Dr. Sridevi Annapurna Singh, Director, CSIR-CFTRI, Mysuru, and McDonalds India Team and CFTRI team exchanging Sponsored Project agreement during the launch of CSIR Innovation Complex in Mumbai.
| Photo Credit: SPECIAL ARRANGEMENT

The scientists from CSIR-Central Food Technological Research Institute (CFTRI) in Mysuru, led by the Director of the Institute Dr. Sridevi Annapurna Singh, took part in the launch of the country’s first-of-its-kind CSIR Innovation Complex in Mumbai.

On the occasion, six memorandums of association were signed between CSIR and six prestigious institutes such as IIT Bombay, icreate, and NRDC. Also, 50 technology transfers took place from CSIR institutes, including the Mysuru-based CFTRI, startups, MSMEs, and institutions.

Dr. Singh said the CSIR-CFTRI transferred three of its technologies to the industries. With people becoming conscious of their diet, the millet-based technologies that the premier food lab has developed will go a long way in helping consumers choose their diets through innovative technologies.

The institute’s millet-based technologies were transferred during the launch.

The technology – millet flour characterisation and product-making properties – for Tata Consumer Products, Mumbai, is the collaboration partner. The product is rich in dietary fibre and calcium, and millet roti can be easily cooked. The rotis are easy to roll and 100 percent millet with whole millet flour, according to the CFTRI.

Partnering with Pitambari Products Ltd, Mumbai, the CSIR-CFTRI transferred its technology of “Convenience Meets Health” such as millet semolina and instant breakfast mixes. In total, ten technologies were transferred. They are rich in dietary fibre and micronutrients and ready to cook. The cooking time is around 5-6 minutes and are 100 percent millet (unpolished millet with a longer shelf life), the scientists said.

The CSIR-CFTRI has tied up with McDonald, India, and transferred its technologies – plant protein slices with improved organoleptic and nutritional quality. Protein slice is a nutritious component of burgers. A good quality plant protein slice will be prepared with 5-8 grams/slice of 18-20 grams. It is a convenient on-the-go plant protein option for health-conscious consumers.

The salient features of the technology include fortification with minerals, vitamins, and spice. It provides improved colour and texture and good protein quality, a note from the institute said.

Last year, the CSIR-CFTRI and McDonald’s India (West & South) came together and launched the multi-millet bun. The Multi-Millet Bun, co-created by CSIR-CFTRI’s leading food scientists and McDonald’s India (operated by Westlife Foodworld), incorporated the richness of five nutrient-dense millets – Bajra, Ragi, Jowar, Proso, and Kodo, both major and minor millets. Renowned for their nutritional benefits, these ‘superfoods’ are sourced from diverse parts of the country, including Gujarat, Maharashtra, Karnataka, Rajasthan, Tamil Nadu, Madhya Pradesh, and Chhattisgarh.

The director said that this long-term partnership with McDonald’s India (W&S) aims to explore new avenues in nutritional innovation with benefits to the end consumer top of mind.

The CFTRI has also launched the Centre of Excellence for Millets and Incubation Centre. The facility has come up with the support from the State government for working on millets and transfer millet technologies.

Set up a cost of ₹20 crore with funding from the Karnataka government, the CFTRI, which has developed over 60 millet-based technologies to date, plans to reach out or transfer its technologies to farmers, entrepreneurs, women SHGs, and others to market the products, focussing on the longer shelf life without compromising on the taste and nutritional value. The CFTRI last year developed 12 new technologies.