Presentation on theme: "Food Processing, Agribusiness & Dairy"— Presentation transcript:
1 Food Processing, Agribusiness & Dairy 3rd International Summit Cum ExhibitionSeptember 14, 2011Arunabha PradhanChief, Business Operations & DevelopmentNational Research Development CorporationNew Delhi, India
2 A Technology Commercialization Company NRDC – A Brief IntroductionIncorporated in 1953; as a Section 25 CompanySpecialize in Technology Transfer, IP Portfolio Management and Project ConsultancyCatalyze conversion of lab-scale R&D into marketable technologiesOffer support for technology upgradationOffer effective linkages withR & D Institutions (Public & Private)IndustryCustomers Nationally & InternationallyA Technology Commercialization Company
3 ExpertiseTechno Commercial evaluationBasic engineering design packageIP portfolio ManagementTask force for Royalty CollectionPartnershipsStrong R&D linkagesWide industry clientelePartner with funding agencie & NGOsFlexible Business models for upcoming entrepreneursAchievementsLicensed technologies to over 4600 entrepreneursEstd. turnkey projects in South East Asian & African countriesIP licensing / Joint IP development / IP integrationNRDC- Core StrengthFive and a Half decades of experience in Management and Transfer of TechnologyReservoir of large number of technologies catering to almost all sectors of industryStrength in understanding the complexity of commercialisation of lab- scale technologyHand holding with entrepreneurs for successful absorption of technologyEstablished 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 transferDeveloping digital knowledge baseHoning physical network of linkages and alliancesDeveloping early stage linkages between the Research Institute and Industry through the Knowledge Management SystemSupporting 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 ModelEvaluationExport of TechnologiesIP AssistanceMarket IntelligenceTechno-Commercial SupportPrize AwardSupport for Export of Products, Angel FundingNRDCValueAddition*Scouting ofTechnologySource ofTechnologyEntrepreneurInspiring Inventors / InnovatorsDevelopment 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.FeedbackSocio-economic Development Programme
9 Technology Offered- New Dairy Products (Selected)
10 Probiotics Artificial Sweeteners Micro Nutrients Traditional Dairy ProductsFiberFortificationFatReplacersMineralProbioticsVitaminMicroNutrientsArtificialSweeteners10
11 Arjuna Herbal GheeA 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 featuresCow 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 GheeRelished 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
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 FeaturesGreat 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 minGreat scope for wide-scale marketing or this dry formulation offering considerable consumer convenience coupled with time-saving.16
19 Whey Mango BeverageWhey 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 milkType of milkTraditionalproductDeveloped product% calories reductionTM90.4862.8030.59DTM76.5848.9436.09SFM62.5635.3243.54Complete replacement of cane sugar by adding high intensity sweetenerShelf-life (with Nisin): 9days under refrigerationSensory Acceptance : Highly acceptable
21 Paneer pickles BP SVP Rs. 17.60 Shelf-life -1month Rs. 26.15 -4month SSSPSOBPRsConsumer Acceptance : Very goodRespondents: 100
23 Development and Nutritional Evaluation of Iron & carotene Rich Powder & Products Green Leafy Vegetables SelectedSpinach.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)IronA. Bengal gram leavesLadoo14.841.8512.1313.61Burfi14.4512.4313.95Sweet & salty Biscuit7.981.7811.689.54Atta Biscuit8.651.7911.7314.46B.Cauliflower leavesLadoo12.691.485.7211.29Burfi13.116.0211.62CD(P<0.05)1.12*0.12*1.21*1.65**Values are % on fresh matter basis.
25 Probiotic FoodsA probiotic is often referred to as a live microbial food supplement that beneficially affects the host by improving its intestinal microbial balanceProbiotic 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 suppressionDecrease in serum cholesterol levelsAlleviation of lactose intolerance symptomsImproved digestion, andStimulation 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.
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