Food Processing, Agribusiness & Dairy

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. 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 • Achievements • Licensed technologies to over 4600 entrepreneurs • Estd. turnkey projects in South East Asian & African countries • IP licensing / Joint IP development / IP integration • Partnerships • Strong R&D linkages • Wide industry clientele • Partner with funding agencie & NGOs • Flexible Business models for upcoming entrepreneurs 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. NRDC Business Model Evaluation Export of Technologies IP Assistance Market Intelligence Techno-Commercial Support Support for Export of Products, Angel Funding Prize Award NRDC Value Addition* Source of Technology Scouting of Technology Entrepreneur Development and Dissemination of Technology Inspiring Inventors / Innovators * 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 Mineral Fortification Fat Replacers Vitamin Fortification

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.

12. Low Cholesterol Ghee • 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.

13. Diabetic Rasogolla Conventional 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

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.

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.

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.

17. Chemical Composition (%) 30.60 10.22 14.24 13.30 0 2.20 294 15.39 20.43 15.18 15.92 30.79 2.75 431 Moisture Fat Protein Lactose Sucrose Ash Calories(Kcal) Dietetic Burfi Burfi • Shelf-life : 2 weeks at 30°C (vacuum packaged) Dietetic Burfi • Fat replacer (WPC) • High intensity sweetener (Sucralose) • Bulking agent (Sorbitol & Maltodextrin) • 50% fat reduction • 100% cane sugar free • 32% calorie reduction

18. Milk 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 • Complete replacement of cane sugar by adding high intensity sweetener • Shelf-life (with Nisin): 9days under refrigeration • Sensory Acceptance : Highly acceptable

21. Paneer pickles • 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

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). A. Bengal gram leaves B.Cauliflower leaves *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 apradhan@nrdc.in