Sprouted green gram paste + Tomato Paste) RCGT: (Rice flour + Coprecipitate + Sprouted green gram paste + Tomato Paste) BWGT: (Barley flour + Whey + Sprouted green gram paste + Tomato Paste) BCGT: (Barley flour + Coprecipitate + Sprouted green gram paste + Tomato Paste) The above mixtures are fermented both by single culture fermentation and sequential culture fermentation with appropriate Probiotics at suitable conditions. Technology developed for four different food compositions

27 National Research Development Corporation Fruit & Vegetable Products canned fruits & vegetables canned fruits & vegetables Canned fruit juices / pulps / paste/ puree Canned fruit juices / pulps / paste/ puree Ketchup / Sauce Ketchup / Sauce Pickles / Chutneys / Jams / jelly Pickles / Chutneys / Jams / jelly IQF IQF Dehydrated / Freeze dried fruits, vegetables, mushrooms Dehydrated / Freeze dried fruits, vegetables, mushrooms Deep Fat fried & vacuum fried fruits & vegetable chips Deep Fat fried & vacuum fried fruits & vegetable chips Edible Oils, fats & Oilseeds: Margarine Margarine Peanut Butter Peanut Butter Oilseed protein isolates Oilseed protein isolates Filtered or refined Cooking oil Filtered or refined Cooking oil Beverages from soy & groundnuts Beverages from soy & groundnuts Roasted / fried snacks from oilseeds Roasted / fried snacks from oilseeds Oil cakes for cattlefeed Oil cakes for cattlefeed Cereals, Pulses & Legumes Bakery Products Bakery Products Snacks Snacks Confectionery Confectionery Flours Flours Sugar & Cocoa based Confections: High boiled sweets High boiled sweets Toffee Toffee Lollipops Lollipops Chewing Gum Chewing Gum Chocolates Chocolates Coated Confections Coated Confections Spices: Spice oleoresins/ Oil Spice oleoresins/ Oil Spice Powders: Spice Powders: Garlic powder Garlic powder Mustard powder Mustard powder Tamarind powder, etc. Tamarind powder, etc. Spice extracts Spice extracts Miscellaneous: Beverages: Alcoholic & non-alcoholic Beverages: Alcoholic & non-alcoholic Nuts & Dried Nuts Nuts & Dried Nuts Meat & meat products Meat & meat products Egg & poultry products Egg & poultry products Fish & other sea-food Fish & other sea-food Milk & Milk- based Products: Pasteurized milk Pasteurized milk Ghee Ghee Butter Butter Milk powders Milk powders Cheese Cheese Food products Fruit Juice Powders Fruit Juice Powders Mushroom Soup Powder Mushroom Soup Powder Freeze Dried Chicken Pulav Freeze Dried Chicken Pulav Fruit Bars Fruit Bars Sorghum Flakes / Snacks Sorghum Flakes / Snacks Composite Breakfast Meal Composite Breakfast Meal Instant Carrot Halwa mix Instant Carrot Halwa mix Spiced Potato Chapaties Spiced Potato Chapaties Carrot Essence/ Carrot Puree Carrot Essence/ Carrot Puree

28 National Research Development Corporation Mango Products

29 National Research Development Corporation

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