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

2. A Technology Commercialization Company
NRDC – A Brief Introduction
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
A Technology Commercialization Company

3. 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
NRDC- Core Strength
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. NRDC- Making a Difference
NRDC is evolving mechanism from a Licensing Model to an Innovation Model based business leading to:
Developing pro-active eco-system of innovation and knowledge transfer
Developing digital knowledge base
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

5. Network: Research Institutes and Universities*
* Partial List Only

6. Network: Customers & Partners*
* Partial List Only

7. Export of Technologies Socio-economic Development Programme
NRDC Business Model
Evaluation
Export of Technologies
IP Assistance
Market Intelligence
Techno-Commercial Support
Prize Award
Support for Export of Products, Angel Funding
NRDC
Value
Addition*
Scouting of
Technology
Source of
Technology
Entrepreneur
Inspiring Inventors / Innovators
Development and Dissemination of Technology
* Value Addition: Evaluation, Basic Engineering Design Package, Scale-up, Validation/Authentication, IP Protection, Market Survey, Feasibilty Report, KMS, Project Report, Publicity, etc.
Feedback
Socio-economic Development Programme

8. Technology Transfer

9. Technology Offered
- New Dairy Products (Selected)

10. Probiotics Artificial Sweeteners Micro Nutrients Traditional Dairy
Products
Fiber
Fortification
Fat
Replacers
Mineral
Probiotics
Vitamin
Micro
Nutrients
Artificial
Sweeteners 10

11. Arjuna Herbal Ghee
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. 11

12. Low Cholesterol Ghee
Relished by consumers because of its delicate flavour and palatability.
Ghee contains 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. 12

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

14. Long-life Shelf-stable Paneer
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. 14

15. 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. 15

16. Ready-to-Reconstitute Kheer Mix
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. 16

17. Dietetic Burfi Chemical Composition (%) Moisture Fat Protein Lactose
Fat replacer (WPC)
High intensity sweetener (Sucralose)
Bulking agent (Sorbitol & Maltodextrin)
50% fat reduction
100% cane sugar free
32% calorie reduction
Burfi
Dietetic Burfi
Moisture
Fat
Protein
Lactose
Sucrose
Ash
Calories(Kcal)
15.39
20.43
15.18
15.92
30.79
2.75
431
30.60
10.22
14.24
13.30
2.20
294
Chemical Composition (%)
Shelf-life : 2 weeks at 30°C (vacuum packaged) 17

18. Milk Whey Processing Whey Acid/Rennet Heating
Cheese/Paneer/Chhana/Casein
Concentrated Whey Beverage
Whey
Concentration
Ultrafiltration
UF-retentate
Whey Permeate
Dried Whey Powder
Whey Protein Concentrate
Thirst Quenching Beverage
Dry Beverage mix
Protein-enriched Beverage
Whey Processing

19. 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. Low Calories Flavoured Milk
Caloies value (calories/100ml)of flavoured milk
Type of milk
Traditional
product
Developed product
% calories reduction TM
90.48
62.80
30.59
DTM
76.58
48.94
36.09
SFM
62.56
35.32
43.54
Complete replacement of cane sugar by adding high intensity sweetener
Shelf-life (with Nisin): 9days under refrigeration
Sensory Acceptance : Highly acceptable

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

22. Technology Offered
- Agro Processing (Selected)

23. 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. Nutritional composition of products prepared from dried green leaves (%, dry matter basis).
Protein
(%)
 carotene*
(mg)
Ascorbic acid* (mg)
Iron
A. Bengal gram leaves
Ladoo
14.84
1.85
12.13
13.61
Burfi
14.45
12.43
13.95
Sweet & salty Biscuit
7.98
1.78
11.68
9.54
Atta Biscuit
8.65
1.79
11.73
14.46
B.Cauliflower leaves
Ladoo
12.69
1.48
5.72
11.29
Burfi
13.11
6.02
11.62
CD(P<0.05)
1.12*
0.12*
1.21*
1.65*
*Values are % on fresh matter basis.

25. Probiotic Foods
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:
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. Technology developed for four different food compositions
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.

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

28. Mango Products

29. Thank you