Sunday, July 21, 2024

You can get e-magazine links on WhatsApp. Click here


CSIR-CFTRI sees One Week One Lab as platform to propel innovation in food science
Tuesday, 04 July, 2023, 08 : 00 AM [IST]
Nandita Vijay, Bengaluru
CSIR-CFTRI (Central Food Technological Research Institute) sees the One Week One Lab (OWOL) as a platform to promote and exhibit advanced research, novel technologies, expertise, start-of-the-art facilities in food science.

Through this programme, the Mysuru-based CSIR-CFTRI strives to raise awareness, foster collaboration among other diverse stakeholders and facilitate the exchange of ideas, to ultimately drive innovation within the food industry.

The institute has developed several innovative products. Pioneering efforts include development of infant foods, ready to eat mixes, parboiling of paddy, spirulina, wellness and super foods. It has a major understanding of food analytics for ensuring safe foods, omnics technologies for molecular understanding, intelligent automation and the application of big data as an enabler for healthy foods. Further, CFTRI also facilitates cluster development activities for technology upgradation. Skill development and capacity building in food processing to boost entrepreneurship and foster growth of small-scale units.

In an effort to accelerate One Week One Lab, CFTRI called on the food industry experts for a 5-day event spanning July 3 to July 7 to deliberate on subjects that could spur the development of food research and technology. The institute stated that there was immense scope for transfer of technology for the products it developed and launched during the event.

At the event, CFTRI announced the process for the production of soluble and insoluble arabinoxylan from wheat bran. Arabinoxylan (AX) is one of the important dietary fibres found in cereal bran. Several scientific reports clearly demonstrated its benefits to human health. The current process uses wheat bran as starting material to extract soluble and insoluble arabinoxylan enriched fractions. The process is cost-effective compared to the existing processes. The process is greener, reagents and equipment used are indigenously available, and have a history of safe use in the food industries. The AX-rich products can be used as ingredient in the following products; bakery, breakfast cereals & snacks, confectionery, dairy, meat products, infant food, beverages, pharmaceuticals, and animal nutrition.

It also developed a production process for yeast. The process technology for bakers yeast is divided into upstream and downstream processing. The upstream primarily involves rejuvenation of yeast strain and preparation of inoculum (10%) for the production scale. Here the batch fermentation process is established at 100 L scale. After harvesting the yeast culture with time elapsed 24 h, feeding is initiated. After completion of feeding step, the obtained culture is converted to wet cake by centrifugation, following by washing with autoclaved distilled water and again centrifuging. The obtained cake is removed aseptically and packed using wax paper. The unwrapped wax packet can be used within 20-30 days when stored at 4oC for baking applications.

Yet another product was the launch of SeaSlim a  barley-seaweed based anti-obesity supplement, which helps in regulating body weight by reducing the food intake, plasma glucose and blood and adipose lipid level and can be used as low-glycemic index food.
Print Article Back
Post Your commentsPost Your Comment
* Name :    
* Email :    
  Website :  
Comments :  
Captcha :

Food and Beverage News ePaper
“Healthy eating driving revolutionary products in clean label spaces”
Past News...

Packaged wheat flour market growth 19% CAGR; may reach Rs 7500 cr: Ikon
Past News...
Subscribe Now
Recipe for Success
Her expertise lies in storytelling through each dish
Past News...

Home | About Us | Contact Us | Feedback | Disclaimer
Copyright © Food And Beverage News. All rights reserved.
Designed & Maintained by Saffron Media Pvt Ltd